For all of my allergen-free recipes, I turn to my friend and neighbor for inspiration!
2/3 cup rice milk
1 tsp cider vinegar
1 cup basic gluten-free flour
1/2 cup unsweetened cocoa powder
1/4 tsp xanthan gum
...3/4 tsp baking soda
1/2 tsp corn-free baking powder
1/4 tsp sea salt
1/2 cup of Spectrum shortening
2/3 cup pure maple syrup
1 1/2 tsp pure corn-free vanilla extract
Preheat to 350. Mix dry ingredients put aside. Mix rice milk and vinegar, put aside. In mixer put shortening and cream. Add maple syrup and vanilla and beat for about 3 minutes or until combined. Sift in dry ingredients 1/3 at a time pouring 1/2 of the rice milk combination in between the dry ingredients. Bake 18 minutes.
The mixture seems more like a pudding or mousse than a cupcake, and for some reason the cupcakes separated from the cupcake paper. But they are good.
1 tsp cider vinegar
1 cup basic gluten-free flour
1/2 cup unsweetened cocoa powder
1/4 tsp xanthan gum
...3/4 tsp baking soda
1/2 tsp corn-free baking powder
1/4 tsp sea salt
1/2 cup of Spectrum shortening
2/3 cup pure maple syrup
1 1/2 tsp pure corn-free vanilla extract
Preheat to 350. Mix dry ingredients put aside. Mix rice milk and vinegar, put aside. In mixer put shortening and cream. Add maple syrup and vanilla and beat for about 3 minutes or until combined. Sift in dry ingredients 1/3 at a time pouring 1/2 of the rice milk combination in between the dry ingredients. Bake 18 minutes.
The mixture seems more like a pudding or mousse than a cupcake, and for some reason the cupcakes separated from the cupcake paper. But they are good.
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