This week’s brownie experiment was Bob's Red Mill Gluten-Free Brownie Mix.
I used Earth Balance shortening (1 ½ sticks) instead of butter, and Ener-G egg replacer
I find that with most adapted gluten-free mixes I need to bake a little longer, and that was true here as well. I left them in the oven for 25 minutes, and voila!
These brownies were quite good! This mix makes a large batch – it fills a 13X9 pan versus the usual 9X9 brownie pan. Not quite as fudgy as my favorite Pamela’s brownies, these are a great alternative when you want a more cake-like brownie, and they adapt quite well to allergen-free substitutes.
I should also note that the flours in this mix are potato starch, sorghum, tapioca, and corn, while the Pamela’s Products brownie mix is made with rice flours.
2 comments:
Thanks for the review, I’ll have to try that one. To date, I have yet to find a brownie mix that actually tasted good that was free of our allergies. Hopefully this one will actually work out well.
Allergy Mum - http://allergymum.blogspot.com/
Allergy Mum, I hope this one works for you!
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