Gluten-Free Naturals Homemade Brownie Mix FAQ

Q. Why do the Preparation Instructions say to use a sturdy spoon to mix the brownies? Can't I use a whisk?

A. Since the mix does not contain any gluten, we have to use alternative ingredients, such as xanthan gum. A heavy steel spoon works best in our experience as a whisk can get bogged down and become difficult to maneuver. A mixer is also not very effective. We recommend using a steel spoon over a wooden spoon, especially if you cook in a kitchen that is not 100 percent gluten-free, as gluten can get into the pores of a wooden spoon. We use the soup spoon or serving spoon from our everyday set of flatware, and that works just fine.

Q. What kind of oil should I use?

A. It is a personal preference, but corn or canola oil should work fine. We have received positive feedback from people using olive oil (the cooking oil, not the extra virgin!)

Q. Can I make an egg-free or oil-free version?

A. Yes. We have made acceptable brownies using silken tofu that has been pureed that didn't require oil or eggs (an example is a product from www.morinu.com).

To prepare: Add 3/4 cup purred silken tofu, 1 teaspoon vanilla extract and bag of mix to a bowl. Blend until smooth and fully mixes. Bake at 350 degrees for 35 minutes and test for doneness.

The consistency is a little more cake-like, but we found the results to be acceptable.

If you desire to make the brownies with eggs but without oil, we have gotten positive feedback from people who subsitituted applesause in lieu of oil. The brownies are a little more cake-like.