So - it should come as no surprise that for our daughter Ruby's birthday today we had to bake some very special cupcakes. Vegan, gluten-free, soy free cupcakes, to be precise. Vegan (duh), gluten-free because one of her classmates is gluten-free as is her teacher (at her democratic public charter school, SO Portland) and soy-free because one of her classmates is allergic to soy! Whew!
|Not white like processed flour cupcakes, but a better & nuttier beige vanilla!|
|Ruby was VERY excited about the chocolate.|
I am not an experienced gluten-free baker, though I do use many different flours in my baking. I'll switch out the white whole wheat for some barley or kamut or spelt, but those all contain gluten. So this was a first for me, and it was easy as can be. The recipe calls for several different flours, one of which is quinoa flour. I was shocked that the price at my local high-priced natural foods market was $11.99 for a 1 pound bag of quinoa flour! That price does not jive with my budget or my sense of thriftiness. So I left the bag on the shelf and got myself a few cups of organic white quinoa (all I had at home was red) and went home to grind some flour. I know, I'm living in the dark ages, grinding my own flour. Ha. But it was just like grinding coffee, and within seconds I had plenty of quinoa flour. Look!
|Thank you, Ms. Magic Bullet. A bounty of quinoa flour.|
|I wised up when I baked the chocolate one. Bread pans = Squares!|
|Here are the vanilla's pre-baked. They got wonky but still looked cute!|