Baked Sunday Mornings: Sweet & Salty Brownies, Gluten-free

by autumn on December 5, 2010

Brownies shouldn’t make you nervous, but these brownies made me nervous for the following reasons:

  1. My accident-prone self had to make caramel for the first time. Without a candy thermometer.
  2. My kitchen scale broke mid-recipe so I had to eyeball 11 ounces of chocolate.
  3. I didn’t have the right size pan so I wrote a kitchen-SAT problem to decide which combination of wrong sized pans (8×9 + 9×5? or 9-inch round + 9×5?) was the closest approximation of a 9×13.
  4. And to top it all off I was trying to do right by this ungodly good recipe (by these guys) and make a decent gluten-free contribution to the BAKED Sunday Mornings baking group.

Well, as things with 2 sticks of butter tend to do, these turned out astonishingly well. These are some brownies. The caramel is amazing. AMAZING in 72 pt font and, like the recipe says, there’s plenty leftover. This is a good thing.

The original recipe is in the book, which I recommend you buy ASAP, and over here. Let me tell you how I made it gluten-free. I subbed by weight, which is the most trustworthy way to convert gluten-y recipes to gluten-free recipes. (That said, remember how my kitchen scale broke? I had to do some fancy math usingĀ  this and measure by volume). As you’ll see, I only have a little over a cup of flour in volume, but 160 grams in weight (the weight of the amount of all purpose flour that the recipe calls for). In place of the all-purpose flour, I used: 1/2 cup (60 grams) of millet flour, 1/4 cup (40 g) superfine white rice flour, 1/4 cup + 1 T (60 grams) potato starch, and 1 t guar gum (xanthan gum works too). I ended up having to bake mine a bit longer, but I think this was due more to having the wrong size pans that the fact that they were gluten-free.

More brownie porn here. And here.

{ 6 comments… read them below or add one }

1 Elaine December 5, 2010 at 3:12 pm

Your brownie looks perfect. You would never know that there is no all-purpose flour in them. I didn’t have the right size pan either, so mine came out thicker than most I have seen today, but these are such delicious brownies, aren’t they?

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2 Sandy December 5, 2010 at 4:48 pm

You did a beautiful job-gluten free and all. Don’t you just love homemade caramel too ?

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3 autumn December 6, 2010 at 2:57 am

Elaine: Thank you! They’re fantastic. I ended up splitting the batter across 2 pans so some ended up thicker than others. I froze the thinner ones and can’t wait to try those as well!

Sandy: I really appreciate that. I am officially hooked on making caramel. I expected it to be much more dangerous than it actually was.

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4 thetwistedchef December 6, 2010 at 7:54 pm

i LOVE your blog. Autumn – you made me smile – making caramel – you can now check that off your bucket list! it looks amazing. and gluten free to boot! LOVES IT. I would write that in 72 pt font … only that doesn’t work in the comment section :0)

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5 Bri December 7, 2010 at 3:26 am

These look amazing, and I am so impressed that you converted these to gluten-free! You definitely can’t tell from the photos. These are wonderful; I’m glad to hear that even a broken kitchen scale can’t ruin these brownies!

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6 Emily Rae December 13, 2010 at 8:31 pm

These look AMAZING. The Joy of Cooking has a whole spreadsheet with pan size and volume info, which is very handy for swapping pans (I typically consider volume first and foremost when using a different pan than called for.)
You can also find it here: http://www.joyofbaking.com/PanSizes.html

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