Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Need Help With Betty Crocker Brownies And Cookies
0

7 posts in this topic

Does anyone else live at over 7,000 feet in altitude? I am unable to make Betty Crocker cookies or brownies due to this. The cookies are like hard hockey pucks and the brownies rise and fall quickly as soon as them come out of the oven. When they cool, they are hard like tar that has melted in the sun and hardened. I followed the high altitude directions but it is only for up to 5,000 feet.

I have no problems with the cake, the altitude directions are the same except for the temp and baking time.

Does anyone have any idea of what I could do to make these mixes work?

Thanks - MO

0

Share this post


Link to post
Share on other sites


Ads by Google:

I would email or call them and ask.

0

Share this post


Link to post
Share on other sites

I'm close to 7k but i've only ever made the cake :( So i'm somewhat interested as well.

0

Share this post


Link to post
Share on other sites

I noticed the cookie mix is very sensitive to the temperature of the butter. It must be solid and the batter firm. Refrigerate it if it isn't.

I turn my oven up apx. 10-25 degrees making those cookies. I think it's the altitude that makes me cook my stuff at higher temps, not lower. Ive tested my oven temp and it claims its spot on. I've only cooked gluten-free in this oven ( and its gas) and I've struggled the whole time. It took increasing the temp on most things....otherwise it just bakes forever and never DOES anything.

And I like crunchy chocolate chip cookies...the mix is crunchy to me not fluffy.

I'm at 2700 ft?? We're right on the line of high altitude baking.

I don't think I've tried the brownies. I tried the cake mix and it came out terrible.

0

Share this post


Link to post
Share on other sites

Thanks Prickly. I just bought a box of the cookies. I am going to try your tips. The cake mix makes pretty good banana bread.

Shadow, I don't think that we can use the brownie mix this high in our altitudes but the other mixes will work just fine.

0

Share this post


Link to post
Share on other sites




I made the brownies at sea level and they also came out like the black tar thing. The next time I undercooked them a bit and although they still fell flat as a pancake they sure were good!

0

Share this post


Link to post
Share on other sites

I'm not at a high altitude, but love her brownies. Hope you can get them to work.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,655
    • Total Posts
      921,622
  • Topics

  • Posts

    • Below is copied & pasted from this thread:   My celiac doctor is Dr. Syed Jafri, in Webster, TX (just south of Houston -- basically the Clear Lake City area), saved my LIFE.  I would recommend him to the whole, entire world.  I was desperately ill, and am still struggling, and he's a wonderful, sweet man who listens and is very proactive in helping you solve whatever problems you're having.  I wish all doctors were like him.  I have to fight and struggle with too many doctors to just listen to me and what I live with, day in and day out.  He's not like that.  Good luck to you.     There are recommendations on this thread too:  
    • I never worried about cross contamination because i was originally told i was just intolerant. after going gluten free i felt so much better up until this last march. dairy and fructose have been giving me problems but both lactose and fructose test came back negative.  this is what my gi doctor emailed me today 
    • Any place you know of to find more info? Seems like I am still in so much pain/bloat, I am not even sure if I would pick the right 5 foods!
    • Don't freak out worrying about other maladies yet. You would be absolutely amazed at the things that can/will resolve on the gluten free diet. Some take longer than others -- neurological seem to take the longest for most people but really, I guarantee, there will be things you had no idea or expectation of resolving will. There were tons for me and then there were things I sort of "woke up one day" & said, "hey, that's gone and that & that & that". Other, larger things had taken my attention so I hadn't paid attention to the smaller things until...... On the other hand, not everything is related to celiac but I bet you wouldn't find a handful of celiacs who didn't say something very similar to what I said above. Yes, thyroid problems are common with celiac but I'll also tell you there are/have been people on here who were hypothyroid before dx but after being gluten-free for a while they actually went back to normal thyroid numbers. My husband is one (yes, we both are celiac - it happens). He was on synthroid for 20 years or more. Guess what? He's not on it anymore. We've had his thyroid panel done several times since about a year gluten-free & he is no longer hypothyroid. 
    • Yes please, that'd be awesome Having a fun time trying to reply on my phone due to broken screen but will be back on tomorrow after results of doctor appointment to get to the bottom of why they've given me seemingly wrong advice re: next steps. Yup I'll admit to pity, anger, frustration and outright fear, been through the mill of emotions in this first week that's for sure. One thing before I go for that; back when I was self-diagnosing I wanted a full thyroid panel (T3, T4 etc.) and also ESR & CRP checks for vasculitis and similar maladies. Now it seems from my reading they can often follow celiac so my worry level of those has gone up a notch, more blood tests ahoy it seems? Main reason for worrying about those is the nearly constant tight / tender head I have at the moment. Top and sides of scalp. Could be the stress tensing the shoulders and occipital muscles at back of head but after the celiac diagnosis being missed I'm fearful of anything else being missed. Did anyone else have this tight head feeling at the start? Feels like the skin is being pulled inwards, sometimes goes down for a few minutes here and there and gets worse when sitting I think. I see the term "brain fog" a lot but luckily don't seem to have too much of that at present, this is more a physical sensation.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,655
    • Most Online
      3,093

    Newest Member
    bentcreekmom
    Joined