Gluten free Mississippi Mud Pie
From peetabear 14 years ago
- 30 minutes to make
- Serves 8
this is a new dessert for me... I have never had this so I don't know if it is a cake or pie with a cake like filling... but I thought I would post it... the recipe is by Rebecca Reilly
Ingredients
- ¾ cup granulated sugar shopping list
- 1 cup gluten-free flour blend of choice (Try our shopping list
- high-protein, gluten-free flour blend, below) shopping list
- 2 tablespoons plus ¼ cup unsweetened cocoa shopping list
- 2 teaspoons gluten-free baking powder shopping list
- ¼ teaspoon xanthan gum shopping list
- Pinch salt shopping list
- ½ cup warm milk of choice (plain rice, soy, almond) shopping list
- ¼ cup vegetable oil shopping list
- ¾ cup light brown sugar shopping list
- 1½ cups boiling water shopping list
- +++++++++ shopping list
- Living Without’s High-Protein, gluten-free flour Blend shopping list
- Makes 4¼ Cups shopping list
- ....................................... shopping list
- 1¼ cups bean flour, chickpea flour or soy flour shopping list
- 1 cup arrowroot starch, cornstarch or potato starch shopping list
- 1 cup tapioca starch/flour shopping list
- 1 cup white or brown rice flour shopping list
- Blend all ingredients together. Store in the refrigerator until used. shopping list
- +++++++ shopping list
How to make it
- Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
- Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
- Stir in warm milk and oil. Spoon mixture into pan.
- In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
- Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.
The Rating
Reviewed by 2 people-
GOTTA try this one! Sounds like a chocolate-loving celiac's dream!
crabhappychick
in Pittsburgh loved it
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" It was excellent "