130gramsKing Arthur Measure for Measure GF flour mixabout 1 cup
30gramssorghum flourabout ¼ cup
½teaspoonpsyllium husk powder
½teaspoonbaking soda
¼teaspoonsalt
6Tablespoonsnon dairy buttersoftened
30gramswhite sugarabout 2 Tablespoons
100gramsbrown sugarabout ½ cup
1teaspoonpure vanilla extract
1egg
190gramschocolate chipsdairy free and gluten free, about 1 ¼ cups
Instructions
In a medium bowl, add the gluten free flour mix, sorghum flour, psyllium husk powder, baking soda and salt. Stir together with a whisk until fully combined.
In the bowl of a stand mixer, add the butter and sugars. Mix on low speed until combined, then turn to medium to mix for 1 minute.
Add the dry mixture and mix until fully incorporated. Mixture will be dry and crumbly.
Add the vanilla extract and egg to the batter and mix on medium for 1 minute.
Add the chocolate chips and fold in using a rubber spatula.
Set batter aside to rest for 30 minutes.
Meanwhile, preheat the oven to 350 F and prepare an 8” x 8” baking pan by spraying with cooking spray, then placing a sheet of parchment along the bottom and sides. Then spraying the paper again.
Scrape batter into the pan, smoothing it with a spatula.
Bake for 18 – 22 minutes or until a toothpick tests done.
Cool on a wire rack for 10 minutes before cutting into squares.
Video
Notes
Make sure to weigh the flours with a kitchen scale.
Use room temperature ingredients.
Use a stand mixer or hand held mixer to fully incorporate the ingredients.
Let the batter rest for 30 minutes while the oven preheats.