One of things some people on the gluten-free diet struggle with is having too much great gluten-free food options. The problem is that much of them are not entirely healthy. They are healthy in the sense that they are gluten-free but not in terms how many carbs, fat, sugar and calories they contain. Our “replacement” foods tend to be low in fiber and protein as well.
Brownies are an all-American treat no matter where they were first produced. Everyone has a favorite type of brownie. Some prefer a fudge type texture and others prefer a a traditional brownie with a flaky top – it’s a purely personal thing. Before our house was gluten-free we rarely ate brownies and we certainly never made them. But when you can’t have something, of course you want it more than ever before.
Soon after I got the hang of what gluten was and how to avoid it, I set out to find the perfect gluten-free brownies. Eventually I had two favorite mixes – Gluten-Free Naturals for old fashioned brownies with a flaky top and 123 Gluten Free for the fudgier type.
Later came the Whole Foods brand which replaced the 123 Gluten Free brand at our house due to the cost savings. Finally the Betty Crocker gluten-free brownie mix arrived in June 2009. That product is excellent but because the Whole Foods Gluten-Free Bakehouse brownie mix creates a longer lasting brownie, we prefer it to the Betty Crocker mix. Both mixes are the same price (in Atlanta $3.99) and taste almost identical to us. Since we eat soy, we still use the Gluten-Free Naturals brownie mix as well.
So many brownies to choose from – yet most of them are not considered health food. We eat treats in moderation and don’t mind the extra sugar, fat and calories from time to time. But it is nice to know that people are creating recipes for treats that are actually good for us.
Check out this very different flourless brownie recipe from Whole Foods Market. It is gluten-free and contains a secret ingredient that you won’t believe!
If anyone has made these “healthy” brownies already, please let us know how they turned out in the comment section below!
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Dr. Osborne,
Thank you for sharing that. That makes a lot of sense and explains why I can tolerate it ...
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