Baking Blondies in the Gluten Freedom Test Kitchen


Blondies are one of David’s favorite childhood desserts that his mom always baked for him so I have been determined to make yummy gluten-free blondies.

I used a mix of flours again and I think it turned out really well.  In the past I’ve used a recipe that called for mostly soy flour, and people really liked them, but they were still pretty dense.  This batch tasted much lighter and more like ‘real blondies.’ I really think the almond flour adds a nice dimension to the flavor.  Using a variety of flours improved the recipe too because it balances out the different flavors and each flour offers something different to the recipe.  Don’t be intimidated by all of the flour varieties!

I don’t really like to put nuts in my baked goods so I choose not to put any in my recipe, but you could definitely add them to this recipe if you prefer.

I made this batch on Tuesday afternoon and they still tasted yummy on Saturday night when we ate the last one.  You don’t even need to reheat them to bring back their blondie-goodness.  Definitely a successful day in the test kitchen!


  • 1 stick unsalted butter, softened
  • 1 cup brown sugar, tightly packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • ¼ cup potato starch
  • ¼ cup white rice flour
  • ¼ cup brown rice flour
  • ¼ cup tapioca flour
  • ¼ almond flour
  • ¾ cup chocolate chips or chunks (I used a blend of semi-sweet, milk chocolate and white chocolate), extra for sprinkling on top

Preheat oven to 350.  Grease an 8X8 or 9X9 baking pan or pyrex dish.

Mix the four flours, potato starch, salt, xanthan gum and baking powder in a bowl.  Set aside.

In a separate mixing bowl, mix on high speed butter and brown sugar until well blended and light and fluffy.  Add vanilla and eggs and continue to mix until blended.  Then add the dry mixture (the flours, starch, etc.) to the wet mixture.  Mix on low until well blended.  Add chocolate chips (and nuts if desired) and mix until blended.


Pour mixture into baking dish and bake in the oven for 25-30 minutes.  I used Pyrex and it took 30 minutes exactly.  Blondies will be browning on the top when ready and you can put a toothpick through the middle to see if it’s done.  Of course I don’t mind mine being a little bit gooey.


Of course blondies are great by themselves or with vanilla ice cream and chocolate sauce.  Enjoy!


  1. David says:

    Just like Mom used to make!

  2. King says:

    I can vouch for these fine morsels!
    -David’s friend

  3. Elaine Metcalf says:

    These blondies are definitely better, because David and Betsy can both enjoy them!

  4. Heidi Metcalf Little says:

    mmmm goood! Makes my stomach growl!

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