Going gluten-free means avoiding standard flour, which is made with wheat. Many people choose almond flour as an alternative. It has a slightly nutty flavor that works great when substituted in baked goods. Almond flour is high in protein, but low in sugar, which makes it ideal for a healthy gluten-free diet. You can buy almond flour at many health foods stores, but you can also make it yourself if you prefer. That's done by processing almonds until they form a fine powder.
Gluten-Free Chocolate Cupcakes Recipe
It's important to know that you can't replace almond flour for wheat flour on a cup to cup ratio. According to the experts at Living Without magazine, the best idea is to use a ratio of 1/4 cup almond flour, combined with 2 cups all-purpose gluten-free flour.
- Makes 12 cupcakes
- Prep time: 10 minutes
- Bake time: 30 minutes
- Oven temp: 350 degrees
- 1 cup butter, melted
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose gluten-free flour blend (Cup 4 Cup and Bob's Red Mill are good choices).
- 1/4 cup almond flour
- 1 small bag mini marshmallows
- 2 cups sugar
- 4 large eggs, lightly beaten
- 1/8 teaspoon salt
- 1 1/2 cups chopped pecans
- In a large bowl, combine the butter with the cocoa, vanilla, salt, sugar and eggs.
- Add both flours and the pecans and stir to combine.
- Grease a muffin tin and fill each about 3/4 full.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Top each cupcake with a couple marshmallows and bake an additional 5 minutes.
- Cool the cupcakes, then frost.
Frosting Your Cupcakes
Most store-bought frosting contains wheat, which means you can't use it on gluten-free cupcakes. Read the labels carefully to be sure you're getting a version that is safe.
If you can't find one, it's easy to make your own. A simple butter frosting involves creaming powdered sugar with butter. Start with 1/4 cup butter and add small amounts of powdered sugar as you whip the mixture with a beater or electric mixture until the desired consistency is reached. Add a couple tablespoons of cocoa to make chocolate frosting. You can also use a bit of milk to thin the frosting if it gets too thick.
Most gluten-free flour blends contain a binder, which helps ensure that your chocolate cupcakes don't fall apart. Xanthan gum is a common binder when baking gluten-free products. If your flour doesn't have a binder, add 1/2 teaspoon of xanthan gum per cup of flour, recommends Bob's Red Mill.
Safe Gluten-Free Eating
With the increase in people eating gluten-free, it's easy to find safe cupcake mixes on store shelves. This is an easy alternative if you have trouble making the transition to gluten-free baking. At the same time, it's simple to find plenty of advice and tips on creating chocolate cupcakes that look and taste as good as their traditional counterparts. There's no reason to give up a favorite due to food restrictions.