Showing posts with label Gluten-free. Show all posts
Showing posts with label Gluten-free. Show all posts

Wednesday, February 28, 2018

Gluten-free Brownies for the Win!

I have a very good friend who, over the years, has developed an intolerance or sensitivity to a number of foods. Among her many restrictions are gluten, soy, yeast and most dairy, which unfortunately includes butter.

Ladies, as you all know, we must have our chocolate, and since she has issues with most chocolate, but can eat cocoa, I decided to find a brownie recipe that would not further upset the already delicate balance of her diet.

Having found a recipe that was close enough to what I needed, I gathered my ingredients and ventured into the culinary unknown, mixing and baking and pondering what the outcome would be. 

Ding! The moment of truth. As soon as they had cooled enough to get one out of the pan, I tried it. It was good! This recipe makes a moist, fudgy brownie, just the way we like them. 

I took one to my hubby for a taste test and after getting a thumbs up, I told him they were gluten-free. 😋 Win!

I messaged my friend the recipe and said I had a pan of them on the counter. Her response? "I can't wait."

Did she like them? Oh yeah! I failed to take a picture, so I borrowed a similar one from Pixabay.

If you, or someone you know, loves brownies but can't have dairy, soy or gluten, give this recipe a try and let me know what you think.

Gluten-Free Brownies
½ cup coconut oil, melted
1⁄2 cup cocoa powder
1 cup sugar
2 eggs
1 teaspoon gluten free vanilla
1⁄2 cup gluten-free flour
1⁄4 teaspoon salt

Preheat oven to 350 degrees and grease an 8×8×2 pan.

Place the cocoa into a large mixing bowl. Melt coconut oil in a sauce pan or microwave in a glass container. Remove from heat and add to cocoa and mix until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour and salt. Mix until blended, but do not over mix. Bake 25-30 minutes. Cool and serve, or even better, eat 'em while they're warm!

I used the King Arthur Measure for Measure gluten-free flour, and baked for the full 30 minutes in an 8×8 glass baking dish. You can find the original recipe here.

If you enjoyed this post, please leave a comment. I would love to hear your thoughts.