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4.9 from 27 votes

Gluten Free Blondies

Dense, fudgy, and caramelized gluten free blondies. If you love brownies, then you will definitely love these.
Prep Time10 mins
Active Time27 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: gluten free blondies
Yield: 16 Blondies
Calories: 190kcal


  • 115 grams of White Rice Flour
  • 46 grams of Tapioca Flour
  • 23 grams of Corn Starch
  • 46 grams of Brown Rice Flour
  • 1 teaspoon of Xanthan Gum Omit if your flour blend includes it
  • 1 ½ teaspoon of Baking Powder
  • ½ teaspoon of Salt
  • ¼ teaspoon of Nutmeg
  • 85 grams of Granulated White Sugar
  • 200 grams of Brown Sugar
  • 2 Large Eggs
  • 1 ½ tablespoon of Vanilla Extract
  • 130 ml of Vegetable Oil
  • 100 grams of Butterscotch Chocolate Chips
  • 100 grams of White Chocolate Chips


  • Preheat the oven to 180 °C (356°F).
  • Add and combine the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, salt, and nutmeg in a bowl.
  • In a separate bowl, add and combine the white sugar, brown sugar, eggs, vanilla extract, and vegetable oil. Then, add the flour mixture and whisk until combined. Now, add the butterscotch, white chocolate chips and fold them into the batter.
  • Align a 20 x 20 cm (8 x 8 inch) square pan with parchment paper. Pour the blondies batter and spread it evenly across the pan using a spatula.
  • Bake the blondies for 27-30 minutes or until the edges are firm.


  • Storing: The gluten free blondies can be stored in an air-tight container at room temperature for up to three days. They can also be stored in the fridge for up to a week. Storing them in the refrigerator keeps them fresh and soft.


Serving: 1Blondie | Calories: 190kcal | Carbohydrates: 39g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 161mg | Potassium: 59mg | Fiber: 1g | Sugar: 26g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg