What makes gluten free brownies fudgy?

A high ratio of fat (butter and chocolate) to flour is what creates fudge texture. Less flour means less structure and more dense, chocolatey richness. Also underbake slightly. Pull brownies when a toothpick comes out with moist crumbs, not clean. Let them cool completely before cutting for the cleanest slices.

Can I make muffins without xanthan gum?

Yes. The eggs and fat in muffin batter provide enough structure for most recipes. If your muffins are crumbly without it, try adding an extra egg yolk rather than xanthan gum. Banana muffins and chocolate muffins hold together especially well without any added binders because of their moisture content.

How do I store gluten free muffins?

In an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 3 months. Reheat frozen muffins in the microwave for 20 to 30 seconds or in a 300 degree oven for 10 minutes.

Why are my gluten free muffins gummy inside?

Overmixing the batter is the most common cause. Stir until the dry ingredients are just incorporated and stop. The batter should still look slightly lumpy. Also check your oven temperature with a thermometer. An oven that runs cool will produce muffins that look done on top but are underbaked inside.

What is the best flour for brownies?

Simple rice flour or a basic GF blend works great for brownies because you do not need much flour in the first place. Some of the best brownie recipes use cocoa powder as the primary dry ingredient with just a few tablespoons of flour. Almond flour also makes excellent, naturally fudgy brownies with a richer flavor.

Can I make high protein gluten free muffins?

Yes. Adding protein powder, Greek yogurt, nut butter, or hemp seeds boosts protein without compromising texture. Our protein brownies pack both fiber and protein. Start by replacing a quarter of the flour with protein powder and adjust liquid as needed.

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Recipe Type

Brownies & Muffins Recipes

12 recipes

Curated by Evelina Melnikova

Brownies and muffins might seem like an odd pairing, but they share something important: both are nearly impossible to get wrong when you start with a good gluten free recipe. The batter is thick, the baking time is short, and the results are forgiving. Overbake a muffin by three minutes and it is still perfectly edible. Underbake a brownie by two minutes and it is just fudgier.

Our brownie recipe is the most shared recipe on Bloom Cooking, and it happens to use no xanthan gum and no special flour blend. Just cocoa powder, sugar, butter, eggs, and a small amount of rice flour. The fudge comes from the ratio of fat to flour, not from any gluten free magic. People who are not gluten free make these brownies because they are simply better than most wheat based recipes they have tried.

Muffins are the ultimate meal prep baking project. A single batch makes 12, they freeze beautifully, and they thaw on the counter in about 20 minutes. I keep a rotation of chocolate muffins, banana muffins, and seasonal varieties in the freezer at all times. Mornings when I have zero time, I grab one with a cup of coffee and that is breakfast handled.

The texture difference between a good GF muffin and a bad one comes down to mixing technique. Stir the batter until just combined. Overmixing activates the starches and produces a dense, gummy muffin. Also resist the urge to fill muffin cups more than two thirds full. GF batters rise differently than wheat batters, and overflowing muffins are harder to remove from the pan.

Frequently Asked Questions

A high ratio of fat (butter and chocolate) to flour is what creates fudge texture. Less flour means less structure and more dense, chocolatey richness. Also underbake slightly. Pull brownies when a toothpick comes out with moist crumbs, not clean. Let them cool completely before cutting for the cleanest slices.
Yes. The eggs and fat in muffin batter provide enough structure for most recipes. If your muffins are crumbly without it, try adding an extra egg yolk rather than xanthan gum. Banana muffins and chocolate muffins hold together especially well without any added binders because of their moisture content.
In an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 3 months. Reheat frozen muffins in the microwave for 20 to 30 seconds or in a 300 degree oven for 10 minutes.
Overmixing the batter is the most common cause. Stir until the dry ingredients are just incorporated and stop. The batter should still look slightly lumpy. Also check your oven temperature with a thermometer. An oven that runs cool will produce muffins that look done on top but are underbaked inside.
Simple rice flour or a basic GF blend works great for brownies because you do not need much flour in the first place. Some of the best brownie recipes use cocoa powder as the primary dry ingredient with just a few tablespoons of flour. Almond flour also makes excellent, naturally fudgy brownies with a richer flavor.
Yes. Adding protein powder, Greek yogurt, nut butter, or hemp seeds boosts protein without compromising texture. Our protein brownies pack both fiber and protein. Start by replacing a quarter of the flour with protein powder and adjust liquid as needed.

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Brownies & Muffins Recipes

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Brownies

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Peanut Butter Protein Brownies (High Fiber + High Protein)

Frequently Asked Questions

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