King Arthur Flour Gluten Free Brownie Mix is a step above the gluten free options out there. How does America’s oldest flour company go gluten-free? That’s what they asked themselves when customers began requesting to help them in their quest for more satisfying gluten-free baked goods. With the same high standards they apply to all of their products, they’ve created what they believe is the very best gluten-free mixes on the market today. Carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. King Arthur guarantees that your experience with their mixes will be enjoyable, fulfilling and, most of all, great-tasting. King Arthur Flour gluten-free mixes – a taste the whole family will enjoy!
Ingredients: Sugar, Specialty Flour Blend (Tapioca Starch, Rice Flour), Cocoa Processed with Alkali, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Natural Vanilla Flavor, Salt.
Note: you must use real eggs in this recipe; flax- or starch-based egg replacers don’t work well.
Tips for success with your gluten-free brownie mix: Baking times can vary considerably, depending on the pan used.
- In darker pans, including our corrugated King Arthur Flour/USA pans, bake for 30 to 35 minutes.
- In lighter-colored pans, bake for 35 to 40 minutes.
- For glass pans, decrease the oven temperature to 325°F, and bake for 40 to 45 minutes.
When done, the brownies’ internal temperature should register 214°F to 218°F on an instant-read thermometer. A toothpick inserted in the center may come out with a few moist crumbs clinging to it; it doesn’t have to be absolutely clean.
To make more cake-like brownies
- Following the directions as written will yield a very fudgy brownie. If you prefer a less fudgy (yet still moist and tender) brownie, substitute 10 tablespoons melted butter + 3 large eggs for the butter or oil, water, and eggs called for. Mix and bake as directed.