Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

I Just Had To Share...

bakinghomesteader

Recommended Posts

bakinghomesteader Contributor
bakinghomesteader
Posted

Well, I made gluten free brownies this weekend from scratch. I was a little apprehensive. I made them for our high school students who come over Saturday nights for bible study. They turned out wonderful. They were good tasting and they liked them. The texture was different, like velvety. They came out better than my "normal" ones. :lol: My husband said he could tell they were not "real", but he liked them. What does he know :P I was just pleased to be able to eat a brownie!!

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

Celiac.com Sponsor (A8-M):


LisaJ Apprentice
LisaJ
Posted

You should share the recipe!

kbabe1968 Enthusiast
kbabe1968
Posted

Yes....you should share the recipe! :D ALWAYS can add another brownie recipe to my box! And my tummy! LOL :D

bakinghomesteader Contributor
bakinghomesteader
Posted
  • Author

Here it is... I think I got it from here somewhere :lol: I changed it a little...

Choc brownies

1/2 C rice flour

1/4 C Potato Starch

1/4 C Tapioca flour

2/3 C Cocoa (unsweetened...like Nestle cocoa for instance)

1/2 t Baking powder

1/2 t Salt

1/2 t guar gum

1/3 C Canola oil

1/2 C brown sugar, packed

1/2 C Sugar

1 large egg

2 t vanilla extract

1/3 C water

Directions:

Preheat oven to 350. Grease 8 in. square pan. Stir together (flour through guar gum) and set aside.

In separate bowl, by hand, beat egg, sugar, oil, vanilla, and water together.

Slowly add dry ingredients and mix until just moistened. Bake 20-22 minutes.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,101
    • Most Online (within 30 mins)
      7,748
    JenGnyc
    Newest Member
    JenGnyc
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • TerryinCO
      Status Update...

      By TerryinCO · Posted

      Thank you for the information. I did order/receive GliadinX to have on hand in the event of suspected exposure.
    • Dc91
      Celiac or not?

      By Dc91 · Posted

      Just had a letter through from the Celiac team, they’ve diagnosed me through my bloods, no endoscopy/biopsy needed. I guess I’ll be sticking around on this forum and I’m sure I’ll be back soon. thanks for all your help 
    • trents
      Less than 10 parts per billion issues

      By trents · Posted

      I have no specific recommendations but I would suggest looking for products that are advertised as produced in a dedicated gluten-free facility. That should eliminate one possible route of cross contamination. It doesn't guarantee that none of the ingredients going into the product are totally gluten free but is should eliminate adding more CC to the mix via processing machinery.  One of the issues you may be experiencing is that testing has shown that a significant percentage of "Certified Gluten Free" products can test far in excess of 10ppm. There was an article appearing in this forum back last summer outlining the results of testing that showed this to be true. So, it may be somewhat of a pig in a poke when you buy this stuff, regardless of how it is billed. It may be safe for you if it actually fits within the stated requirements of it's billing.
    • Hauama
      Less than 10 parts per billion issues

      By Hauama · Posted

      I can still have a reaction from “certified gluten free” products I don’t like having to use the eat and see what my body does approach are there really any purely gluten free products or do I just have to make all of my own food? 
    • Kiwifruit
      Years of testing - no real answers

      By Kiwifruit · Posted

      Thank you! 
×
×
  • Create New...