September 18, 2008

 

Gluten-Free Brownies Recipe

gluten-free browniesUpdate: I have changed this recipe slightly to produce a sturdier but still delicious brownie. See The Better Gluten-Free Brownie.

Preheat oven to 350. Butter and rice flour a 9 x 13 inch pan. A wooden spoon or sturdy silicone spatula works well for this.

Stir over low heat until melted:

¾ cup butter
½ cup cocoa (powder)

Remove from heat and add:

1 cup granulated sugar
1 cup packed brown sugar

Add, beating with spoon:

4 eggs – one at a time
2 tsp. Vanilla

Combine in a separate bowl, then add to saucepan:

¾ cup Sorghum flour (or rice flour)
¼ cup sweet rice flour
1/3 cup corn starch (or tapioca)
½ tsp. Baking powder
¼ tsp. Salt
1 tsp. Xanthan gum
1 cup chopped nuts (optional)

Pour into pan and spread evenly. Bake for 30 minutes.
Next time I'm going to try adding some chocolate chips!

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Comments:
I can't tell from the picture... did these come out more cake-like or more fudge-like? Or a little of both?
 
Good question. A little bit of both. Using rice flour will make them more cake like and sorghum more fudge like. So these were on the fudgier side because I used sorghum.
 

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