Comments on: Chocolate Dipped Brownie Torte Wedges

By: Natalie

Natalie — Sat, 07 Jun 2008 13:29:16 +0000

Kelly- Thanks for commenting! Coconut flour sounds awesome for this recipe. I agree with you though, I would probably add more liquid. I am glad they turned out with the coconut flour. I have some coconut flour and will give it a try too. My DH loves these too.

By: Kelly

Kelly — Sat, 07 Jun 2008 01:48:58 +0000

I had to substitute coconut flour for the almond meal too. I didn’t add any extra liquid (but it could have used a TOUCH more)

BTW, when does the milk go in. I think we did it fine, but I seem to be missing it from the instructions.

ABSOLUTELY awesome, though I have to yell at DH to not take a bunch of them to work each night.

*Sigh*

By: Natalie

Natalie — Sun, 25 May 2008 13:38:18 +0000

Stacy,
After the egg yolks- I updated the post. Thanks for bringing that to my attention!

By: Stacy

Stacy — Sat, 24 May 2008 23:14:12 +0000

When do you add the baking powder?

By: Link Day 5/18 « Confessions of a (Celiac) Teen

Link Day 5/18 « Confessions of a (Celiac) Teen — Sun, 18 May 2008 18:15:09 +0000

[...] Take a look at these decadent chocolate dipped brownie torte wedges from a gluten free [...]

By: Sarah

Sarah — Tue, 13 May 2008 21:58:55 +0000

~Oh yum!
You torte looks great!

By: Natalie

Natalie — Tue, 13 May 2008 03:25:04 +0000

Thanks everyone!

Betty- Are you allergic to nuts? If not, I would try experimenting with almond meal because it really is excellent in gluten free baking. For results closest to mine, I would use almond or hazelnut meal- you can grind nuts in a small food processor (mine was cheap!) to make your own. There is not much flour in this recipe though, so try sub’ing another flour if you need to but watch your liquid content.

M- Another starch would work great! I would go with tapioca myself.

Sarah- Refrigerate as many gluten free whole grain flours as you can- I would prioritize based on use. If you go through a lot of brown rice flour there may be no need to refrigerate it. Your seldom used teff flour might be a good choice for the refrigerator (just to give an example).

Cindy- Great idea using coconut flour. I would watch your liquid content in that case. Anything chocolate dipped is very festive! You will have to let us know how the reception goes- are you making all the food gluten-free? I am excited for you! xoxo

By: Cindy

Cindy — Mon, 12 May 2008 15:27:59 +0000

This looks delicious! Mmmm, I think you just motivated me to make something to this effect with coconut flour (no almonds for me still ) for my own lil wedding dessert. I was going to just do a mini coconut macaroon, but this sounds much more appealing right now. Thanks! I hope all is going well
xoxo
Cindy

By: sarah

sarah — Sat, 10 May 2008 18:47:25 +0000

Off the subject a bit, but I’m asking a few bloggers…which gluten free flours do YOU refrigerate? I’ve got them ALL packed in my fridge which is a bit much. Just wondering!
By the way, that torte looks amazing!

By: ~M

~M — Sat, 10 May 2008 18:31:58 +0000

Any suggestions for a substitute for sweet rice flour? What about tapioca starch or arrowroot starch? Thanks!