Gluten-free is the latest health fad around with super market shelves stocking up more and more gluten-free products. Everything from flour blends, sauces, pastas, cookies and breads are now available in gluten-free versions.
I love a gluten-free diet and follow it as much as possible. But here, I will not go into whether it’s good or bad or just another fad.
But there is one thing that gluten-free can do is make baking more healthy by substituting flour (maida) with more healthier flour blends. And this is especially good for kids. Kids love cookies, cakes, cake pops and pies! And made with gluten-free flour blends, they can get the goodness of Sorghum (jowar), rice flours, millet flour and many other flours. It is also difficult to incorporate these flours in one’s daily diet otherwise.
I made these cupcakes using Bob Mills Gluten free 1:1 baking mix. It is easily available in any gourmet store. The texture of the cake is a bit crumbly in this recipe as it is a very moist cake. Hence, the flour quantity is less and the wet ingredients quantity is more. You can substitute cocoa powder with melted chocolate.
My son asked for a cup cake first thing in the morning – and I let him have it! Guilt free because he is not eating flour (maida) right in the morning! Happy mommy and happy baby!
1. Gluten-free baking flour mix – 1 cup
2. Sugar – 1 cup
3. Butter – 100 gms
4. Cocoa Powder – ½ cup
5. Sunflower Oil – 1/4th cup
6. Milk – 1 and 1/2 cup
7. Eggs – 2, beaten well
8. Gluten-free Baking powder – 1 tsp
9. Salt – a pinch
10. Cinnamon Powder (Dalchini powder) – 1tsp
1. Heat the butter, milk, oil and cocoa powder just until boiling point. Keep mixing the cocoa powder well using a whisk while you are heating the mixture. Allow the mixture to cool.
2. Pass all the dry ingredients – sugar, gluten-free baking flour mix, salt, cinnamon powder and baking powder – through a fine sieve.
3. Mix in the dry ingredients into the cooled wet ingredients. Add the eggs and mix everything well.
4. Preheat oven to 180 degree C for 5 minutes.
5. Line your cupcake tin with paper liners and fill in the prepared batter to ¾ th level in each.
6. Bake for 20 minutes.