I love to bake. But I don’t always have time to do all of the measuring and mixing…especially when it comes to gluten free baking. It takes extra time to measure four types of flour instead of one.

You could solve that problem by buying a mix. But that means you’re going to get extra ingredients in your baked goods  that you don’t want.

My solution? A homemade mix. Brownies are one of my favorite baked goods. So I made a brownie mix for days when I have very little time in the kitchen.

Find a day when you have some time and mix up all of the dry ingredients for your brownies. You can make a double, triple or quadruple batch so making brownies is easy any time.

Store the mix in the freezer. It will stay fresh, and you can use it straight out of the freezer.

A homemade brownie mix is also a wonderful gift for Christmas or for a new mom.

Even if you are busy you can have homemade brownies. This gluten free brownie mix is simple to assemble. Then getting a pan of brownies in the oven only takes minutes. 

These brownies can also be made dairy and egg free. It’s a great treat for just about anyone. And now you can have it just about any time.

Gluten Free Brownie Mix

2014-07-10 05:42:12

Yields 16

A simple mix to have on hand for quick gluten free brownies any time.

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Dry Mix

1. 2 cups any combination of gluten free flours (a 1:1 ratio of whole grain to white works best)
2. 1/4 cup organic cocoa powder (or carob powder)
3. 1 tsp. baking soda
4. 1/2 tsp. sea salt

Brownies

1. Dry mix
2. 1/4 cup water
3. 3 eggs
4. 1/3 cup coconut oil or butter, melted
5. 1/2 cup honey
6. 1/4 cup chocolate chips (optional)

Dry Mix

1. In a medium bowl combine all of the dry mix ingredients.
2. Pour the mix into a storage container and seal (I like to use glass jars).
3. Store the mix in the cupboard, refrigerator or freezer (depending on how long you want to store it).

Brownies

1. When ready to bake, heat the oven to 350*F. Grease an 8" or 9" baking pan.
2. Combine the brownie mix with the wet ingredients. Mix well.
3. Pour the batter into the prepared pan.
4. Bake for 25 - 30 minutes, until baked through.
5. Allow to cool. Cut into squares.
6. Store at room temperature or freeze for long term storage.

Notes

1. Sorghum, amaranth, brown rice and teff work well as whole grain flours.
2. White rice and tapioca work well as white flours.
3. To make these brownies egg free omit the eggs and add an extra 1/4 cup honey and 2 Tbsp. coconut oil or butter.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

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