Moist, dense, real chocolate brownie — gluten-free, yet truly satisfying.
This is not a “dry gluten-free cake”. It’s a real brownie experience: fudgy texture, deep cocoa flavor, easy to slice, and reliably repeatable every time you bake.
What makes it different from classic gluten-free flours?
Compared to traditional gluten-free flours, this brownie mix contains about 48% less carbohydrates, while being built on high-fiber ingredients. Not just “free-from” — a more nourishing direction in the iNutrial way of thinking.
Who is it ideal for?
- Anyone eating gluten-free
- Those who watch their sugar intake
- People looking for a lower-carb dessert
- Family baking and special occasions
Easy to prepare – reliable success
You only need eggs and a plant-based cream. The batter comes together fast, needs no special technique, yet gives a dependable, sliceable result.
Preparation (based on the pack)
Mix 4 medium eggs with 200 ml plant-based cream, then add the flour mix.
Bake in a 20×20 cm pan for about 15 minutes, or in an 18 cm cake tin for about 22 minutes, in a preheated oven at 180°C (fan).
Before baking, you can fold in chocolate chunks and sprinkle the top with chopped almonds.
Recipes & community
For more ideas and variations, join our iNutrial flour mix Facebook group:
https://www.facebook.com/groups/157633358170895
