How would you convert this to gluten free?

[Plump82]

This recipe is for feta and spinach brownie. I'm wanting to make it for my in-laws however FIL is celiac. I understand I can't just swap the flour to GF stuff as it doesn't behave the same way. But I'm really not sure how to convert if and would really appreciate any advice anyone has. Thank you!

Here it is in metric.

I use Dove’s gluten free flour and I always just substitute like for like. Usually goes ok, not always.

Is it a pie of some sort with pastry?

Looks like an American recipe. It's difficult because in the UK we use plain or self-raising flour, depending on what is being made, there isn't an all-purpose flour.

Hi, I am gluten free and I would swap the all purpose flour for Doves Farm or Asda's gluten free self raising flour (those are the ones I've had the best success with), then make the recipe as normal. I find a lot of the websites that say you can't do a straight swap are advocating making their own gluten free flour blend but thankfully supermarkets now have options that are almost identical in behavious aside from being gluten free. It gets trickier when making dairy free/ egg free/ vegan and gluten free and having multiple subs but for your recipe a straight swap should be ok.

I always just switch out like for like. I use gluten free self raising flour, and it's fine. Especially for something like brownies, which don't need to be fluffy in the same way a sponge cake would.

I just substitute Dove’s GF. Sometimes I find it needs a little more liquid.

Swap the all purpose flour for the same quantity of gluten-free self-raising. Its worth getting xanthan gum too (I always add to gluten free flour - or tells you how much to use on the packaging).

All purpose flour is plain flour. So judging by the recipe it’s designed to give it lightness with the egg holding it together and giving it a rise. Add baking powder, guar guar and xantham gum and you could subsituting with ground almonds (grind them yourself with the skins on until they are like breadcrumbs) as it does absorb liquid well and works really well with med flavours

I also use millet a lot - but I prefer to make flaky flatbreads with them, Indian style rather than bake

I agree with the others, just switch out for gluten free flour... a recipe like this will pretty much hide any difference in texture in any case (unlike a Victoria sponge, for example).

Sorry if you're already vigilant and aware of this, but do be conscious of any potential cross contamination issues (e.g. floury measuring spoons that might have dipped into baking powder or knives that have buttered bread and then sliced the butter you're using).

I agree with this. The all-purpose (plain) flour plus baking powder should behave the same way as gluten free self raising. You might need to do a trial run though!

Thank you so much. You're right @DinosaurOfFire a lot of the comments say make your own blend, or buy American brands so it's good to know there's a couple of UK alternatives I can just swap like for like. I already have xanthan gum so will add some of that to it. So if I'm using self raising GF flour would I leave out the baking powder?

@PragmaticWench apologies, I should have said in my OP, it's a savoury brownie.

@Poppins2016 thank you for reminding. I'm always vigilant and when they come over everything is completely gluten free for all of us to ensure nothing is contaminated. I have Dr Oetker baking powder which is safe.

I sometimes add a bit of baking powder for luck in recipes with gluten free flour, but thats more out of habit from my mum teaching me to bake with normal flour in the 90s and not trusting the tesco value self raising flour to have enough rise by itself! You generally don't need it if you have self raising flour instead of plain.

Im not gluten free but absolutely love the sound of this recipe, I love the idea of savoury cheesy things

How would I add more protein to that?

I would probably leave the baking powder out because I find it leaves a funny texture on my teeth

There I'd quite a lot of other stuff in there.
I think I'd either use gluten free plain flour (whatever you can find in a local supermarket), or gluten free self raising, and omit the baking powder.

So do I. It sounds lovely doesn't it. Could you add shredded chicken maybe? I'm vegetarian so not too sure

I would do the same although do make sure that it seems to have enough liquid as that is usually the adjustment which is needed to a gluten free recipe. Hopefully as it is a brownie style it shouldn't be too dry, but I would over rather than underestimate the milk.

@bellac11 One way of adding more protein would be to add diced bacon or ham, bacon and cheese are a tasty combination, or perhaps some nuts?

Well just googling this recipe, one version I hae found uses almond flour, never used that before, never seen it in the shops need to check out whether that has more protein in it

Swap the flour for gf sr flour and add some xantham gum.

I would use 2 parts plain GF flour to 1 part Chickpea flour. I like the taste, and I find it makes the flour more robust. When I do this, I also go a bit over what the recipe says to use.

Isn't almond flour just ground almonds?

Yes almond flour is 21g of protein per 100g as opposed to 9 for normal self raising, thats a good increase

I think you're right actually