Comments on: Gluten-Free Blondies

By: Katie Mackenzie-Nelson

Katie Mackenzie-Nelson — Tue, 16 Jul 2024 20:54:57 +0000

I loved this recipe! It was so easy to make. I added 1/2 tsp cinnamon
And flaky salt on top. Your friends (Gluten free or not) will all love these blondies!

By: Sarah

Sarah — Thu, 13 Jun 2024 04:31:19 +0000

These are SO GOOD. Honestly one of the best blondies I’ve ever had, finished one batch and am straight into making my next. Please make more recipes like these for us gluten free folk! xx

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Thu, 23 Nov 2023 16:46:30 +0000

In reply to Sonia M. You can double it and make in a 9 x 9 or triple it and make it in a 9 x 13!

By: Sonia M

Sonia M — Mon, 20 Nov 2023 01:57:37 +0000

If I wanted to double or even triple the recipe, how large of a pan would you suggest I use? 13×9? Thank you!

By: Kendra Marae Bennion

Kendra Marae Bennion — Mon, 18 Sep 2023 18:27:51 +0000

I recently discovered that gluten was giving me issues and I am an avid baker, so not making baked goods is out of the question. Made these last night with King Arthur’s measure to measure flour. Turned out perfect! My husband and I loved them and he had no clue they were GF. I added pecans and toffee bits for a salty nutty flavor, so good!

By: Pat

Pat — Wed, 13 Sep 2023 15:55:22 +0000

I make these often for my gluten free brother. He loves them

By: Sarah M.

Sarah M. — Sat, 17 Jun 2023 01:49:15 +0000

I’m not sure what the other commenters are doing wrong, but I followed the recipe and mine came out perfect. NOTE to others: Do not melt your butter and always use FRESH baking soda, otherwise it’ll go flat.

By: DC

DC — Sat, 25 Mar 2023 23:46:37 +0000

I’ve made this recipe several times, and the results have always been great. I followed the recipe exactly and use Red Mill one to one gluten-free baking flour, which contains Xanthan gum. I’d imagine that was the missing ingredient for those that had trouble.

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Thu, 09 Mar 2023 19:47:19 +0000

In reply to Julie. This is such a bummer to hear because this recipe always works out for us! What kind of gluten free flour did you use? I'm wondering if that's the culprit!

By: Julie

Julie — Tue, 07 Mar 2023 04:24:12 +0000

I had the same result as several other commenters. Unfortunately, it ended up looking like a science experiment – caving in on itself and over flowing over the sides. I left it in the oven for double the time in the recipe and it was still as one commenter appropriately named it “a puddle of molten… something”