Review: King Arthur Flour Gluten Free Brownie Mix

*Disclosure statement: King Arthur Flour, in their beauty and kindness, sent me a few products of theirs to try out and review. Thanks to them for being supportive of my review blog, and my chocolate habit.*

I think that everyone who is new to Celiac starts off with making GF brownies. It seems like an easy recipe and it reminds us of our childhood – who didn’t make brownies with their mom as a kid? I’ve sampled a ton of brands, and I’ve been sticking with Trader Joe’s packaged brownie mix – mostly because it’s easy to find and I haven’t found anything better. So, I was happy to try the King Arthur Flour gluten-free brownie mix.

We added in pecan halves and chocolate chips – our typical add-ins to brownies. I’m not sure we’ve made just plain brownies in years, perhaps because GF brownies usually need a little something-something extra.

Let’s talk about the consistency. Other mixes that we’ve made seemed “tar”-like (as Non-GFBF said), almost a taffy consistency, too chewy. He thinks that using a handhand mixer instead of using our awesome arm strength and our silicon baking spoons might have been the culprit. I personally think it’s just because it’s a different flour mix than the other mixes we’ve purchased. I don’t know the science behind it, I just know that this feels like a regular brownie. Using chocolate chips made them a bit ooey-gooey (where there were chips), and crunchy (where there were pecan halves), so I personally like the consistency that we created with our add-ins.

Next, the flavor. Even just tasting the mix off the mixers, the Non-GFBF was blown away by the taste. He asked me (several times) to double check the box to make sure it was actually gluten-free. I think that should speak for itself – this earned the non-celiac seal of approval! It’s such a great rich flavor, I can’t even tell that it’s not full of wheat. These were so good. Seriously, now my top rated brownies. We heart these brownies.

Thankfully this is a great product, because I’m looking to really focus in on mixes that are part of a dedicated facility (these are certified by GFCO/GIG and packed in a dedicated GF facility). I feel safer seeing those phrases on my packaging.

It’s available online through the King Arthur Flour website, but I’ve seen them at natural foods stores as well – as it has a pretty good distribution. It retails around $6 -$7a box, so it’s more expensive than other brownie mixes out there, but you’re definitely buying for flavor and quality.

So here’s where it went downhill. Non-GFBF blames not cooking the brownies long enough. I did not watch him like a hawk while he was baking them (so very unlike me), so I can’t confirm this fact. All I know is that the next day, the tupperware that we put the brownies in now held a bowl full of brownie crumbs. We could no longer discern where each brownie ended or began. We had to eat them with a spoon – not that either of us were shamed by that. I blame the chocolate chips not holding the brownies together, but I could easily blame the boy too. I think next time I would recommend cooking the full time, or a few minutes over to assure that the brownies keep consistency. I would also recommend making sure the brownies cooled completely before storing them in tupperware.

I’m giving this 4.5 wheat stalks – and I think it could probably get a 5 if not for the unfortunate brownie-bowl incident. Next time I will try cooking them longer, and perhaps we can blame the chocolate chips (the ooey-gooey chocolate chips) for the missing 1/2 wheat stalk, but only another attempt will tell.

[ratings wheat=”4.5″]

PS here are their “tips for success” that King Arthur Flour put on their website. I probably should have read this before I baked…

Baking times can vary considerably, depending on the pan used.

  • In darker pans, including our corrugated King Arthur Flour/USA pans, bake for 30 to 35 minutes.
  • In lighter-colored pans, bake for 35 to 40 minutes.
  • For glass pans, decrease the oven temperature to 325°F, and bake for 40 to 45 minutes.

When done, the brownies’ internal temperature should register 214°F to 218°F on an instant-read thermometer. A toothpick inserted in the center may come out with a few moist crumbs clinging to it; it doesn’t have to be absolutely clean. 

Following the directions as written will yield a very fudgy brownie. If you prefer a less fudgy (yet still moist and tender) brownie, substitute 10 tablespoons melted butter + 3 large eggs for the butter or oil, water, and eggs called for. Mix and bake as directed.

Comments: 4

  1. Stephanie April 26, 2012 at 9:48 am Reply

    If you tried to store them while warm, it makes sense they would crumble. Although I just made a couple of batches of non-GF brownies that did that too 🙂 [stephanie from manzy]

    • Erica April 26, 2012 at 9:52 am Reply

      Thanks for reading and replying lady! 🙂 I don’t know what we did, but it was kind of fun to share a bowl of brownie bits with a spoon. Perhaps I should be in charge of cooling and storage next time?

  2. Allison@KingArthurFlour April 26, 2012 at 9:52 am Reply

    Glad you loved the mix! I’m not sure what happened with the brownies during storage, but I’ll see if one of the experts from our Baking Hotline has any advice and let you know! Feel free to call them any time – we have some great GF bakers: http://www.kingarthurflour.com/contact/ Thanks for sharing!

  3. Jennifer August 19, 2017 at 5:10 pm Reply

    I totally tried the suggestions and I cannot believe how yummy these brownies were!! I used the King Arthur gluten free mix then did 3 eggs and 10 tbsp of butter! I cooked for 30 min at 350 in a dark pan. they turned out delicious!!!!! My fav so far!

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