This site will be removed from the Internet on August 10, 2020. Carla is retiring. Look forward to a smaller website when she begins to publish her cookbooks in the near future. Thank you for your support!
A couple of years ago I created a Gluten Free Brownie Recipe, but I wanted to ensure that I addressed the needs of those who are dairy-free, as well. Therefore, I created this gluten free dairy free brownies recipe. Now that I have, I must say, these turned out incredible! I hope you enjoy them as much as I did. I don’t if my husband will see any of this batch since he’s out of town on business. And that is very much unlike me. Brownies are his favorite gluten free dessert, or any dessert, for that matter. I know he’ll love these, and he’s not 100% gluten free! He’s only gluten free by default (me being gluten free). Enjoy!
1/2 cup gluten free Dutch Processed cocoa powder (Rochelle brand)
1/4 teaspoon gluten free baking powder (Featherweight brand for corn-free)
1/4 teaspoon fine sea salt
1/2 cup cooking oil (I use EVOO or grape seed oil.)
1 cup sugar
2 extra large eggs
1 1/4 teaspoons pure vanilla extract
Preheat oven to 350°F.
In a medium size bowl, whisk together dry ingredients (excluding the sugar); set aside.
In a large bowl, whisk together the oil and sugar until well combined; add eggs and vanilla; whisk just until combined. Be careful not to over mix.
Add the dry ingredients into the oil/sugar mixture; pour into an ungreased 8 x 8-inch pan; bake for about 22 minutes or until sides begin to pull away from the sides of the pan and the top just begins to crack.
Cool completely; loosen edges with a knife; slice and serve. Cover and store at room temperature, or freeze individually wrapped.
The brownies in the photo were made with a portion of cornstarch, versus tapioca starch. See flour blend recipe link for options.
I plan on trying a double batch of these in a 9 x 13-inch pan, as these were a little low. If you decide to try it before I do, please note that the baking time will need to be increased due to the size and increased thickness. Once I try it, I'll update this recipe for the baking time.
If you do not have any Dutch processed cocoa powder on hand, I suppose you could use a natural, unsweetened cocoa powder, however, you should use baking soda, not baking powder. Natural unsweetened cocoa powder has a higher acidity level and works best with baking soda. The difference between Dutch processed and natural/unsweetened is that the Dutch processed variety has been alkalized (acid level washed out), making it less bitter, and darker. The standard rule for substituting baking baking powder for baking soda is to use 2/3 less, however, I am unsure how these would be effected with only a pinch of baking soda, when using unsweetened cocoa power. If I were to experiment I would keep it at the 1/4 teaspoon.