Fudgy-Wudgy: Gluten-Free Vegan Brownies

I have so many gluten-free flours in my pantry from experimenting with a gluten-free cake, that I thought I'd take a stab at "GF"-ing Vegan Goddess Isa's amazing brownie recipe.  With all the misfires in the kitchen the past few weeks, it's a nice feeling to have a recipe succeed on the first try.  They turned out just as chewy and delicious as the original.  If you can withstand temptation, bake them the night before.  They're even better the second day.

Gluten-Free Vegan Brownies

(Adapted from Isa Moskowitz's brownie recipe)
1/4 cup (40g) Superfine Rice Flour
2/3 cup Water
1 12 oz. pkg Firm Silken Tofu, vacuum packed (I use Mori-Nu brand)

1 cup Vegan Chocolate Chips (I use Semi-Sweet Chocolate Chips from Trader Joe's)
1 3/4 cup Sugar
3/4 tsp Sea Salt

1/2 cup Canola Oil
2 tsp Vanilla Extract

3/4 cup (120g) Superfine Rice Flour
1/2 cup (60g) Potato Starch
2 tbs (15g) Tapioca Flour
3/4 cup (60g) Cocoa Powder
1/4 tsp Guar Gum
3/4 tsp Baking Powder
1/2 cup Vegan Chocolate Chips

Preheat Oven to 350ºF.  In a blender, puree 1/4 cup rice flour, water and tofu until smooth.  Pour into a medium size saucepan over low heat, and whisk constantly until thickened (5-6 minutes).  Turn flame down if mixture comes to a boil.  Do not allow to come to a boil.  Once thickened, remove from heat and stir in 1 cup chocolate chips, sugar and salt to melt and combine.  Allow mixture to cool enough (20-30 minutes) to mix in oil and vanilla.

While mixture cools, sift together remaining rice flour, potato starch, tapioca flour, cocoa powder, guar gum and baking powder.  Fold dry ingredients into cooled tofu mixture until well combined.  Stir in remaining chocolate chips and spread into a greased 9x13 Baking Pan.  Bake for 35-40 minutes, or until a knife inserted in the middle comes out clean.