Ever since Mika at who is simply brilliant at making vegan food introduced me to these brownies, I have been experimenting with them, trying to make them gluten-free( they are made with regular wheat flour) without the after taste. I try to stick to a gluten-free/ dairy free diet as much as possible but as luck would have it, er, it is a little difficult as I love cheese, oh I really love cheese, well, um, anyway… another bonus is that my daughter who is allergic to wheat/gluten loves these brownies too. Trying to get chocolate to taste a certain way – my way, really, – with gluten-free flour was really appealing to me and let’s just say, I know what I want in a gooey, decadent brownie. However, getting these brownies to work for me has taken some effort. When my girls school decided to do a celebration appreciating their teachers this week, instead of a traditional Valentines Day party, I wanted to bake these brownies for two of the teachers that I know are gluten-free and vegan. They really liked it.
This recipe for gluten-free brownies has been amended from a vegan brownie recipe on
What you will need:
2 cups Gluten free flour( white rice flour, potato starch, tapioca starch, guar gum and salt)
3/4 cup cocoa powder( I use Ghirardelli)
1/2 tsp salt
1 tsp baking powder
2 cups sugar( I used 1 cup vegan sugar and 1 cup brown- it’s not too sweet)
1 tsp vanilla extract
1/2 – 3/4 cup coffee ( I have learned that pairing chocolate with coffee really enhances the flavor in the chocolate)
1/2 cup apple sauce
1 tbs oil – ( I use canola)
This recipe makes the brownies extra gooey, so if you want to tone it down, you can add less apple sauce. The original recipe calls for 1 cup oil which is just too much. Once I reduced it to half a cup and then based on a reader suggestion added the apple sauce, further reducing the oil to only 1 tbs, It turned out really well. Let me know how you go.