How to Make Gluten Free Corn Free Chocolate Peanut Butter Frosting

I developed this easy chocolate frosting recipe because I'm allergic to corn and gluten intolerant. It's great for anyone who loves the taste of chocolate and peanut butter together. Anyone will love this frosting, but if you're gluten free or have a corn allergy, this is a must have recipe.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 cup peanut butter (I like White Chocolate Wonderful gluten free peanut butter)
• 2 tsp. tapioca flour
• 1/2 bag gluten free, corn free chocolate chips--Enjoy Life brand is corn free
• 1/4 cup milk

1. In a medium saucepan, stir peanut butter and milk together on low heat. Stir until peanut butter and milk are well mixed. The mixture will become thinner.

2. Spoon tsp. tapioca flour into a cup with a little extra milk. When smooth, pour into the saucepan and stir into the peanut butter mixture.

3. Pour in 1/2 bag gluten free, corn free chocolate chips, and stir until melted, and incorporated into the frosting. If too thick, add a little milk, if too thin, add a bit more tapioca flour. (be sure to stir the flour into a bit of milk) Remove the frosting from heat. Spread warm frosting over cake. This frosting doesn't require added sugar, but it's sweet from the chocolate chips and peanut butter. It makes a perfect frosting for gluten free cakes, cupcakes or cookies.

Tips & Warnings

• If you're not gluten free and corn free, you can just use corn starch in place of the tapioca flour.
• The frosting thickens as it cools.
• Be sure to cook on a low temperature.