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

Brownie Help

krisb

By krisb
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

krisb Contributor
krisb
Posted

I have made brownies from a mix but I would like to make them from scratch. I made 2 batches in the past 2 days and I'm not doing too well. I am determined to make a good brownie. They taste good but they are too soggy in the middle. I try to cook them longer but it isn't working. I will not give up until I can make a good brownie from scratch. Can anyone help me?

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

Celiac.com Sponsor (A8-M):


jnifred Explorer
jnifred
Posted

I can't help you yet, but I am working on that too, along with chocolate chip cookies and Peanut butter cookies. I have thrown away so many batches of PB cookies it is sickening. Those flourless recipes are NASTY.

I will let you know if/when I come up with something...

jerseyangel Proficient
jerseyangel
Posted

I'll be watching to see what you all come up with! When I tried to make brownies fron scratch, they came out dry. I tried 2 different recipes and they both were dry. I don't think I overbaked them because they were not hard around the edges or anything.

AmandaD Community Regular
AmandaD
Posted

Guys - I make sweet stuff from scratch now all the time - one of the best brownie recipes I've found is on this website - go to the recipes section - it's the chocolate traditional brownies, i think there's like cornstarch in them, eggs, etc. i add 1 tbsp. of potato flour to the recipe as well as a handful or two of nestle choc. chips and they just turn out great. we all think they taste like "normal" brownies.

I have made brownies from a mix but I would like to make them from scratch. I made 2 batches in the past 2 days and I'm not doing too well. I am determined to make a good brownie. They taste good but they are too soggy in the middle. I try to cook them longer but it isn't working. I will not give up until I can make a good brownie from scratch. Can anyone help me?
krisb Contributor
krisb
Posted
  • Author

Where do I find this recipe?

  • 2 weeks later...
pfarrell Newbie
pfarrell
Posted

Basic Brownies

for one 9x13 inch pan

3/4 Cup melted butter or margerine

3/4 cup cocoa powder

2 1/4 cups sugar

4 eggs

2 tsp vanilla

1 1/3 cup gluten free flour mix see below

1 tsp xanthan gum

1/2 tsp baking powder

1/4 tsp salt

1/2 cup chopped nuts optional

Preheat oven to 325 grease and lightly dust pan with cocoa powder mix melted butter and cocoa over low heat cool slightly blend in sugar beat in eggs one at a time stir in remaining ingredients spread into pan

bake for 20-25 minutes or until toothpick comes out clean

Flour Mix Bette Hagmans gluten-free flour mix

6 cup rice flour

2 cup potato starch

1 cup tapioca flour

best brownies I ever tasted non gluten eaters dont even know the difference and ask for the recipe

Kenster61 Enthusiast
Kenster61
Posted

:P I have used about two tablespoons of gluten free pudding mix (vanilla or chocolate) to my brownies and my roomates beg me to make them every now and then. MMMMMM

Ken

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,681
    • Most Online (within 30 mins)
      7,748
    Donna Ybarra
    Newest Member
    Donna Ybarra
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.