Allergy-Friendly Brownies



  • 1 cup of Harmless Flour Mix (see below)
  • 2/3 cup unsweetened cocoa powder
  • ½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1 tsp. xanthan gum
  • 1/3 cup Spectrum Shortening
  • melted ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 2 tsp. Ener G egg replacer powder
  • 2 teaspoons gluten-free vanilla extract
  • 2/3 cup hot water

Harmless Flour Mix

  • 1 cup sorghum flour
  • 1 cup brown rice
  • 1 cup sweet potato flour
  • 1 cup potato starch
  • 1 cup tapioca flour
  • 1 cup sweet rice flour

Harmless Chocolate Icing (optional)

  • 1 cup Spectrum shortening
  • 4 Tbsp. water
  • 1 tsp. gluten-free vanilla extract
  • ¼ tsp. kosher salt
  • 1 lb. confectioners' sugar


  • Preheat oven to 350 degrees. Prepare 8-inch square nonstick baking pan with parchment paper.
  • In mixing bowl, combine flour mix, cocoa, baking powder, salt and xanthan gum. Set aside.
  • In large mixer bowl, beat shortening, sugar, egg powder and vanilla with electric mixer on medium speed until well blended.
  • With mixer on low speed, add dry ingredients. Spread batter in prepared pan with wet spatula.
  • Bake for 25 minutes. Cool brownies before cutting.

Directions for icing

  • Dissolve salt and vanilla in water and set aside.
  • Using an electric mixer, beat shortening for one minute. Add water to mixture slowly until mixed. Add sugar in small batches until all sugar is combined.
  • If icing is too stiff, add water until icing is smooth enough to spread.

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