![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
Entry tags:
gluten-free corn-free soy-free vegan brownies. no, seriously.
I have a friend going through food allergy testing who currently can't eat gluten, dairy, corn, soy, or refined sugar, but can have chocolate with a sufficiently high percentage of cacao. Brownies were a challenge, but not an impossible one!
I adapted this vegan brownie recipe to come up with the following:
1 1/4 cups sweet rice flour
- I used stone ground rice flour, cause that's what I had. I think almond flour would be a good choice as well.
1 cup brown sugar, 1 cup white sugar
- I used 2 and 1/4 cups of brown rice syrup, which led to some other alternations to maintain the liquid balance. If you can find date sugar, I bet it'd work better.
1 cup water
- reduced to 1/3 cup because of the brown rice syrup
1/2 cup vegan butter, melted plus
- Most vegan butters have soy or corn oil, so changed to about a 1/3 cup flax oil
1 cup semi-sweet chocolate chips
- switched to dark chocolate 72% cacao chips
3/4 cup cocoa powder
1 teaspoon salt
1 teaspoon vanilla
- made sure to use organic to avoid sneaky additives
1/2 teaspoon baking powder
Preheat oven to 350.
Heat 1/3 cup water and 1/4 cup rice flour in a saucepan until it forms a paste. Set aside to cool. (This doesn't take long or require too much cooking, you just need to get the flour and water well-integrated)
Mix remaining cup of rice flour, baking powder, cocoa powder and salt.
Stir in vanilla and flax oil.
Stir in sugar and flour/water paste. I also added honey to taste at this stage to sweeten the batter, since the rice syrup + rice flour made it less sweet than I like.
Stir in chocolate chips.
Pour into greased 9"x13" pan and bake approx 40 - 45min.
These came out fairly dense and chewy, but definitely brownie-tasting!
I still didn't think the finished product was quite chocolatey enough, so I melted approx 1/2 cup of the extra dark chocolate chips in a "double boiler" (my pottery mixing bowl stuck on top of a saucepan with an inch of water in it, turned on med-low) with some honey to make a ganache/frosting, let it cool for a minute, and spread it over the top. DELICIOUS. And my friend agreed!
cross-posted to![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
saramily
I adapted this vegan brownie recipe to come up with the following:
1 1/4 cups sweet rice flour
- I used stone ground rice flour, cause that's what I had. I think almond flour would be a good choice as well.
1 cup brown sugar, 1 cup white sugar
- I used 2 and 1/4 cups of brown rice syrup, which led to some other alternations to maintain the liquid balance. If you can find date sugar, I bet it'd work better.
1 cup water
- reduced to 1/3 cup because of the brown rice syrup
1/2 cup vegan butter, melted plus
- Most vegan butters have soy or corn oil, so changed to about a 1/3 cup flax oil
1 cup semi-sweet chocolate chips
- switched to dark chocolate 72% cacao chips
3/4 cup cocoa powder
1 teaspoon salt
1 teaspoon vanilla
- made sure to use organic to avoid sneaky additives
1/2 teaspoon baking powder
Preheat oven to 350.
Heat 1/3 cup water and 1/4 cup rice flour in a saucepan until it forms a paste. Set aside to cool. (This doesn't take long or require too much cooking, you just need to get the flour and water well-integrated)
Mix remaining cup of rice flour, baking powder, cocoa powder and salt.
Stir in vanilla and flax oil.
Stir in sugar and flour/water paste. I also added honey to taste at this stage to sweeten the batter, since the rice syrup + rice flour made it less sweet than I like.
Stir in chocolate chips.
Pour into greased 9"x13" pan and bake approx 40 - 45min.
These came out fairly dense and chewy, but definitely brownie-tasting!
I still didn't think the finished product was quite chocolatey enough, so I melted approx 1/2 cup of the extra dark chocolate chips in a "double boiler" (my pottery mixing bowl stuck on top of a saucepan with an inch of water in it, turned on med-low) with some honey to make a ganache/frosting, let it cool for a minute, and spread it over the top. DELICIOUS. And my friend agreed!
cross-posted to
saramily
no subject
Don't worry about it--I rarely need to combine the vegan aspects into my cooking, so I rarely need to make vegan brownies. (I make everything gluten-free by default.) So the next time I need to, I'll use this recipe and if it doesn't quite work, it won't kill me to go back to the drawing board.
But thanks for the help!
no subject