Gluten Free Brownie

1. Mix yogurt and cacao.

2. Add vanilla, baking powder and salt.

3. Stir inn rice flour.

4. Spread the batter into prepared pan (3' x 5').

5. Bake at 350° for about 25 minutes.

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Nutrient	Quantity
Total fats	2.2461 g
Protein	9.4035 g
Carbohydrates	127.7738 g
Energy	591.595 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1059 g
Water	21.1096 g
Aspartic acid	0.8674 g
Calcium, Ca	151.41 mg
Fiber, total dietary	3.7966 g
Niacin	4.11 mg
Arginine	0.8153 g
Riboflavin	0.0372 mg
Glutamic acid	1.7333 g
Sodium, Na	244.178 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0079 g
Total lipid (fat)	2.2461 g
Manganese, Mn	1.906 mg
Proline	0.4392 g
Fatty acids, total saturated 16:0	0.5453 g
Choline, total	9.164 mg
Sugars, total	0.7209 g
Serine	0.4898 g
Fatty acids, total saturated 18:0	0.0411 g
Vitamin B-6	0.69 mg
Selenium, Se	23.8626 g
Ash	2.5226 g
Fatty acids, total saturated 18:1 undifferentiated	0.6892 g
Pantothenic acid	1.2955 mg
Phenylalanine	0.5009 g
Copper, Cu	0.2086 mg
Thiamin	0.2185 mg
Methionine	0.2275 g
Iron, Fe	0.8115 mg
Carbohydrate, by difference	127.7738 g
Phosphorus, P	205.485 mg
Folate, total	6.32 g
Alanine	0.5246 g
Valine	0.5498 g
Fatty acids, total saturated 18:2 undifferentiated	0.4946 g
Glycine	0.4219 g
Fatty acids, total saturated 14:0	0.0126 g
Zinc, Zn	1.2688 mg
Isoleucine	0.3855 g
Fatty acids, total polyunsaturated	0.599 g
Leucine	0.771 g
Folate, DFE	6.32 g
Tryptophan	0.1138 g
Tyrosine	0.4961 g
Fatty acids, total saturated	0.6103 g
Alcohol, ethyl	1.4448 g
Histidine	0.2354 g
Fatty acids, total monounsaturated	0.6988 g
Threonine	0.3318 g
Folate, food	6.32 g
Vitamin E (alpha-tocopherol)	0.1738 mg
Magnesium, Mg	56.425 mg
Lysine	0.3271 g
Potassium, K	126.756 mg
Cystine	0.1691 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Rice flour	1 cup	578.28	126.6054	2.2436
Baking powder	0.5 teaspoon	1.219	0.6371	0
nonfat yogurt	1 cup	0	0	0
vanilla	1 teaspoon	12.096	0.5313	0.0025
cocoa	0.33 cup	0	0	0