Gluten-Free Chocolate Brownies
Celiac disease can severely limit a person’s food choices, but I always say the most important food item generally remains untouched by the celiac diagnosis: chocolate. Thank God for chocolate! One of the most important food items that I make sure to have on hand at all times is the Hershey’s Bar. It is the perfect substitute for those gluten-laden snacks my non-celiac children like to munch on, and it is an easy thing to keep in school for the teacher to have at her disposal. But while chocolate bars are still widely available for my daughter the chocolate brownie is distinctly unavailable. Unfortunately and predictably, that was her absolute favorite snack before her diagnosis. So I searched high and low for the perfect gluten-free chocolate brownie recipe, and I think I have found it. This recipe fulfills all of my requirements: It is gluten-free, has only 5 ingredients, and it couldn’t be easier to make. Oh yes, and my daughter loves it!
Gluten-Free Chocolate Brownie Recipe
3/4 cup Cocoa
1 cup oil
4 eggs
3/4 cup potato starch
2 cups sugar
Beat all the ingredients together and bake in a sprayed 9×13 pan on 350 for 1/2 hour.
I’m still searching for the eggless gluten-free brownie for Julie’s family. If any of you have successfully made one, please share the wealth!!!
8 Responsesto “Gluten-Free Chocolate Brownies”
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Try using 1 tablespoon of ground chia seed soaked in 1/4 cup of water for 2 hours as an egg substitute in the above recipe.
PS; You may have to adjust and add a bit more liquid to the recipe.
When my son was allergic to eggs (thankfully, he outgrew that allergy), I tried numerous recipes, but found that Pamela’s brownie mix, which has an eggless recipe on the bag, worked the best. Not sure if that will help as it is a mix and not a recipe. However, you can also try using Ener-g Egg Replacer and add a little extra oil and see how that does with the recipe you’ve placed here.
2 cups of sugar?? Wow! That’s not healthy!
Is balsamic vinegar safe for gf restrictions? If so – a tablespoon plus a few other ingredeint adjustments for texture should do it….
thanks, these turned out perfect for my 13 year old daughter no yucky rice after taste and a hit for all her non gluten friends too.
Andrea
I had a recipe for Garbonza Bean Chocolate Brownies. It took 2 cans of these beans that are also called Chick Pea Beans. I used sugar, flour and the beans and I think it was Hershey’s syrup.