The 4th of July is one of my favorite holidays to celebrate, and I’m so excited to once again relish in family, friends, and good food! The tradition that I always love to celebrate each 4th of July is going to the Wilmette Beach to watch the fireworks on our sailboat. After serving a hearty meal (that usually consists of ribs and corn on the cob), we get our bikes ready to ride to the beach. As we enjoy the sound of the waves at the lake, we sit on our sailboat anxiously awaiting the fireworks show. The amount of people gathered around at the beach, decked out in their red, white and blue is always a fun sight to see. This, along with the warm summer weather, makes for a great evening. The only thing that would make the beach a little bit better is a big batch of brownies for everyone to share.

Many gluten-free brownie recipes and mixes produce good chocolate flavor but have a rather gummy texture—not these. Mix them directly in the pan after you melt the butter. Serve them plain, frosted (chocolate or vanilla frosting), or dusted with confectioners’ sugar, or add ½ cup mini chocolate chips or chopped walnuts or both. The recipe calls for my flour blend, which delivers a great result, but you can try other blends as long as long as there is xanthan gum in the mix.

Easy-Mix Brownies

Makes 16 Brownies

Ingredients:

½ cup (1 stick) butter or nondairy alternative (preferably Earth Balance)

½ cup confectioners’ sugar

½ cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder (not Dutch process)

½ cup Gluten-Free All-Purpose Flour or flour of choice with xanthan gum in the mix

2 teaspoons dried egg whites

¼ teaspoon baking powder

Pinch of salt

To Make the Brownies:

Preheat oven to 350⁰ F

In a 2-quart saucepan over medium heat, melt the butter. Remove the saucepan from the heat. Add the confectioners’ sugar and brown sugar, and using a handheld beater, beat until smooth, scraping down the sides and the bottom of the pan as needed with a silicone spatula. Add the eggs and vanilla extract and beat until smooth. Scrape the sides and bottom of the saucepan.

Add the cocoa powder, flour, dried egg whites, baking powder, and salt. Beat on low until mixed, then beat on medium until the batter is smooth with no lumps. Scrape the sides and bottom of the saucepan as needed.

Spray an 8-by-8 inch baking pan with nonstick cooking spray. Line the bottom with parchment paper cut to fit. Spray the parchment. Using a sprayed or oiled silicone spatula, scrape the batter into the pan and level so the corners are filled and the top is even. Let the batter rest for 5 minutes before baking.

Bake until a wooden skewer inserted in the center comes up almost dry, 25 to 30 minutes. Remove from the oven and place on a rack to cool.

Remove from the pan and cut 4 by 4 into 16 squares.

 

Gluten-Free All-Purpose Flour

Ingredients:

2 cups brown rice flour

2 cups white rice flour

2 cups potato starch (not potato flour)

2 cups tapioca starch or tapioca flour

5 tablespoons xanthan gum

2 cups white sorghum flour or quinoa flour

2 cups cornstarch

To Make the Flour:

Measure each flour and starch by scooping or pouring into a 1-cup measuring cup, then leveling the cup with a straight-edged bench knife or long spatula. Scoop, measure, and level the xanthan gum by the tablespoon.

Place all the ingredients one by one in the order listed in a 4-quart container with a tight-fitting lid. After each addition, stir well from the bottom with a large whisk to mix. After adding the cornstarch, mix well from the bottom. Place the lid securely on the container. Shake and rotate the container to mix.

Store at room temperature for one month, or divide into three batches and place in self-sealing plastic bags. Label, date, and freeze.

 

Easy-Mix Brownies

Makes 16 Brownies

Ingredients:

½ cup (1 stick) butter or nondairy alternative (preferably Earth Balance)

½ cup confectioners’ sugar

½ cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder (not Dutch process)

½ cup Gluten-Free All-Purpose Flour or flour of choice with xanthan gum in the mix

2 teaspoons dried egg whites

¼ teaspoon baking powder

Pinch of salt

To Make the Brownies:

Preheat oven to 350⁰ F

In a 2-quart saucepan over medium heat, melt the butter. Remove the saucepan from the heat. Add the confectioners’ sugar and brown sugar, and using a handheld beater, beat until smooth, scraping down the sides and the bottom of the pan as needed with a silicone spatula. Add the eggs and vanilla extract and beat until smooth. Scrape the sides and bottom of the saucepan.

Add the cocoa powder, flour, dried egg whites, baking powder, and salt. Beat on low until mixed, then beat on medium until the batter is smooth with no lumps. Scrape the sides and bottom of the saucepan as needed.

Spray an 8-by-8 inch baking pan with nonstick cooking spray. Line the bottom with parchment paper cut to fit. Spray the parchment. Using a sprayed or oiled silicone spatula, scrape the batter into the pan and level so the corners are filled and the top is even. Let the batter rest for 5 minutes before baking.

Bake until a wooden skewer inserted in the center comes up almost dry, 25 to 30 minutes. Remove from the oven and place on a rack to cool.

Remove from the pan and cut 4 by 4 into 16 squares.

Gluten Free Brownie1

Gluten-Free All-Purpose Flour

Ingredients:

2 cups brown rice flour

2 cups white rice flour

2 cups potato starch (not potato flour)

2 cups tapioca starch or tapioca flour

5 tablespoons xanthan gum

2 cups white sorghum flour or quinoa flour

2 cups cornstarch

To Make the Flour:

Measure each flour and starch by scooping or pouring into a 1-cup measuring cup, then leveling the cup with a straight-edged bench knife or long spatula. Scoop, measure, and level the xanthan gum by the tablespoon.

Place all the ingredients one by one in the order listed in a 4-quart container with a tight-fitting lid. After each addition, stir well from the bottom with a large whisk to mix. After adding the cornstarch, mix well from the bottom. Place the lid securely on the container. Shake and rotate the container to mix.

Store at room temperature for one month, or divide into three batches and place in self-sealing plastic bags. Label, date, and freeze.