Gluten-Free Orange Brownies

This Easter I was looking for a light dessert that was a departure from chocolate. I wanted a dessert that embodied springtime. Oh, and it had to be gluten-free, also.

I searched online and found a few recipes that looked like they'd be perfect for Easter dessert.

The one I finally decided on was gluten-free orange brownies. I was a bit worried about how our guests would enjoy them. After all, there's nothing like an ooey, gooey, chewy chocolate brownie.

But I was willing to take a chance.

I had nothing to be worried about. Everyone raved about the gluten-free orange brownies. They were a huge hit! This recipe is a keeper, and I have a feeling I'll be making these often, especially for summer parties and bar-b-ques!

Gluten-Free Orange Brownies

Ingredients

Brownies

1-1/2 cups cup4cup gluten-free flour (all-purpose can be substituted)

1-1/2 cups sugar

1 teaspoon kosher salt

2 sticks unsalted butter, softened

4 eggs

2 teaspoons pure orange extract

1 teaspoon orange zest

Glaze

1 cup confectioner's sugar

2 tablespoons freshly-squeezed orange juice

1 teaspoon orange zest

Note: It is best to zest the oranges before you cut them for juicing.

Preparation

Preheat oven to 350 degrees Fahrenheit. Generously grease a 9 x 13 pan, set aside.

In a large mixing bowl, sift together the flour, sugar, and salt.

Add butter, eggs, orange extract, and zest. Beat until well blended. Pour the batter into the prepared 9 x 13 pan. Bake for 30 minutes or until the top is golden brown and firm.

Remove the pan from the oven and pierce the entire cake with a fork.

Prepare the glaze by combining the confectioner's sugar, orange juice, and zest is a small bowl. Mix with a wire whisk until smooth. Pour the glaze over the brownies.

Allow brownies to cool completely before cutting.

Note: Use a plastic knife to cut the brownies for a nice, even and smooth cut.

SHOP THESE BROWNIE PANS:

For more information on cup4cup flour, click here.

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My Adventures in Gluten-Free Eating

If you've been hanging around this little ol' blog for some time, you are well aware of my constant struggle with rosacea.

Since being diagnosed almost 10 years ago, I've tried everything to ease the redness. Prescription meds, OTC creams, cleansers, gels. You name it. I've tried it.

I've kept detailed food and beauty journals, chronicling everything from what I ate and drank to what products I applied to my face. I've eliminated common triggers such as spicy foods, red wine, tomato sauce, and caffeine.

I've followed all the advice of my dermatologist, but to no avail. Ten years later, and my redness is still prevalent. It's incredibly frustrating still having to deal with this after 10 years of putting so much effort into trying to control it.

Finally, I decided to take matters into my own hands and do some research on my own. I scoured the Internet for everything I could find about a possible link between gluten and rosacea. I discovered that gluten is often a culprit for aggravating rosacea and causing flareups. While there isn't much scientific proof to back this up, there have been plenty of people who have eliminated gluten from their diets and have had success with calming and controlling their rosacea.

It has never been easier to eliminate gluten from our diets. Many restaurants cater to the gluten-free population, and there's a wide variety of gluten-free products available that are suitable substitutes for their gluten counterparts.

I decided to do a gluten-free eating experiment. I am going gluten-free for 2-3 weeks to see if it makes any difference in my face. I have read that protein in gluten can linger in your body for months after you've gone gluten-free. I'm not sure how much of a difference 2-3 weeks will make, but I'm willing to give it a try.

I've been gluten-free for 5 days now. And I must say that apart from my face, I am feeling better in other ways that I hadn't expected. My stomach is flatter, and I don't feel bloated after every meal. I don't get that "stuffed" feeling after I eat. And since I haven't invested any money in gluten-free foods such as cookies or pretzels, I haven't been snacking as much. I've been eating veggies, fruits, meats, and nuts at every meal. I feel lighter. I know that sounds ridiculous, but to those who are gluten-free, it makes complete sense.

We went out to dinner on Friday night, and I felt great when I got up from the table to leave. Meanwhile, everyone else in the family was complaining about how stuffed they were. Hmm. Could it have been all the pre-dinner bread that they ate and the pizza that followed it? Quite possibly.

I don't know if I will find this diet to be helpful to my rosacea, but I do know that I like the way that I am feeling and am anxious to see how I feel and how my face looks at the end of the 3 weeks.

Stay tuned for progress reports.

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