Like father, like son. After my husband was diagnosed with celiac disease, we became a gluten-free house, and it's really been much easier than we thought. Now it looks like my son, Adam, may have the same condition. Celiac does run in families, so it wouldn't be very surprising.
Adam is happy to go gluten-free, but unlike his Dad, who doesn't have a sweet tooth, Addy does like an odd cake or biscuit. As a loving Ma, it's my duty to have a go, and what better way than with a batch of chocolaty brownies.
The main ingredient to change, obviously, is the flour. I used a combination of rice flour and ground almonds, so I could get the most of the former's binding properties and the latter's sweetness.
In addition, rather than using castor sugar, I used soft brown sugar. Why? I was out of castor sugar and the oven was already on. The GF chocolate I had was not enough for the recipe I followed, so I supplemented it with GF hot chocolate powder. The alchemy had begun.
Den (Denise) Forster, 48 years old (ouch!), works for a construction company in York, U.K. Has a 15-year-old son, Adam. Married since 1993 to Mark. Has a cat called Lily who is seven. Enjoys music of all types and was a Leeds Goth in the 1980s, and is an accomplished knitter. Always up for a challenge!