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Sorghum Brownies (rice-free/gf/df)
Elizabeth Barbone




February 19, 2013

After Elizabeth Carroll's great post about possible aresnic levels in rice, requests for rice-free recipes started filling my inbox. Some cited concerns over the arsenic levels in rice and others just want baked goods made from different gluten-free grains. I welcome the challenge. For me, it's fun experimenting with different flours. A few years ago, it was tough to find non-rice flours at my local supermarket. Today it's getting easier.

Since brownies are always awesome, I wanted to convert my fudgy brownie recipe to rice-free and dairy-free. It was a fairly easy conversion. I replaced the white rice flour with sorghum flour and the butter with vegetable oil. The resulting brownies were flavorful and moist without tasting gummy or raw. However because of the sorghum flour, I found the brownies slightly gritty.

The next time I made a batch, I used my food processor to mix the batter. Before adding the eggs, oil, and water, I processed the dry ingredients for a minute, hoping a spin in the food processor would get rid of some of the grittiness of the sorghum flour. Even before I baked the brownies, I could tell this batch would be different. The batter looked silky and smooth. Once baked, the brownies didn't have any of the unpleasant grit of the previous batch. So while not a totally necessary step, using the food processor gave the brownies a texture very similar to wheat-based brownies.



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