Gluten-Free Chocolate Brownie Recipe

By now you already know that anything gluten is not a good idea. Personally I keep reducing gluten (wheat/rye products) and I keep feeling more energetic and I also get to explore other nutritious options like finger millet which is just awesome.

Ok, technically this is a cake, because a brownie originally has no leavening (baking powder & soda) but making since we are using wimbi/finger millet flour and coconut, without the rise, it can be a quite heavy.

gluten free brownie

Ingredients

  • 1/2 cup wimbi/finger millet flour
  • 1/2 cup dessicated coconut (or coconut flour)
  • 2 tablespoons of extra virgin coconut oil
  • 1 teaspoon xanthan gum (available at healthy U)
  • 1/2 cup melted dark chocolate (preferably organic) or 2 tablespoon of cocoa
  • 2 tablespoon stevia (I used a brand Canderel available at major supermarkets)
  • 1/3 cup real maple syrup or honey
  • 2 teaspoons of vanilla essence or extract
  • 1/2 cup natural yogurt (no flavored stuff, I prefer Greek yogurt)
  • 1 tablespoon raw unfiltered apple cider vinegar or fresh lime/lemon juice
  • a pinch of sea/Himalayan salt
  • 1 kienyeji/free range egg or a conventional egg
  • 1/4 cup whiskey or rum (I used some Jameson which I nicked somewhere)
  • 1 teaspoon baking powder
  • 1/3 teaspoon baking soda

Method

  1. Preheat oven to 190 Degrees Celsius or 375 Fahrenheit
  2. Add dry ingredients and whisk them well
  3. In a separate bowl whisk the wet ingredients
  4. Mix the dry and wet ingredients
  5. Rub some extra virgin coconut oil on the bottom of your ceramic bowl and then sprinkle some ugali/corn flour, it will help it come off super easy
  6. Put the batter in the ceramic baking dish and bake for 30 minutes
  7. Cool on a cold surface for 30 minutes then simply turn the bowl upside down and slide the cake/brownie out onto a cooling rack
  8. Cool for another 30 minutes and serve with ginger tea, enjoy.
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13 thoughts on “Gluten-Free Chocolate Brownie Recipe

  1. I like this…definitely giving it a try…what is the xanthan gum for? Is it absolutely necessary? Can I leave out the whiskey/rum or what non alcohol ingredient can i subsitutute it with?

  2. yes the xanthan gum is very vital to the recipe, it acts as a binder, without it, the pastry would just crumble and fall apart. Alcohol is for flavor so not very necessary, you may leave it out.

  3. Why are we adding baking powder yet there’s already baking soda + ACV in there? I’m finding it a bit redundant.

    Secondly, is industrial xanthan gum okay to use? That’s what I have.

    Thanks 🙂

    • I don’t know about it but I would not use use anything industrial in my food. Here is a detailed explanation as to why we use both baking soda and baking powder in recipes

      “We’ve always wondered why some recipes called for both baking soda and baking powder. They’re both chemical leaveners that do pretty much the same thing in pretty much the same way. So is it just extra insurance? We finally found our answer in this month’s issue of Fine Cooking!

      Food Geek Brian Geiger explains that it all comes down to acid. Baking soda needs some in order to activate and create the carbon dioxide needed to lift the batter, and you want to use only enough soda to neutralize the acid (since leftover soda in the batter tastes gross). Baking powder is actually baking soda mixed with just the right balance of another acidic ingredient, so you don’t have to worry about acid in your recipe or leftover soda in your batter!

      Now the reason why both soda and powder might be used is because you might have enough soda to neutralize the acid in a recipe, but not actually enough to lift the batter. In these cases, Geiger says that a little baking powder will give the extra lift needed to make the recipe perfect. You could use baking powder alone, but then your finished baked treat might taste too acidic.

      Geiger says that you might also use both soda and powder when you want the recipe to taste a little tangy or develop a nice browned color. Baking soda is the key to both of these!”

      From http://www.thekitchn.com/baking-soda-and-baking-powder-103763

  4. Hey chef-just thought I’d give you some feedback on the recipe. I finally tried it yesterday, and it was delicious! I loved it….I replaced yoghurt with maziwa mala (because I forgot to buy yoghurt but had some mala in the fridge), and it still turned out great! Next time, I will replace the honey with a half banana (just an idea that occurred to me whilst I was mixing the ingredients). My daughter got to carry a healthy snack to school and I got a healthy treat for my sweet tooth! Thanks again! #healthyyummytreats!

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