This was my very first gluten free, sugar free baking success. Everyone loves these cupcakes so I decided that they needed to be part of the baking class I taught on Monday night. The class was entitled “Healthier Baking – Gluten and Sugar Free” which prompted me to do a slight makeover on one of my favorite recipes.
The original recipe used a starch heavy baking mix. If you’ve been reading my series about Choosing & Understanding Gluten Free Flours, then you know that my view on flours has changed. Whole grain gluten free flours have become my favorites.
Though the change was simple I wanted to share it especially for those who are newer to gluten free baking. Flours can easily be swapped out to increase nutrition. It works most of the time for me.
Like I said – it was so simple. The original recipe called for 3/4 cup of my basic flour blend – which is a combination of sorghum, sweet rice flour, tapioca starch, and cornstarch.
I used mostly sorghum flour with just two tablespoons of tapioca starch. They were just as light and delicious as they were with the starch heavy blend.
By the way…
My class actually sold out. An extra student showed up before class and asked if she could take it, too. Of course, I was thrilled. And a little shocked.
We also made Almond Butter & Jelly Cookies and Chocolate Walnut Flourless Brownies. (I made the brownies healthier too…maybe I’ll post the update soon.) All three were a hit and we had a great time. The class had an incredible mix of people, all with their own dietary challenges. I learned more than anyone else.