Portland is very lucky to be hosting the first ever Gluten-Free Bloggers Retreat. To add to all the excitement, our amazing Pastry Chef Dori Oliver is sharing another gluten-free recipe with everyone. 

Gluten-Free Double Chocolate Brownies
Yield: 8
Description: Gluten-free and dairy-free chocolate brownies
Author/Source: Recipe by Ground Breaker

Chocolate chips are frequently made on shared equipment with gluten. Check to make sure your chips are certified gluten-free.

Photo by Darren Black

Ingredients

• 9 oz. evaporated cane sugar
• 4.5 oz. dark chocolate chips  
• 2.5 oz. coconut oil
• 3 large eggs
• 2.5  oz. Bob’s Red Mill Gluten-Free 1-1 Baking Flour
• .75 oz. non-alkalized coco powder
• 1/2 teaspoon salt

Directions

1. Position a medium-sized mixing bowl over a pot of simmering water so as to create a double-boiler. Add sugar, chocolate chips, and coconut oil. Stir occasionally until the chips are melted. Remove from heat.

2. Add the eggs to the melted chocolate mixture. Use a whisk to incorporate the eggs. Scrape down the bowl.

3. Add the flour, coco powder, and salt. Use a wooden spoon or rubber spatula to fold in the dry ingredients.

4. Lightly coat 8 muffin molds with non-stick spray; alternately, use a 9x9 inch glass baking dish. Divide the batter evenly between the molds, or add to the pan.

5. Cooking.

6. Preheat the oven to 350 degrees F. Bake until a toothpick inserted into the center comes out clean. About 25- 35 minutes.

7. Cool completely before removing from molds or pan.

Gluten-Free Conchas - Mexican Sweet Bread
Yield: 8
Description: A celebration of Mexican-American culture! http://www.cincodemayo.org/
Author/Source: Recipe by Ground Breaker

Gluten-Free Conchas, recipe by Ground Breaker

Recipes are made to be shared. That's why we are very happy provide this gluten-free recipe for all to share. Developed by Ground Breaker's Executive Chef Neil Davidson and Pastry Chef Dori Oliver.

INGREDIENTS

TOPPING:

• ½ cup unsalted butter, chilled and cut into ½ inch cubes  

• ½ cup sugar

• 1 cup Bob’s Red Mill 1-1 Flour

• 1 teaspoon ground cinnamon

BREAD:

• ½ batch Gluten- Free Hot Cross Buns dough, chilled 4-24 hours

1. To make the topping:  Use the paddle attachment of a stand mixer to cream together the butter and sugar. Add the flour and cinnamon. Mix until evenly combined. Remember to scrape down the bowl.

2. Pre-heat the oven to 350 degrees F.

3. Using the bread dough, divide into eight equal portions. Form into balls. Line a cookie sheet with parchment paper. Place the formed dough onto the lined sheet.

4. Divide the topping into eight equal portions. Flatten into rounds about 3-inches in diameter. Drape the flattened rounds over the breads.

5. Use a toothpick or paring knife to lightly incise seashell designs into the topping.  (A cake tester or bread lame work well too!)

6. Bake until browned at the edges, about 20 minutes. Cool on the pan.