This weekend was Lyra's first birthday. Lyra is the first and only grandchild on both sides of the family so this birthday was a bigger deal than most. The night before her birthday I made three dozen gluten free cupcakes. Our family has a large number of gluten sensitive folks, my husband included. I have been working on my gluten free baking for three years now and have finally found a flour blend that doesn't taste like beans.
1,000 Gluten-Free Recipes, by Carol Fenster, is one of the best books I have found for gluten free baked desserts. The flour blend in this book is 35% Sorghum flour, 35% potato starch/cornstarch, 30% tapioca flour. The great thing about these recipes is that they can easily be made vegan by replacing butter with Earth Balance (a non-dairy butter spread) and eggs with a gluten free egg replacer. I made two dozen chai-spiced cupcakes and a dozen black forest chocolate cupcakes. For all the cupcakes I used a cream cheese frosting. They seemed to be a hit.
Photo taken by Auntie Baylie
Lyra enjoyed a gluten free, dairy-free black forest chocolate cupcake with no frosting as her first cupcake. It gave her a burst of sugar so she was ready to open all her presents and drag wrapping paper all over the house. What could be more fun! By her second birthday I maybe able to work my baking courage up to attempt a whole gluten free cake.
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