⭐ Gluten-Free Flour Blend (with xanthan gum) (Best Gluten-Free Option)
1:1 by weight with 1/4 tsp xanthan gum per cup of flour Quick tip: Produces a moist, tender brownie but with a different crumb and slightly gummy texture.
Gluten-free blends with xanthan gum mimic gluten’s binding properties, allowing structure and elasticity in brownies. This prevents crumbling and maintains moisture.
Ensure xanthan gum is added to provide elasticity; otherwise, the brownies will be crumbly. Monitor baking time closely as gluten-free batters can dry out faster.
The texture will be softer and less chewy than with bread flour, with a slightly different mouthfeel but still enjoyable.