Wednesday, September 17, 2008

Gluten-Free Chocolate Cupcakes with White Chocolate Frosting

Gluten-Free Chocolate Cupcakes
Adapted from

1 1/2 cups gluten-free flour (see recipe blend below)
1/2 cup cocoa
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon xanthan gum
5 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon pure vanilla extract
1 egg
1 cup water

Gluten-Free Flour Blend
6 cups oriental rice flour (Thai)
2 cups potato starch (not flour)
1 tapioca starch

Blend well and store in an air tight container.

NOTE: Oriental (Thai) rice flour is a finer texture than the flour from health food stores. It is more like cornstarch in texture. It will give better results, without the gritty texture common to gluten free baking. At this point, Thai rice flour is available on or I bought it at Ranch 99 Market super cheap.


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