Apr 21, 2020

My Lemon Brownies – Gluten Free!

Gluten Free Lemon BrowniesGood news for gluten free cooks! I was finally able to get the flour some people have mentioned in their comments and I tried it out with my lemon brownies. They turned out great – I saw no difference in taste or texture. This recipe is exactly the same as my regular lemon brownies only with swapping the regular flour for Bob’s Red Mill 1 to 1 gluten free baking flour. (This is not a paid endorsement, just a way to share a good recipe that’s gluten free.)

I have only made this recipe with this particular flour and can’t say how it will work with other gluten free flours so it you try it with a different brand of gluten-free flour please comment here on your results. I’m really happy to be able to share this very easy and very popular recipe for lemon brownies (some people call them “yellowies” ?) for everyone who has asked for more gluten-free baking. Click here for the recipe. – Jenny Jones

12 Comments on "My Lemon Brownies – Gluten Free!"

  1. Terri

    I am going to try this recipe. My daughter has celiac disease and several food allergies which makes cooking a challenge! But, I have gotten good at it. I will be trying all your GF, plus the chocolate cake recipe using GF flour. My daughter has had COVID-19 and she is finally starting to taste food again. She still cannot smell and has the 101+ fever, but she is looking better. Thank you for your great videos and recipes. I have been your fan a LONG time. You are a sweet lady. Hugs, from southeast Florida.

  2. Laura S.

    I made your no knead bread. It didn’t come out as it should have. It didn’t rise. So I’m trying it again. I have made bread many times. I may have cheated. I have a warning draw. I put the bowl in there. I set at 100 degrees. I turned it off and I left the bread in there. We shall see. The bread I made yesterday had a really beautiful crust but was doughy inside. So now I sit.

    • Jenny Can Cook

      The no knead breads do not require heat. Next time, just leave it at room temperature.

  3. Kimberly R

    Hi Jenny
    I’ve been DREAMING of these lemon brownies for weeks but didn’t have lemons! Today I went to our local fruit market and was about to check out when I remembered the lemons. (Helpful when making your lemon brownies!)
    Made these brownies using my King Arthur white whole wheat flour. Instead of making the glaze I used the leftover lemon juice mixed with heavy cream and some confectioners sugar to make a lemon flavored whipped cream. Served it up with some fresh sliced strawberries. My teen boys think I am some kind of dessert wizard now! Thank you for sharing these wonderful and EASY recipes.

  4. Susan

    Thinning down butter with oil.
    I believe this was your idea Jenny and passed it onto my friend who lost her measurements. Does anyone have this information?
    Would appreciate that!

  5. mary

    The One Bowl Lemon Brownies – your recipe didn’t say how much zest of lemon should be put into the cake. I assumed one lemon since the glaze recipe did say “zest of one lemon”. Putting the batter on foil, even the coated foil, didn’t work. The cake stuck. Instructions need to be worked on.

    • Jenny Can Cook

      The recipe states to use the zest of 2 lemons in the batter. Mine never sticks on foil but some brands may be different. You could try greasing it or using parchment paper.

  6. Patty

    I just found your You Tube channel the other day. Love the videos! Please make more! The recipes are great!

  7. b

    SO good and easy! Thank you for your easy tasty recipes! Much appreciated!

  8. Anita

    Hi Jenny, Just so happy I found you on u-tube and was able to checkout your website! I will be telling my friends about it and referring to it often! Always looking for new and easy ideas/recipes. Thanks Again, Anita

  9. Patsy

    Sharing is caring~thank you Jenny for sharing your easy to follow and always delicious recipes.

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