As much chocolate as possible and a good pinch of salt are essentials. But which gluten-free flour should you use for a deliciously squidgy result?
Brownies lend themselves well to adaptation to a gluten-free diet, because at their best, they are a mass of chocolate and butter, barely held together by as little flour as you can get away with. What that flour is hardly seems to matter too much, either – indeed, one of the finest examples I’ve ever eaten was shared, rather grudgingly, it must be admitted, with a coeliac friend. But, with my usual plain white out of the running here, what’s the best substitute for a deliciously squidgy, delightfully rich result?
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