We prefer the Dutch process cocoa over natural cocoa for several reasons for this fudgy gluten-free brownie recipe. First, while the natural cocoa can at times taste bitter in recipes, we find the Dutch process cocoa flavor actually intensifies the chocolate taste you would expect in a recipe like this. While treating the cocoa with an alkaline solution, the flavor of the Dutch process cocoa also darkens as the acidity is neutralized. That's why you notice how dark these brownies look, so rich and decadent-looking with a deep color versus the much lighter natural cocoa coloring. We use and recommend the Dutch processed Rodelle Gourmet Baking Cocoa. You'll almost always find a bag in our pantry. And while the bag states it is processed in a facility which processes wheat, soy and milk, we've reached out to the company about this. Here is their reply: "Rodelle takes great care to prevent cross-contamination by following an allergen control testing program. Upon completion of any allergen containing product, all equipment is cleaned and visibly checked for cleanliness. The equipment is also swabbed using ATP technologies. All ATP swabs must measure or the equipment is re-cleaned. Periodically, equipment is tested with ELISA technology to validate cleaning as well." They are also a peanut and tree-nut free facility. Or use your go-to Dutch processed cocoa.