Gluten-free recipe and reflection

Gluten free brownie butter cake

                    Yield: 9*5inch cake

Regular brownie butter cake

Yield: 9*5inch cake

Brownie layer

Cocoa powder                             30g

Quinoa Buckwheat flour mix          35g

Baking soda                               0.5g

Xanthan gum                              0.5g

Salt                                            0.5g

Dark chocolate                            85g

Unsalted butter                             70g

Brown sugar                                55g

 Egg                                           120g

Vanillas extract                              1g

Butter cake layer

Quinoa Buckwheat flour mix         35g

Xanthan gum                              1g

Baking powder                            0.5g

Salt                                             1g

Unsalted butter                           112g

Sugar                                           100g

Egg                                     120

Vanillas extract                             1g

Milk                                     45ml

Retrieved from: Nicole H, glutenfreeonashoestring,GlutenFree Brownie Butter Cake,2015.


Brownie layer

Cocoa powder                           30g

Cake flour                                35g

Baking soda                              0.5g

Salt                                           0.5g

Dark chocolate                             85g

Unsalted butter                             70g

Brown sugar                                55g

Egg                                      120g

Vanillas extract                              1g

Butter cake layer

Cake flour                           35g

Baking powder                   0.5g

Salt                                    1g

Unsalted butter                 112g

Sugar                                  100g

Egg                                     120

Vanillas extract                     1g

Milk                                      45ml


  • First, make and bake the brownie layer.In a small bowl, place the cocoa powder, flour, xanthan gum and salt, and whisk to combine. In a separate, large heat-safe bowl, place the chocolate and butter, and melt either in a double boiler on the stovetop or in the microwave in 30-second bursts at 60% power, stirring in between. Add the brown sugar to the melted chocolate mixture, and mix to combine. If the mixture is hot to the touch, allow it to cool until it is, at most, warm or it will cook the eggs. Add the beaten eggs and vanilla, and mix to combine well. Add the dry ingredients and mix until just combined. Pour the brownie mixture into the prepared pan, and shake into an even layer. Place in the center of the preheated oven and bake for 15 minutes.
  • While the brownie layer is baking,make the butter cake batter. In a small bowl, place the flour, xanthan gum, baking powder and salt and whisk to combine well. In a separate, large bowl, place the butter and beat until light and fluffy. Add the sugar, eggs and vanilla, and beat until well-combined. Add half of the dry ingredients and mix until just combined, then the milk and mix until just combined,  followed by the remaining dry ingredients, mixing once again until just combined. The batter should be fluffy. Transfer the butter cake batter to a large piping bag or large zip-top bag. Cut off the tip of the piping bag (or corner of the zip-top bag).
  • Once the brownie layer is finished baking, remove it from the oven and, working quickly, pipe the butter cake batter evenly over the top of the hot brownie layer. Shake and spread gently into an even layer and return the pan to the center of the hot oven.Continue to bake for about another 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached and the top of the cake feels relatively firm to the touch. Allow to cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool completely. Slice thickly and serve.


Gluten-Free                                     Regular

Appearance:     Darker color                                     light color

Taste:           Sweet chocolate                                 Sweet chocolate

Texture:         Crumble                                        Soft

Outcome: I predict the gluten free one has less spring than the regular one.

I predicted the gluten free cake had dark color because the buckwheat flour. The color of buckwheat is brown. Also, the quinoa buckwheat flour mix cannot produce gluten and structure so it tastes crumble. The ingredients cannot hold together because the flour mix does not contain any gluten. The volume should be smaller because the buckwheat flour and xanthan gum absorb liquid.

Feedback from classmates

Gluten-Free: It tasted softer, the color was a little bit dark, and the brownie layer tasted a little bit too bitter. The texture is crumble.

Regular:    It tasted dense and a little bit too tough and the brownie layer tasted a little bit too bitter. I can taste the structure.

Summary: There were 6 people like gluten free one because it tasted lighter and softer. There were 7 people like non gluten free one. Both of them had good texture and nice taste. I like non gluten free one, because the egg flavor was strong enough and I did not like crumble texture in this cake.

My observation


 The batter was stiff and it needed to be baked longer time than the regular. I can see the layer clearly. Xanthan gum and Tapioca flour are thickening agent.The batter was stiff because the Xanthan gum and Tapioca absorbed lots of liquid.           


The batter was runny and it took less time to bake and the layer was not clear after baking. The cake batter was runny so it leaked into the brownie layer.

Suggestion:  Tomorrow, I will re-do the gluten free recipe. I will use some mike chocolate to replace dark chocolate, in order to reduce the bitterness. Also, I will use rice flour, Garbanzo bean flour instead of buckwheat flour and quinoa flour, in order to get a lighter color. I am going to increase egg to give the cake more moist and structure.


I got an interesting experience during this week. Gluten is produced from wheat flour, bread flour, cake flour or pastry flour. After learning, I know that we can use rich flour, chickpeas flour, coconut flour which are not contain gluten to replace wheat flour. In order to hold all the ingredients together, we have to use thickening agent and gum. As a thickening agent, xanthan gum use in gluten free very often. The blind taste test is really funny and I enjoyed so much. I learned a lot from it. Usually, gluten free products have crumble texture because it contains less structure. Coconut flour, pecan flour, almond flour is the ingredients which are usually used in gluten free. Because those flours are not as fine as bread flour, cake flour and pastry flour, so it is easy to tell which one is gluten free product. Those flours contain lots of nutrition, so gluten free baked goods are healthier. When we use those flours, we might need to reduce a little bit fat because they contain oil. In my opinion, more people like regular baked goods. What’s more, I found that chickpeas flour contains strong flavor which not everybody love it. If we use chickpeas flour, we should pay attention about the ratio of it. Compare with regular baked goods, gluten free baked goods have crumble or moist texture, deeper color and different taste. In conclusion, even though not everybody love gluten free baked goods, this is a necessary experience we should have. Not everyone is able to consume gluten because of celiac disease, so gluten free baked goods have benefit for those people.IMG_3874 IMG_3875 IMG_3876


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