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This chocolate brownie recipe is perfect for those who have multiple allergies but still want something delicious to cater to their sweet tooth. This recipe is gluten free, dairy free, egg free, soy free, nut free, yet flexible for substitutions. My version is microwave baked (which is only take 6 minutes!) but you can also bake it in a conventional oven for about 30-40 minutes.
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Signing UpStep 1Ingredients
Normal baking substitutions
Flour
There are a lot of variations out there on substituting wheat flour for gluten free baking, but I only use easy-to-find ingredients.
I use gluten-free mix from rice flour, tapioca starch and potato starch (not potato flour), plus xanthan/guar gum (it's an important part of gluten free baking, to mimic the chewiness of normal baked goods).
The ratio for these flours are :
Rice flour : tapioca starch : potato starch = 4 : 1 : 1
(So for 1 cup you will need 2/3 cup rice flour, 1/6 cup tapioca starch, and 1/6 cup potato starch)
For 1 cup of this gluten free flour mix, add 1 tsp of xanthan/guar gum.
Dairy
Brownie recipe usually includes melted butter. To substitute the butter, you can use margarine. Most margarines are soy-based, while I need soy-free substitution, so I used vegetable oil instead.
Egg
You can substitute egg with a number of things, but I chose fruit puree. For this recipe I used commercial applesauce, but in other occasions I have used avocado, banana, pumpkin, avocado-banana mix, avocado-banana-strawberry mix, banana-papaya mix, even grated carrot! You can be creative with egg substitution.
Substitute 1 large egg with 1/4 cup of this fruit puree.
OK, here is the list of ingredients :
100 ml vegetable oil
1 oz baking chocolate (or 1/4 cup cocoa powder)
1 cup sugar (I used dark brown sugar)
1/2 cup fruit puree (equals 2 large eggs)
1 cup of gluten free flour mix
1/4 tsp salt
1/4 tsp baking powder (this will make your brownie cakey. If you prefer dense and fudgy brownie, omit this)
Flour
There are a lot of variations out there on substituting wheat flour for gluten free baking, but I only use easy-to-find ingredients.
I use gluten-free mix from rice flour, tapioca starch and potato starch (not potato flour), plus xanthan/guar gum (it's an important part of gluten free baking, to mimic the chewiness of normal baked goods).
The ratio for these flours are :
Rice flour : tapioca starch : potato starch = 4 : 1 : 1
(So for 1 cup you will need 2/3 cup rice flour, 1/6 cup tapioca starch, and 1/6 cup potato starch)
For 1 cup of this gluten free flour mix, add 1 tsp of xanthan/guar gum.
Dairy
Brownie recipe usually includes melted butter. To substitute the butter, you can use margarine. Most margarines are soy-based, while I need soy-free substitution, so I used vegetable oil instead.
Egg
You can substitute egg with a number of things, but I chose fruit puree. For this recipe I used commercial applesauce, but in other occasions I have used avocado, banana, pumpkin, avocado-banana mix, avocado-banana-strawberry mix, banana-papaya mix, even grated carrot! You can be creative with egg substitution.
Substitute 1 large egg with 1/4 cup of this fruit puree.
OK, here is the list of ingredients :
100 ml vegetable oil
1 oz baking chocolate (or 1/4 cup cocoa powder)
1 cup sugar (I used dark brown sugar)
1/2 cup fruit puree (equals 2 large eggs)
1 cup of gluten free flour mix
1/4 tsp salt
1/4 tsp baking powder (this will make your brownie cakey. If you prefer dense and fudgy brownie, omit this)
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I'm actually starting to enjoy exploring non-Wheat baking. Thanks for the great brownie recipe.
Thanks,
drdylan.
Why use Xanthan gum? Tapioca seams to get the same binding, sticky-icky abilities when dissolved and heated.
And do you have any experience with using flax slime?
Food Science and Flour Mixing: Everything you need to know
1) You want four main types of flour in your mix--
Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa,millet, amaranth, and cornmeal are a few options. These provide bulkand protein as well as the vitamins (if any, t'eff is a great sourceof vitamins).
Modifiers-- Tapioca starch, cornstarch, potato starch, arrowrootpowder. These provide lightness and smoothness to the mix.
Moisterizers-- potato starch (this is a duel status item and should be counted in the ratio as a modifier, but if you use too much it will over moisterize the mix), potato flour. These counterbalance thedrying tendencies of modifiers.
Extenders-- guar gum, xanthan gum, pectin, (to a degree)fruit acids,and, to a degree, flaxseed. These substitute for gluten and add extrabody and stretch to the flour mix, as well as extend the shelf life of your baked goods.
A good ratio to make is 2 cup bodifier:1 cup modifier: 1/4 cupmoisterizer: 3 tsp. extender
Thanks for the info :)
Some people have been complaining about the smell/taste/texture of xanthan on different blogs, and either used guar, or flax instead.
I guess the problem is the "Potency" of flax seed as a gelling agent,
but maybe I'll try psyllium husk.
You see, the problem is that guar gum can only be bought as a health supplement, putting the price in the sky, and xanthan is a 2-week special order item. The price for that isn't bad, really, but it's a loooooong wait :S And if it performs less than mediocre...
I'm not a GF person myself, I just like to bake, especially for my class. Problem is just that we have both GF, dairy-intolerants, sugar intolerants (I donno if it's diabetes or what it is..), and vegans in the class, so baking is quite the challenge :D
A challenge I've taken up once, baking a brownie/mochi hybrid, that everyone LOVED :D
It was glutionous rice flour and tapioca. Stuck together easily, but didn't need more than 48 hours "shelf life".
About sugar intolerants, I heard about it too. A friend of mine is allergic to sugar alcohols due to her hypothyroidism.
I don't know why this is, but it really sucks, and that's why I really wanna find a replacement. 110g of xanthan gum for $9 is cheap here, but if I'm only baking a total of 4-5 cakes, I'll only use a tiny bit of all that :(
Well this guy goes through the sugar replacements with no problem at all, and they're often bulked with sugar alcohols, so dunno...
In that case, I read some tips from a glutenfree baking book which didn't use xanthan/guar gum : make sure the cakes/cookies are cool before serving to prevent crumbling.
Do the recipes use any other type of binder? Glutinous flours or fibers? Eggs?
I usually use flax meal as an egg replacement but I love the idea of using pureed fruits and veggies!
Banana version have a delicious smell, though :)