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.
- 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
- Preheat oven to 350 F. Grease an 8-inch square baking pan.
- In a 1-quart microwavable bowl or glass measure, melt the butter or margarine.
- In a small bowl stir together the sorghum flour, xanthan gum, baking powder, and salt. Set aside.
- Remove bowl from microwave oven. Stir in the cocoa powder, then the sugar. Add vanilla extract. Stir well.
- Beat eggs in another small bowl, or measure almond milk. Add to sugar mixture.
- Then add the flour mixture, and stir until all the flour is moistened.
- Pour into the prepared baking pan.
- Bake 25-30 minutes, or until the edges begin to pull away from the sides of the pan.
- Cool, then cut into squares. Freezes well.