Hi Lacy! Yes, you could totally let your brownie mixture …

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Comment on Gluten-Free Sourdough Brownies by Chantal.

Hi Lacy! Yes, you could totally let your brownie mixture rest in the bowl or pan before baking. One to two hours should be plenty to lighten the texture a bit. Let us know if you do try it!

Chantal Also Commented

Gluten-Free Sourdough Brownies
Hi Belinda! Thank you so much for your feedback! ❤️ I’m so happy you tried the sourdough version of the brown recipe!


Gluten-Free Sourdough Brownies
Hi Yana! I’m so happy that you made the brownies! Thank you for sharing what you did and rating the recipe!


Gluten-Free Sourdough Brownies
Connie, I’m so glad you tried this recipe! Thank you for your rating and comment!


Recent Comments by Chantal

Maple Cream Bars
Hi Joanne! I don’t see why not. If you like walnuts, go for it! Pecans, hazelnuts, or sliced almonds would be equally tasty if you can consume any type of nuts. Ps. I froze some of the bars the last time I made a batch, and they are SO good to enjoy as a nice treat once in a while when the craving hits me. Especially if you can’t have traditional pecan bars/pie or butter tarts with gluten, sugar, eggs, dairy, etc., these maple bars are such a nice treat! If you do freeze some of the leftover bars, it’s best to thaw a little bit before eating or place the piece on a plate in the microwave for a few seconds.


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Hi! Thank you for trying this recipe! I am not an expert at deep frying but from my experience the oil has to be hot enough or the donuts will absorb too much oil and result in greasy and soggy donuts. Ideally 350-375°F. The temperature will drop a bit once the dough is cooking. Are you cooking on a gas or electric stove? Did you use a candy thermometer to check the temperature of the oil? I mean if yours were getting too dark too fast, lower the temperature even more next time to see if it’s better.


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Hi! I haven’t made these in a while. I do have organic coconut milk (can) and could try a version without brown rice flour. Which GF flour is in your gluten-free starter? Tell me, when you bake grain-free, which ingredients can you consume? Do you eat buckwheat (pseudograin)? What about cassava flour, coconut flour, tiger nut flour, etc.? What about starches? Are you okay with potato starch and tapioca starch? Let me know so we can create a new version for you. What about sugar? Are you okay with coconut sugar or maple syrup?


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Hi! Can I ask which brand of GF baking powder you tried? Is your batter too wet or not wet enough? And the apple? What kind did you use? Let me know so I can help you 😉


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Hi Mallory! Thank you so much for your comment and rating! I love learning that your family enjoys this recipe!


Comments are closed.

ALLERGEN NOTE

Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.