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Gluten Free Pantry Chocolate Truffle Brownie Mix

terps19

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terps19 Contributor
terps19
Posted

I just tried the gluten free pantry chocolate truffle brownie mix and it was really good. It is gluten-free and Dairy free, you just add eggs, tasted just like real brownies. Can I expect the same from all GLuten Free pantry items?

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mouse Enthusiast
mouse
Posted

This is my families favorite. I just bought their pie crust mix, but have not tried it yet. But these brownies are awesome. Our friends' also love them. I take them when I go to a potluck.

francelajoie Explorer
francelajoie
Posted

Those brownies are so good. I love making them for dessert when we have people over the house cause I can eat them too!!! They love it.

mmaccartney Explorer
mmaccartney
Posted

I thought these were absolutely fantastic. BUT there was an issue with them that we had to stop getting them, and it was the potential for cross contamination with nuts!!!

--------------EMAIL RECIEVED FROM COMPANY--------

Thank you for contacting us.

I am sorry that I cannot recommend our products as there is a slight chance of cross contamination. We do use tree nut products on the same line and I cannot guarentee that our raw ingredients are 100% free of peanuts and tre nuts.

Beth Hillson

Vice President, Product Development/Consumer Education Glutino USA/Gluten-Free Pantry

860-633-3826 ext. 101

www.gluten free.com

------------------------------------------------------------

SO, I'll put a plug in for the "Ooey Gooey Chocolatey Chewy" brownies from The Cravings Place We like them more cake-like so we use soymilk instead of water!

key Contributor
key
Posted

I just made these last week and was going to post about how yummy they are. THey taste just like the real thing. They do get dry faster then a normal browny, but I made them last Thursday and I am still eating the crumbs.

Monica

Kristen2Denise Apprentice
Kristen2Denise
Posted

I've tried a bunch of the gluten free pantry stuff - the brownies are amazing, the pie crust is great but a little crumbly, but who cares? The ginger spice cake is awesome, I added shredded carrots, and walnuts and frosted it with cream cheese frosting. I also made chocolate chip muffins with the muffin mix and they were awesome too! Its a great line of products!!!

terps19 Contributor
terps19
Posted
  • Author

I am glad that everyone seems to like their products! I am excited now about trying them all! Does anyone have any issues with cc with these products? (gluten and casein when it says Gluten-free Casein-free)

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I-am-silly-yak Newbie
I-am-silly-yak
Posted
I just tried the gluten free pantry chocolate truffle brownie mix and it was really good. It is gluten-free and Dairy free, you just add eggs, tasted just like real brownies. Can I expect the same from all GLuten Free pantry items?

I don't know. I tried their bread baking mix and it just didn't work. Brownie Mixes are pretty simple though, a bunch of cocoa and sugar, xanthan gum, leavening and some alternative flour, so i dont think brownies should be the meter for quality. Bobs red mill bronwies are really amazing, too. I think pamela's has one too. anyway.

mookie03 Contributor
mookie03
Posted

I love these brownies, not only b/c they are AMAZING but b/c they are what convinced my family that gluten free stuff is edible. Seriously, before i found these, my family absolutely refused to eat anything I ate (by family i mean my parents, and i dont live with them, so its not that big of an issue). My mother would make Spaghetti bolognese and make two different kinds of pasta, etc. We made these brownies at xmas dinner, and everyone devoured them- no one touched the expensive, gourmet decadent chocolate hazelnut torte b/c the gluten-free brownies were so damn good! Since that experience, my family has been so much more willing to try gluten-free products.

No issue of cc for me, but i havent had them since that time so i may not be the best judge :)

key Contributor
key
Posted

I love their bread mix, but haven't tried doing it by hand. I do it in a bread machine and I make a few changes. I warm my eggs for 20 seconds in the microwave once I have already beat them with a fork for a few seconds. Then I also add the yeast pack to the warm water before putting all the liquid ingredients in the bread maker and then pour the dry mix on top. I also scrape the sides with a spatula for a few seconds at the beginning of the cycle. This works great!

MOnica

jerseyangel Proficient
jerseyangel
Posted

Although, sadly, I'm off grains now, I loved their brownie mix, pie crust mix, gingerbread spice cake mix, cornbread mix, cake and cookie mix--really never was dissapointed in anything by them. I tend to be very sensitive, and had no CC issues with their stuff at all.

barbara3675 Rookie
barbara3675
Posted

Here's an idea for you.....when you make these brownies, pour a serious amount of Junior Mints over the brownies right after they come out of the oven and just leave it. They will adhere to your brownies and create the "frosting". I took these to an event a church recently and people were coming up to me to ask for my "recipe". Do not spread the Junior Mints around, just leave them. I call this "Ana's Junior Mint Brownies" after my granddaugher Ana, who has celiac disease, but I love them as much as anyone could.

Barbara

jerseyangel Proficient
jerseyangel
Posted

Barbara--that sounds delicious! :)

terps19 Contributor
terps19
Posted
  • Author
Here's an idea for you.....when you make these brownies, pour a serious amount of Junior Mints over the brownies right after they come out of the oven and just leave it. They will adhere to your brownies and create the "frosting". I took these to an event a church recently and people were coming up to me to ask for my "recipe". Do not spread the Junior Mints around, just leave them. I call this "Ana's Junior Mint Brownies" after my granddaugher Ana, who has celiac disease, but I love them as much as anyone could.

Barbara

I dont think I could do the junoir mints thing becaues i cant have casein.

  • 2 years later...
Violinist Rookie
Violinist
Posted
I dont think I could do the junoir mints thing becaues i cant have casein.

Hey, I can't have casein either, so I understand where you are coming from, but I've found that they don't actually have casin in them. It specificially says milk and eggs may be present, but I feel safe eating them as they do not actually have milk in the ingrediants. Good luck! (:

--Kylie

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      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
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      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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