Allergen-Free Brownies [MILK, EGG, NUT, SOY and GLUTEN-FREE]

Dairy-free, egg-free, soy-free, nut-free, and gluten-free brownies!

Since my daughter is allergic to milk, eggs and peanuts, most of my baking recipes are vegan. I decided to also make this recipe gluten-free as well, to make it completely free of the top eight allergens.

I had a hard time finding a good recipe online that used ingredients that I have on hand all the time. Many required pureed fruit or tofu. I wanted it to be simple, so I came up with my own recipe. The texture is rich and chewy, just as a brownie should be! For a really decadent treat, top it with a scoop of dairy-free ice cream. So yummy!

Note: If you can tolerate gluten, you can substitute all-purpose flour in this recipe, but increase oil to 3/4 cup, and decrease your baking time (I would try 20-25 minutes, then test with a toothpick to see if you need to bake it longer).

© Sheila Bernal Ray, Cupcake Love

Allergen-Free Brownies
1 ½ c. sugar
¾ c. cocoa
¼ t. salt
½ t. baking powder
1 ½ c. gluten-free flour blend (use one that contains Xanthan gum…I used Better Batter brand in the pink box).
2/3 c. canola oil (I used coconut oil for added flavor)
¾ c. water or rice milk
2 t. vanilla extract
Powdered sugar for dusting, if desired

  1. Preheat oven to 350. Grease an 8×8 pan with allergen-free baking spray or oil.
  2. In a large bowl, whisk together sugar, cocoa, salt, baking powder and flour.
  3. Add oil, water, and vanilla, and mix thoroughly. The batter will be very thick.
  4. Spread in prepared pan. Bake 35-45 minutes until a toothpick inserted in the center comes out clean.
  5. Cool on wire rack 10 minutes, or if you prefer, cool completely. Cut into bars and dust with powdered sugar, if desired.

About Sheila Ray

I've been a full-time creative communications professional since college, and my work includes art direction, graphic design, writing and photography. I run a freelance creative marketing strategy business from my home office. I'm also a mom of two children, one of which has life-threatening food allergies. I experience, learn, and discover more about myself and God's plan for me everyday. As I share my stories, I share my faith. I hope you find my blog informational and inspirational.

21 responses to “Allergen-Free Brownies [MILK, EGG, NUT, SOY and GLUTEN-FREE]

  1. glutengallop

    THANK YOU for providing me the life-giving joy of allergen free brownies!

  2. Celiac and Allergy Adventures

    Wow, at first I read that as 15 cups of sugar! I think I’ll try this recipe for the holidays… thanks!

  3. Mary Sanavia

    Dear Sheila: thank you for sharing this delicious brownie recipe, no one would believe these are allergen free!! I added about 3/4 chocolate chips and they came out wonderful.

  4. megan

    Thank you for this recipe! i feel so bad for a little boy in my daughters class who has a wheat, dairy and egg allergy!! I used rice flour, and since i do not have xantham gum i used 1 tbsp ground chia seeds and 3 tbsp coconut milk. They are absolutely declicious!!!!!!!!

    • Thank you for your comments, and for including your adaptation of the recipe. I am sure it is helpful to many. Kudos to you for being a mom that seeks special recipes for your your daughter’s classmates!

  5. Simona

    How many people does it serve?

  6. Annie

    Thank you for this wonderful recipe!! These are decadent!!

  7. Christina

    Thanks so much! I have a gluten free son and a dairy free son. These are just like regular brownies. Yeah!!!

  8. Sandra

    Hello Sheila, I’m new to baking and am wondering what to use when you say “cocoa”. What is an example of a brand you would use for that?

  9. Pam

    Hi, I am attempting to make your brownies. As we live in Australia, we are not sure how to translate what “t” means in your recipe. Does it stand for “tablespoon” or “teaspoon”. I guess that “c” means “cup” also??? Thanks Pam

    • Yes, lowercase t is teaspoon. Uppercase T is Tablespoon. c is cup. Happy baking!

      • Pam

        Thanks for the translation. Unfortunately we just took it out of oven only after 30 mins because it had bubbled over the oven tray we poured it in and overflowed onto the oven floor and has burnt. Oops, not sure what happened. We did replace the flour with Corn flour instead and used olive oil (which we use often in recipes). Wonder what happened? We were so looking forward to the end result.

      • I’m guessing it is the corn flour. In my experience, allergen-free baking can be tricky. Brownies are one of those things that doesn’t work with simple substitutions, believe me! If your corn flour didn’t have xanthan gum then that can also cause issues. You need something to help bind the ingredients together since there’s no gluten.

  10. Pam

    Hi Sheila, thanks for the advice I guess I gotta get me some of that xanthan gum. Will have another attempt when I stock up. I’m not the world’s best cook so we are in experimental mode with lots of things as my daughter is on an elimination diet at the moment to sort out some tummy issues. So no gluten, egg, soy, nuts, dairy. Boy, that rules out a lot of things for her. We are trudging along. Thanks again. Pam 🙂

    • I recommend using a gluten free flour blend such as namaste brand, which already has the xanthan gum in it. Also try vegan baking recipes by Chloe coscarelli. Many recipes can adapt to be gluten free as indicated. Her chocolate chip cookies can be made completely free of all your daughters allergens and they are delicious! Good luck!

  11. Pingback: Celebrate Brownies with Our Brownie Recipe Round up and Learning Tips! - HOMER

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