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    Scott Adams

    Butterscotch Brownies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Jo Ann Boyd.

    ½ cup margarine, butter or Crisco
    2 teaspoons baking powder
    2 cups packed light brown sugar
    ½ teaspoon salt
    1 teaspoon vanilla
    ¾ teaspoon xanthan gum
    3 eggs
    1 cup chopped dates*
    1 cup fine rice flour
    1 cup chopped nuts*
    ½ cup soy flour



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    * Can omit or replace with chocolate chips.

    Cream margarine and brown sugar together. Add eggs and vanilla and beat until light. Combine flours, xanthan gum, baking powder and salt in medium bowl, mixing well. Blend into egg mixture at low speed. Stir in dates and nuts. Spread batter evenly in greased 9 x 13 pan. Bake at 350F degrees for 30-35 minutes. Cool before cutting into bars.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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