A gluten free diet essentially means recipes made with the exclusion of wheat, barley, rye, malts and triticale. It is a diet medical practitioners advise to people with wheat or gluten intolerance.
So, I went ahead and tried these cupcakes with plain rice flour. They were exceptionally white! They also baked faster than the traditional wheat cakes, and were fluffy and soft.Here goes the recipe.
What you need: Makes 12 medium sized cupcakes
1 and 1/2 cup plain rice flour
1 tsp baking powder
Pinch of salt
2 eggs
3/4 cup sugar
1/2 cup oil
1 tsp gluten free vanilla
Sift the baking powder, salt and rice flour together, set aside. Preheat the oven to 325 degree F.
Grease and dust the cupcake pans with butter and rice flour.
In a bowl whisk the eggs, vanilla, sugar and oil together until the eggs double in quantity, and are light and fluffy. On low speed, add in the flour in little amounts. Once combined, beat on low speed for about 2 minutes.
Fill the prepared cupcake pans with batter, about 2/3rd full. Bake for 15-18 minutes or until a skewer inserted in the middle of the cake comes out clean.
Serve warm or with frosting of your choice. Enjoy!
