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

Fudgy Brownies

celiac-mommy

Recommended Posts

celiac-mommy Collaborator
celiac-mommy
Posted

Oddly low fat, but not low sugar... ;)

2tbs butter or oil (coconut is good!)

3 oz unsweetened chocolate-coarsly chopped (melts faster)

1 c sugar

2 eggs

1 tsp vanilla

2/3 c Pamela's baking mix

1/2 c nuts--optional--I don't like them in my brownies...

Preheat oven to 350

In double boiler, slowly melt chocolate and butter stirring frequently

With wooden spoon or spatula, mix sugar into chocolate

Cool in fridge for 5-10 minutes--just so you don't cook the eggs

Add vanilla

Mix in eggs one at a time

Add Pamela's, stir till well combined

Pour into well greased 8x8 or 9x9 or 11x7 baking dish

Bake 25-30 minutes

Try to wait until they're cool before you cut them!!

I also baked these in a 9x13, let them cool, crumbled them up in a bowl with some mini marshmallows and slivered almonds, topped 1/4 filled baked and fudge frosted chocolate cupcakes, then broiled-watching VERY carefully-until mallows started to puff and brown. Made 25 cupcakes that disappeared in about 2 seconds!!

They'd also be good as an ice cream topping!!!!! :P:P:P:P

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

Celiac.com Sponsor (A8-M):


Sweetfudge Community Regular
Sweetfudge
Posted

mmmmmm

HAK1031 Enthusiast
HAK1031
Posted

mmm...so easy too! I hate it when recipes call for 5000 different flours that I never have on hand. These are easy to whip up a quick batch, as I always have at least one kind of gluten-free flour/baking mix, and all of the other ingredients are so simple!

celiac-mommy Collaborator
celiac-mommy
Posted
  • Author

You can also do this with any other flour blend you like, you just need to add a little xanthan gum and 1/4 tsp baking powder.

celiac-mommy Collaborator
celiac-mommy
Posted
  • Author

Oh--if you use a different flour blend, you have to increase the oil or butter to 1/2 cup...

Tica Apprentice
Tica
Posted

I am new to the gluten-free diet :huh: (my daughter was diagnosed with celiac two weeks ago)

What is Pamela's baking mix? and where can I get it? I live in Miami, Florida and the only market that offers a variety of gluten-free foods is Whole Foods market.

Tica :)

celiac-mommy Collaborator
celiac-mommy
Posted
  • Author

You sholuld be able to find it at whole foods. I buy in bulk from amazon. It's a baking mix with a variety of flours plus baking soda, baking powder, salt and xanthan gum. I use it in all of my baked goods. When subbing it in though, I reduce the fat (oil, butter, etc) by 2/3 because the mix has almond flour in it, so it acts as a fat. If you use full-fat, stuff doesn't turn out right. Don't be afraid to ask a lot of questions-learn from our mistakes ;)

You can also look at the Pamela's products at pamelasproducts.com

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

Celiac.com Sponsor (A8-M):


imsohungry Collaborator
imsohungry
Posted

Hi Rachelle :)

Just for my own clarification...do you only use 2/3 the fat of what the recipe calls for, or do you reduce the fat by 2/3...in effect using only 1/3 of what the recipe calls for?

I'm only asking because I had never considered reducing the fat.

I learn something new every day! B)

Thanks. Happy baking!

-Julie

celiac-mommy Collaborator
celiac-mommy
Posted
  • Author
Hi Rachelle :)

Just for my own clarification...do you only use 2/3 the fat of what the recipe calls for, or do you reduce the fat by 2/3...in effect using only 1/3 of what the recipe calls for?

I'm only asking because I had never considered reducing the fat.

I learn something new every day! B)

Thanks. Happy baking!

-Julie

I use 1/3 of what the recipe calls for. If I'm making cookies and it calls for 1c butter, I use 1/3c or about 6TBS. It's not really an exact #, but about 1/3. If the recipe calls for less than 1/2 c, I usually omit the fat all together. I've only been able to do this with the Pamela's baking mix. If I'm making banana, pumpkin or applesauce muffins, I omit the oil all together!!!!! Omitting the oil, they taste more like muffins. Add 1/3-1/2c oil (the recipes usually call for 1 cup) and it's more like a cake. I make the banana muffins at least once a week! Last time I forgot the sugar, I panicked after I pulled them out of the oven, but not even my food critic husband noticed--thank goodness I had thrown in a cup of frozen blueberries, I think that masked the lack of sugar :P

purple Community Regular
purple
Posted

I forgot to put the sugar in choc choc chip muffins once so I frosted them. Perfect remedy in an emergency. I had about a dozen kids ready to eat them.

IMWalt Contributor
IMWalt
Posted

I made this on Saturday. I think I cooked them too long, because they were a little dry. I will try again because they did taste very good.

Walt

celiac-mommy Collaborator
celiac-mommy
Posted
  • Author
I made this on Saturday. I think I cooked them too long, because they were a little dry. I will try again because they did taste very good.

Walt

I'm sorry!! Mine had a nice crust on top and were totally fudgy in the middle... I always start 5 minutes under the origional cooktime, check and then keep baking, if necessary. I have a convection oven so things tend to cook a bit faster. I hope they turn out good next time!

sleepybeauty Newbie
sleepybeauty
Posted
Oddly low fat, but not low sugar... ;)

2tbs butter or oil (coconut is good!)

3 oz unsweetened chocolate-coarsly chopped (melts faster)

1 c sugar

2 eggs

1 tsp vanilla

2/3 c Pamela's baking mix

1/2 c nuts--optional--I don't like them in my brownies...

Preheat oven to 350

In double boiler, slowly melt chocolate and butter stirring frequently

With wooden spoon or spatula, mix sugar into chocolate

Cool in fridge for 5-10 minutes--just so you don't cook the eggs

Add vanilla

Mix in eggs one at a time

Add Pamela's, stir till well combined

Yummy, this sounds like a great desert for 4th of July, thanks for sharing!

Pour into well greased 8x8 or 9x9 or 11x7 baking dish

Bake 25-30 minutes

Try to wait until they're cool before you cut them!!

I also baked these in a 9x13, let them cool, crumbled them up in a bowl with some mini marshmallows and slivered almonds, topped 1/4 filled baked and fudge frosted chocolate cupcakes, then broiled-watching VERY carefully-until mallows started to puff and brown. Made 25 cupcakes that disappeared in about 2 seconds!!

They'd also be good as an ice cream topping!!!!! :P:P:P:P

sleepybeauty Newbie
sleepybeauty
Posted

Yummy this sounds like a great desert for 4th of July! 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. Rogol72
      - Rogol72 replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough...
    2. ShariW
      - ShariW commented on Scott Adams's article in Frequently Asked Questions About Celiac Disease
      4

      What are Celiac Disease Symptoms?

      In addition to gastrointestinal symptoms like diarrhea, I had gastroesophageal reflux that was becoming intolerable despite treatment with PPIs and antacids. When I went gluten-free, the GERD lessened tremendously (as did the other symptoms).
    3. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      Thank you so very much Scott. Just having someone understand my situation is so very helpful. If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    4. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      3

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    5. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,911
    • Most Online (within 30 mins)
      7,748
    Cici123
    Newest Member
    Cici123
    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

    • Rogol72
      Help I’m cross contaminating myself,

      By Rogol72 · Posted

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough of all the vitamins and minerals ... especially Zinc and Magnesium. I went from 70kg to 82kg in a year. Protein with each meal 3 times daily, especially eggs at breakfast made the difference. I'm not sure whether iodine was a problem for me, but I can tolerate iodine no problem now. I'm off Dapsone and feel great. Not a sign of an itch. So there is hope. I'm not advocating for the use of Dapsone, but it can bring a huge amount of relief despite it's effect on red blood cells. The itch is so distracting and debilitating. I tried many times to get off it, it wasn't until I implemented the changes above and was consistent that I got off it. Dermatitis Herpetiformis is horrible, I wouldn't wish it on anyone.  
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
×
×
  • 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.