Are you gluten-free? My best friend just found out she has celiac disease and can no longer eat any products that contain gluten. For someone who loves her cupcakes, it’s heartbreaking news. But we got to talking about flour substitutes because she wants to bake for the holidays. Newly armed with flour free ammo, she is ready to tackle the task of holiday baking.
I told her that Bob’s Red Mill makes a gluten free all purpose substitute flour mix and you can find it here http://www.bobsredmill.com/gf-all_purpose-baking-flour.html. You can use a combination of gluten free flours — rice, tapioca, sorghum, potato, quinoa, mesquite or even part nut meal. The important bit seems to be that you use 1 teaspoon of xanthum gum for every cup of flour you are substituting. An easy substitute “recipe” is 2 tablespoons of potato flour plus 3/4 cup + 2 tablespoons of rice flour + 1 teaspoon of xanthan gum.
If you have access to these flours, equal parts sorghum, tapioca, potato and aramanth with the xanthan gum works as well. If your cake is leavened by whipped egg whites, it is possible to do without the xanthan gum.
Every recipe is different. It may take some trial and error but if you love your cupcakes, the effort is worth it.
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Enjoy and Happy Baking!
