Yesterday, I decided it was time for some fall baking. If you’ve been following my Weekend Cooking posts for a while, you may know that we converted our kitchen to gluten-free so it will be safe for our daughters with celiac disease to use on family visits and I’ve been experimenting with gluten-free baking.
I pulled out my favorite gluten-free baking cookbook, Nosh on This, which I’ve posted about before. This cookbook is a definite keeper, but although I purchased the extra-fine brown and white rice flours the author recommends for baking a while ago, since then then didn’t haven’t done much baking. So in the interests of science and economy, I pulled out the cookbook yesterday to bake something pumpkin-y.
Author Lisa Standel-Horel, who blogs at Gluten Free Canteen, isn’t kidding when she says “no cookie, strudel, brownie, tart, or treat left behind”. I found a few pumpkin recipes to choose from and decided on the Pumpkin Cupcakes with Honey Buttercream. The recipe is on Gluten Free Canteen here.
I mixed up a batch of the flour mix using my fabbity-fab, new(ish) kitchen scale and also weighed out the other ingredients instead of using volume measurements, except for teaspoons and tablespoons. (It was much easier than I thought it would be to use grams instead of cups!)
The recipe called for finely diced dried apples, which I didn’t have, so I substituted minced golden raisins, and for the frosting, I went with cream cheese frosting instead of the honey buttercream, but otherwise, I followed the recipe exactly and they came out just right. Although you can still tell from the texture that they’re gluten-free, I think, they come pretty close!
Happy Weekend Cooking!