Best Gluten Free Dairy Free Brownies Recipes
GLUTEN-FREE DAIRY-FREE BROWNIES
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
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
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
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)
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
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
DENSE, DELICIOUS BROWNIES (GLUTEN-FREE, DAIRY/CASEIN-FREE)
Brownies like they should be, without any gluten or casein. This is my standby, easy-as-pie brownie recipe, that is really easy to add anything you like into. I use a mix of Bob's All Purpose Gluten-free blend and a little starch for the total of 1/2 c. gluten-free flour. I've made these vegan with egg-replacer.
Provided by Laurie150
Categories Bar Cookie
Time 35m
Yield 9 brownies, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Lightly grease an 8x8 pan and set aside.
- In a small bowl, mix together flour, xanthan gum and salt. Set aside.
- In a large bowl, stir together cocoa and margarine 'til well combined.
- Mix in sugar until completely saturated.
- Break egg into a small bowl, then mix completely into cocoa mixture. Do the same with the second egg.
- Stir in extracts.
- Mix in flour, combining completely but not overmixing.
- Stir in non-dairy chocolate chips.
- Bake for 20-22 minutes, checking with a toothpick for doneness.
- Let cook in pan, then remove and eat it. Don't share.
Nutrition Facts : Calories 117.3, Fat 1.8, SaturatedFat 0.7, Cholesterol 47, Sodium 49, Carbohydrate 25.1, Fiber 1.6, Sugar 22.6, Protein 2.3
GLUTEN AND DAIRY FREE BROWNIES
Gorgeous gooey brownies, perfect for those with special dietry requirements.
Provided by superspatula
Time 50m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C or for fan ovens 180C and grease and line a 10cmx15cm brownie tin.
- Mash then bananas in a large mixing bowl then seive the flour and cocoa into the banana.
- Add the sugar, oil and water (reserving one tablespoon)
- Dissovle the bicarbonate of soda in the one remaining tablespoon of water and then mix well with all the other ingredients.
- Once mixed, stir through the nuts and pour the mixture into the prepared tin.
- Bake for 40 minutes in the oven or until a skewer comes out clean when inserted into the brownie.
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