Gluten-Free Tuesday: Sorghum Brownies


[Photographs: Elizabeth Barbone]

Lately the requests for rice-free recipes are filling my inbox. Some cite concerns over arsenic levels in rice and others just want baked goods made from different gluten-free grains. I welcome the challenge.

I converted 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, the brownies turn out 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.

About the author: Elizabeth Barbone of 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.