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

Betty Crocker Mixes

Juliebove

Recommended Posts

Juliebove Rising Star
Juliebove
Posted

We can't have eggs or dairy. There is no dairy free margarine for sale here. I used coconut oil and egg replacer for the brownies. They came out really well.

Tonight we tried the chocolate chip cookies. They didn't come out well at all! Because we used egg replacer they seemed super dry. So I added more water. Perhaps too much! They came out really runny and ran all over the pan, forming a thin sheet. I tried to cut them apart but they mainly crumbled.

Now they do taste good. Really good.

Do you think I could bake these as bars? If so, what size pan should I use? They obviously won't come out thin like this.

Thanks!

ETA: Boy is my face red! ;)

I called my mom to see if she ever made bar cookies. She didn't and I never did either. Then I realized what I did! Used a cup of coconut oil for one package of mix. Should have used half a cup! Luckily I had two more packages so I am trying one now as it is supposed to be. This one held together, although it was crumbly. I shall report back.

ETA: Well, my face is ever redder now! This time I used the right amount of coconut oil and failed to add the vanilla. They taste fine to me, but daughter says she doesn't like them. I think if I hadn't told her about it, she wouldn't have known.

I did this as little cookies. They did not hold together at all well after baking. Back to the old drawing board! Either that or I'll just keep buying the Enjoy Life ones.

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

Celiac.com Sponsor (A8-M):


seashele2 Newbie
seashele2
Posted

The only dairy-free margarine we have ever used that worked well for baking was Nucoa but we don't use it any more after learning it contained corn. I only use Spectrum shortening or coconut oil now. What are you using for egg replacer? I have had good luck with flax gel, although I am not currently subbing for eggs. We haven't made the BC cookies either because they contain corn and soy, but we did have the chocolate cake and it was great. But again, we weren't subbing eggs.

The packages of ground flax meal should have instructions for making flax gel on them. It is a very common egg replacer, but the amounts of flax meal and water vary with the different kinds of meal. I buy my ground flax meal at Costco and I know it has instructions on there.

I don't know why the cookie mix wouldn't work as a bar cookie. Have you looked on the Betty Crocker website at the recipes? Here is one for gluten-free cookie bars that uses both the gluten-free brownie mix and the gluten-free chocolate chip cookie mix:

Open Original Shared Link

Good luck!

Michelle

Western Washington State

We are:

Gluten-free (daughter & me)

Corn-free (daughter)

Dairy-free (daughter & me)

Soy-free (me)

Beef-free (me)

Juliebove Rising Star
Juliebove
Posted
  • Author
The only dairy-free margarine we have ever used that worked well for baking was Nucoa but we don't use it any more after learning it contained corn. I only use Spectrum shortening or coconut oil now. What are you using for egg replacer? I have had good luck with flax gel, although I am not currently subbing for eggs. We haven't made the BC cookies either because they contain corn and soy, but we did have the chocolate cake and it was great. But again, we weren't subbing eggs.

The packages of ground flax meal should have instructions for making flax gel on them. It is a very common egg replacer, but the amounts of flax meal and water vary with the different kinds of meal. I buy my ground flax meal at Costco and I know it has instructions on there.

I don't know why the cookie mix wouldn't work as a bar cookie. Have you looked on the Betty Crocker website at the recipes? Here is one for gluten-free cookie bars that uses both the gluten-free brownie mix and the gluten-free chocolate chip cookie mix:

Open Original Shared Link

Good luck!

Michelle

Western Washington State

We are:

Gluten-free (daughter & me)

Corn-free (daughter)

Dairy-free (daughter & me)

Soy-free (me)

Beef-free (me)

I haven't seen Nucoa here. Have seen it in stores, just not here. They really don't seem to sell a lot of margarine here. Mainly butter.

I used Ener-G egg replacer. Have used the flax before and that's what I usually do use.

Will look at the website. Thanks!

Sientara Newbie
Sientara
Posted

I made the cookie mix as bar cookies because I was too lazy to form the cookies. :P I just pressed the mix into a 9x13 pan and baked at the same temp. for about 25 minutes. They turned out good.

Juliebove Rising Star
Juliebove
Posted
  • Author
I made the cookie mix as bar cookies because I was too lazy to form the cookies. :P I just pressed the mix into a 9x13 pan and baked at the same temp. for about 25 minutes. They turned out good.

Thanks! I will try that then.

Juliebove Rising Star
Juliebove
Posted
  • Author

I did find the Nucoa today and bought it. Now I have to find more cookie mix.

ang1e0251 Contributor
ang1e0251
Posted

I just wanted to say that your crumbly cookies sound perfect for a pie crust! BC, I used to make a chocolate chip cookie cheesecake. You used cookie dough for the crust then the cheesecake then little dollops of the dough here and there across the top. Man, that was killer good! Haven't made that in a long time.

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

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted
  • Author
I just wanted to say that your crumbly cookies sound perfect for a pie crust! BC, I used to make a chocolate chip cookie cheesecake. You used cookie dough for the crust then the cheesecake then little dollops of the dough here and there across the top. Man, that was killer good! Haven't made that in a long time.

I was thinking the same thing. Too bad we can't have dairy!

Archived

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

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


  • Member Statistics

    • Total Members
      128,173
    • Most Online (within 30 mins)
      7,748
    JOANN KEENAN
    Newest Member
    JOANN KEENAN
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Ryangf · Posted

      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      I’m so confused…

      By Scott Adams · Posted

      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      I’m so confused…

      By knitty kitty · Posted

      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Yes, if you had symptoms when eating gluten ruling out celiac disease won't necessarily mean you'll be able to eat gluten again, although it might mean that you may be able to be less strict with your gluten-free diet. 
×
×
  • Create New...