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Blue Egg Bakery is finally posting a gluten-free cupcake recipe, YAY! A photo is coming soon. I forgot to take one and now I have to make more cupcakes so I can take a picture of them. So sad. On with the show:

Blue Egg Bakery’s Gluten-free Snickerdoodle Dandy Cupcakes (with dairy-free and egg-free options)

2 cups Bob’s Red Mill brown rice flour

1 cup potato starch, tapioca starch or garbanzo bean flour

1 T baking powder

1/2 t. salt

1 T cinnamon

2 sticks butter OR Earth Balance vegan butter OR 1 cup Spectrum Organics palm shortening

1 3/4 cup sugar

1/2 t. xanthan gum

4 eggs OR 6 teaspoons Ener-G egg replacer mixed with 8 T warm water

2 t. vanilla

1 1/4 cups milk OR rice milk OR almond milk (try whatever you have on hand)

Preheat oven to 350. Cream butter and sugar until pale. Add eggs or egg substitute. Beat in vanilla. Add all ingredients and mix on medium-high for 1 minute.

Fill cupcake liners 3/4 full with batter and bake for 20-22 minutes until tops are very slightly browned. Egg-free cupcakes sometimes need an extra minute or two.

While cooling, mix together 2 T sugar with 1 t. cinnamon in small dish. When cupcakes are cool enough to handle, moisten the tops of the cupcake with water using a pastry brush, then dip in the cinnamon sugar mixture.

I think these are outstanding to eat without frosting. You don’t put frosting on a snickerdoodle cookie, do you? 🙂 However, if you must have frosting, I’d suggest cream cheese.

Cream Cheese Frosting

1 stick of butter

8 oz pkg of cream cheese

3 cups of powdered sugar

1 tsp vanilla

If you’re dairy-free, here’s a great frosting recipe that’s perfect for these cupcakes:

Blue Egg Bakery’s GF/DF Frosting

1 cup any kind of milk (I’ve used rice, soy, and almond with great success)

pinch of salt

5 tablespoons Bob’s Red Mill brown rice flour (please use this brand, as it’s finely ground)

1 t vanilla

2 sticks any kind butter (Earth Balance is vegan, Fleischmann’s Unsalted is dairy-free)

1 cup regular sugar

In a small saucepan, whisk flour into milk and heat until it thickens (stir constantly). Remove from heat, stir in vanilla and salt and let it cool to room temp. This is important because if you don’t let it cool, the end result will be lumpy and will separate.

Cream the butter and sugar together in mixer. Add cooled milk/flour mixture and beat until it resembles whipped cream (takes several minutes).

Be sure to sprinkle cinnamon sugar on top of the frosting as well. YUM

Enjoy!

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Here’s a recipe for delicious peanut butter cookies without flour…who needs flour anyway?!

No Flour Peanut Butter Cookies

2 cups peanut butter (or any nut butter)

2 cups sugar (I like to use 1 cup regular sugar and 1 cup brown sugar)

2 eggs

Preheat oven to 350 degrees. Combine ingredients and drop by teaspoonsful on cookie sheet. Bake for 8 minutes.

Makes about 18 cookies.

p.s. Try not to eat them all in one sitting. That wouldn’t be very good for you. Broccoli–eat lots of broccoli. And then have a cookie.

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Here it is, people! A REALLY good frosting recipe that doesn’t leave you with a powdered-sugar high. For those who cannot have corn, this frosting might just make you cry. I can have corn and it makes me cry. But there are a lot of things that make me cry, so we’ll just leave it at that.

Blue Egg Bakery’s GF/DF/CF Frosting

1 cup any kind of milk (I’ve used rice, soy, and almond with great success)

pinch of salt

5 tablespoons Bob’s Red Mill brown rice flour (please use this brand, as it’s finely ground)

1 t vanilla

2 sticks any kind butter (Earth Balance is vegan, Fleischmann’s Unsalted is dairy-free)

1 cup regular sugar

In a small saucepan, whisk flour into milk and heat until it thickens (stir constantly). Remove from heat, stir in vanilla and salt and let it cool to room temp. This is important because if you don’t let it cool, the end result will be lumpy and will separate.

Cream the butter and sugar together in mixer. Add cooled milk/flour mixture and beat until it resembles whipped cream.

Frosts a 9×13 cake or a dozen cupcakes.

Chocolate Version:

Add 4 tablespoons cocoa and 5 tablespoons sugar to the beating process at the end.

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This is actually pretty good and you can make it with egg or without. They are both good, but the one with the egg is lighter and rises higher in the cup. The one without the egg is more rich and dense, more like a brownie. Next time I’ll add chopped walnuts. Yum!

Gluten-free Cake in a Cup

  • 2 T Bob’s Red Mill brown rice flour
  • 1.5 T sugar
  • 1/2 t. baking powder
  • 1 T cocoa powder
  • pinch salt
  • 2 T milk (any kind)
  • 1/2 t. vanilla
  • 1 t. oil
  • optional: 1/2 egg (mix up an egg separately, then spoon in approximately half)

Mix all ingredients together in a bowl and then pour into a buttered or sprayed coffee mug. Microwave for 45 seconds to 1 minute. Watch this carefully! My microwave runs hotter and I’ve had the batter run over the cup (my cup runneth over?) and make a really big mess. When it gets to the top, you might want to stop your microwave for a few seconds until it goes down a little bit, then you can continue cooking.

Have a Very Merry Christmas!

Stephanie

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I tweak recipes. I like to see what happens if I add something or take something out. Since I have had several people come to me with corn allergies, I thought I’d poke around with eliminating xanthan gum, which is made from corn. So I tried the brownie cookie recipe first and… it worked, it worked! Here are my gluten-free brownie cookies pared down and they are better than ever.

Gluten-Free Chewy Brownie Cookies Version 2

10 oz dark chocolate

1 stick butter or non dairy substitute

3 eggs

1 cup sugar

1/3 cup Bob’s Red Mill Brown Rice Flour

1/2 tsp. baking powder

1 cup chopped walnuts

Melt chocolate and butter together on the stove over low heat. Meanwhile, beat eggs and sugar together in mixer. While mixing on low, add melted chocolate mixture to egg mixer and combine. Add flour, baking powder and walnuts. Mix to combine. Put mixer bowl in the fridge for 45 minutes, then turn over to 375. When oven is ready, drop cookie mix onto greased cookie sheet and bake for 8-10 minutes or until just slightly underdone in the middle.

Enjoy!

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Best Dairy-Free Frosting Recipe

Out of all of the frostings I’ve tried, this one is the best, in my opinion. I’m not a fan of shortening-based frosting, since it leaves a greasy film on the roof of your mouth. Since my kids are both gluten-free and dairy-free, I needed a great recipe that they can have too, so I tweaked my favorite recipe and came up with this one. Enjoy!

Dairy-Free Frosting

1 stick Earth Balance butter substitute

4 cups powdered sugar

1/4 cup milk, any kind

1 t. vanilla

Whip until light and fluffy.

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Blue Egg Bakery’s

Rich and Chewy Brownie Cookies

3/4 cup Bob’s Red Mill Brown Rice Flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp xanthan gum

6 ounces semi-sweet chocolate

1 stick (1/2 cup) butter or Earth Balance

1 1/4 cups sugar

2 tsp pure vanilla

3 eggs

3/4 cup chopped walnuts

Preheat oven to 350. Melt chocolate and butter in saucepan over low heat. Remove from heat; add sugar and vanilla. Stir in eggs and mix until smooth and glossy. Add dry ingredients and nuts.

For chewiest results, refrigerate for 1 hour.

Drop by spoonfuls onto greased cookie sheet. Bake for 9 minutes.

Makes approximately 36 cookies.

Variations:

Stir in 1/2 cup dried cherries or raisins

Stir in 1/2 cup chunky peanut butter (omit walnuts).

Enjoy!

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