Friday, April 5, 2013

Gluten Free Cupcakes: The Saga Continues

As you may have read in a previous post, I've been having problems with making a decent gluten free cupcake. So, I bought some new ingredients and tried a recipe that was handed down from my Great Grandmother.  Her recipe was gluten-full and butter full and kind of dense on it's own. 

So, I tried a premade flour mix.  The last one I tried was kinda, well, gross!  So, I got a new one and it had no chickpea flour in it.  Now don't get me wrong, I love chickpea flour (besan flour) for savory but not for baking.  This new flour, is rice flour and starches and worked really well.  The recipe didn't make alot. 

The texture of the batter was less like taffy, or bread dough and more like very thick batter.  And don't judge my ancient semi-rusty tins, they can't help it. 

So, Hey!  They cooked pretty and rose so nicely!  That is already a big victory considering the horible sunken gooey messes I made before.  Look!  Aren't they cute?! 

Then I played with the camera a bit. Brought out the milk glass fruit bowl and Grandma's china! 

Oh, Black and White!  Maybe the Cleavers or Ricardos are coming for tea! 

They were a great texture, but slightly dry.  So I will be trying again to moisten the final product without going all the way to gummy!

when I get it perfect, I'll post the recipe for you all.


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