I have been making gluten-free muffins for a while and have been searching for an acceptable flour ratio that tasted good, didn’t crumble, and had good texture. Another challenge is that I don’t react well to xanthan gum or guar gum. Needless to say, I have had to do a lot of experimenting.
My ideas for modifying the recipe came from The How Can It Be Gluten Free Cookbook
GF Brownies
Ingredients:
-
2 sticks butter or margarine
- 2 cups sugar
- 4 tablespoons cocoa
- 4 eggs, beaten
- pinch salt
- 1/2 tsp baking powder
- 1 teaspoon vanilla extract
- 1/4 cup tapioca flour
- 3/4 cup brown rice flour
- 1/4 cup flaxseed
- 1 cup chopped nuts
Grease a 9-inch square pan, and dust with cocoa. Preheat oven to 325.
Melt butter/margarine and combine in large mixing bowl with sugar and cocoa. Whisk together and add in eggs, salt, baking powder, and vanilla, whisking after each addition. Add flour and flaxseed 1/4 cup at a time, mixing well after each addition. Finally, add nuts and mix well.
Pour batter into pan and spread evenly. Bake for 20 to 25 minutes. If using a silicone pan, place pan on top of another baking sheet for best results.
Note: I substituted baking Splenda for the sugar when I made this. The brownies were fine. Baking them with sugar would make them heavier.
I was shocked at the result when I served these. Not only did they rise, but they did not crumble! Most of my GF recipes have been very flat and crumply. The texture was phenomenal, and I didn’t feel like I was missing something after eating a brownie.
