Learning to Bake Gluten-Free–Brownies
Learning to bake gluten-free can be a challenge, but it can also be fun. If you had some experience in baking before there are a couple of things to learn that will help you on this journey. One important thing to note is that wheat flour is only one of many available to bakers–so give some of them a try. The results can be interesting.
Soon after you start researching gluten-free baking you will discover that most gf recipes and gf bloggers recommend a mixture of several flours. The reason for this is that a mixture allows each flour to bring its character to the dough and, therefore, adds to the texture and flavor of the finished product. Our flour, Baking Free gluten-free all purpose flour has been on the market for over 6 years, same ingredients, same formulation and same certified-gluten-free manufacturer. We do the mixing for you; you can depend on the same great results.
Another thing to note is that although our recipes call for 1 cup of flour, you are encouraged to buy and use a scale to measure our flour. There is a very good reason for this, the weight and volume of various flours can be vastly different. For example, our flour looks different from wheat flour. Therefore, it measured quite differently from wheat flour. You don’t want to sabotage your recipe by using too much flour. Baking is a delicate balance of flour, sugar and fat. A recipe tries to provide you with the measurements to achieve that balance. But you must do your part and learn to weigh your flour for success. For best results, you should weigh our flour, Baking Free all purpose flour, 124 g per cup. Once you learn to weigh the flour, your results will improve drastically.
Here is a recipe our family has enjoyed gluten-full, and, now, gluten-free. It is even better as the brownies bake up even more fudgy with the Baking Free gluten-free all purpose flour. I hope you will try it and enjoy!
- 4oz unsweetened chocolate squares
- ¾ cups butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup Baking Free gluten-free all purpose flour
- 1 cup nuts (chopped)
- Preheat oven to 350 degrees F.
- Line a 13 X 9 inch pan with foil, extending the ends of the foil over sides. Spray with cooking spray.
- Microwave chocolate and butter in a large microwaveable bowl on high for 2 minutes until butter melts. Stir until chocolate is melted. Stir in sugar. Add eggs and vanilla stirring to mix well. Add flour and nuts (if using). Mix well. Pour into prepared pan.
- Bake 30-35 minutes or so. Do not overbake. These are fudgy brownies not cake brownies. Cool completely. Use foil to remove brownies from pan. Cut and serve.