Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Photo
- - - - -

Peanut Butter Blondies


  • Please log in to reply

4 replies to this topic

#1

 
DavinaRN

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 93 posts
 

Posted 21 November 2012 - 11:32 AM

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
  • 0
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

Celiac.com Sponsor:

#2

 
bartfull

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,701 posts
 

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.
  • 0

gluten-free since June, 2011

It took 3 !/2 years but my intolerances to corn, soy, and everything else (except gluten) are gone!

Life is good!

 

 


#3

 
jerseyangel

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 20,941 posts
 

Posted 21 November 2012 - 12:55 PM

Those sound good-- I would expect the batter for a brownie- like bar to be thick.
  • 0
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

#4

 
kareng

    Kiss me! I'm Irish!

  • Moderators
  • PipPipPipPipPipPip
  • 14,562 posts
 

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.
  • 0

"We have always found the Irish a bit odd. They refuse to be English."

 

Winston Churchill

 

 

May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you’re dead. 

 
 
music-on-st-patricks-day-smiley-emoticon
 

 




 

 
 

 


#5

 
DavinaRN

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 93 posts
 

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
  • 0
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




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: