Gluten-free Brownies

Today I tried my hand at some g/f baking.


Homemade brownies using an all-purpose g/f flour.  They were quite moist and yummy, even getting Hubs’ seal of approval. Have you tried g/f baking? Any tips?


4 thoughts on “Gluten-free Brownies

  1. I’ve made gluten free bread (in my machine) and pie crust, for my daughter-in-law, who has Celiac. It’s tricky, but it can be done. Especially when you are motivated by love.

    • Wonderful! We do not have celiac, thank the Lord. My daughter is special needs with a lot of autistic characteristics and both my children have sensory issues.
      I’ve also noticed that I become really congested after eating wheat. I thought I would dabble in g/f to see if it made any difference. I also made a loaf of bread in the oven. It looked lovely but was not quite big enough for sandwich meat and was a little gummy. I know there are recipes out there that do not use the xanthum gum so I may try those sometime. I’d love to know your pie crust recipe if you ever get the chance. If you ever get the notion, you can email me at I know you are busy so if you don’t get around to it, I understand. 🙂

      • Hi Marcia,

        Sorry to reply so late. The wonderful gluten free pie crust I’ve come up with is not too hard to make, using a food processor. I also only use Namaste all-purpose flour blend, which has zanthan gum in it already.

        In bowl of food processor, place 2 1/2 cups of Namaste all purpose flour. Add one tsp. of salt, and 1/2 tsp. of baking powder. Give this a good blending for about a minute.

        Place 2 1/2 sticks of cold, cubed, unsalted butter in with the flour mixture, and pulse until the mixture is large, clingy, crumbs. This takes me about 10 pulses, depending on weather.

        Next, add 1 cold egg, beaten with 1 Tbs. ice water. Pulse three times. Add one Tbs. of ice water, pulsing after each addition until it can be squeezed together without crumbling. Immediately dump out onto prepared surface (I use a silicone pastry mat, lightly dusted with GF flour.)

        This crust can be rolled carefully between two sheets of waxed paper. Or, it can be carefully patted into a pie dish that has been sprayed with cooking spray. Just remember it does not stretch like an ordinary pie crust, though the egg does give some body to it. Egg wash on the rims will also help adhere a top crust to a bottom crust better than plain ice water would.

        This crust can have a little sugar added for a tart like effect, or a tsp. of celery seed for a savory dish, such as chicken pot pie. It is actually quite flaky and light in texture.

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