How To Be Gluten-Free in China, Plus a Healthy Brownie Recipe To Get You Started

I never knew what the word “gluten-free” meant until the summer of 2017. My mother took my sisters and me to the hospital for an allergy test, which concluded that I was in fact gluten intolerant. After the doctor explained that I couldn’t eat anything made with flour – i.e. bread, noodles, and pizza – my world just about collapsed in on itself. As a child, I ate everything, especially food made with flour. I was known as a “面肚子 miàn dǔ zi” by my family, which means a “noddle stomach.” That summer, we went to Canada, where grocery stores and restaurants had gluten-free sections and menus. There were gluten-free labels on various snacks, and I had gluten-free pizza. And it was at this point that I thought to myself, “Hey, maybe a gluten-free diet won’t be so bad!”

But when I came back to China, my world turned upside-down once again. No stores had gluten-free foods, waiters looked at me in utter confusion when I asked them for a gluten-free menu, largely because most of them didn’t even know what the word meant! I suffered terrible allergic reactions a few times due to hidden gluten in processed foods, or because restaurants claimed that the dish was gluten-free when it clearly wasn’t. Needless to say, it wasn’t pleasant, as my face turned into a red tomato and my swollen eyes and throat were itchier than a deadly mosquito bite. Thus, I began to research what a gluten-free diet entailed, such as the foods I could and couldn’t eat. I realized it’s not just wheat that I couldn’t eat, but also rye and spelt. All of which led me to discover not only the power of research but also Taobao. Unfortunately, however, gluten-free things aren’t cheap.

Thankfully, I live right next to Jenny Wang Grocery, and the owner – Jenny Wang herself – lives in my compound. I approached her with a plan, which was to import gluten-free products into her store. I mentioned that gluten-free products would attract more international customers as we live in a pretty international city. A month later, she approached me saying that the gluten-free products were a hit!

Now, as I mark nearly four years of a gluten-free life, I would like to share something special that has made my gluten-free time sweet and enjoyable. Of course, there is still a lot more to share about my gluten-free journey and healthy approach to life, but enough about that, because here is the moment you’ve all been waiting for: The recipe for a healthy version of brownies! It’s one of my favorite healthy recipes that I’ve experimented with – sweet potato brownies! I’ve made it so many times that it’s basically my go-to healthy baked good! My whole family loves it, as the sweetness from the sweet potato harmonizes perfectly with the bitterness of the cocoa powder. It is also full of fiber and perfect for chocolate lovers who want something healthy.

SWEET POTATO BROWNIES
Start to finish: 1 hour 40 minutes
Servings:

300 – 400 grams sweet potatoes
1 egg
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ cup milk

Steam the sweet potatoes for 20-30 minutes.
Preheat the oven to 180 degrees Celsius when your sweet potatoes are done steaming.
Mash the sweet potatoes with a fork or mashing utensil while hot.
Add the egg, the cocoa powder, and the milk. Mix it well until everything is the same color and you get a nice, smooth consistency.
If your batter is too dry, add more milk. If your batter is too wet, add more sweet potatoes or bananas.
Please see my previous note under the ingredients list!
Add the baking powder and mix it very well. You don’t want lumps of baking powder chunked together, as that won’t taste good, and it won’t function properly. You have to act fast here!
Grease your baking mold with some oil and pour in your batter. Let the air out by lightly dropping your mold/tin on the kitchen counter a few times.
Bake immediately!
Bake for 40 minutes at the same temperature. Since each oven is slightly different, you may have to bake for a slightly shorter or longer time.
Take your brownies out of the oven and let them cool for 30 minutes. For a better taste, I would recommend you put it in the refrigerator for 30 minutes to a few hours. It is best if you leave them overnight in the fridge!

Enjoy your healthy sweet potato brownies!

Pro tip: you can decorate your brownies however you like! My younger sister loves to add whipped cream, whereas my mother loves to add yogurt. I like them just the way they are, without any toppings.

Notes: Use 300 if your sweet potatoes are the white, glutinous kind or 400 if your sweet potatoes are the red, watery type. For people with a sweet tooth, if you find that the sweet potatoes aren’t sweet enough, you can add a brown banana or any other sugar substitute. But if you do this, you will need to add more milk or cocoa powder, to taste. Every time I bake, the ingredients tend to change, and I always trust myself. Even if it doesn’t work, I try again as failure is the mother of success! Don’t give up! Additionally, for people with dietary restrictions, you can use flaxseed eggs or any other egg substitute. And if you are lactose intolerant, you can use plant-based milk.

I hope you enjoy this healthy alternative to brownies, and remember, a healthy life is a happy life!

Photos of the steps: