Gluten Free Brownies With Non-Celiac Variation

Total Time
50mins
Prep 15 mins
Cook 35 mins

These are the best brownies we have ever had. They make a huge batch and when carefully wrapped they freeze well. They have white beans in them lowering the fat while still yeilding a dense moist brownie.

Ingredients Nutrition

Directions

  1. (For Non celiac version use allpurpose four and leave out xanthan gum -- ) I make this both ways.
  2. Measure sugar into large bowl and pour the melted margarine or butter over it. Mix it in well so that each granula of sugar is coated.
  3. Blend 15 1/2 ounce can of white beans in food processor until fine and fluffy. Divide in half. Use half for one batch.
  4. I scoop the extras into a ziploc bag and freeze it. The amount of puree vaires a little bit. So use half of what you end up with.
  5. Place beaten pureed beans in a large bowl.
  6. Beat the eggs in food processor and blend well. (For Celiac Gluten-Free recipe blend in 2 teaspoons Xanthan gum.).
  7. Place all ingredients in large bowl and combine. (For Celiac Gluten free version Use Bette Hagman's GF flour Blend 6 cups rice flour *for cakes and brownies use Thai or oriental rice flour from Oriental market*, 2 cups tapioca starch, 1 cup potato starch).
  8. Spread in a large commercial size bun pan/cookie sheet or in the bottom of 2 9x13 pans.
  9. Bake at 350 for 35 minutes.
  10. Note* for gluten free use FINE white rice flour in the GF mix so that you end up with a fine textured brownie. This is important.

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