Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Good Mug Brownie Recipe?

rainbowcanoe

Recommended Posts

rainbowcanoe Newbie
rainbowcanoe
Posted

Being a college student, I don't always want to bake a full batch of brownies when i want some chocolate, so I usually just head for my microwave and whip up a mug brownie. Since I've been gluten free, I've tried a couple different recipes I used to use, just with gluten-free flour instead. I tried the same recipes each twice, once with King Arthur gluten-free flour and once with Cup4Cup gluten-free flour. Each time, the brownie comes out not like a brownie at all but as some weird gooey mess. 

 

Does anyone know of a mug brownie recipe that is perhaps better suited for gluten-free flour? 

 

Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GottaSki Mentor
GottaSki
Posted

Pamela's makes an individual brownie mix.

LauraTX Rising Star
LauraTX
Posted

Pamela's makes an individual brownie mix.

And it is basically the best thing you will ever put in your mouth, by the way.  Haha.

 

I have made a mug cake, in a big mug or bowl, with pamelas pancake mix.  Just messing around one day but I have made it a few times since then.  My store stopped selling the individual brownie pouches :( So it is out of neccesity.  If I ordered the 12 pack online I would blow through them and my butt size would increase, I have no self control.

 

Basically what I did was, using a food scale, tried to make everything equal 100 grams because that is the size of the pamelas packet.  I started with 2 Tbsp. cocoa, some sugar, a drop of vanilla, and then I added the pancake mix (could use any flour blend here probably) up to 100grams.  Now, if you don't have a food scale you could probably do the same thing with... I dunno a 2/3 cup measure?  That' a rough estimate there.  

 

Then I added 2 Tbsp. vegetable oil, 2 Tbsp, water (like the pamelas pouch calls for), stir it up and taste for sweetness, then add a little more water to get to a brownie batter consistency.  Microwave for a minute, then in 10 second increments.

 

You can use less oil but it won't be fudgy like a brownie, it'll be more like a cake, especially with the evaporation in the microwave.  But still tasty :)  I will have to make it again some time this week and measure things out a little better as I go, and post a recipe.  I will try it with my KAF baking mix to see how that takes as well.

 

Edit to add:  if you aren't worried about it going stale, you can just get a brownie mix and experiment with that, just use equal parts water and veg oil to start with, and maybe a half cup of mix?  I also can't keep a whole thing of brownie mix around due to lack of self control, haha.

moosemalibu Collaborator
moosemalibu
Posted

Pamela's makes an individual brownie mix.

 

Oh yeah - Pamela's is excellent. Cannot go wrong with that one. :)

LauraTX Rising Star
LauraTX
Posted

Okay so I took one for the team and tested my mug cake recipe with actual measurements.  This comes out in between cake and brownie.  I think if you added more fat it may be more fudgy like a brownie.

 

2 Tbsp. Cocoa Powder

2-3 Tbsp Sugar (I used 2, to make it real good use 3)

1/2 cup Pamelas pancake and baking mix

1 drop vanilla

2 Tbsp. Vegetable Oil

2 Tbsp + a few more drops water

 

Stir it all up in a big mug or a bowl, microwave 1 minute, then in 5 second increments until done.  Enjoy!   

I think this would probably work well with any gluten-free baking mix.  Maybe I will try it out with gluten-free bisquick or KAF baking mix next time to see how it tastes. :)

SkyBlue4 Apprentice
SkyBlue4
Posted

Okay so I took one for the team and tested my mug cake recipe with actual measurements.  This comes out in between cake and brownie.  I think if you added more fat it may be more fudgy like a brownie.

 

2 Tbsp. Cocoa Powder

2-3 Tbsp Sugar (I used 2, to make it real good use 3)

1/2 cup Pamelas pancake and baking mix

1 drop vanilla

2 Tbsp. Vegetable Oil

2 Tbsp + a few more drops water

 

Stir it all up in a big mug or a bowl, microwave 1 minute, then in 5 second increments until done.  Enjoy!   

I think this would probably work well with any gluten-free baking mix.  Maybe I will try it out with gluten-free bisquick or KAF baking mix next time to see how it tastes. :)

 

Mmmm, this sounds delicious! I'm definitely going to give this a try. Thanks for sharing!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    2. cristiana
      - cristiana replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result. I am interested to know, is your gastroenterologist concerned? Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous...
    3. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    4. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    5. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,192
    • Most Online (within 30 mins)
      7,748
    DenisC
    Newest Member
    DenisC
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.