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A Tale of Two (Gluten-Free) Brownies

December 28, 2012

Y’all know my friend Marge, right?


Of course you do.  Everyone knows Marge.

When we were out in Seattle, she made us some delicious, chewy, moist gingerbread cookies.  SO. GOOD.  And gluten-free—like many, Mary Margaret has stopped eating gluten.

I wanted to return the favor, so I perused the gluten-free baked goods of one of my favorite bloggers—Evan, Mr. Wanna-Be Chef.  Evan’s gluten-free recipes always look delicious, but alas, I’m not gluten-free, so I usually just admire them from afar.   But baking a holiday gift for Mary Margaret was the perfect excuse to get my hands dirty (with batter) and create one of his gluten-free treats.

He listed his brownies as one of his “readers’ favorite” recipes, so I knew it had to be good. 

One problem?  Evan’s brownies are made with almond flour, and when I got to the store, they were out.  They DID, however, have many other gluten-free varieties.  So I decided to do a little baking experiment. 

I picked up a bag of Bob’s Red Mill All-Purpose gluten-free flour, as well as some brown rice flour. 


First up:  the all-purpose flour, which I baked into traditional brownies (in the pan):


Verrrrry tasty.  Really fudgy and dense.  I tasted a hint of a bitter aftertaste with these, which was the only negative aspect of the brownies.  But these, in the (obviously necessary) taste test, were my favorite.

Ryan, on the other hand, liked the brownie bites:


….which I made with the brown rice flour.  They had a little bit more of a gritty texture, which I wasn’t as crazy about.  But again, they were Ryan’s favorite, and they were very tasty—lighter and not as dense as the regular brownies.

So there you have it.  A tale of two brownies—both delicious! I’d wholeheartedly recommend giving Evan’s recipe a try if you have a hankering for some gluten-free baked goods!  Isn’t that what we all want right now, two days after Christmas?  More baked goods?

I thought so. Winking smile

9 Comments leave one →
  1. December 28, 2012 6:43 pm

    Dickens would be proud

  2. December 28, 2012 7:46 pm

    Good stuff! Always fun to experiment with new products. I’ve tried that same GF AP flour and found that the baked goods are REALLY good the day you make them…then get a bit funny after that.

  3. December 29, 2012 4:40 pm

    Looks great and like a fun experiment, I love experimenting with alternative flour and still miss TJ’s peanut flour! 🙂

  4. lilveggiepatch permalink
    December 31, 2012 4:22 am

    I haven’t experimented with much gluten free baking, but I am obsessed with all of the recipes on Elana’s Pantry… everything I’ve ever made has been so, so delicious (especially the PB bars… seriously dangerous).

  5. Michelle permalink
    September 7, 2014 2:14 am

    If you need a reason to make these brownies again, I highly recommend tracking down some almond flour. The bitter flavor in the batch made with Bob’s All-Purpose GF flour is from the garbanzo and fava bean flours in the blend, and brown rice flour is notorious for being gritty. But the brownies made with almond flour? 100% divine. No one would ever guess they’re not the real deal.


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