Tuesday, June 9

adventures in gfcf baking

I'll be attending a party this weekend with 25 people who really love eating. example: at the last family reunion, when we'd depleted our stores of smoked salmon, the menfolk ventured down the mountain on a special salmon hunting (costco) expedition. there may have been a need for margarita mix additionally involved, but they returned with the equivalent of 3 whole salmon...we do not believe margaritas had been enjoyed while shopping. but I digress. the short version of this story is that I've been tasked with dessert arrangements for the graduation party, and well, it's not a responsibility to be shirked. because of travel arrangements and general stress levels, we've broken down and ordered from cupcake craving. but one small matter remained unaddressed. my adorable nephew doesn't eat gluten or casein—both ubiquitous among tasty baked treats, but banned from his diet. since it's almost impossible to get between a determined three-year-old and cupcakes (give it a try sometime), why not bake some just for him, to ensure the peace? after a horrifying experience with a dreadful spelt muffin, it seemed important to also consider the random passer-by, grabbing one without noticing the sign. thus-ly the quest for good-tasting gfcf cupcakes began.

interesting presentation side note: gluten is what makes paper liner cling to cake. be prepared for these cakes to look like they've been selected, partially unwrapped, perhaps licked once (they're moist little buggers), then placed back on the table.

makes about a dozen:
1 cup gluten free flour
2/3 cup starch (arrowroot, tapioca, corn, or potato)
1 1/2 tsp xanthan gum
1 3/4 cups sugar
1/2 cup cocoa powder
pinch salt
1 tsp baking soda
1 tsp vinegar or lemon juice and enough rice/almond/coconut milk to make 1 cup
1/2 cup oil
2 tsp vanilla
2 eggs

preheat oven to 350°. line muffin tin.

mix together dry ingredients until well blended. add liquid ingredients and mix for about 3 min, until well incorporated and smooth (remember, no glutens to prevent from developing).

fill cupcake liners 2/3 full and bake for 20-25 m. they will be moist, but a toothpick inserted into the cupcake should come out clean. cool for a few minutes in pan, then move to a cooling rack to cool completely.

don't forget the frosting! I made my own, but have since discovered pillsbury vanilla frosting might be okay:
1/3 c. vegetable shortening (spectrum brand worked well)
1/8 tsp salt
2 c. gluten-free powdered sugar
2-3 tbsp coconut milk or other milk substitute
1 tsp vanilla extract

place shortening and salt in medium mixing bowl and use an electric mixer to cream. add sugar and milk substitute and whip on high just until the frosting is smooth and creamy. if frosting is too stiff, gradually add more milk substitute, 1 teaspoon at a time.


double tonic said...

you amaze me. homemade frosting? i want to be you.

double tonic said...

ps - have a great trip! look forward to seeing you next week for some drinks, food and convo.