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?