Is a gluten-free blondie, just before it got sent off to be cut and devoured by a small hoard of sweet-toothed gamers. I made it as a special request for one of The Scientist’s friends, who has recently become intolerant to gluten. I’ve never made anything deliberately gluten-free before, but I wanted to oblige one of my best tasters, so I did a little googling around. I was concerned that it might involve a lot of (expensive) substitutes, but actually the recipe I settled on simply required the substitution of gluten-free flour for regular flour. Super simple. The best thing was that Mr GF said that while other GF cakes he’s had tasted dry, he couldn’t tell the difference between this and a regular blondie 🙂 And blondies are his go-to baking request so that made me pretty happy. I have the rest of the bag of flour left, so he’ll be getting more in the pretty near future.
On a side note, blondies are one of of those fairly recent immigrants to Britain. I’ve heard them described as brownies without the chocolate in them, or alternatively, as butterscotch bars. They certainly have that fudgy consistency of a brownie rather than a cake, and although they don’t have cocoa or melted chocolate in them, they do contain chocolate chips, and often nuts too, though I left them out because I hate chopping the critters.
I used this recipe, because it looked easy, and it had nice photos in it 🙂