Gluten Free Heritage

The Gluten-Free, Dairy-Free Comeback

Brownies have always been a family favorite around here. Years ago, we created our own go-to version during what we called The Great Brownie Recipe Experiment: Fine-Tuning a Family Favorite. But those were the days of food dyes, excess sugar, dead flour, and refined wheat flour.

Since then, our family has been on a journey toward healthier living, embracing whole-grain flours, reducing added sugar, eliminating dyes, and now eliminating gluten due to autoimmune concerns within our family.

Initially, I relied on boxed mix options. Still, most store-bought brownie recipes rely on gluten-free flour blends that contain heavy starches, xanthan gum (which may be a concern for individuals with gastrointestinal sensitivities), or other unusual ingredients, leaving me unsatisfied. They spiked my blood sugar, contained canola oil (which triggers a sensitivity in my son), and lacked the rich, fudgy texture that I prefer. That’s when I headed back to the kitchen to make the best gluten-free brownies from simple ingredients, something that would deliver delicious chocolate flavor without compromise.

The result? Rich, chocolaty, gluten-free, and dairy-free brownies with a moist, slightly crumbly bite, fudgy texture, and a crinkly top that makes them feel like the best healthy brownies you’ve ever had. Even my non-gluten-free daughter said they were good!

Why These Ingredients Work

To create a gluten-free flour base, I blended fresh-milled sorghum, oat flour, and almond flour, along with tapioca starch, to maintain the light, airy texture. I sweetened the brownies with unrefined sweeteners and substituted the dairy fat with plant-based options. Now I’m not opposed to wholesome dairy; it just doesn’t agree with my antibodies.

• Sorghum Flour – A naturally gluten-free, whole grain flour rich in fiber, protein, and antioxidants. A great way to add nutrition while maintaining a good texture.
• Oat Flour – Balances the denser flours with a creamy texture, like fresh-milled soft wheat flour. Works beautifully in almond flour brownies, resulting in a smooth batter.
• Almond Flour – Adds healthy fats, richness, and a fudgy texture while keeping sugar content lower.
• Tapioca Starch – A simple swap for arrowroot starch; either one reduces grittiness and helps mimic the softness of purpose flour.
• Coconut Sugar + Maple Syrup – Lower-glycemic sweeteners than white or brown sugar, providing the perfect sweetness with less sugar overall.
• Miyoko’s Plant Butter – A flavorful vegan butter option. You could also try melted coconut oil, olive oil, or even avocado oil next time if you’re out of plant butter.
• Coconut Yogurt – Moisture, rise, and just the right amount of creaminess to bring the brownie batter together.

Together, these gluten-free flours create an easy recipe with no weird ingredients, just the essential ingredients needed for a good brownie.

Gluten-Free Dairy-Free Brownies (Whole-Grain & Healthy)

Yield: ~12 brownies

Texture: Rich chocolate flavor, moist, slightly crumbly, fudgy center

Tips, Variations & Next Time Ideas

• Extra Fudgy Brownies: Add melted chocolate to the batter or reduce cocoa slightly for a softer crumb.
• Cakey Brownies: Add a little less flour or an extra egg for a lighter texture.
• Vegan Brownies: Replace eggs with flax eggs or other egg replacements, and use vegan butter or melted coconut oil.
• Protein Boost: Stir in protein powders or almond butter for a post-workout sweet treat.
• Serving Ideas: Top with a scoop of ice cream for the ultimate treat combo!
• Make a Double Batch: These freeze well, so bake two in a larger baking dish for extra.
• Fresh Milled: I use a NutriMill Classic to mill my grains. You can save $20 with code VINTAGEVIRTUES and this affiliate link.
• Grains & Ingredients: I buy the majority of my grains from Azure Standard.

Sweet Endings

This fudge brownie recipe smells amazing while baking, and the fudgy texture is exactly what chocolate lovers crave. It’s proof that gluten-free recipes can produce the best brownies without relying on wheat flour or weird ingredients.

Whether you’re after vegan brownies, almond flour brownies, or simply the best gluten-free brownies to satisfy a chocolate craving, this easy recipe delivers a good brownie every time. Less sugar, more whole grain goodness, and still that delicious chocolate flavor.

In fact, I’d put this one up against King Arthur Flour’s mix or any box mix—it’s that good.

So, next time your sweet tooth kicks in, skip the fudge brownies from the store and make these free chocolate brownies at home. They might just become your family’s new best brownie recipe.

And if you’re diving deeper into gluten-free recipes and fresh-milled flour, join our community on Facebook: Fresh Milled Flour | Gluten-Free Grains. It’s a great way to share brownie recipes, tips, and chocolate mixture experiments with others who love a good sweet treat.

​

Affiliate Disclosure

This post may contain affiliate links. That means I may earn a small commission—at no extra cost to you—if you make a purchase through one of these links. Your support helps cover the costs of running this blog and means a great deal to us. Thank you! Prior written permission is required to reproduce this recipe elsewhere.