FOOD NEWS
The Gluten-Free Ingredient Swap For Fudgier Brownies
BY Julia Holland
Gluten-free baked goods often get a bad rap for being overly dense or spongey. However, using gluten-free flour is the key to the fudgiest, gooiest texture in brownies.
For cakes with airier crumbs, ingredient ratios are often adjusted to contain more liquid ingredients than their wheat flour counterparts. However, this doesn’t apply to brownies.
A higher rate of wet ingredient absorption yields denser brownies. Brownies have a high ratio of melted butter to flour, so an extra-absorbent gluten-free batter will help soak it.
To achieve ultra gooey, fudgier brownies, you can use a one-to-one swap of wheat flour for measure-for-measure gluten-free flour in your recipe without changing anything else.