Gluten-Free Brownies: King Arthur Flour

This was recipe I used for my gluten-free brownies. They were delicious, but I have a few tips for anyone who wants to make them:

  • Do the butter melting step (you’ll see what I mean). Seriously. It makes them so pretty, and it definitely makes the mixing easier.
  • You don’t have to use the fancy superfine sugar or the dutch process cocoa to get good results. I used regular granulated sugar and store brand unsweetened cocoa, and mine came out fine.
  • Do not over-mix these once the flour goes in. Simply mix enough that everything is incorporated, and don’t worry about small lumps. They bake out, I promise.
  • Add chocolate chips if you want them to be fudgy. Other people have said these can be pretty cake-like (you can thank the three eggs for that), but if you add chocolate chips, they’ll have more of a typical brownie consistency.
  • Whatever you do, DO NOT taste the raw brownie mix. Mine was incredibly metallic (I found out it’s common with the brand of flour I used, which wasn’t KA). If you must taste it, and you find it’s gross, don’t worry, that bakes out.
  • Give them to everyone if you have leftovers. Even people who aren’t gluten-free. I’m not, and I really couldn’t tell the difference between these and regular brownies (except I thought these were yummier…)

Adventures in gluten free baking

My cousin was recently diagnosed with celiac disease, and my aunt (not the mother) decided to try a gluten free diet because skin problems often come along with celiac, and she has severe psoriasis.

Today is the 20th anniversary of my aunt buying her store, so I’m making gluten free brownies. I tried the batter before cleaning the spoon (because of course I did) only to find that it had an overbearing metallic taste. I was really worried until I took to google. Someone used the same GF flour as I did, and they found the same problem, but the flavor baked out. Thank god for the internet.