First off, I'm not a cook of regular food even. Followed the recipe to the letter (in oven now), but when I added the flour mix it was Soooo thick it all climbed into and up the beater. Normal for gluten free batter to be thicker or was it just the recipe?
2/3 cup peanut butter
1/2 cup brown sugar
1/4 cup sugar
1/4 cup apple sauce
2 eggs
1tsp vanilla
1 cup flour mix
1tsp xanthan
1/4 tsp salt
1 1/4 tsp baking soda
1/2 cup choc chips
350 for 20-25min
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4 replies to this topic
#1
DavinaRN
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Posted 21 November 2012 - 11:32 AM
Gluten Free since October 2012
Negative blood work, positive dietary response
Endocrinologist offered referral to GI if I needed formal diagnosis to follow the diet, otherwise just pass on wheat, barley & rye
and save my money
Negative blood work, positive dietary response
Endocrinologist offered referral to GI if I needed formal diagnosis to follow the diet, otherwise just pass on wheat, barley & rye
and save my money
#2
bartfull
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Posted 21 November 2012 - 12:25 PM
I'm no cook either, but I think even regular blondie dough is thick like that. Let us know how they turn out.
#3
jerseyangel
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Posted 21 November 2012 - 12:55 PM
Those sound good-- I would expect the batter for a brownie- like bar to be thick.
Patti
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
"Bloom where you are planted"--Bev
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
"Bloom where you are planted"--Bev
#4
kareng
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Let them eat gluten-free cake!
Posted 21 November 2012 - 12:59 PM
Davina! How did they turn out? I think these might be a hit at my house! Let me know if they are "sturdy" like a brownie. I could mail them to my son in college.
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#5
DavinaRN
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Posted 21 November 2012 - 02:48 PM
These are pretty good. Very much like a brownie. Even my SIL liked them, I asked her to taste them that they were made without oil. She said they were good, so told here they were also gluten free
Gluten Free since October 2012
Negative blood work, positive dietary response
Endocrinologist offered referral to GI if I needed formal diagnosis to follow the diet, otherwise just pass on wheat, barley & rye
and save my money
Negative blood work, positive dietary response
Endocrinologist offered referral to GI if I needed formal diagnosis to follow the diet, otherwise just pass on wheat, barley & rye
and save my money
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