Friday, August 12, 2011
David Lebovitz's Gluten-Free Brownies
Yesterday I was reading through the blogs in my foodie folder in Google Reader, and as soon as I saw David Lebovitz's recipe for Gluten-Free Brownies, I knew I had to make it. I had made the original recipe from Ready for Dessert, and liked what he said he did in replacing the flour. It involves cornstarch, and several of the comments to his post asked about replacing that. Apparently you can replace it directly with potato starch if necessary. I used cornstarch.
My picture doesn't look as dark or fudgey as his in the original recipe post, but I blame the bright noon sunlight. These might compete in my brownie files as our favorite brownie recipe. The best thing I can say about them is that you have NO IDEA they are gluten-free. No weird taste. No weird texture. It is a brownie through and through, down to the crackly tops that you need! It was the perfect recipe to use the rest of the chocolate I got from Mast Brothers, plus some chocolate chips. Instead of nuts, I stirred in additional chocolate chips, which I'm not sure I can recommend if you intend to eat an entire piece! Completely over the top.
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do you have a link to the original recipe? These look delicious
Stephy - The linked text isn't clear in my blog, but it was in there:
How great to have a fabulous gluten free recipe. More and more people are having troubles with gluten.
Oh my they look so good!! May I ask what's the significance of glutten-free? When I purchase items, I would think glutten-free is a better alternative, but was never able to understand it. I know it's usually meant for those who can't intake glutten.
Karina- There are a growing number of people who are testing sensitive to gluten, but removing it from baked goods has proven difficult. I'd say this is the first time I had a recipe that was gluten-free that didn't taste obviously altered.
Thanks for the information, I didn't even realized that gluten-free desserts taste slightly different. I have to see the difference myself in taste now myself. Is there a big jump in flavor?
There really is quite a difference in flavor and texture once you venture toward things like arrowroot, rice flour, soy flour, etc. It is all about experimentation and finding what works for you.
Thanks for letting me know. You are right, I should try playing around with the gluten-free recipes.
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