Best Gluten-Free Brownies

We just love brownies! When I developed a gluten sensitivity, I had to find a way to make a gluten-free version. I was happy to find that they are the easiest baked goods to adapt. And these are so much more delicious than brownies made from box mix.

Don´t waste my time with dry or cakey brownies. These treats don´t fail to please with their fudgy, chewy texture and rich flavor. The kids won´t even know they´re gluten-free! You just need a few ingredients that you probably already have on hand. You won´t be confused by a long list of complicated mixing and baking instructions, either.

The only ingredient you may have to go out and buy is garbanzo flour. Just keep a bagful in your pantry for any time you´re craving a rich, chocolatey treat. You can substitute a gluten-free flour blend for the garbanzo flour, but please read the capsule below, "The Xanthan Gum Controversy", before making that decision.

Two important things to keep in mind: buy good quality cocoa powder such as Ghirardelli or Pernigotti (It's pricey but worth it.) and be sure not to over bake brownies so they´ll stay moist and chewy. That´s all! Now are you ready to get baking?

Xanthan gum is a common additive in gluten-free flour mixes. Although there is no evidence that xanthan gum can cause harm to healthy adults, the question remains whether or not it is safe for those with severe wheat, dairy, corn or soy allergies and those with digestive issues.

Xanthan gum is produced by fermenting wheat, corn or soy. It has a slight laxative effect on adults, but can be life-threatening to infants under 12 months of age. The New York Times published an article about the tragic death of infants who had developed necrotizing enterocolitis after drinking baby formula thickened with xanthan gum.

So xanthan gum should never be given to infants under 12 months of age. It should be avoided by those with digestive problems or severe allergies to soy, wheat, dairy or corn. Garbanzo flour is a safe alternative to gluten-free flour mixes that contain xanthan gum.

Garbanzo or chickpea flour is often used in Indian cuisine and can be found in ethnic markets. One cup of garbanzo flour contains 365 calories, 21 grams of protein, 6 grams of fat and 53 total grabs of carbs. It has fewer calories and carbohydrates than whole wheat or white flour and is much higher in protein. Naturally a source of folate and B-6, garbanzo flour is naturally gluten-free.

Adapted from King Arthur Flour

• 2 cups Ghirardelli 60% cacao chocolate chips
• 1 cup nuts, toasted and chopped
• 1/4 cup cocoa nibs

Note: If baking at high altitude, reduce baking powder to 3/4 teaspoon for 6-7,000 feet. Reduce to 1/2 teaspoon for 8-9,000 feet.

• Make brownies-a-la-mode topped with premium vanilla bean ice cream. Drizzle with hot fudge or kahlua for an extra special treat.
• Get creative with mix-ins. Instead of chocolate chips, add M&Ms, Reese´s pieces, chopped chocolate bars or another candy bar to brownie batter.
• Add 1/2 teaspoon chili powder to the batter for an exciting flavor punch or orange zest for a citrus zing.
• Drizzle warm brownies with amaretto liqueur or Bailey´s Irish cream for a gourmet twist.
• Swirl brownie batter with peanut butter or caramel sundae topping before baking for a deliciously different dessert.
• If you like crunch, the optional nuts or cacao bits may be just your thing. Choose pecans, walnuts, macadamia nuts, cashews, Brazil nuts or a combination of the above. Lightly toast them in the oven, until they are just starting to take on color.