As if your day didn't just get better.
Hi, Haley here, just wanting to give my cute little site a #smol shoutout for it’s second year of existence. I started this baby two years ago, and while I took a several month hiatus due to the fact that I was busy getting my degree, I’m back and here to appreciate #tinycrumbs for a two year birthday and few week celebration of having an Instagram account.
There you are, it's a Sunday night, you're in your jammies, and you just got a hankering for brownies. But, *PLOT TWIST* your roomie stole your last box, so *big sigh* guess you gotta pull out the big guns for this one.
Enter: Tiny Crumbs.
So. Over the past few months, I’ve figured out that my digestive system appreciates it when I don’t have a ton of gluten….ya girl is a pasta hound and I sleep on a loaf of bread so this is difficult…THAT SAID, I have been on a search for gluten-free alternatives for baking specifically!
Bob created the most beautiful gluten-free flour, perfect for baking. Who the HECK is Bob? Why, it’s Bob of Bob’s Red Mill….notorious for their several varieties of flours and protein powders, made from quinoa, corn, hazelnuts, almonds, coconut, tapioca….etc. They also have regular flour too. In this case, I found his Gluten Free 1-for-1 Baking Flour (made from a perfect blend of rice flours and tapioca starch) worked beautifully for this recipe.
F U R T H E R M O R E, since Ghirardelli has recently started adding dairy into their chocolate chips (*tsk tsk*) as well as in their previously loved brownie mix, we have been searching/seeking all over to find a homemade brownie recipe that truly outshines all others.
My girl Sally from Sally’s Baking Addiction is the #kween of dessert knowledge. She’s a recipe tester and sugar fanatic, so of course I bopped over to her site to see what’s up in the land of brownies. I gathered my data, researched competitors, read articles, skimmed novels….all to come up with this beautiful gluten-free, dairy-free fudgy, chocolatey, dense but chewy brownie recipe just *clap* for *clap* you.
*Note* I tried this using coconut sugar to try and round out the whole GF/DF scenario and make it a refined sugar-free trifecta...but they just didn't come out all that great and maybe I didn't measure the chocolate properly....but. That's why I jumped back to the regular old stuff.
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.