Tis the season, for baking and all, and I’ve been getting a yen for brownies. I have two good gluten-free brownie recipes already, but one includes xanthan gum and the other is primarily almond butter, two ingredients I choose to not bake with any more.
Last week I found an internet recipe that looked promising, and indeed it was. I made a few substitutions. The first two attempts tasted great—so says me and everyone else who tried them—but those poor brownies fell apart. Figuring it might be because I was using coconut sugar instead of white sugar, for the third batch I heated the coconut oil and coconut sugar then let the mixture cool before adding eggs and vanilla.
Success! I now have a gluten-free, nut-free, dairy-free, soy-free, xanthan gum-free brownie recipe to enjoy with coffee during these colder months and to share with family and friends.
I shared the brownies with a friend when we met for coffee today, with the two retired professors who meet at the same café every afternoon, with our Monday evening ASL class, and of course, with my sons—good review all—and now I’ll share the recipe and my modifications with you.
Good food really does taste better when we get to share it with friends, except of course, in the early morning with that first cup of coffee and perhaps a good book or view of sunrise. Though in a way, a good story and the day’s first light feel like friends.
I found the recipe here.
And here are my modifications:
Instead of butter and white sugar I used coconut oil and coconut sugar, gently melting them together and letting the mixture cool enough to add eggs.
Instead of sorghum flour I used gluten-free oat flour
Instead of xanthan gum I used Guar gum
I added 1/2 teaspoon baking soda and increased the salt to 1/4 teaspoon
I added 1 Tbsp flax meal to the dry bowl
I left out the walnuts
Enjoy!