I made my first gluten free cupcakes this weekend. They tasted pretty good, for gluten free! My husband said they tasted like very good cornbread! I don't think the texture was that bad though. My friends wanted me to share the recipe, so here it is! Enjoy!
Preheat your oven to 350.
Sift into mixing bowl:
3 3/4 cups gluten free flour (I used Bob's Red Mill All-purpose gluten free flour, next time I will substitute half of that flour for oat flour which is softer, but the all-purpose flour is more binding)
1 1/2 tsp salt
3 tsp guar gum (I got this from Whole Foods, it is cheaper then xanthum gum) (This is what binds the flour together)
Add and mix to combine:
2 cups palm sugar (you can use any kind of sugar) Yes, I do want you to add your "wet" palm sugar to the dry flour, it makes a crumbly mixture, like when you add butter to flour for a pie crust.
1 cup + 5 tsp warmed milk (110°F)
4 large eggs
2 sticks very soft unsalted butter
1 tsp pure vanilla extract
1 tsp almond extract
3 TB baking powder
Mix at low speed for 30 seconds.
Scoop the batter into the prepared molds, filling each three-quarters full. Bake for 18-20 minutes.
(Side note, I don't know how that picture ended up like that! LOL)
The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.