A Gluten Free Brownie Recipe That Everyone Will Enjoy!
Are you looking for an alternative to rice based gluten free flour mixes? Here is a surprising one…coconut flour. Coconut flour is a tasty, high fiber, low glycemic index flour. It is made by grinding coconut meat into a fine flour.
What are the benefits of using coconut flour?
I have a granddaughter who is not only gluten intolerant but has problems with brown rice as well. There isn’t a lot of nutritional value in the white rice mixes, although they work as a great substitute for wheat. I was doing research on alternatives for her and came across coconut flour.
At first, it seemed like a strange idea. Then I read about how coconut flour has 5.4 grams of fiber per 2 tbsp. That is a lot of fiber! It is high in protein as well and is low in digestible carbohydrates (probably because of the high fiber content!).
Here are the drawbacks to using coconut flour.
You can’t use it as a direct one to one substitute for wheat flour. It needs special recipes that contain binders such as eggs, a lot of eggs. (It does not need xanthan gum, though!). It absorbs more moisture than either wheat or rice flour mixes, so you have to be careful to not use too much. Hence, the special recipes…
Here is a tasty version of gluten free brownies that uses coconut flour and it is one of my family’s favorites. My grandchildren, children, and husband all love it!
Gluten Free Coconut Flour Brownies
1/3 cup of extra virgin coconut oil and/or butter
½ cup of gluten free cocoa powder
1 cup of sugar
1/2 tsp of salt
1/2 tsp of vanilla
1/2 cup of coconut flour
Melt the butter and the gluten free cocoa powder over low heat and stir until well combined, with no lumps in the mix. With an electric mixer and a separate bowl, beat the 6 eggs. Add the sugar, salt and vanilla and beat. When well combined, slowly add in the butter/cocoa powder mix. Beat the coconut flour in gradually. If you decide to, you can add in 1/2 cup of gluten free chocolate chips or nuts; it is optional!
Preheat your oven to 350 degrees Fahrenheit. Grease an 8 x 8 pan and gently pour the batter into the pan. Smooth down with the back of a spoon. Bake in the preheated oven for 25-35 minutes. Check it at the 25 minute mark with a cake tester. When it comes out clean, it’s done! Let cool in the pan and then cut into squares. Our family likes this with gluten free chocolate chips and if you want to ice the brownies, that works too!
Click here to see more pictures. Enjoy this great way to increase the fiber in your gluten free diet!
About the Contributor:
Sherie Venner is a relationship and personal change coach. She realizes that the most important relationship is the one you have with yourself. She, and many members of her family, have dealt with celiac disease and the gluten free diet for the past 10 years. We are all thriving. Embracing change can be empowering! Catch her on her blog where she talks about relationships and change. Learn more about Sherie at http://www.sherievenner.com/
Thoughts From Nancy Olson:
Everyone loves chocolate and everyone love a good brownie! This is a must try recipe and it really is simple to make, in this fast paced world we live in we look for things that don’t consume our time. Thanks Sherie for sharing one of your family’s favorites recipes!
Please be sure to try this gluten free brownie recipe and tell us what you think?