Sorghum Flour Brownies

Print Print
Like this post? Tell your friends!Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on Tumblr

brownies

Sorghum Flour Brownies

Gluten-free, lactose-free, FODMAP friendly

Yield: one 8-inch square baking pan

If you want to try gluten-free without buying three or four different flours (just one, plus a little xanthan gum), here’s your recipe. These brownies are halfway between “chewy” and “cakey,” with a shiny crackled-top crust. Thanks again to life coach and GF chef Karen Ore for another excellent recipe.

Ingredients

  • ½ cup butter or dairy-free margarine (Karen recommends Earth Balance regular or soy-free)
  • ½ cup cocoa powder
  • 1 cup sugar
  • ½ cup almond milk or 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sorghum flour
  • ½ tsp xanthan gun
  • 1 tsp baking powder
  • ½ tsp salt

Instructions

  1. Preheat oven to 350 F. Grease an 8-inch square baking pan.
  2. In a 1-quart microwavable bowl or glass measure, melt the butter or margarine.
  3. In a small bowl stir together the sorghum flour, xanthan gum, baking powder, and salt. Set aside.
  4. Remove bowl from microwave oven. Stir in the cocoa powder, then the sugar. Add vanilla extract. Stir well.
  5. Beat eggs in another small bowl, or measure almond milk. Add to sugar mixture.
  6. Then add the flour mixture, and stir until all the flour is moistened.
  7. Pour into the prepared baking pan.
  8. Bake 25-30 minutes, or until the edges begin to pull away from the sides of the pan.
  9. Cool, then cut into squares. Freezes well.
Like this post? Tell your friends!Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on Tumblr

One thought on “Sorghum Flour Brownies

Leave a Reply

Your email address will not be published.