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 Disaster!

blueeyedmanda

Recommended Posts

blueeyedmanda Community Regular
blueeyedmanda
Posted

So I always make Gluten Free Pantry truffle brownies. The last few times, I noticed that they would crumble when we were cutting them. This even happened when they had been cooled completely. So two nights ago I made them and saw on the package where it said to cool in a freezer for best results...This could't have been more wrong.

I stuck the tray in the freezer, it was only in there 10 minutes. I took them out and the pan was rock hard. When I finally did slice one it crumbled to hard chunky powder flying all over the kitchen. Even letting them warm back up to room temp didn't help.

Has this happened to anyone else?

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Gosh Amanda--that's too bad....and at the price of those mixes, too! :angry:

I've never frozen mine--I just bake them and when they're cool, cut pieces as needed so they don't dry out as fast. Then cover with plastic wrap. They've never crumbled, although near the edges they are drier and harder to cut through sometimes.

blueeyedmanda Community Regular
blueeyedmanda
Posted
  • Author

I know I think one bag of mix is $6 or more. So it was depressing. I wanted brownies so bad. I guess there will always be another day. I am not sure if I will try making them any time soon though. I was too disappointed that night. :)

NorthernElf Enthusiast
NorthernElf
Posted

IMHO, those chocolate truffle brownies are just TOO good not to make another attempt ! :D

I make mine in my own silicone mini muffin "tin" - let them cool, pop them out, and freeze them in ziplocs. No need to worry about cutting them up !

mamaw Community Regular
mamaw
Posted

Those are usually so good. Do you think the mix was out of date? Maybe you could use the crumbs for an ice cream topping or to sprinkle over a cake... I never has that happen, like Jersey Angel I just cut apiece as needed.... well I could eat the whole thing but I try to limit !!!!!

mamaw

Rosebud710 Apprentice
Rosebud710
Posted

I've never tried gluten-free Pantry's brownies - I have had great luck with Pamela's (I think that's the name). Either way, I agree with Northernelf, brownies are just too good to not try again :D !

Guhlia Rising Star
Guhlia
Posted

Amanda, was the mix old? I've never had a problem with any of GFP's stuff. I would call them and let them know what happened. Maybe they'll refund your money or send you a new bag.

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted
Amanda, was the mix old? I've never had a problem with any of GFP's stuff. I would call them and let them know what happened. Maybe they'll refund your money or send you a new bag.

That's a good idea :)

blueeyedmanda Community Regular
blueeyedmanda
Posted
  • Author

The mix was dated just fine, I bought it through the gluten free store in Dillsburg....

gheidie Newbie
gheidie
Posted

I am at work right now.. but I have a GREAT recipe for brownies from scratch... so when I get home I will post it. I got it at our local gluten intolernt group meeting. I know it starts with 1 c of cocoa, 1/2 c applesauce, sugar, quinoa flour,and I don't remember what else.. but I will post this later today... so chewy and good!! MMMm

Green12 Enthusiast
Green12
Posted
Has this happened to anyone else?

I've baked these brownies a couple of different times, I've always let them cool on the counter about and hour+ or so and it seems they don't crumble as much as they do when they are still a little hot.

I did freeze the extras once and they didn't crumble for me. I let them thaw completely on the counter I don't know if that made a difference, but they tasted as fresh and held together as the freshly baked ones.

blueeyedmanda Community Regular
blueeyedmanda
Posted
  • Author

I'll make another attempt. You have all convinced me :)

VioletBlue Contributor
VioletBlue
Posted

LOL. Just goes to show. I have the opposite problem, mine turn out too gooey. WAY too gooey. Not a crumble in site. I'm at 6700 feet so altitude may have something to do with that, I don't know. I have the same problem when I make a flourless chocolate cake. I wind up leaving everything in way longer than the recipe calls for. So maybe if you took it out sooner? Or used more oil or water? I don't know.

Violet

So I always make Gluten Free Pantry truffle brownies. The last few times, I noticed that they would crumble when we were cutting them. This even happened when they had been cooled completely. So two nights ago I made them and saw on the package where it said to cool in a freezer for best results...This could't have been more wrong.

I stuck the tray in the freezer, it was only in there 10 minutes. I took them out and the pan was rock hard. When I finally did slice one it crumbled to hard chunky powder flying all over the kitchen. Even letting them warm back up to room temp didn't help.

Has this happened to anyone else?

celiac-mommy Collaborator
celiac-mommy
Posted

Every time I've made the truffle brownie mix, they're fine if I cut them right away, but after they're cooled, they are as hard as a brick and I've thrown 2 batches away because I was afraid of someone breaking a tooth. I bake a lot, and it's one thing I think I'm pretty good at. Rarely do I ruin anything, so I'm not sure this is just me.... Never had a problem with any other mix, but I just went back to making them from scratch.

gheidie Newbie
gheidie
Posted

ok sorry it took a few days.. but MIL went into the hospital, so I have been a bit busy...

Herre is the recipe for Brownies that I think are GREAT!!!

1/2 C applesauce

4 oz chocolate (unsweetned) or 1 C cocoa (I use cocoa)

4Tbsp oil

4 eggs

1/2 tsp salt

2 C sugar

1tsp vanilla

1C quinoa flour

I add chocolate chips and nuts... pour into 9x13 pan bake 350 for 25 min

wolfie Enthusiast
wolfie
Posted

We made these last night (actually MIL did when we were out). She added some milk chocolate & peanut butter chips and they are the moistest, yummiest, heavenly things I have EVER tasted!!! She did not freeze them before cutting, but did let them cool.

Ginsou Explorer
Ginsou
Posted

I've had great luck using Arrowhead Mills Brownie Mix.....at 7,500 ft and also at lower altitudes. The were so moist and delicious, I haven't tried other brands or recipes yet........well, just one...Pamela's...I misread the directions and messed up. I ate them anyway. I travel on a full time basis and Arrowhead Mills Brownies have been hard to find, but can be ordered by mail. Non-celiac family members gobbled up "my" brownies, they were so good.

Belinda Meeker Apprentice
Belinda Meeker
Posted
So I always make Gluten Free Pantry truffle brownies. The last few times, I noticed that they would crumble when we were cutting them. This even happened when they had been cooled completely. So two nights ago I made them and saw on the package where it said to cool in a freezer for best results...This could't have been more wrong.

I stuck the tray in the freezer, it was only in there 10 minutes. I took them out and the pan was rock hard. When I finally did slice one it crumbled to hard chunky powder flying all over the kitchen. Even letting them warm back up to room temp didn't help.

Has this happened to anyone else?

manda,

sorry this happened, I too haven't had much luck in the begining with any gluten-free baking til now.

I use Bob's Red Mill brownie mix and it too is quite expensive $6.95 on sale lol

I get mine at the health food store and make it just as suggested then put into a greased throw away pan (comes with snap on plastic lid from wal-mart I use the 13x9) I use half the better then melt 1/2 cup carmel bites new from Kraft in the mocro 20 sec each til melted - I save the mixing cup I used to melt my butter in - and immediatley add to spreaded mixture in pan and then add the rest of the batter making sure all carmel is covered, bake accordingly and I don't cut or even do anything til the next day. after I let them cool awhile I put the plasitc lid on the pan and leave alone til next morning then slice into squares of whatever is bettter if company I slice smaller if just us I slice about a 3x3 square. If u made them of a morning u could eat that evening :) I think with them not cooling all the way and putting the lid on makes them moister :)

Good Luck !

I live in IL so don't have a high altitude, but with some of these recp's I've been trying posted on the site they call for not enough liquid and I have to always add more, so if they could tell us that it maybe wht is the problem u r having ?

Bea

blueeyedmanda Community Regular
blueeyedmanda
Posted
  • Author

I had Pamela's in the beginning and I really did not like it at all. A lot of members use and really like it, but when I used it....4 years ago, maybe it was different.

Ginsou Explorer
Ginsou
Posted

For those brownie lovers who love the "edges", check out this product....Open Original Shared Link

I'd love to try gheidie's recipe....applesauce and mayonnaise provide moisture in recipes. Quinoa flour is not sold here. That's about the only product that I don't have!

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. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
    2. Scott Adams
      - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid mul...
    3. Scott Adams
      - Scott Adams commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      2

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      Better to know late than never, and it is too bad they did not test you for it earlier!
    4. Scott Adams
      0

      Koikoi Trading Inc., Issues Allergy Alert on Undeclared Wheat and Sesame in FU ZHOU FISH BALL

    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      how much gluten do I need to eat before blood tests?

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after eating them. If it happens a few times after eating the same foods- I cut back...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,321
    • Most Online (within 30 mins)
      7,748
    James Minton
    Newest Member
    James Minton
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      IBS-D vs Celiac

      By trents · Posted

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in hospitals or institutional care and I'm guessing your physician would be willing to grant you a diagnosis of gluten sensitivity (NCGS) even if your celiac testing comes up negative. Also, you need to be aware that oats (even gluten free oats) is a common cross reactor in the celiac community. Oat protein (avenin) is similar to gluten. You might want to look at some other gluten free hot  breakfast cereal alternatives.
×
×
  • 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.