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Gourmet Fudgy Gluten-Free Brownies Recipe (6-inch Pan)
This gourmet gluten-free brownie recipe was made for a bakery who loved the structure and richness of my Velvet Noir Brownies and wanted a gluten-free version that didn’t sacrifice thickness, fudginess, or a clean slice. It was formulated with a professional starch blend and no xanthan gum, and tested to deliver a bakery-level product with a dense, rich interior and crisp edges.
This is not a blog-style brownie copy. These brownies are developed with professional structure and use precise ratios and key ingredient science to create results that mimic or exceed wheat-based brownies in quality and consistency.
What You’ll Receive
A digital recipe file in PDF format
Precise metric measurements only (tsp measurements for small amounts)
Full ingredient science breakdown
Omission notes
Brownie Features
Fudgy, indulgent interior
Clean slicing with minimal crumbling
Chewy edges, structured center
Glossy top and bakery-style thickness
No xanthan gum or gluten-free flour blends (custom blend)
Fully developed without commercial mixes or shortcuts
These brownies are baked in a 6×6-inch square pan, yielding thick bakery-style pieces with a professional finish. Simply double the recipe for an 8×8-inch pan. Tips inside!
Ingredient Breakdown
Each ingredient was selected based on its functional role in delivering dense, rich, glossy brownies without gluten. The recipe includes almond flour, sweet rice flour, and tapioca starch, all balanced to create structure without gum. It also uses egg white protein for added lift and firmness. If you are unfamiliar with an ingredient, it is important that you do not substitute it unless labeled exactly as noted in the file. Ingredient type matters.
This recipe has been tested with American sweet cream butter (Costco brand) for cost and for a firmer finish at room temperature. European butter may create a softer, more melt-in-your-mouth center, which is noted in the ingredient science section of the file.
Important Notes
This is a single recipe purchase, NOT part of the Bakeshop Collection.
Metric weights only. No cups.
This recipe assumes the baker can follow written instructions without full video guidance.
Results are best when all ingredients are measured accurately by weight.
No refunds. Please read all information carefully before purchasing.
You may ask questions or share results inside the Carter’s Bakeshop Facebook group.
Strict Gluten-Free Advisory
If you or your customers are celiac or highly sensitive to gluten, please follow these guidelines:
Use certified gluten-free ingredients only
Avoid shared kitchen equipment or tools that may be contaminated with wheat
Clean all surfaces, bowls, and utensils thoroughly before preparing the batter
Read all labels for hidden gluten or cross-contact warnings
Use sweet rice flour, tapioca starch, and almond flour that are clearly labeled gluten-free
This recipe does not contain oats, oat flour, xanthan gum, or any commercial flour blends.
Who This Recipe May Not Be For
1. Not for Those Who Don’t Use a Scale
2. Not for Beginners Who Need Step-by-Step Videos
3. Not for Those Avoiding Almonds or Nuts
4. Not for Low-Fat or Diet Baking
These brownies are indulgent, bakery-style, and designed for maximum richness. They contain butter, sugar, and chocolate in generous amounts and are not developed with low-fat or sugar-free baking in mind.
5. Not for Those Using All-Purpose Gluten-Free Flour Blends
This recipe is developed without generic GF flour blends or xanthan gum. It uses a specific ratio of almond flour, sweet rice flour, and tapioca starch to mimic the structure of wheat flour. If you prefer using store-bought gluten-free mixes, this recipe may not yield the intended results.
6. Not for Those Unfamiliar With Specialty Ingredients
This recipe calls for ingredients like egg white protein powder, sweet rice flour, and tapioca starch—all of which play a unique structural role. If you're not comfortable sourcing, purchasing special ingredients, or using these, you may struggle to replicate the intended texture.
This recipe was not developed at high altitude. If you are baking over 3,500 feet, you may need to adjust baking time and leavening to avoid over-expansion or sinking.
This gourmet gluten-free brownie recipe was made for a bakery who loved the structure and richness of my Velvet Noir Brownies and wanted a gluten-free version that didn’t sacrifice thickness, fudginess, or a clean slice. It was formulated with a professional starch blend and no xanthan gum, and tested to deliver a bakery-level product with a dense, rich interior and crisp edges.
This is not a blog-style brownie copy. These brownies are developed with professional structure and use precise ratios and key ingredient science to create results that mimic or exceed wheat-based brownies in quality and consistency.
What You’ll Receive
A digital recipe file in PDF format
Precise metric measurements only (tsp measurements for small amounts)
Full ingredient science breakdown
Omission notes
Brownie Features
Fudgy, indulgent interior
Clean slicing with minimal crumbling
Chewy edges, structured center
Glossy top and bakery-style thickness
No xanthan gum or gluten-free flour blends (custom blend)
Fully developed without commercial mixes or shortcuts
These brownies are baked in a 6×6-inch square pan, yielding thick bakery-style pieces with a professional finish. Simply double the recipe for an 8×8-inch pan. Tips inside!
Ingredient Breakdown
Each ingredient was selected based on its functional role in delivering dense, rich, glossy brownies without gluten. The recipe includes almond flour, sweet rice flour, and tapioca starch, all balanced to create structure without gum. It also uses egg white protein for added lift and firmness. If you are unfamiliar with an ingredient, it is important that you do not substitute it unless labeled exactly as noted in the file. Ingredient type matters.
This recipe has been tested with American sweet cream butter (Costco brand) for cost and for a firmer finish at room temperature. European butter may create a softer, more melt-in-your-mouth center, which is noted in the ingredient science section of the file.
Important Notes
This is a single recipe purchase, NOT part of the Bakeshop Collection.
Metric weights only. No cups.
This recipe assumes the baker can follow written instructions without full video guidance.
Results are best when all ingredients are measured accurately by weight.
No refunds. Please read all information carefully before purchasing.
You may ask questions or share results inside the Carter’s Bakeshop Facebook group.
Strict Gluten-Free Advisory
If you or your customers are celiac or highly sensitive to gluten, please follow these guidelines:
Use certified gluten-free ingredients only
Avoid shared kitchen equipment or tools that may be contaminated with wheat
Clean all surfaces, bowls, and utensils thoroughly before preparing the batter
Read all labels for hidden gluten or cross-contact warnings
Use sweet rice flour, tapioca starch, and almond flour that are clearly labeled gluten-free
This recipe does not contain oats, oat flour, xanthan gum, or any commercial flour blends.
Who This Recipe May Not Be For
1. Not for Those Who Don’t Use a Scale
2. Not for Beginners Who Need Step-by-Step Videos
3. Not for Those Avoiding Almonds or Nuts
4. Not for Low-Fat or Diet Baking
These brownies are indulgent, bakery-style, and designed for maximum richness. They contain butter, sugar, and chocolate in generous amounts and are not developed with low-fat or sugar-free baking in mind.
5. Not for Those Using All-Purpose Gluten-Free Flour Blends
This recipe is developed without generic GF flour blends or xanthan gum. It uses a specific ratio of almond flour, sweet rice flour, and tapioca starch to mimic the structure of wheat flour. If you prefer using store-bought gluten-free mixes, this recipe may not yield the intended results.
6. Not for Those Unfamiliar With Specialty Ingredients
This recipe calls for ingredients like egg white protein powder, sweet rice flour, and tapioca starch—all of which play a unique structural role. If you're not comfortable sourcing, purchasing special ingredients, or using these, you may struggle to replicate the intended texture.
This recipe was not developed at high altitude. If you are baking over 3,500 feet, you may need to adjust baking time and leavening to avoid over-expansion or sinking.