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Products We Love: Bob's Red Mill Gluten Free Brownie Mix

1:35 PM

Just a reminder, these reviews are unsolicited. We don't receive any compensation, we just love the product.

Gluten-free, vegan brownies are hard. Our experiments are finicky failures nine times out of ten. Why? Because, unlike cake and other baked goods with larger ratios of flour, brownies are highly dependent on two key ingredients: butter and eggs. The amount of butter—in particular, the ratio of butter fat and chocolate to flour—determines the final texture. The more flour, the more cake-like they turn out. The eggs play a key role in binding and setting. Some brownies have a distinct, meringue-like top and crust, created by beating the eggs into the flour for a longer period of time.

We've done a lot of experimentation with brownie mixes. Maybe you have too. You might know by now that commercial egg replacers just don't work—your batter separates in the oven and turns into a pan of chocolate sludge and a layer of boiling oil. Don't worry, we have a fix for that (and we'll share it on Friday, after we teach you how to make ganache). In fact, we have the simplest go-to recipe in the world. But, so far, we've only experienced repeated success with one particular mix: Bob's Red Mill Gluten Free Brownie Mix.

One great thing about this brownie mix (besides our ability to make it dairy free and egg free, of course) is that fact that it doesn't contain soy. The ingredients are:

Evaporated Cane Juice, Cocoa, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Whole Corn Flour, Sea Salt, Baking Powder and Xanthan Gum.

One bag makes a 13x9 pan of decently thick brownies, but you can use a 9x9 if you like 'em super fat.

Want to know how to make our easy triple chocolate brownies? Come back tomorrow to talk ganache (that's part of the "triple") and Friday for the complete recipe.

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