Some nights call for putting our phones on airplane mode and diving face first into cozy baking escapades. The ideal recipe can be quickly whisked up by hand, baked in bulk, and made with ingredients clean enough for us to indulge in without a second thought. When it comes to gluten-free baking, food blogger and cookbook author, Kimberly Snyder has the best tip ever below. Her brand new book, Recipes for Your Perfectly Imperfect Life is loaded with joy-inducing dishes and key insights like these. Make her gluten-free flour mix ahead of time and whip up her clean blondies recipe tonight…

When you’re baking gluten-free and vegan, you absolutely must have a mix of gluten-free flours for the recipes to work. Trust me, this recipe has come from an incredible amount of trial and error! I’ve finally discovered that it is so much easier to have a pre-made gluten-free flour mix handy in the kitchen, rather than trying to portion out individual amounts of each flour or ingredient for every recipe.

It’s great to double, triple, or even quadruple this recipe. That way, it’s always ready to go whenever you feel like baking some of these yummy desserts!

Vegan, gluten-free, and properly food-combined baking is no easy feat! I have to say that I am very happy with how delicious this recipe is. When I was taste-testing, I ate almost a third of the container myself in one sitting! Like the Mint-Chocolate Lover’s Brownies (page 260 in my book), these brownies come out super soft and fudge-y. And remember, throwing them in the freezer for twenty minutes or so makes them easier to cut. I hope you love them as much as I do!

Gluten-Free Flour Mix
Makes 3 cups


1 cup tapioca flour
1⁄4 cup brown rice flour
3⁄4  cup garbanzo bean (chickpea) flour
3⁄4  cup sorghum flour
1⁄4 cup teff flour


Place all ingredients in a gallon-size ziplock bag, seal it and toss it around to thoroughly combine everything.

You can store the flour mix in the refrigerator for up to six months or in the freezer for up to one year.

Fudge-y Clean Blonde Brownies
Makes 16 brownies


1⁄4 cup coconut oil, melted, plus more for greasing
2 cups KS Gluten-Free Flour Mix (see above)
3⁄4 tsp baking powder
1⁄4  tsp ground coriander
1⁄4  tsp ground cardamom
1⁄4 tap baking soda
1⁄4 tsp guar gum
1⁄4 tsp sea salt
1⁄2 cup coconut sugar
1⁄3 cup almond milk
1⁄4 cup coconut nectar
2 tsp vanilla extract
3⁄4 cup plus 1⁄3 cup organic vegan dark chocolate chips


Preheat the oven to 325°F. Grease an 8 × 8-inch baking dish with coconut oil.

In a large bowl, whisk together the flour mix, baking powder, coriander, cardamom, baking soda, guar gum, sea salt and coconut sugar. Make a well in the middle.

In a separate bowl, combine the almond milk, 1⁄4 cup coconut oil, coconut nectar and vanilla. Mix thoroughly. Stir into the well in the flour mixture until well combined though slightly lumpy. Stir in the 3⁄4 cup chocolate chips.

Scrape the mixture into the prepared baking dish. Sprinkle the remaining 1⁄3 cup chocolate chips on top. Bake for 15 to 16 minutes, until the top turns a light golden brown. Let cool on a wire rack for at least 20 minutes (see tip below). Cut into 16 brownies using a clean knife that you have run under hot water.

Tip: I highly recommend placing the pan in the freezer for at least 20 minutes to help harden the brownies before cutting. They won’t be warm, but they will be a more solid, gooey, fudge-y deliciousness that you can cut much more easily.

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