I haven't gone gluten free yet, this was an experiment. Read on to see what I babble about and why I put this here for you to try :)
I switched out 2/3 of the regular flour in my brownie recipe with sorghum. They came out so light, kinda fluffy, more like cake but had the brownie taste. Next time I will take out the baking powder, and use all sorghum, that should turn them back into brownies. If anyone wants to experiment, this was the order I did it in, mixing thoroughly between each section, which I do not normally do:
2 large eggs, 1 cup sugar, 1/3 cup unsweetened cocoa
2/3 cup sorghum, 1/3 cup flour, 1/4 tsp salt, 1 tsp baking powder
1/3 cup grapeseed oil
Also because of my situation, I do not have a brownie square pan, so I used a normal cupcake pan. If you use muffins, evenly place batter in all 12 cavities, they will hardly come to half the cup, but will cook up.
375f for 15 minutes If you make a normal brownie pan, check often after 15 minutes for a clean toothpick- I live at a high altitude so I cannot give you exacts.