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Gluten Free Sourdough Brownies

Thursday was a big day in the kitchen, preparing food for the holiday party for the Community Foundation of the Gunnison Valley. I made puff pastry and braided it around brie and fig jam, crostini with roasted butternut squash and sage brown butter, Scanga prosciutto-wrapped medjool dates, and platters of fresh, organic fruits and veggies, delicious cheeses, cured meats, olives, and nuts. Almost invariably we celebrate with food, and my heart sings when I have the opportunity to play a part in those celebrations. Even when they result in 14 hour work days.

While you may think I’d steer clear of the kitchen on my day off, I didn’t. After enjoying an unseasonably warm December day with some yoga on the porch, I tested a new recipe. I keep a brown rice flour starter and make gluten free sourdough bread for Jefe. I’m still working on consistent results with that formula for to be able to offer gf bread for sale, but did you know sourdough isn’t just for bread?

active brown rice flour starter

While Jefe likes bread, he loves brownies, so yesterday I used some of my brown rice starter to try gluten free brownies, and I’m honestly surprised at how well they turned out! They have just the perfect tang from the fermentation, a lovely balance between cakey and fudgey (as far as brownies are concerned,   I am a fudgey fan myself, but these aren’t too cakey for my taste), and the chocolatey richness you’d expect from a brownie! AND I CAN SHARE THEM WITH MY SPECIAL MAN FRIEND!! Enjoy!



Gluten Free Sourdough Brownies
Recipe adapted from Teresa Greenway‘s sourdough brownies recipe

(Note: I live at 7700 feet elevation. This recipe works for me here, but may be different closer to sea level. If you’re not way up in the mountains like me, use an additional 10-20 grams of sugar and about 20 grams less flour)

(Also note: this recipe is in grams because that’s how I operate. I love placing a bowl on my scale and pouring in the ingredients without dipping a measuring cup into the bag. I highly recommend it for convenience and accuracy. The link above is the scale that I use and love. No, I didn’t get a free one for providing the link. Maybe one day…)

113g UNSWEETENED Chocolate (this is one bar of Baker’s)
190g sugar


226g semi-sweet chocolate
85g sugar

100g butter
1t vanilla
2 eggs
1/4t salt
170g Brown Rice Sourdough discard
120g Pamela’s Gluten Free + Whole Grain Bread Mix

Melt chocolate and butter in a double boiler. Stir until smooth, then take off the heat and allow to cool slightly.

Cream together sugar and eggs until light in color

Slowly add chocolate mixture to egg mixture

Add sourdough starter

Add flour blend and salt until just combined

Pour thick batter into a parchment-lined 9″x 9″ baking pan

Bake at 375F for 35-40 mins

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