Brownies
When I first started getting into gluten-free baking I always used a pre-made gluten-free flour blend, but as the recipes evolved, I was able to tweak my basic flour blend to different recipes. I noticed that having a single universal gluten-free flour blend will not get you the best results for all your recipes. For example, every time I made brownies I always felt the consistency could be better. I knew something was missing. After many test batches, I was able to get the perfect ratios to get the brownies to where they needed to be.
Wet Ingredients
- ½ cup grapeseed oil
- ¾ cup of sugar
- 3 eggs
- 1 tsp. vanilla
Dry Ingredients
- ⅓ cup cocoa powder
- Sorghum mix
- 1/4 cup whole grain sorghum flour
- 2 tbs. corn/potato starch
- 2 tbs. soy/almond flour
- ½ tsp. xanthan gum
- ¼ plus ⅛ tsp. baking powder
- 1 tbs. peppermint extract
Directions
- Preheat oven to 350℉
- Beat wet ingredients
- Combine dry ingredients
- Whisk dry ingredients into the wet
- Add more peppermint extract if needed
- Grease pan with sunflower oil and dust with sorghum flour
- If baking in a muffin/cupcake tin, bake for 15- 20 mins
- If baking in a regular 9-inch by 13-inch pan, bake for 20- 25 mins
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