Here we go, gluten free brownies (take's a bite)- Pretty good, especially while they are still warm!
Ideally I would have tried the
gluten free flour mix from the NY Times, but I had to work with what I already had. After comparing a few different flour mix recipes, with varying ratios of ingredients, many of which I didn't event have, I decided to just go for my own basic mix. So, my first gluten free flour mix is:
- 1/2 cup rice flour
- 1/4 cup almond flour (According to the Isa you can use as a substitute for corn flour)
- 1/4 cup tapioca flour
- 1/3 cup brown rice flour
My regular brownie recipe creates cake-like brownies, and the gluten-free version was just as cakey and chocolatey. The texture was only slightly off and after cooling completely where a bit dryer than usual. Over all I would say a success! (The Joy of Cooking actually has a note at the end of their brownie recipe that says 1 1/3 C rice flour can be substituted for the 1 cup flour in the brownie recipe, and this book is from the 1970s before gluten free was talked about.)
Your brownies look great! I love that they have the crispy layer on top.
ReplyDeleteTomorrow I'm finally buying the flours to make the NY Times gluten-free flour mix. Hopefully Abby will have some creations we can talk about soon!
Kelly, Please share how your next gluten free baked goods come out!
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