I Can't Believe It's Gluten-Free: Fudge Brownies

Shortly after I was diagnosed, a friend of mine who had a son who was allergic to almost everything under the sun, told me that I should say goodbye to brownies forever. She said she had tried a million mixes and recipes, and it was just no use - brownies just couldn't be duplicated with substitutions. Unfortunately, I believed her, and I lived a brownie-free life for several years. Then one day I thought, "If I can make an amazing gluten free pie crust (I will share that in an upcoming post), than surely I can make a gluten free brownie." And that is just what I did. This recipe makes a thick, fudgee, dark chocolate brownie. I am so happy to welcome brownies back into my life, and I think you will feel the same way.

What You Will Need:

Square Baking Dish

Ingredients:

3/4 cup Unsweetened Cocoa Powder

1/2 teaspoon Baking Soda

1/3 cup Vegetable or Canola Oil

1/2 cup Boiling Water

2 cups Sugar

2 Eggs

1/3 cup Vegetable or Canola Oil

2/3 cup Soy Flour

1/3 cup Potato Starch

1/3 cup Tapioca Starch/Flour

1 teaspoon Xanthum Gum

1 teaspoon Pure Vanilla Extract

1/4 teaspoon Salt

Directions:

1. Preheat oven to 350° F.

2. Grease and flour a square baking dish and set aside.

3. Mix cocoa powder and baking soda.

4. Add 1/3 cup oil and boiling water. Mix until well blended and thick.

5. Stir in sugar, eggs, remaining 1/3 cup oil and vanilla.

6. Mix soy flour, potato starch, tapioca starch, xanthum gum, and salt in a separate bowl. Whisk together until well blended.

7. Mix dry ingredients with wet ingredients just until blended. This is also when you would add yummy mix-ins: nuts, chocolate chips/chunks, caramel bits, etc.