Gluten free brownies are so easy to make at home using this gluten free brownie mix recipe.
So easy and so delicious. And yes it is gluten free!
This is one of those gluten free recipes that has taken me a long time to get right. It has taken me almost four years to get this recipe just how I wanted. Which is just like a gluten filled box mix from the store.
I wanted the fudgy inside with the slightly crispy top. Those kind of brownies most of us grew up eating. The kind of brownie that only calls for just a few ingredients and can be made in just a few minutes.
Now, this recipe does call for quite a few ingredients, but once you have the mix made up, it only calls for a few extra ingredients to finish them off. So, you can easily make a double or triple batch of this mix to keep on hand for those times when you need a quick dessert.
When my husband tasted these he told me I finally got it just right. He eats gluten and has had brownies recently, so when he tells me I got it right, I know I really did get it right.
This brownie mix will be a new pantry staple at my house and I hope it becomes one at yours as well.
Gluten Free Brownie Mix Recipe
If you miss those famous boxed brownie mixes you need to try these gluten free brownies made from a homemade gluten free brownie mix.
Brownie Mix Ingredients
- 3/4 cup white rice flour
- 1/4 cup potato starch
- 1/4 cup cornstarch
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 2 cups sugar
- 3/4 cup melted butter
- 3 eggs
- 1 teaspoon vanilla
- 1/4 cup water
- Mix brownie mix ingredients together and place in a container, jar, or zip-top bag.
- When ready to make stir in melted butter, eggs, vanilla, and water.
- Mix together just until combined.
- Spread into a 9x13 pan and bake at 350 degrees for 22-23 minutes.
Amount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 219mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g
Nutritional values are approximate and aren't always accurate.
Could the potato starch be swapped for more cornstarch or something else? as I can’t eat nightshade vegetables.
I haven’t tried it in this recipe, but I am thinking that would be too much cornstarch. Can you have tapioca starch? If so I might try that instead.
My cousins daughter is currently on a gluten free, lactose free diet and I was thinking of making this up as part of a gift for her for Christmas. Could the butter in the recipe be substituted for olive oil or another oil? And can coconut flour be used instead of xantham gum?
Thanks in advance for your advice.
Coconut flour is not the same as xantham gum. The xantham gum helps the texture and helps it hold together since you don’t have the gluten. I have used coconut oil in the recipe and it works, so I would suggest coconut oil for a butter alternative. I hope that helps.