It’s seems like more and more people are needing to eat gluten-free for health reasons or just to change-up their diets to a healthier lifestyle. When people find out I bake on my own blog I am often asked if I do special diet recipes, gluten-free, vegetarian, dairy-free, etc. It’s not that in the past I have been against these recipes for any reason, well okay, I am against the dairy ones because that means no cream and butter and to me that is just blasphemous, but the others I have nothing against it’s just there was never a need for me to try making them. Then my great-niece was diagnosed with Celiac Disease and had to go gluten-free. I’ve also battled a slew of health problems the last few years and figured it couldn’t hurt anything to try making healthier options once in a while. Earlier this month I did my Gluten-Free Cherry Chip Almond Oatmeal Cookies and today I am bringing you these absolutely delicious Gluten-Free Snickerdoodle Blondies.
I’ve spent the last few weeks reading gluten-free blogs and articles trying to learn the differences in baking. I’ve spent hours and hours trying to find a good all-purpose gluten-free flour and I think I finally have in Glutino Gluten Free Pantry All-Purpose Flour
because it already has a binder in it which you usually need in gluten-free baking. If you’re new to gluten-free baking the prices may scare you a bit because the flours are much more expensive than traditional all-purpose flour but once you find one you like you can usually buy it in bulk to save yourself some money.
For the Gluten-Free Snickerdoodle Blondies I based them off of my regular Snickerdoodle Blondies recipe that is always popular when I make it. Since this is a gluten-free version there are some differences. The gluten-free version turned out less dense and they were thicker but they were very moist and had a great flavor. It’s definitely a recipe that the gluten-free people in your life will be happy you took the time to make for them.
These Gluten-Free Snickerdoodle Blondies come together very fast so it’s a great recipe to have on hand.
The overhanging parchment paper makes it easy to lift out of the pan and cut them up.
- 1 1/3 c. Glutino Gluten-Free Pantry All-Purpose Flour
- 1 tsp. baking powder (I use Clabber Girl as it's gluten-free)
- 3/4 tsp. cinnamon
- 3/4 c. dark brown sugar, firmly packed
- 1/4 c. sugar
- 1/2 c. butter, softened
- 1 egg
- 1/4 c. applesauce
- 1/2 tsp. vanilla
- 1 tsp. sugar
- 1/4 tsp. cinnamon
- Preheat oven to 350° and spray an 8"x8" or 9"x9" pan with baking spray. Then measure some parchment paper so that it hangs over the edges for easy lift out of the blondies once they are done.
- In a bowl stir together the Glutino All-Purpose Flour, baking powder & cinnamon so that they are well mixed. In the bowl of a stand mixer fitted with a paddle attachment add the sugars, butter, egg, applesauce and vanilla. Mix together on medium speed until it is fairly smooth and there are only small bits of butter left. Stir in the flour mix and mix just until combined. Spread the batter evenly into the prepared pan and sprinkle the combined cinnamon and sugar for the topping.
- Bake for 28-32 minutes. Let cool in the pan and then carefully life the blondies form the pan using the overhanging parchment paper. Then you can slice and serve.
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