INGREDIENT: Potato Starch.

USAGE TIPS

• Use 4 tsp potato starch to substitute for every 1 Tbsp of cornstarch.
• If using to thicken a liquid, it is best to first make a slurry of the potato starch with a small amount of water before incorporating into the larger batch. This will eliminate clumping.
• Best used to thicken sauces and gravies just before serving.
• Contributes a light and fluffy tester to baked goods.

GLUTEN FREE BROWNIES

• ¾ cup Gluten Free Oat Flour
• ½ cup Sorghum Flour
• 1/3 cup Bob's Red Mill Potato Starch
• 1 tsp Sea Salt
• 8 oz Unsalted Butter
• 4 oz Unsweetened Chocolate, coarsely chopped
• 2 oz Bittersweet Chocolate, coarsely chopped
• 2 cups Granulated Sugar, divided
• 1 tsp Vanilla Extract
• 4 large Eggs

Preheat oven to 350℉ and lightly oil a 9-inch square pan. Sift flours, starch and salt together and set aside.

Melt butter and chocolates in a medium saucepan over low heat, stirring frequently. Add 1 cup of sugar and stir for 30 seconds, then remove from heat and stir in vanilla.

Put eggs and remaining 1 cup of sugar into a bowl and whip until pale, thick and doubled in volume, about 4 minutes. Fold the whipped eggs into the chocolate. When almost completely incorporated, gently fold in the dry ingredients.

Bake at 350℉ for 40-45 minutes, until a toothpick or knife inserted into the middle comes out with very few crumbs. Makes 16 brownies.

Store in a cool, dry place. Keeps best sealed for freshness.

• Manufactured in a facility that also uses tree nuts and soy.
• Tested and confirmed Gluten Free in our quality control laboratory.
• SOURCED Non-GMO PLEDGE
• Resealable Package
• GLUTEN FREE
• UNMODIFIED
• Use as thickener for gravies, sauces, and soups
• Perfect for gluten free baking
• Grain free
• KOSHER PAREVE