Let me tell you, I don’t bake with chocolate very often, but when I do, it has to be for something delicious like these perfect fudgy Gluten-Free Sourdough Brownies!
You can add some of your gluten-free sourdough starter to this baked allergen-friendly dessert! Doing so will create the perfect texture—I hope you try it!
Ps. If you don’t have a starter yet, you can make these brownies instead. Same great recipe, without the GF sourdough starter.
And, when you do make some brownies, take a picture and share it with us in the baking Facebook group or on Instagram. Tag it @freshisreal_ #freshisreal to make sure that we all see it!
Gluten-Free Sourdough Brownies
With so many people making wild natural homemade yeast (sourdough starter), it was only natural for me to develop even more recipes to include some gluten-free starter.
You can use different grain and seed flours to make a gluten-free sourdough starter. Brown rice flour works very well, so does sorghum flour. I’ve also tried with light buckwheat, oat, teff and millet, and they’re all very unique.
Sourdough Discard or Active Starter?
You might wonder if you can use discard in the recipe. Because the brownies don’t need to rise as sourdough bread does, you might be able to use discard.
I don’t have discard. For that reason, I prefer using active gluten-free sourdough starter. That means incorporating some starter after it’s fed with fresh flour and water and giving it time to get lively with bubbling activity.
How to Make Brownies Video
How to make the brownies with gluten-free sourdough starter:
- The Gluten-Free Sourdough Brownies recipe is quick to prepare. You will need to combine the flaxseed meal with the hemp milk to let the flax thicken and gel.
- Proceed to measure or weigh the dry ingredients. You can give everything a whisk to remove any flour or starch clumps.
- You will need to gently melt the dark chocolate with the maple syrup and butter. Add the pure vanilla extract to this mix.
- Pour the chocolate mixture into the dry ingredients, add the flax mixture, the gluten-free sourdough starter and mix. Gently fold in the mini allergy-free chocolate chips.
- Once everything is well combined, transfer the brownie mixture to your parchment-lined baking dish.
- Bake according to the instructions in the recipe, cool before you slice and enjoy!
Great Beginner Recipe!
These brownies are a perfect recipe to try if you’re a beginner baker.
If you don’t have a gluten-free sourdough starter, don’t you worry because you can also make some brownies without sourdough starter!
Top 8 Free!
If you avoid most or all top allergens, this dessert will be wonderful for you to try!
Just make sure to read all your ingredient labels to make sure they are free of the allergens you must avoid.
Previously on FiR
The Hot Cross Sourdough Buns were a hit and pretty easy to make too! That recipe also includes some gluten-free sourdough starter.
The buns contain raisins and fresh apples, and the dough has a batter-like consistency, so you do need the help of some muffin liners to hold the mixture while baking.
Also, you can check out this recent post: Flour Guide for gluten-free, vegan and allergen-friendly baking! If you don’t have time to read the whole post, you can sign up for Fresh is Real’s email list to get a copy of the pdf guide!
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.
The group is a great place to ask your allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
Did You Make This Recipe?
Once you try this recipe, remember to take a picture and share it with us on Instagram Tag it @Freshisreal_ #freshisreal
|⭐ RATE & COMMENT 📝|
|Lastly, don’t forget to rate this recipe and include a comment! Sharing your feedback helps others to find the recipe! Thank you in advance if you do—I really appreciate it!|
Perfect fudgy gluten-free sourdough brownies! A crowd-pleasing, kid-approved allergen-friendly chocolaty treat!
- 1/2 cup hemp milk, room temp/warm*
- 1/4 cup golden flaxseed meal (25g)
- 1/2 cup sorghum flour (60g)
- 1/4 cup oat flour (20g)
- 1/4 cup arrowroot starch (25g)
- 1/3 cup raw cacao powder (25g)
- 1 teaspoon GF baking powder
- 1/2 teaspoon sea salt
- 1/4 cup butter (vegan or regular)**
- 1/2 cup maple syrup
- 1/2 dark chocolate (45g), approx. 1/2 cup, chopped
- 1 teaspoon pure vanilla extract
- 1/2 cup active GF sourdough starter*** (approx. 132g)
- 1/3 cup allergy-friendly mini chocolate chips (60g)
(I used semi-sweet)
Preheat oven to 350° F and line an 8×8-in square baking dish with unbleached parchment paper.
Combine room temperature/warm (not hot) hemp milk and flaxseed meal in a small bowl, mix and set aside.
Combine the flours and starch into a mixing bowl. Add cacao powder, baking powder, salt and give it a whisk to break up any clumps.
To a small saucepan on low heat, combine your maple syrup and butter, stir until melted. Turn off heat, add dark chocolate and keep stirring until the chocolate melts. You can add the vanilla this mixture.****
Add the melted chocolate mixture and the flax mixture to the dry ingredients, and mix a little. Add the starter and continue mixing until everything is well combined. Fold in the mini chocolate chips.
Transfer mixture to your baking dish. Bake for 25 minutes. The brownies are ready when the edges and center feel set. Don’t over bake as it could make the brownies dry.
If you don’t have a nut allergy, you could add 1/3 cup of chopped walnuts to the brownie recipe!
The sourdough brownies are delicious while still a little warm and gooey. The leftovers are great and so fudgy—the perfect mid-afternoon snack! I bet these would freeze very well. Don’t forget to slice them first and separate each layer with parchment paper so they don’t stick to each other.
*You can probably use other types of plant milk although using homemade seed or nut milk is great!
To make homemade hemp milk: combine 1/3 cup of hemp seeds (hemp hearts) with about 1 cup of water in a small blender. Blend until frothy. Strain with a nut mesh bag or fine sieve to remove larger bits.
**Coconut oil could be a substitute for butter. I did not try it.
***I added brown rice gluten-free sourdough starter. You could use discard if you wish as this recipe does not need to rise. Please note that I haven’t tried with discard as I don’t ever have discard. I like baking with active and lively GF sourdough starter. If you plan your sourdough baking schedule accordingly, you too shouldn’t have any discard.
****You can use your microwave for 1 to 2 minutes.
Brownie Recipe without GF Sourdough Starter:
Maple Hemp Brownies
Keywords: Brownies, Gluten-Free Brownies, Vegan Brownies, Gluten-Free Sourdough Brownies, Gluten-Free Sourdough Starter, Gluten-Free Baking