Living It Up: Gluten-Free Brownies

Rice flour, in my brownie mix? That sounds like a disaster coming, even for gluten-free brownie mix!

I am a big fan of brownies. Love ’em. It wasn’t exactly a cake walk finding gluten-free brownies at a restaurant so I had to settle for Betty Crocker Gluten-Free Brownies mix from my local Harris Teeter. Preparation was not any different than your normal box brownies (tip: don’t forget to melt the butter, woops) and cooking time was about the same.

I think that the key difference between good brownies and bad are in their texture. This is sort of the point of gluten, so I worried that most gluten-free brownies would be sort of grainy. I was concerned that these gluten-free brownies would taste more like cardboard than brownies. I’ve had plenty of experiences with gluten-free foods to know this happens. However, I was surprised to find that these gluten-free brownies turned out to be quite good!

Ingredients of the Gluten-Free Brownies

The most surprising part of the gluten-free brownies was the ingredients:

Sugar, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), cocoa processed with alkali, rice flour, potato starch, corn starch, xanthan gum, salt. Contains soy ingredients.

The rice flour does not necessarily make something awful.  All things considered, the ingredient list was fairly short and none-too-scary as well.

They may not be quite as good as flour-less chocolate cake at a killer local restaurant, but they’re certainly an excellent gluten-free desert! Don’t hesitate to give those Betty Crocker Gluten-Free Brownies mix a try!

➤ Read gluten-free experiment series


on October 8, 2010
Last modified on May 6, 2015
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