Notes: For the gluten-free flour, I used as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum.
Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
Honey or agave may be substituted in place of the maple syrup. Alternatively, ½ cup of brown sugar plus ¼ cup of milk may be used instead.
If using fresh strawberries, the bake time may be reduced by a few minutes. The brownies are done when the edges look firm and the center looks glossy but mostly set.
{gluten-free, clean eating, low fat, low calorie}