1 cup quinoa flour (or millet, sorghum, brown rice)
1 1/2 cups gluten-free all purpose flour (see note)
2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup apple sauce
2 large eggs, slightly beaten
1/2 cup buttermilk or thick sour milk
1 teaspoon vanillaextract
1 cup chopped nuts (optional, I omitted this time)
1/4 cup butter
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
3 1/2 cups confectioners' (icing) sugar
Mix cocoa into hot water. Stir in butter (you want it to melt). Allow to cool.
Sift dry ingredients together, and stir into coco mixture.
Add eggs. Beat in buttermilk, apple sauce, and vanilla. Add nuts (optional).
Spread in a lightly greased 10x15-inch roll pan.
Bake in preheated 375 degree oven for 20 minutes.
You can cool and frost with your favorite frosting. I prefer to mix up the frosting below and icing while the cake still hot. It gives a really smooth, shiny icing.
In a large bowl, beat margarine and cocoa together until combined.
Add milk and vanilla, beat until smooth.
Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more confectioners' sugar or milk if necessary.
The flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/02/gluten-free-farmers-brownies.html