Last week I had the privilege of driving around Wendy Turnbull, author of Gems of Gluten-Free Baking. Wendy was in Vancouver to promote her new book, on the fifth stop of a six-city Canadian book tour! To see one of the many interviews that Wendy did while she was in town, click here.

The secret to Wendy’s baking success is in her gluten-free flour blend, GEMS flour. With this flour blend (recipe included in the book), Wendy shows you how to make moist delicious baked goods that no one will be able to tell are gluten free.

While Wendy was in town I did a lot of gluten-free eating! The best part about escorting authors on their media tours is getting to try out all the demo food. My favourite treat from the tour is definitely the Chocolate Fudge Brownie. With no eggs, no dairy, and no wheat, this brownie is not only gluten-free, it’s vegan, too! And speaking as the gluten-loving omnivore that I am, these brownies were delicious.

Chocolate lovers will be in heaven when they taste these delicious treats.

Yield: 20 small squares

1 cup GEMS flour
1⁄3 cup cocoa
11/2 tsp baking powder
2⁄3 cup granulated sugar
3/4 tsp salt
1/2 cup dairy-free chocolate chips, ground
1/2 tsp guar gum
1/2 cup water
1 Tbsp cornstarch
1⁄3 cup vegetable oil
3 Tbsp maple syrup
1 tsp vanilla extract
1⁄3 cup chopped walnuts or
chopped dried sour cherries

Preheat oven to 350°F. Lightly grease 8- x 8-inch pan.

In mixing bowl combine GEMS flour, cocoa, baking powder, sugar, salt, ground chocolate chips and guar gum.

In separate bowl combine water and cornstarch. Add oil, maple syrup and vanilla and mix to blend.

Add wet ingredients to dry ingredients and beat until blended. Stir in walnuts or dried cherries.

Spread mixture evenly into pan. Bake 30 to 35 minutes. Cool completely before cutting.