Satisfy your sweet tooth with chewy, delicious Gluten-Free Brownies! This easy recipe uses simple ingredients for a decadent treat.
Calling all chocolate lovers! Indulge in rich, fudgy brownies without the gluten. This easy recipe uses a gluten-free flour blend and simple ingredients to deliver a delicious homemade treat. Perfect for bake sales, potlucks, or a decadent anytime snack.
What flours are gluten-free?
Gluten-free flours are made from grains, nuts, seeds, or other plant-based sources that do not contain gluten.
Here are some commonly used gluten-free flours:
- Almond Flour – Made from finely ground almonds, this flour is commonly used in baking for its rich, nutty flavor.
- Coconut Flour – Derived from dried coconut meat, coconut flour is highly absorbent and lends a mild coconut flavor to dishes.
- Rice Flour – A staple in gluten-free baking, rice flour is made from finely milled rice. It is often used in combination with other gluten-free flour to improve texture.
- Sorghum Flour – Known for its mild flavor and high protein content, sorghum flour works well in recipes that require a light texture.
- Oat Flour – Made from ground oats, oat flour is a popular choice in baking. Ensure that the oats are labeled gluten-free, as oats can be cross-contaminated with gluten during processing.
- Tapioca Flour – Also known as tapioca starch, this flour is extracted from the cassava root. It’s a good thickening agent and adds a chewy texture.
- Chickpea Flour – Made from ground chickpeas, this flour is high in protein and fiber, and it has an earthy flavor suited for savory dishes.
- Buckwheat Flour – Despite the name, buckwheat is gluten-free and lends a robust, earthy flavor to baked goods.
- Corn Flour and Cornmeal – Made from whole corn kernels, corn flour is finely ground, while cornmeal is coarser. Both are gluten-free and commonly used in baking and breading.
- Quinoa Flour – Made from ground quinoa, this flour is protein-rich and has a distinct, nutty flavor.
When using gluten-free flour, it’s often best to use a blend of several types to achieve the right texture and flavor in recipes, as they can behave differently from traditional wheat flour.
HOW DO I MAKE MY GLUTEN-FREE BROWNIES?
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat the eggs, sugar, and vanilla until fluffy.
4. Combine the wet and dry ingredients, then fold in the melted butter and chocolate chips.
5. Line your baking pan with parchment paper.
6. Pour the batter into the pan, spreading evenly.
7. Bake for 25 to 30 minutes until a toothpick comes out with a few crumbs.
8. Let the brownies cool in the pan for at least 10 minutes before transferring to a wire rack. Cut into squares once completely cool.
