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Allergy Safe Recipes

Gluten-Free Chocolate Brownies

Makes 12 brownies
Free of: Gluten and all top allergens

Ingredients

  • 1 cup (250 mL) white rice flour
  • 1/2 cup (125 mL) carob powder
  • 2 tsp (10 mL) gluten-free baking powder
  • 1 cup (250 mL) chocolate chips*
  • 1 cup (250 mL) vegetable* or canola oil (*vegetable oil may contain soy)
  • 1 cup (250 mL) brown sugar
  • 4 eggs or 4 tbsp (60 mL) equivalent egg replacer
  • 1 tbsp (15 mL) vanilla extract
  • Pinch of salt

* See note on “Safe Chocolate”

Method

  1. Pre-heat oven to 350° F. In a large bowl, sift together flour, carob, baking powder and salt. Add chocolate chips and stir well.
  2. In a separate bowl, use a whisk to cream together oil and sugar. Add the eggs (or egg replacer) and vanilla and stir.
  3. Pour wet mixture into flour mixture and combine.
  4. Grease an 8-inch square (or 8×11-inch) baking pan. Pour batter into pan and spread evenly.
  5. Bake 20–22 minutes. Cool, cut into 12 squares and serve.
For traditional recipe, click here.
* Note: Safe Chocolate
Here are some of our favorite allergy-friendly chocolate choices for baking:
  • Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
    www.enjoylifefoods.com
  • Vermont Nut Free Chocolates Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.
    www.vermontnutfree.com

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

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