Baking gluten free can sometimes be tricky. Here are some tips and a recipe from Chef Janet K.
Gluten-free baked goods sometimes need help in the light and airy department. You have no doubt experienced that loaf of gluten-free bread that could replace the 5 pound weights at the gym.
For cakes, muffins, breads and anything else that should be light and fluffy I have a couple of tips. First, you can replace some of the liquid (milk, water) with club soda and get it to the oven as quickly as possible. Second, separate the eggs, beat the whites to soft peaks and gently fold them in at the end.
Ready-made gluten-free flour blends are very expensive. It’s so easy to mix up your own and less than half the price.
To mix up your own gluten-free flour: gluten-free flour blends should be about 2/3 grain flour- like rice, sorghum, millet, teff, oat and buckwheat and 1/3 starches. Brown rice, white rice, sorghum and millet are great for sweet baked goods. Tapioca, corn and potato are the starches to use in your blend. Put it all in a big container with a lid and shake and turn vigorously to be sure that it is well combined.
Here’s my favorite brownie recipe.
These dark chocolate, gluten-free fudge brownies have a secret.
They have yam puree in them adding not just nutrients but moisture and richness. This also allows the recipe to use less fat.
So another secret? No rice flour. With all the information coming out about arsenic in rice, I have been experimenting more with flours like sorghum and millet. They both work well in baking by providing a nice neutral base.
Gluten-Free Fudge Brownies with a Secret
4 Tbsps unsalted
2/3 cup unsweetened cocoa powder
2 tsps vanilla extract
1/8 tsp instant coffee powder/granules
1/4 c sorghum flour
3 Tbsps millet flour
3 Tbsps potato starch
1 Tbsp tapioca starch
1/4 tsp baking powder
1/4 tsp salt
1 c coconut or white sugar
2/3 cup prepared sweet potato puree or 1 medium-sized yam
Pre-heat the oven to 350°
Generously grease an 8″ square pan with butter.
If you do not have a prepared sweet potato puree, rinse the yam. Microwave it on high for about 5-6 minutes turning it a couple of times for even cooking. Once it is cooked through, remove the skin and puree it in the food processor or with an electric mixer until smooth.
In a small sauce pan over low heat, melt the butter. Remove the pan from the heat and stir in the cocoa powder. Set aside to cool slightly.
In a small bowl, beat together the egg, vanilla extract and coffee until the coffee is dissolved
In a large mixing bowl, whisk together the flours, starches, baking powder and salt. Whisk in the sugar. Add the 2/3 cup potato and mix well. Add the egg mixture and mix well. Add the chocolate mixture and stir until it is completely incorporated.
Spread the batter into the pan and smooth out the top. Bake for 20 minutes until the top is barely dry and a tooth pick comes out with a few moist crumbs.
Cool in the pan for at least 30 minutes.
Thank you to Chef Janet K for our guest post this week.