[Photographs: Elizabeth Barbone]
Made with sorghum flour and potato starch, these fudgy brownies are rice-free. If you find sorghum gritty, mix the brownie batter in a food processor.
Note: This recipe does not work well egg-free.
About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.
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Special equipment: food processor, optional
serves makes 24, active time 15 minutes , total time about one hour
- Gluten-free cooking spray
- 2 cups (14 ounces) granulated sugar
- 1 cup (4 ounces) sorghum flour
- 1/2 cup (2.75 ounces) potato starch
- 1/2 cup (1.5 ounces) cocoa powder, Dutch-process or natural
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 3/4 cup vegetable oil
- 3 large eggs
- 1/4 cup water
Adjust oven rack to middle position. Preheat oven to 325°F. Spray 13- by 9-inch pan with cooking spray.
If Using a Food Processor: Combine granulated sugar, sorghum flour, potato starch, cocoa powder, salt, baking powder, and xanthan gum in bowl of food processor. Process for one minute. Add vegetable oil, eggs, and water. Blend until thoroughly combined. Batter will be thick.
If Mixing By Hand: In large bowl, whisk together granulated sugar, sorghum flour, potato starch, cocoa powder, salt, baking powder, and xanthan gum. Add vegetable oil, eggs, and water. Whisk until thoroughly combined. Batter will be thick.
Spread batter into prepared pan. Bake until toothpick inserted into the center of brownies comes out with only a few damp crumbs clinging to it, about 40 minutes. Allow brownies to cool in pan. When cool, cut into 24 squares and serve. Store brownies in an airtight container on the counter for up to three days. Cooled brownies can be frozen for up to six weeks.