How To Make Gluten-Free Brownies

With the recent uptick in people being diagnosed with celiac disease, gluten-intolerance and wheat allergies, knowing how to bake gluten-free is becoming more and more of an asset for every pastry chef and baking aficionado. Even beyond that, baking without gluten can prove as a general fun way to shake things up a bit in the kitchen and test your overall skills. No matter how it applies to you, it seems that gluten-free baking is a trend that’s going to be sticking around for a while and this webinar is a great way to test the waters! We’ve also included one of our favorite new products, Justin’s Almond Butter, as a scrumptiously rich addition.

Learn how to make some delectable gluten-free brownies in this live video seminar with our pastry arts expert. Learn just how delicious brownies sans gluten can be!

Gluten-Free Brownies
6 oz unsweetened chocolate
12 oz. unsalted butter
10 oz. eggs
1 lb. 2.5 oz. sugar
½ teaspoon salt
1 teaspoon vanilla extract
5 oz. rice flour
2 oz. potato starch
1 oz tapioca flour
0.13 oz. Xanthan gum
6 oz. chopped nuts or chocolate chips (optional)

  1. Sift the dry ingredients and set aside.
  2. Melt the chocolate and butter in a double boiler and let cool to room temp.
  3. Mix the eggs, vanilla, sugar and salt until blended.
  4. Add the egg mixture to the chocolate mixture.
  5. Fold in the dry ingredients and then the nuts or chocolate chips if desired.
  6. Bake in one ½ sheet pan greased and lined with parchment paper at 325 degrees for 45-50 minutes or until springs back when touch and a tooth-pick inserted comes out clean.
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