After+many+tries+and+recipes+to+perfect+her+craft%2C+Girish+created+her+own+gluten-free+flour.+In+this+weeks+Goodbye+Gluten%2C+she+explains+how+to+incorporate+it+to+develop+the+perfect+gluten-free+brownies.+

Ashvita Girish

After many tries and recipes to perfect her craft, Girish created her own gluten-free flour. In this week’s Goodbye Gluten, she explains how to incorporate it to develop the perfect gluten-free brownies.

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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