This gluten free brownie recipe is so easy, frugal and never fails. The ingredients are all staples and it takes just a couple minutes to whip them up.
By Sarah Mueller, Contributing Writer
Finding the perfect gluten free brownie recipe was not easy.
I needed something that also was nut free. This ruled out many lovely almond flour recipes. Plus, baking without wheat (and gluten) is hard enough; but since my son is allergic to eggs as well and the difficulties are multiplied!
Thankfully I’ve developed this GF brownie recipe that is so easy, frugal and never fails.
These GF brownies are a regular treat in our house now. These ingredients are all staples and it takes just a couple minutes to whip them up.
Ever since my son was diagnosed with food allergies (read about the mystery we had to unravel), I’ve been on a quest to create an easy gluten free fudge brownie recipe that’s safe for my son. After all, a kid’s got to be able to fit in and enjoy some goodies every now and then! And brownies are top of that list in my book!
Fudgy, chocolate-y goodness – brownies are the perfect summer afternoon treat, especially with a scoop of vanilla ice cream or glass of milk.
This gluten-free (also egg-free, nut-free and possibly dairy-free) brownie recipe fits all my requirements. It’s quick to make and never fails me.
Easy Gluten Free Brownies (egg-free, nut-free too!)
- 1 cup sugar
- ½ cup oil
- ½ cup + 2 tablespoons milk
- 1 teaspoon vanilla
- 1 ¼ cup white rice flour
- ¼ cup cornstarch
- ½ cup cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon psyllium husk powder*
- a pinch of salt
- Combine milk, oil, vanilla and sugar and let sit for at least 5 minutes to dissolve the sugar.
- Add the rest of the ingredients and mix well to combine.
- Pour into a greased 8x8 pan. Spread out the batter with a wet spatula.
- Bake at 350 degrees for 28-30 minutes.
* Substitutions: This recipe is egg-free, but if you're not avoiding eggs, you can substitute one egg for the psyllium husk and 2 tablespoons milk. Flax seed meal can also be substituted for the psyllium husk powder.
Psyllium husk powder is my favorite egg substitute! It works similarly to flax seed meal in acting as a binder for baked goods. A little bit goes a long way. We use psyllium husk powder because most flax seed meal may have nut contamination and my son is allergic to nuts.
If you have another favorite gluten-free flour blend, substitute that in place of the white rice flour and cornstarch.
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