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Trimble Family Brownies: The Gluten-Free Comeback

Brownies are 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 gluten.

Since then, we’ve been on a journey toward healthier living—embracing whole grains, reducing sugar, cutting out dyes, and now eliminating gluten due to our son’s recent wheat allergy diagnosis

At first, I leaned on store-bought gluten-free brownie mixes. But most were loaded with high-starch flours that spiked my blood sugar, excess sugar, and canola oil—another allergen for my son. So, we headed back to the kitchen to come up with a new version that fits our current needs.

This updated brownie recipe uses freshly milled whole grain sorghum flour, oat flour, almond flour, and a bit of arrowroot starch for texture. These flours offer fiber, plant-based protein, and minerals like iron, magnesium, and zinc—nutrients often stripped from conventional white flour. It’s a healthier, heartier brownie that still delivers on taste and texture.

Why These Ingredients Work

Sorghum Flour: A naturally gluten-free ancient grain that’s full of fiber, protein, and antioxidants. It also happens to be one of the most sustainable grains, requiring less water to grow than wheat.

Oat Flour: Brings a naturally soft and almost creamy texture, reminiscent of fresh milled soft white wheat. It’s mild in flavor, balances denser flours like sorghum, and contributes some protein and fiber.

Almond Flour: Adds healthy fats, moisture, and richness while also helping balance blood sugar.

Arrowroot Starch: Just enough to reduce grittiness and mimic the binding softness of gluten. It makes the crumb feel smoother and the texture fudgier.

Coconut Sugar: Contains 1/4 less sugar than our original recipe and has a lower glycemic index than white sugar. It adds a hint of caramel-like depth.

Plain Greek Yogurt: Boosts moisture and protein, while also enhancing the rise. You can sub with a dairy-free Greek-style yogurt if needed.

I purchase the majority of my ingredients on a monthly basis from Azure Standard and supplement with Thrive Market as well. Get 40% off your first order from Thrive Market with this link.

Trimble Family Gluten-Free Brownies

Yields: 16 brownies
Texture: Dark chocolate, cake-like brownies
Flour Base: Whole grain sorghum + oat + almond flour

Ingredients

Dry:

• ⅓ cup sorghum flour
• ⅓ cup almond flour
• ¼ cup oat flour
• 2 tbsp arrowroot starch (or tapioca starch)
• ½ cup unsweetened cocoa powder
• ¾ cup coconut sugar
• ½ tsp baking soda
• ½ tsp salt

Wet:

• ½ cup butter (or coconut/avocado oil for dairy-free)
• 2 eggs
• 1 tsp vanilla extract
• ⅓ cup plain Greek yogurt (or dairy-free yogurt)

Optional Add-ins:

• ½ cup chocolate chips
• ¼ cup chopped walnuts or pecans

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment or grease lightly.
2. In a medium bowl, whisk all dry ingredients until well combined.
3. In a separate bowl, whisk together melted butter (or oil), eggs, vanilla, and yogurt.
4. Pour wet into dry and stir until just combined (don’t overmix).
5. Fold in chocolate chips or nuts if using. I opted for the chips!
6. Spread batter into the prepared pan and smooth the top with a spatula.
7. Bake for 22–25 minutes, or until a toothpick comes out with moist crumbs (not wet batter). 23 1/2 minutes was perfect for me.
8. Cool at least 15 minutes before slicing for best texture.

Tips & Variations

Want extra fudge factor?

• Reduce cocoa powder to ⅓ cup for a milder chocolate flavor.
• Increase yogurt slightly for added moisture.
• Add a splash of maple syrup for a hint of extra sweetness.

Make it dairy-free:

• Use coconut or avocado oil and a dairy-free Greek-style yogurt.

Storage:

• Store in an airtight container at room temp for 2–3 days or refrigerate for up to a week.

Sweet Endings

This batter smells amazing while baking, and the results are worth it. You get that nostalgic brownie experience, with more wholesome ingredients that nourish and support your body. Whether you’re gluten-free out of necessity or by choice, this recipe delivers all the indulgence of a rich, dark chocolate cake-like brownie—without compromise.

Let us know if you try them in your own kitchen—we’d love to hear how they turn out!

And if you’re diving into the world of fresh-milled, gluten-free baking and want community support, recipe inspiration, or a place to ask questions, I’d love for you to join our new Facebook group:
Fresh Milled Flour | Gluten Free Grains.

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