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The Gluten Free Cook
Baking question! 
26th-Jan-2013 09:05 am
Librarian - pensive
Hi!

I've just joined this community. While I do not have a gluten-intolerance or celiac diseases, recently, I've been experimenting with baking gluten-free as an alternative to always cooking with white flours. My question is...

I've recently been experimenting with changing-over a brownie recipe to gluten-free. I've tried adding a little less flour. I've tried adding an extra egg to the batter, even a little bit of almond or coconut milk, but the brownies are still more cake-like. Any tricks to getting a fudgier consistency?

Thank you!
Comments 
26th-Jan-2013 05:49 pm (UTC)
try some gelatin, also use applesauce in place of the oil..
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