Although I haven’t been doing much baking or cooking these last few weeks, I did find time to give the coconut fudge brownie gluten-free experiment another couple of tries.
If you remember, the last experiment had me replacing all of the flour with almond meal. While these brownies were to die for warm, they were pretty greasy cold. So for my next try, I decided to try using different kinds of flours. I’ve been seeing bags of coconut flour in the store. These brownies have a theme going, so what the heck. I used roughly one part almond meal to three parts coconut flour (I say roughly, because I forgot to write the exact amounts down. I know. Bad blogger.)
Anyway, these brownies bombed. The coconut flour soaked up all the available liquid and made the brownies pretty dry. In addition, they had a very chalky, gritty texture from the flour. Bryan and I each took one bite and threw the rest away.
A few days later, I was reading one of my favorite gluten-free blogs where Shauna was talking about using teff flour in her brownies. The next day, I came home from the store with my own bag of teff flour.
For my next batch of brownies, I used the same ratio of teff flour to almond meal. These brownies weren’t greasy. They were just the tiniest bit gritty, but not overwhelmingly so. Still, they tasted kind of flat. These brownies didn’t go straight into the trashcan like the coconut flour brownies did, but they did linger in the fridge for almost a week before we finished them. Usually, that’s a sign that we don’t love something.
I’d like to give Shauna’s brownies a shot, as well as a couple more gluten-free brownie recipes that I’ve seen lately. We’ll see how motivated I am in the next few weeks.