Celiac.com Sponsor:
Celiac.com Sponsor:




Get email alerts Celiac.com E-Newsletter




Ads by Google:






   Get email alerts  Celiac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Betty Crocker gluten-free Brownies
0

3 posts in this topic

Ahhh, these brownies bring back memories of the good-ol'-days when I used to be gluten-free and tried to cook (been years ago). I'm such a mess in the kitchen!

I made a huge mess this time, and all I needed to do was add a 1/2 stick butter and two eggs. Actually, I recommend adding three eggs, when I had only added two, the batter was VERY dry. The third egg really helped, and the brownies were delicious!

Meanwhile, my kitchen looked like a disaster area. I won't go into all the details, but lets just say it involved my first pan being to big, using wax paper to line the pan, and trying to "transport" all the batter from one pan to another off the wax paper (and having the wax paper rip, mid-air). :blink:

Fact #1: I need to repurchase pans dedicated for gluten-free foods. ;)

-Julie

0

Share this post


Link to post
Share on other sites


Ads by Google:

I don't hold myself up to be any kind of expert, but I suspect if your brownies were too dry, they were either baked too long, or the batter was lacking in moisture or oil.

Last time I made these mine were too wet. I should have baked longer. Next time I am also using three eggs. Not to make them moister, but to make them more cake like. I like cakey brownies.

best regards, lm

0

Share this post


Link to post
Share on other sites

I made some yesterday and frosted them with milk chocolate frosting. I have to double up at the gym, but it's worth it!

Imsohungry, thanks for your story. Gave me a good laugh!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0