Gluten-Free Chocolate Brownies With Oat Flour
Gluten-Free Baking Can Be Expensive
We all know how expensive, and challenging, it can be to bake for friends and family who are gluten intolerant. When my daughter was diagnosed a couple of years ago, we frantically searched for recipes that were affordable—as well as good, quick, and easy to make.
Our task was made even more difficult by the fact that we are orthodox Jews. On Sabbath and Holy Days, we must prepare cake and bread that is made from one of the "five grains" (wheat, barley, spelt, rye, and oats). Most of the recipes we found call for "gluten-free flour," which tend to be blends of rice, potato, tapioca, etc.
Gluten-free oat flour is outrageously expensive here (about $9-10 for 500 grams), so when I figured out this recipe (based on an amalgamation of two others), which uses a small amount of oat flour that goes a long way, we were thrilled. And, it turns out, my daughter loves the result.
Originally, we made these brownies with three eggs, but now we use only two. I suggest making the recipe according to instructions the first time, then modify it to your liking.
I melt my chocolate in the microwave because it's fast and easy. Any method you use, however, is OK.
The end result is moist, chewy, and delicious brownies. All of my kids love them, and my daughter uses her Taekwondo skills to fend off her siblings!
Tip
If you can't find gluten-free oat flour, use gluten-free oats and grind them in a blender or food processor until they are of a fine and uniform consistency.
Ingredients
Dry Ingredients:
- 3/4 cup gluten-free oat flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1/4 cup white sugar
For Melting Chocolate:
- 3/4 cup chocolate
- 1/2 cup canola oil
Wet ingredients:
- 2 eggs, mixed, not separated
- 1 teaspoon vanilla
- 1/4 cup apple juice
Instructions
- Combine dry ingredients: oat flour, salt, baking powder, cocoa powder, and sugar.
- Melt the chocolate into the oil. (I do this in a microwave: 30 seconds on the highest setting, stir, and if necessary repeat. Two rounds in the microwave usually does it. Any method that works for you is OK.)
- Add remaining wet ingredients: eggs (2 is plenty for us, but if you want the brownies to be even moister, use 3), vanilla, apple juice, and mixture of melted chocolate and oil.
- Add wet ingredients to dry, and stir well until the mixture is clump-free and of a uniform consistency.
- Bake at 180 C (356 F) in an oiled 20 cm (8 inch)* pan for 30 minutes or until a toothpick comes out clean.
- Cool on a rack and enjoy! Freeze well.
* Pan size conversion is from: https://thecompletecookbook.wordpress.com/2010/04/21/cake-tin-size-conversions/
This recipe uses only oat flour. If you are an observant Jew, the blessing is "mezonot."
