Comments on: Ultimate Gluten-Free Brownies

By: Lauren | Celiac Teen

Lauren | Celiac Teen — Thu, 01 Sep 2011 02:47:19 +0000

Tanya, I’ve used many brands of chocolate, but what I currently have on hand is Baker’s chocolate for unsweetened and bittersweet, and Chipits for chocolate chips. Of course, always check the label because sometimes ingredients or production methods are changed.

By: Tanya Sinnett

Tanya Sinnett — Tue, 30 Aug 2011 23:15:01 +0000

Hi Lauren, i am wondering what brand you use for your chocolate, unsweetened and bittersweet and also your chocolate chips please?

Thanks,

By: Amanda

Amanda — Sat, 01 Jan 2011 16:25:30 +0000

I made them for a third time and got it perfect! I used quinoa and brown rice for the millet flour. Thanks so much! Almond meal was another that I was considering and will definitely try it as well.

By: Lauren | Celiac Teen

Lauren | Celiac Teen — Mon, 20 Dec 2010 20:02:48 +0000

Hi Amanda! You could use whatever your favourite grain is, replacing by weight. I’m sure sorghum, brown rice or even almond meal would do the trick . Good luck!

By: Amanda

Amanda — Sat, 18 Dec 2010 15:40:29 +0000

I do not have millet flour available to me. What should I substitute? I was thinking of increasing the other fours, but should it be by weight or volume? Thanks.

By: Chocolate Pavlova and Happenings — Celiac Teen

Chocolate Pavlova and Happenings — Celiac Teen — Sun, 27 Jun 2010 15:31:58 +0000

[...] were my brownies. Want [...]

By: carrie @ gingerlemongirl.com

carrie @ gingerlemongirl.com — Mon, 21 Jun 2010 16:10:48 +0000

These brownies are lookin’ beautiful!! I attempted some brownies this weekend! I used almond flour. they were good! I think they need a little tweaking (and they certainly were not as pretty as yours!!) but isn’t a brownie just a wonderful thing? Lovely pictures at always Lauren!!

By: Lauren | Celiac Teen

Lauren | Celiac Teen — Mon, 21 Jun 2010 15:15:50 +0000

Lindsay, you may be able to find it at an asian grocery store, as asian sweet rice, or glutinous (I know it sounds like gluten, but it’s gluten-free. It’s referring to the type of rice used in the flour). The properties are somewhat different from white rice flour, but if you cannot find sweet rice, I would use very finely ground white rice flour.

By: Lindsay

Lindsay — Mon, 21 Jun 2010 14:41:36 +0000

Hi these brownies look great. I live in the UK and can’t seem to find sweet rice flour anywhere, is there anything else I could use instead. Thanks

By: Mardi @eatlivetravelwrite

Mardi @eatlivetravelwrite — Mon, 21 Jun 2010 11:55:17 +0000

These look awesome Lauren – I will be passing this on to my Celiac friend who will so appreciate it!