What is an easy way to convert a popular wheat flour recipe to gluten free? And ensure it is successful, with a soft texture, and even whole grain?
sorghum, peanut butter, chocolate chip blondies photo by vsimon
Three steps to convert a baked treat to gluten free.
- Substitute whole grain sorghum flour for the wheat flour, measure for measure.
- Add xanthan. Start with 1 teaspoon per 1 cup flour.
- Add some water to batter if it seems too stiff. Xanthan needs water to hydrate it. There was no water in the original recipe. I started with a tablespoon, that didn’t seem like enough. I added another and it looked good. Bingo, it cooked up perfectly.
Texture, yeah! It is good!
Not dry, not crumbly, not gooey, not slimy.
These bars are light textured, yet they compress to a pleasant chewiness when you bite into them.
It is fun to serve them with extra chopped peanuts and chocolate chips. (These are not included in the ingredients below.)
This blondie is soft and holds together well. So you can press the edge of the bar into the extra tasty bits on the plate and they stick. Interactive food, I like that.
If there are any bars left over, they last several days without getting dry. Be sure to cover them tightly though.
You can also double the recipe and freeze some for later. Bake in two 8×8 inch pans, or one 9×13 inch pan. When I double the recipe I use 3 whole eggs, instead of 2 whole eggs and 2 egg whites. It is just easier.
I added chopped peanuts to the original recipe for more crunch and flavor. And reduced the total sugar, switching to dark brown sugar instead of white sugar. These are still plenty sweet for me.
Peanut Butter Chocolate Chip Blondies
Adapted from Cooking Light
Yield 16 servings
|1 cup sorghum flour||135 gm|
|1 teaspoon xanthan||4 gm|
|1/4 cup semisweet chocolate chips||45 gm|
|¼ cup chopped peanuts||30 gm|
|1/4 teaspoon baking soda||2 gm|
|1/8 teaspoon salt||pinch|
|3/4 cup packed dark brown sugar||180 gm|
|1/4 cup peanut butter||65 gm|
|1 tablespoon vegetable oil||15 ml|
|1 teaspoon vanilla extract||5 ml|
|1 large egg||50 gm|
|1 large egg white||25 gm|
|2 tablespoons water||30 ml|
Preheat oven to 350°.
Oil the bottom of an 8-inch square baking pan (do not coat sides of pan).
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, xanthan, chocolate chips, soda, and salt in a medium bowl.
Combine sugar and remaining ingredients in a bigger bowl; stir until well-blended. Add flour mixture, mixing thoroughly.
Spread batter in prepared pan.
Bake for 25-30 minutes or until a wooden pick inserted in center comes out almost clean.
Cool on a wire rack. Cut into 16 squares.
Allergic to peanuts?
I have not tried tree nut or seed butters in the recipe, but I think they would work. Please let us know if you try them and how you like the result.