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. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    2. Jsingh
      - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      Hi, My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine...
    3. lizzie42
      - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin. He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her...
    4. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    5. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,867
    • Most Online (within 30 mins)
      7,748
    mark847
    Newest Member
    mark847
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Son's legs shaking

      By Jsingh · Posted

      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
×
×
  • 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.