OK, it’s baking time and I have been looking forward to this all day. Gluten free and refined sugar free brownies…here we go!
There are 2 batters going on here. Batch #1 is with the brown rice that I ground, and batch #2 is with Bob’s Red Mill which is a store-bought, finely ground, brown rice flour. I just can’t wait to try these bad boys out.
Batch #1 is mixed and in the oven. When I tasted the batter I could definitely see, taste and feel the rice. It definitely isn't ground fine enough and this makes me a bit nervous.
After tasting the batter of batch #2, it is clear that this one will be better than batch #1. It has a more chocolaty flavor and there is no trace of grit from the rice flour. I am quite happy about that because I really didn’t like grinding my own rice. It took way too much time and was really noisy.
We are half way through the baking process now and I am beginning to smell the chocolaty goodness floating from the oven. Hopefully they taste as good as they smell!
Well, they look like brownies…but how do they taste? Drum roll please….
Batch #1 with the homemade rice flour is, well, gross. The flavor of the brown rice is very prominent and it really overpowers the chocolate flavor. The grains of rice in the flour are obvious and create a crunchy texture...yuck!
Batch #2 is curious…in a good way. The texture is much better than batch #1 because there is no grittiness at all and it is very moist. The flavor is interesting and I'm not sure how to put it in words...but I'll try. Though not sweet at all, brown rice flavors the brownie in a warm and mellow way as it gently works its way through the chocolate. As far as texture goes, the brownie is moist and dense, almost too dense. Actually, I'd call them gummy, but I think this is a good base to start from. More research is required. A couple of things for sure, then next time I will add more salt and perhaps coffee to enhance the chocolate.