Gluten-free brownie success–Look, ma! No recipe!
I decided to make brownies tonight for two reasons. First, I’d made butter pecan cupcakes, and I forgot how much I dislike butter pecan. So I needed chocolate to make that smell stop. Second, gluten-free brownie mix is crazy expensive, so I thought I’d see how it went making them on my own. At some point I should compare the price of the flours and chocolate involved to the price of the mix. I know I came out way on top, though.
One of the problems I’ve had with gluten-free recipes is that they always seem to have just one ingredient I don’t have, despite what I thought was a pretty robust collection of alternative ingredients. While looking through brownie recipes, I had a revelation on Gluten-Free Girl‘s blog.
“I’m pretty sure that many combinations of gluten-free flours would work here,” she wrote. “Try the flours you have at hand. This doesn’t need to be complicated. They are brownies.”
Point made. They’re brownies. And I wanted to try sorghum flour. (Her recipe called for rice and tapioca.) So I took her recipe for a starter, combined with what I knew about brownies and sorghum flour, and I winged it. I didn’t even measure, so these ingredients are approximate, but I think they’re close.
And you know what? They were delicious. Just like brownies are supposed to be.
- 8 tablespoons (one stick) unsalted butter
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
(Note: I don’t believe there’s any such thing as too much vanilla and never even pretend to measure it.)
- 1/3 cup sorghum flour
- 1/3 cup tapioca flour
- 1/2 Tb corn starch
- 1/2 tsp xanthan gum
- 1/4 teaspoon salt
- 4 ounces chocolate
- chocolate chips (I used about half a bag.)
- Cream the butter and sugar, add the eggs. Beat to fluffy goodness.
- Add all the dry ingredients. Most rational, organized baker types say you should mix all those before you throw them in. I stir them a bit on top before getting to the mixing, and it seems to work out fine.
- Melt the chocolate and add it in.
- Stir in the chocolate chips.
- Bake at 375 for about an hour.
Flickr image from jeffreyw