GLUTEN FREE, DAIRY FREE, CHEWY BROWNIES (CRACKLY TOPS)
The key to chewy brownies is the ratio of saturated to unsaturated fat. I use lard in this recipe to make them dairy free. Lard is also cheaper than butter in my area. The key to the crackly tops is creaming the lard & powdered sugar, and then beating thoroughly after the eggs and oil are added. The powdered sugar is to ensure that the sugar fully melts in the oven and it being creamed and whipped makes the top bake like a meringue and end up shiny and crackly. I also keep them simple with really basic gluten free flours, so you don't have to buy any expensive blends. You can use whatever plain gluten free flour your have on hand (white rice flour, brown rice flour, sorghum flour, etc). You can also use whatever starch you have on hand (corn starch, tapioca starch, arrowroot starch, etc), and whatever neutral tasting oil you have on hand. This recipe also uses cocoa powder to save cost.
Provided by threehappypenguins
Categories Dessert
Time 35m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and grease a 9x12 pan, or 24 muffin tins, or 48 mini muffin tins.
- Sift together the dry ingredients: rice flour, starch, cocoa powder, xanthan gum, and salt. Set aside.
- In another bowl, cream the lard, 2 tbsp water, powdered sugar, and ONE egg together for 5-6 minutes until looks like a soft, shiny, whipped frosting. I use a KitchenAid Stand Mixer setting it to around 6.
- Add the rest of the eggs (there will be three of them), one at a time until each is blended in, and the vanilla extract. Then turn up the mixer (KitchenAid on about speed 8), or use some serious elbow grease with a whisk, slowly pour the oil into the mixture (kind of like you're making mayonnaise; though it won't look or feel like mayo). At first, after you add all the eggs, it will look kind of worrisome, like tiny curdles and you've ruined it. Don't worry! Keep mixing! The purpose of this stage is to introduce as many bubbles as possible, whipping it so that it will have the glossy, shiny, crackly top. Mix for about 5 minutes.
- Finally, BY HAND (no mixer), add the flour mixture to the wet ingredients until combined. Be careful not to over mix after you add the flour. This is to ensure that your brownies will be chewy and not cake-like.
- Add the mixture to your pan of choice. If using a 9x12 pan, bake for 25 to 30 minutes. If using muffin tins, about 20 minutes, and mini muffin tins, about 15 minutes. Always check at an early time to ensure they don't overbake. Overbaked brownies are more cake-like. If you want chewy brownies, be sure not to bake too long.
- Let cool, and then serve.
Nutrition Facts : Calories 188.2, Fat 11, SaturatedFat 2.6, Cholesterol 33.7, Sodium 61.6, Carbohydrate 22.3, Fiber 1.3, Sugar 14.8, Protein 2
CHOC-CHIP BANANA MUFFINS (GLUTEN, DAIRY AND EGG-FREE)
Choc-chip muffins free from gluten, dairy and egg, and they're vegan too ! * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper.
Provided by bearhouse5
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Sift brown rice flour, potato flour, baking powder, bi-carb, xanthan gum, egg replacer powder and cinnamon into a bowl. Add brown sugar. Using a whisk, mix well.
- In a separate bowl beat together bananas, vegetable oil, soy milk, silken tofu and vanilla until smooth.
- Add to dry ingredients. Mix until combined.
- Stir in choc chips.
- Spoon into greased muffin pans.
- Bake for 30-35 minutes at 180ºC (350ºF).
Nutrition Facts : Calories 281.1, Fat 14, SaturatedFat 3.3, Sodium 161.7, Carbohydrate 39.1, Fiber 2.6, Sugar 19.3, Protein 2.9
BEST GLUTEN /DAIRY/ EGG FREE BANANA BREAD
This is a modification of my favorite regular banana bread from my "Home Baking" cookbook. I made it gluten free and Dairy free so my nephew could eat it and it turned out GREAT! My kids, who don't usually like my G.F. food actually told me this was the best banana bread they had ever eaten, even before they knew it was G.F. I used my own mixture of G.F. flour which I will put in a note at the end of the recipe or you can make up your own. Happy eating!
Provided by Chef Q in Oregon
Categories Lactose Free
Time 1h
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375.
- spray bread pan with a cooking spray or coat with oil.
- combine dry ingredients in a bowl.
- In a blender, blend the wet ingredients.
- In a large bowl, using an electrical mixer, alternate the wet and dry ingredients mixing thoroughly (The dough will be very thick).
- Scoop into bread pan, mini-loaf pan or muffin pan, and bake at 375 for 35-40 minute for a regular loaf, 25-30 for mini-loafs or 15-20 minute for muffins.
- Note: You can add 1 cup sweetened coconut, chocolate chips or nuts for added variety.
- Flour mixture: 1 cup Sweet Sorghum, 1 cup Brown Rice, 1/2 cup Coconut flour, 1/2 cup tapioca starch, 3 Tbs. Buckwheat flour.
Nutrition Facts : Calories 258, Fat 0.7, SaturatedFat 0.1, Sodium 455, Carbohydrate 58.9, Fiber 2.5, Sugar 24.2, Protein 4.3
GLUTEN, DAIRY & EGG FREE BANANA MUFFINS (BREAD)
I've had trouble finding recipes for my daughter since new allergies are presenting. This is something I put together. We use Lactade milk, so to make it dairy free use a rice milk or equivelant.
Provided by CeliacMom
Categories Quick Breads
Time 10m
Yield 48 mini muffins
Number Of Ingredients 16
Steps:
- In a medium bowl sift together all dry ingredients except nuts and set aside.
- In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
- Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
- Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
- Mini muffin tins are the only way I've tried so far but I'm sure this could be bread or regular sized muffins as well.
- Flaxmeal Egg Replacer:.
- In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
- GF flour mix:.
- 2 cups rice flour.
- 2/3 cup potato starch.
- 1/3 cup tapioca starch.
- 3 teaspoons xanthan gum.
Nutrition Facts : Calories 74.8, Fat 2.3, SaturatedFat 0.9, Cholesterol 1.2, Sodium 83.7, Carbohydrate 13, Fiber 0.4, Sugar 5.6, Protein 0.6
BANANA BROWNIES (GLUTEN, DAIRY AND EGG-FREE)
Make and share this Banana Brownies (Gluten, Dairy and Egg-Free) recipe from Food.com.
Provided by Snickerspotpie
Categories Dessert
Time 25m
Yield 25 Brownies
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Lightly grease 9"x9" or 8"x8" pan.
- Mash bananas in large bowl. Add remaining ingredients and stir, by hand, until combined. Pour batter into pan and bake until toothpick inserted in center comes out almost clean.
- * I used Nancy's yogurt, which is nice and thick. The 2 Tbsp. oil thinned the batter just enough, (water may also work, but probably wouldn't "do" anything for the brownies). If your yogurt is thin, you may not want to add the oil or you may have to bake your brownies longer. In a 9"x9" pan, mine were perfectly done in 20 minutes.
Nutrition Facts : Calories 85.5, Fat 2.7, SaturatedFat 0.6, Sodium 140.7, Carbohydrate 15.7, Fiber 0.8, Sugar 8.3, Protein 1.2
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