Gluten And Dairy Free Brownies Recipes

GLUTEN-FREE DAIRY-FREE BROWNIES

Gluten-Free Dairy-Free Brownies image

This is a good brownie recipe for celiacs and or lactose-intolerant folks. It can always be tweaked.

Provided by joek

Categories Desserts Cookies Brownie Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup vegan semi-sweet chocolate chips
¼ cup canola oil
2 eggs, beaten
2 teaspoons instant coffee granules
½ cup white sugar
⅓ cup cocoa powder
⅓ cup gluten-free flour
⅛ teaspoon baking soda
1 tablespoon coffee-flavored liqueur
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
Pour brownie batter into an 8-inch square baking dish.
Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.

Nutrition Facts : Calories 293.6 calories, Carbohydrate 32.4 g, Cholesterol 46.5 mg, Fat 21.5 g, Fiber 5.3 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 38.1 mg, Sugar 13.4 g

GLUTEN-FREE, DAIRY-FREE COCONUT BROWNIES

Gluten-Free, Dairy-Free Coconut Brownies image

I'm a nursing mom with a baby sensitive to wheat and dairy. These help satisfy my sweet tooth without irritating her. Enjoy! Try adding walnuts for more flavor.

Provided by Meg Mae

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups all-purpose rice flour
1 cup white sugar
¾ cup unsweetened cocoa powder
½ cup brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup unsweetened coconut milk
¾ cup unsweetened applesauce
¾ cup sweetened flaked coconut
¼ cup coconut oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix rice flour, white sugar, cocoa powder, brown sugar, salt, and baking powder together in a large bowl; add coconut milk, applesauce, flaked coconut, and coconut oil. Blend the mixture until it thickens into a batter; pour into the prepared baking dish.
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Cool about 10 minutes before cutting into squares.

Nutrition Facts : Calories 313 calories, Carbohydrate 54.4 g, Fat 11.1 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 9.5 g, Sodium 254.1 mg, Sugar 28.9 g

GLUTEN FREE, DAIRY FREE, CHEWY BROWNIES (CRACKLY TOPS)

Gluten Free, Dairy Free, Chewy Brownies (Crackly Tops) image

The key to chewy brownies is the ratio of saturated to unsaturated fat. I use lard in this recipe to make them dairy free. Lard is also cheaper than butter in my area. The key to the crackly tops is creaming the lard & powdered sugar, and then beating thoroughly after the eggs and oil are added. The powdered sugar is to ensure that the sugar fully melts in the oven and it being creamed and whipped makes the top bake like a meringue and end up shiny and crackly. I also keep them simple with really basic gluten free flours, so you don't have to buy any expensive blends. You can use whatever plain gluten free flour your have on hand (white rice flour, brown rice flour, sorghum flour, etc). You can also use whatever starch you have on hand (corn starch, tapioca starch, arrowroot starch, etc), and whatever neutral tasting oil you have on hand. This recipe also uses cocoa powder to save cost.

Provided by threehappypenguins

Categories Dessert

Time 35m

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup rice flour
1/3 cup cornstarch or 1/3 cup tapioca starch
1 cup cocoa powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/3 cup lard
2 tablespoons lukewarm water
3 cups powdered sugar or 2 cups granluated sugar, that has been powdered with a high speed blender
4 eggs
2 teaspoons vanilla extract
3/4 cup vegetable oil or 3/4 cup canola oil

Steps:

Preheat oven to 350 degrees and grease a 9x12 pan, or 24 muffin tins, or 48 mini muffin tins.
Sift together the dry ingredients: rice flour, starch, cocoa powder, xanthan gum, and salt. Set aside.
In another bowl, cream the lard, 2 tbsp water, powdered sugar, and ONE egg together for 5-6 minutes until looks like a soft, shiny, whipped frosting. I use a KitchenAid Stand Mixer setting it to around 6.
Add the rest of the eggs (there will be three of them), one at a time until each is blended in, and the vanilla extract. Then turn up the mixer (KitchenAid on about speed 8), or use some serious elbow grease with a whisk, slowly pour the oil into the mixture (kind of like you're making mayonnaise; though it won't look or feel like mayo). At first, after you add all the eggs, it will look kind of worrisome, like tiny curdles and you've ruined it. Don't worry! Keep mixing! The purpose of this stage is to introduce as many bubbles as possible, whipping it so that it will have the glossy, shiny, crackly top. Mix for about 5 minutes.
Finally, BY HAND (no mixer), add the flour mixture to the wet ingredients until combined. Be careful not to over mix after you add the flour. This is to ensure that your brownies will be chewy and not cake-like.
Add the mixture to your pan of choice. If using a 9x12 pan, bake for 25 to 30 minutes. If using muffin tins, about 20 minutes, and mini muffin tins, about 15 minutes. Always check at an early time to ensure they don't overbake. Overbaked brownies are more cake-like. If you want chewy brownies, be sure not to bake too long.
Let cool, and then serve.

Nutrition Facts : Calories 188.2, Fat 11, SaturatedFat 2.6, Cholesterol 33.7, Sodium 61.6, Carbohydrate 22.3, Fiber 1.3, Sugar 14.8, Protein 2