1 cup any kind of milk (I’ve use soy or almond milk)
pinch of salt
5 tablespoons Bob’s Red Mill brown rice flour
1 teaspoon vanilla
2 sticks unsalted butter
1 cup regular sugar
2 tablespoons cocoa powder
In a small saucepan, whisk flour into milk and heat until it thickens (stir constantly). Remove from heat, stir in vanilla and salt and let it cool to room temp. This is important because if you don’t let it cool, the end result will be lumpy and will separate.
Cream the butter and sugar together in mixer. Add cooled milk/flour mixture and beat until it resembles whipped cream.
Add in the cocoa powder and whip again until combined.
Let all ingredients come to room temperature before baking! All ingredients incorporate into batter much easily if they’re at similar temperatures.