Wednesday, April 6, 2011


These gluten-free brownies came out perfectly despite the changes I made. First, I used a package that said "best by September 2010" and it is now April 2011. Not something I'd normally advise doing, but apparently, no harm done.
Second, I baked the brownies a good 5 -7 minutes beyond the recommended time because, as anyone who knows me knows, I prefer burnt to raw in almost all situations. Not that these turned out burnt, but the outer layer has a definite crispness which I enjoy as a contrast to the fudgey interior. So....perfect! Oh, and thirdly, despite the fact that the mix comes with its own walnuts, I added as many chopped walnuts as could fit in one layer on top of the brownie batter. Added protein. Added Omega-3 and Omega-6 oils. And, of course, added taste and texture.
I rarely use mixes but I think, like commercial cereals that are now gluten free (yay, Chex! yay, Rice Krispies!) I still am SO appreciative of mainstream companies making an effort to include us 1 in 133 Americans who can't eat gluten when they think of busy cooks who might not always have the time to start from scratch. Thanks for these delicious brownies!

And speaking of the 1 in 133 of us who can't eat gluten, please takemoment to sign up here to show the FDA your support for government-supervised gluten-free labeling. Good health for one and all!


Anonymous said...

wow betty is a very accommodating hostess...what did you use in place of egg? Did you go the bean route like your niece, or just it out and cook longer?

Love & Light,


G.F.Veg said...

well, these are vegetarian, not vegan, so i did use eggs, but if i hadn't i would have used either ground flaxseeds or EnRG egg replacer. see the passover items which are VEGAN and gluten free from crocker mixes and came out great!

thanks for writing!

Pam said...

I really like BC GF products! Have a great day!

G.F.Veg said...

great time savers for gluten-free folks!