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.
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