baking gluten free cupcakes for the first time

i’ll type the recipe later. if i can remember to do it :)

i made my first gluten-free cupcakes tonight. i made my matcha green tea cupcakes, but replaced the flour with a gluten free flour mix made of tapioca, quinoa, white rice, corn flours & ground flax seeds. it smelled funny. the batter tasted funny (i didn’t even lick the bowl, and i love licking bowls when i’m done baking). but once they were baked, they actually tasted pretty good (even though they looked kinda funny). so i consider this a success :) and i was afraid the batter wouldn’t hold once cooked, because if was more liquid than usual, but it turned out fine.

i might try to find some tastier flour combinations, later. i mean, i got the (expensive) flours, i might as well experiment, right?

***edit***

j’ai fait une 2ème tentative vendredi. j’ai fait le même mélange de farines, mais j’ai fait des cupcakes simples à la vanille. j’ai mis un peu + de sucre, de vanille et d’extrait d’amande que ce que la recette demandait, et ça a donné un très bon résultat! ils furent très appréciés hier soir :) dans les 2 cas, c’était la recette du livre « vegan cupcakes take over the world », que je taperai ici un jour :)

vanilla gluten freedom cupcakes

1cup soy milk
1/3cup canola oil
3/4cup sugar (i used almost 1cup)
2tsp vanilla extract (i used a tbsp)
1/4tsp almond extract (i used 1/2tsp)
1/4cup tapioca flour
2tbsp ground flax seed
1/3cup corn flour or almond flour
1/2cup white rice flour
1/2cup quinoa flour
1tsp baking powder
1/2tsp baking soda
1/4tsp salt

preheat oven to 350F and line muffin tray with cupcake liners.

in a large mixing bowl, combine soy milk, canola oil, sugar and extracts. mix with an electric mixer on medium speed just to combine. add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved and the mixture is well emulsified.

add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. mix on medium-high for about 2 minutes. it’s important to mix really well and you don’t have to worry about overmixing because, hey, there’s no gluten!

fill cupcake liners a little over three-quarters full, these won’t rise as much as traditional cupcakes so you can fill them a little more than usual.

bake for 20-23 minutes, until a toothpick inserted through the center comes out clean. transfer to a cooling rack and let cool completely before frosting.

the frosting i used (my own recipe)
1/4cup softened unsalted butter
1cup icing sugar
1/4-1/2tsp vanilla
a little bit of milk (add a few drops at a time until you get a consistency you like)

cream the butter. add icing sugar, mix well. add vanilla, then mix. add some milk until you get a consistency you like (a tsp or 2).

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