You won't miss the flour in these gooey treats.
My cousin and her daughter suffer from Celiac Disease, so whenever I spent the weekend with them I try to bring gluten-free treats that they can enjoy as well. These cookies have proved very popular, but I'm always looking for new recipes. Problem is, when I look around online, most gluten-free recipes call for a complicated mix of flours, from brown rice flour to sorghum flour and tapioca starch, that are expensive, not readily available in Israel, and not practical for someone who only bakes gluten free every few months.
But this recipe, which calls only for cornstarch, is so rich and gooey that everyone will be clamoring for a piece, gluten-free or not. The brownies by themselves are great, and there's also the extra slick of rich, creamy frosting, and (if you're like me), a dose of rainbow sprinkles. Gluten-free or not, this is one brownie nobody will want to pass up.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.