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Devil's Food Brownies (Gluten-Free)
I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.View all articles by Destiny Stone
I was never a big cake fan, in fact for my birthday I always asked for pie or torte rather than cake. However, brownies are another story. I love eating brownies when they are warm and gooey, right out of the oven. Unfortunately, I haven't had homemade brownies since going, gluten, egg, dairy and refined sugar free. These brownies are gluten-free, and grain-free as well as egg, refined sugar and dairy free. There is even an option to substitute chocolate with carob. Finally, a brownie recipe that I can actually eat!
Devil's Food Brownies (Gluten-Free)
- 1 ¾ cups of almond flour
- ½ cup sifted cocoa or carob powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 2 tablespoons flax meal (mix with 6 tablespoons boiling water)
- ½ cup honey
- ½ cup coconut oil or melted butter
- 1 cup coconut milk
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- Preheat the oven to 350F.
- Mix all the dry ingredients together in a bowl.
- Mix the wet ingredients together in another bowl.
- Mix the dry into the wet and mix until it is thick cake batter consistency. Add a little flour if too runny or add a little milk if too thick.
- Grease an 8.5 inch square cake pan with coconut oil or butter.
- Pour batter into pan and bake for 45-50 minutes.
- Brownies will be soft and bubbling but should be done after 50 minutes. Let cool for at least an hour or overnight before serving. They will be very soft and moist.
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Buttermilk Brownies (Gluten-Free)
Bring the following to a boil:
½ cup butter
1 cup water
¼ cup cocoa
½ cup oil
Sift and pour over boiled mixture:
2 cup cornstarch
2 cup sugar
½ teaspoon salt
1 teaspoon soda
Add the remaining ingredients (batter will be runny):
½ cup buttermilk
Bake at 375F for 25 - 30 minutes in a 9 x 13 pan (or until a toothpick
comes out clean in the center).... [READ MORE]
Fudge Brownies (Gluten-Free)
The following recipe appeared in Volume 6, Number
1 (January 1997) of the Sprue-Nik Press which is published by
the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA,
Inc.... [READ MORE]
Chocolate Brownies (Gluten-Free)
This recipe comes to us from Rebecca Rosenblatt.... [READ MORE]
Basic Brownies (Gluten-Free)
For one 9in x 13in pans worth:
cup butter or margarine
¾ cup cocoa powder
2 ¼ cup sugar
2 teaspoons vanilla
1 1/3 cup gluten-free flour (used Bette Hagmans mix plus Xanthan
1 cup chopped nuts (if desired)
½ teaspoon baking powder
¼ teaspoon salt
oven to 325F Grease (not oil) and lightly cocoa
(instead of flour) 9x13 pan.... [READ MORE]