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hypersof

Pamela's Brownies

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Hi all

Just wondering if anyone has had a bad reaction to pamela's choco brownie mix in the past?

Seems I got glutened from them?? at least my reaction was similar (bloating/ constip./ gas/ nausea/ swelling feet & hands/ skin rash/ brain fog etc.)

The only other suspect in my diet since the last few days are black beans -seems they got me reacting too; it's not the first time.

But in the past, black beans only caused me bloating & gas, where these brownies:

1)seemed VERY sugary to me (true that usually I bake them from scratch and mainly insist on chocolate :) )

2)plus, they provoked INTENSE sugar cravings...(like I sometimes had before, didn't really experienced those since going gluten-free)

Any advice welcome, this is all very mysterious to me!!

Thanks

Sophie

ps: I am baking a small quantity of chocolate brownie from scratch right now, just to see if it makes any difference...to be continued!

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I love those brownies!!! I have never had a reaction from them, except I do feel bloated when I get carried away and eat way too many hehe..but that's not a gluten thing.

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I love those brownies!!! I have never had a reaction from them, except I do feel bloated when I get carried away and eat way too many hehe..but that's not a gluten thing.

My guess would be it's the black beans. I've never had an issue with Pamela's anything, though I will say: there are MUCH better brownie recipes than mixes. I make a rockin' recipe that is easy and everyone loves.

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Pamela's shouldn't have any gluten cc.... They do make many things that contain nuts and dairy....

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ok

thanks for the replies! I guess it is not Pamela's then; I will check my food diary again, and see if there is anything else that could be the culprit. otherwise I'll consider it's probably the b. beans...too bad, I like them! but it is true that they always made me uncomfortable (I tried to introduce some again for diversity)

nuts are not a problem; lactose is if I ingest large quantities. last year I replaced my daily yogurt by coconut yogurt (this is soooooo good!), I still do a bit of hard cheese regularly/ or a little sour cream sometimes, and this doesn't seem to be a problem.

ps: I ate my home-made brownies, delicious! and no side effects :) I think I'll stick to baking my own, from scratch -I find it way better too, but I had never tried a cake mix before, I wanted to experiment something new I guess! >>I realize, about 6 weeks into the diet: I am feeling impatient to feel amazingly good + introduce more diversity in my food!

sophie

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I read your original post after searching the forum for Pamela's mix because I suspected it this weekend, and it was like reading my own post. That is exactly what happened to me: DH, sugar cravings, and all.

Not sure what the deal is, I hadn't had any baked goods in quite awhile, but now I'm beyond sad...

Would you be willing to tell us what brands/products you use for your brownies from scratch??

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Pamela's Products are made in a gluten free dedicated facility, so gluten isn't the culprit, but you may have an intolerance to another ingredient?

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Pamela's Products are made in a gluten free dedicated facility, so gluten isn't the culprit, but you may have an intolerance to another ingredient?

I react to the tapioca in Pamela's mixes. Betty Crocker and Gluten Free Pantry make brownie mixes without it.

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I read your original post after searching the forum for Pamela's mix because I suspected it this weekend, and it was like reading my own post. That is exactly what happened to me: DH, sugar cravings, and all.

Not sure what the deal is, I hadn't had any baked goods in quite awhile, but now I'm beyond sad...

Would you be willing to tell us what brands/products you use for your brownies from scratch??

hi!

sorry I haven't come here for a while...

I never sorted out if the mix got me or if it was something else...I just went back to baking my brownies from scratch and I am fine:)

the basic recipe I use is pretty simple: melt chocolate (180g) & butter (150g) / mix eggs (3), sugar (150g) & flour (60g) / mix these two mixes, and then bake ~20min @ 180 deg C (~400 deg F). the important thing is to avoid cooking it too much (I love it all tender inside), so usually after ~18min I check it (it depends on the oven...)

it is ready when the top begins to 'crack'.

I tend to put less sugar but that's according to your taste (I also don't measure ingredients precisely)

Since gluten-free I tried this w/ different flours/ mixes and it was always fine. first try I did potato starch and it was great, except it became dry very quick (the day after or so), so better to eat it fast.

Lately I've used w/ gluten-free pantry all purpose flour and it was fine too...I think flour is not a big problem since it isn't the important ingredient in this recipe :)

(and for chocolate I use ghirardelli quite often, never had a problem)

so now you have all the info...enjoy the brownies :)

Sophie

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I react to the tapioca in Pamela's mixes. Betty Crocker and Gluten Free Pantry make brownie mixes without it.

I thought about that. I had the same deal with Betty Crocker brownies a few weeks ago, only worse. I know chocolate is fine because I can eat handfuls of Enjoy Life chocolate chips with no problems. Soy gives me trouble, but it doesn't do the whole DH, etc. she-bang, just GI to a small extent.

Can't figure out the common denominator??

Anyone know where they chocolate chips/chocolate chunks in these types of products are produced? Just because the mix is produced in a gluten-free facility doesn't mean I necessarily trust all the processed ingredients...

I get burned every time I try anything processed. I keep hoping for brownies, though!! (Thanks for the recipe, Sophie!)

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I thought about that. I had the same deal with Betty Crocker brownies a few weeks ago, only worse. I know chocolate is fine because I can eat handfuls of Enjoy Life chocolate chips with no problems. Soy gives me trouble, but it doesn't do the whole DH, etc. she-bang, just GI to a small extent.

Can't figure out the common denominator??

Anyone know where they chocolate chips/chocolate chunks in these types of products are produced? Just because the mix is produced in a gluten-free facility doesn't mean I necessarily trust all the processed ingredients...

I get burned every time I try anything processed. I keep hoping for brownies, though!! (Thanks for the recipe, Sophie!)

if it can be of any help/ interest to someone: I think I don't react to the tapioca flour or other ingredient in pamelas mix, as I've eaten other things with them w/o a problem...

but it may as well be the buckwheat! not 100% sure yet, but it seems like it...

it isn't easy to figure out these things! but I feel like I am doing progress here :)

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