It will be done when it’s springy on top but still a bit gooey — like the very best brownie.
Brownies and cakes you mix in a mug and microwave in a minute are saving peoples’ sweet teeth around the world. It occurred to me that a gluten-free variation would be simple, particularly a version of this mug brownie, which is eaten straight from the mug and so doesn’t require much in the way of structure. I gave it a spin with a number of gluten-free flours – quinoa, oat, brown rice, and a gluten-free blend I picked up in bulk at the natural foods store. Who needs gluten, anyway?
- 1/4 cup gluten-free oat flour, quinoa flour, or a gluten-free flour blend
- 1/4 cup packed brown sugar
- 2 tablespoon unsweetened cocoa powder
- Pinch salt
- 2 tablespoon canola or other mild vegetable oil
- 2 tablespoon milk, coffee or water
- In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.
- Microwave on high for a minute, checking it after 30 seconds (microwaves vary). It will be done when it’s springy on top but still a bit gooey — like the very best brownie. Eat warm.