OMG! Your house isn’t gluten free? And Gluten free divine brownies!

 

Every time someone learns about my son’s allergy their first response is “Oh my God, wasn’t it hard to make your house gluten free?” Their shock comes next when I tell them, “ Our house isn’t gluten free.”
When we first learned about the allergy we didn’t understand what it meant.  The doctor’s words were so casual and without alarm, “Maybe he’s allergic to something in the baby cereal you gave him.  Maybe it’s the wheat.”  It was 1999.  Food labels were not like they are today.
 The first allergic reactions were “only” hives.  It would take years to figure out that each allergic reaction would be worse then the one before.  I also didn’t know that WHEAT was the main ingredient in practically every item in our kitchen.  When I gave my baby a bagel to teethe on, I didn’t realize it was the WHEAT in the frozen bagel which gave him hives around his mouth.  When we ordered food from our favorite Chinese restaurant, I didn’t realize it was the WHEAT in the soy sauce, which gave him hives on his face.  I didn’t understand that he shouldn’t touch the conveyor belt at the grocery store because there was a flour spill earlier in the day.  When I took him to the McDonald’s playground I didn’t realize that it was the WHEAT crumbs on the floor on which he was crawling that caused him to break out in hives.  I had no idea that the shampoo which my older kids used (in the same shower as Matthew) contained WHEAT, which gave him hives around his feet and ankles. I didn’t know that I shouldn’t kiss him under his neck after I ate a donut, because this left hives all over his neck.  I certainly didn’t know that the corn tortillas which listed only corn, lime, and salt on the ingredients could be cross contaminated with WHEAT. 
We didn’t learn the severity of our child’s allergy until he was 4 1/2 years old.  By this time he was already in school, sitting with kids who were eating wheat snacks or sitting at our kitchen table next to his brother or sister who were also eating wheat. Because our home is not gluten free Matthew is able enjoy a meal at a restaurant or at school with friends, sit in a ball park, stadium or airplane, go to a birthday party, go to overnight camp and navigate his life without the feeling of panic that someone near him is eating wheat. 
He does not go into pizza places or bakeries because the flour gets into the air and can cause an allergic reaction.  I have never had the pleasure of taking him to a bakery and letting him pick out his favorite cookie.  He has never had a slice of New York thin crust or Chicago deep dish. Even without those simple pleasures, Matthew lives a full, healthy and completely happy gluten free life.
The tainted corn tortilla.  This was the defining moment.  It was after the tainted corn tortilla when we knew this was a life threatening and life-changing situation.  It was the head of the Emergency Room at Children's Hospital who explained cross contamination. The tainted corn tortilla was the impetus for my journey into gluten free baking and blogging.  I have spent countless hours researching, baking and thinking so you don’t have to.
Below is the recipe for one of the first things I mastered gluten free!  I have experimented with dozens of brownie recipes and I decided to go back to the basics!  I rifled through my mom's kitchen for my childhood recipes.  I found the one which was simply titled "Best Ever Brownies"   I promise, no one will be able to tell these are gluten free.  These are the fudgy and dense variety.  Get some milk and start eating directly from the baking pan!
  • preheat oven to 350 (non convection)- grease a 11x14 pyrex pan
  • 4 squares un-sweetened chocolate 
  • 3 ounces semi sweet chocolate pieces
  • 2 sticks un-salted butter
  • 2 cups granulated sugar
  • 1 cup GF flour (i like beths gf flour blend from gluten free pantry)
  • 4 eggs
  • 1 tablespoon gf vanilla extract
melt butter and chocolate in pan or double broiler- set aside to cool 20 minutes

beat eggs add sugar and vanilla

add chocolate mixture to egg/sugar- stir to mix well

add flour mixture (making sure no flour is left at the bottom of the bowl)

can mix in extra chocolate chips or nuts if desired!

spread into prepared baking pan. bake 30-35 minutes until toothpick comes out clean.

*the brownies in the picture obviously have chocolate frosting but they are divine naked as well!

**Do not eat all by yourself....you will feel like vomiting and regret it later!

print this!
                                              
                    
                               The frosting...easiest!!!!















 




  • in small sauce pan melt: 
  •  1 stick un-salted butter
  • 8 oz semi sweet chocolate
  • 2 tablespoons corn syrup
melt above, stir until smooth.  allow to cool to room temperature (mixture will thicken) then spread over brownies! keep at room temperature, will harden if refrigerated!

***These freeze well and they are a great after school snack or last minute treat for school.  Unfortunately, we all have experienced, "Sorry for the late notice but ________ brought a treat today because it is her 1/4 birthday."

6 Responses to OMG! Your house isn’t gluten free? And Gluten free divine brownies!

  1. Strawberry Girl says:

    These look terrific! Thank you so much for posting all of these recipes on the net! I'm not sure if I've got celiacs disease, but I know I'm gluten intolerant. It has been a challenging adjustment, but well worth the effort!

    ~Annie

  2. Pingback: gluten free summer BBQ! | Gluten Freek

  3. sarah says:

    Those brownies look wonderful! I am also allergic to dairy and eggs. Have you tried this recipe with substitutes?

  4. leslie says:

    can you send the gluten free mint brownie recipe? I can’t find it. thanks

    • Linda Levinson says:

      sorry for the much delayed response! for the mint brownies i make gluten free brownies (recipe on my blog) and after they cook- i frost with homemade mint frosting and chocolate drizzle!!

      mint frosting:
      1 stick unsalted butter, softened
      3 cups sifted powdered sugar (ma have to add more depending on consistency desired)
      5 tablespoons heavy cream
      1/2 teaspoon pure peppermint extract
      in a standing mixer with a paddle attachment cream butter, add powdered sugar and heavy cream alternating until smooth and creamy.
      add extract and green food coloring- set aside at room temperature.

      chocolate drizzle-
      1 cup semi sweet chocolate, melted
      melt chocolate in microwave and drizzle over mint frosting after it is applied over brownies!!!

      sprinkle mini chocolate chips over whole tray for extra extra chocolate!!!!

    • Linda Levinson says:

      sorry for the much delayed response! for the mint brownies i make gluten free brownies (recipe on my blog) and after they cook- i frost with homemade mint frosting and chocolate drizzle!!

      mint frosting:
      1 stick unsalted butter, softened
      3 cups sifted powdered sugar (ma have to add more depending on consistency desired)
      5 tablespoons heavy cream
      1/2 teaspoon pure peppermint extract
      in a standing mixer with a paddle attachment cream butter, add powdered sugar and heavy cream alternating until smooth and creamy.
      add extract and green food coloring- set aside at room temperature.

      chocolate drizzle-
      1 cup semi sweet chocolate, melted
      melt chocolate in microwave and drizzle over mint frosting after it is applied over brownies!!!

      sprinkle mini chocolate chips over whole tray for extra extra chocolate!!!!

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