Allergy Free Brownies

Brownie Chemistry in the Kitchen: Brownie Veinticinco

The perfect brownie

The perfect brownie

An amazing, solid yet gooy, melt-in-your-mouth brownie that is GLUTEN FREE, DAIRY FREE, SOY FREE and EGG FREE.  It took 25 recipes to get to this magnificent creation.  Brownies that are free of so many things seem to teeter on a precipice overlooking  destruction on all sides–on one side is a congealed, sludgy mess (hard to get out of a pan) and on the other side, sawdust awaits an unsuspecting brownie scientist.  The victory is for all who want to try this mouth-watering wonder.  I highly recommend following the recipe carefully.  Just a teaspoon of the wrong thing can send the brownies into distruction.

Ingredients:

  • 2 Tbsp Organic Shortening
  • 1/2 cup sugar
  • 2 Tbsp flaxseed meal
  • 1 cup potato starch
  • 1/4 cup dutch cocoa powder
  • 1/4 tsp salt
  • 1 tsp glycerin vanilla
  • 6 drops of vanilla stevia
  • 1 tsp guar gum
  • 1/4 cup agave
  • 2 tsp brown rice flour
  • 1 tsp psyllium husk powder (binder)
Brownie Dough

Brownie Dough

Grease the a 8 inch by 8 inch pan.  Pre-heat oven to 350 degrees F. Mix all of the dry ingredients.  Add the vanilla, agave, and shortening.  Mix with your hands.  It will kind of be like play doh.  Smash it into the of the pan.  Try to smooth the finger marks out of the dough.  Bake for 25 minutes.  The brownies will feel a little squishy in the middle.  They will solidify as they cool.  Cool completely before serving…if you can wait.

**You can make a thicker brownie.  Just double the recipe and bake for 35 minutes.

Plenty of Taste Testers

Plenty of Taste Testers

Science of Brownies:

  • Tapioca starch- made saw dust brownies
  • More shortening or agave-  made sludge
  • You can use the exact amount of sunflower oil as shortening- a little grease but good
  • dutch chocolate (cocoa that is bathed in acid)- slight rising agent
  • glycerin vanilla- adds to the moistness
  • more rice flour- a little grainy
  • agave- helps emulsify the oil  (might be able to use honey…let me know if you try)
  • Arrowroot starch- made sludge
  • Shortening is better than butter-  The test kitchen says that the balance of saturated to unsaturated fats is very important for a moist brownie.  The palm oil in the organic shortening has a good balance.

**Let me know of other scientific findings…please comment!