A week ago, I made my first gluten-free sourdough bread; the second loaf was even better than the first (albeit drier than I would have liked, but that will have to wait for another day). The gluten-free challenge has been fun, but with my daughter-in-law heading home tomorrow, I still have too much gluten-free starter on hand.

I asked her about pancakes, so we made two batches of German pancakes using King Arthur Gluten-Free Pancake Mix as the flour. But still, we had a cup and a half of starter.

So last night I set out to try my hand at adapting King Arthur’s Gluten-Free Brownies to sourdough. I wanted to make them in muffin tins so that I could add some decadent chocolate centers, which weren’t gluten-free.

Ten were stuffed with Lindor truffles, and two were safely gluten-free for her. Our son and three grandsons loved them and could not believe these were gluten-free. All twelve were gone by morning, so I guess they must have been good.

Here is our recipe adapted from King Arthur’s Gluten-Free Brownies.

Ingredients

Instructions

  1. Preheat your oven to 350°F. Line muffin tin with silicone cups and lightly spray each with oil.
  2. Except for the sourdough starter, place all the ingredients in a blender or mixing bowl and mix for 2 minutes.
  3. Then add in the starter and mix for two more minutes. Remember that gluten-free dough and batter benefit from a longer mixing time.
  4. Finally, stir in nuts (if adding them).
  5. Pour a quarter cup of batter into each cup.
  6. Bake the brownies for 5 minutes, then pop a truffle onto the top of each and return to the oven for 13-15 more minutes.
  7. Remove from the oven, cool for ten minutes.
  8. Serve warm if you want them molten, otherwise cool and serve anytime soon.