Tuesday, January 25, 2011

Gluten Free, Egg Free, Dairy Free Chocolate Brownies

These really turned out delicious!  Even I was skeptical and I created the recipe.  So go ahead and doubt, but doubt and try them.  I was delighted with the results and so was Shawn.  These are so delicious you won't notice that they are actually kind of healthy for you.  The benefits of flaxseed meal are abundant.

I generally don't plan to make recipes free of anything but gluten because Shawn has Celiac Disease, but recently I've been trying some egg replacements and dairy replacements.  Partly for my own health and partly by reader requests.

If you or your gluten free loved ones do not need to replace eggs and milk in your diet, give these a try anyhow, I know you will enjoy them sans guilt.


1 cup Cocoa
3/4 cup Sweet Rice Flour
3/4 cup Tapioca Flour
1/2 cup Arrowroot
1/2 cup Gluten Free Oat Flour
2 cups Sugar
1 teaspoon Guar Gum
3 tablespoons Flaxseed Meal
9 tablespoons hot water
1 cup soymilk
1 tablespoon apple cider vinegar
1 teaspoon of pure vanilla extract (check for gluten free)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsweetened applesauce
1/2 cup vegetable oil

Begin by mixing the 9 tablespoons of  hot water with the 3 tablespoons of flaxseed meal and set this aside to get "goopy".  This is your egg replacement.

Next mix the soymilk and the apple cider vinegar together and sit aside to come to room temperature.

Next mix all the flours, sugar, and cocoa together.

Now, in your stand mixer, mix together all the ingredients.  It will take awhile to do it without raising a cloud of cocoa smoke in your kitchen.  Watch it closely as the batter is sticky and will climb the beaters.  Towards the end of the mixing I usually have to tilt the mixer back just a little to keep the batter from climbing up the mixers and making a complete mess.

I split the batter evenly between 2 10x7 brownie pans that I had sprayed with crisco cooking spray then floured with sweet rice flour.

Bake in a preheated oven at 350 degrees for 30 minutes.  Test centers with a toothpick, if it comes back clean, they are done.

Remove from pans and cool on wire racks.

These were delicious, moist and chewy.  I definitely will make these quite often.  I bet they would be good with a gluten free fudge frosting too!



  1. I made these using 2% milk and 1 cup of oil instead of the 1/2 cup of oil and 1/2 cup applesauce and 1/2 teaspoon guar instead of the full amount. They were very, very, good. Not as healthy, but texture and taste were very good.

  2. I made these tonight using Almond Milk in place of the Soymilk. They were delicious!!

  3. I made these using 1 and a half cups brown sugar.They were fantastic.

  4. Glad to read about the almond milk substitute. Regular soy milk is all genetically modified. Same for any corn ingredients or canola (just as an FYI)

  5. I made these for our Sunday dessert. I have tried many brownie recipes for my son's allergies and these are the best brownies we have had so far! They did turn out more cake-like, but still excellent. I used what I had on hand--unsweetened vanilla almond milk, sorghum flour instead of oat flour, and white rice flour instead of sweet. Still excellent. I almost tried coconut oil and flour too, but maybe next time. I preferred eating these over the Duncan Hines box of brownies that we also made. Thank you for this recipe!

  6. I just found your website and have to say a big thank you for posting this recipe. I have had trouble finding a yummy alternative to brownies/cake since finding out I have food allergies to wheat/corn/dairy/peanuts/cashews/kidney beans/navy beans/yeasts/carrot/pineapple/Egg whites.

    It's been a challenge finding food as a lot of raw stuff has cashews and yeast is is everything..

    I made these yesterday and I did find it turned into more of a cake then a brownie. It's light, fluffy but still moist. I had to blend my own oats to make flour and it was a bit gritty but once cooked you barely notice it.

    I also didn't have any Arrowroot so substituted that for Almond Meal as I had 1/2 cup to use up. In Australia Tapioca is sold frequently in place of Arrowroot so I'll have to hunt around for it.

    Oh and I also halved the sugar and cocoa quantities. All in all a fantastic brownie! Thanks!