Gluten Free Blondies- Dairy Free
Serves: 16 blondies
  • 12 ounces Gluten Free Flour Blend - from recipe on this site, see note for substitution
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum (not optional)
  • 10 Tablespoons ghee (for dairy free) or butter, melted and cooled
  • 10 ounces coconut sugar
  • 3 large eggs
  • 3 tablespoons milk or almond milk
  • 6 teaspoons vanilla extract
  • 1 1/2 cups carob or semisweet chocolate chips (see note)
  • Notes:
  • 1. I recommend making a batch of my Gluten Free Flour Blend and keeping it in the fridge in a ziplock bag for general baking use. You can substitute King Arthur Gluten-Free Multi-Purpose flour. It will make the blondies taste a little starchy. I don't recommend Bob's Red Mill GF All Purpose Flour. It tastes like beans.
  • 2. Carob chips caramelize a little and taste especially good.
  • 3. I strongly recommend weighing the ingredients. Gluten free baking is trickier than regular baking and exact quantities matter. Inexpensive kitchen scales are easy to come by.
  1. Preheat oven to 350°
  2. For easy blondie removal line a 9-inch square baking pan with a foil sling. Lay two 9-inch wide pieces of aluminum foil in pan, perpendicular to each other, with extra foil hanging over the side of the pan. Push and smooth foil into sides and corner of pan. Grease foil (I spray with coconut oil).
  3. In medium bowl whisk flour, salt, baking powder and xanthan gum together.
  4. In a large bowl whisk melted butter or ghee, sugar, eggs, milk and vanilla.
  5. Stir flour mixture into wet ingredients with rubber spatula and mix well until wet ingredients are completely incorporated. Fold in chips. Scrape batter into prepared pan.
  6. Bake until toothpick inserted in the center comes out clean, 45- 53 minutes.
  7. Let blondies cool in pan a little. (They taste great served warm). Using foil sling, remove blondies from pan, cut into squares and serve. Blondies keep covered in the refrigerator for about 2-3 days.
Recipe by Preheat to 350˚ at