I hope you are all enjoying my failed attempts

It's not that I have that much trouble making cupcakes. It's that many of my recipes that I post here go through several revisions before they end up here looking perfect.

So many people say to me - I can't do what you do - I try and it doesn't turn out - well, guess what? Not all of mine turns out either. And it is costly to experiment - but it is also expensive to buy mixes and ready made products - and I've tried plenty of them I didn't like either.


Yesterday I made these from the recipe in Special Diets for Special Kids II (Lisa Ackerman's recipe). They are moist and wonderful and I am gobbling them up without frosting. But they will not do for a kid's birthday party - way too messy!

So I have convinced Andy that a cake is better than cupcakes and we are going with the Chocolate Zuchinni Cake that I posted a few months ago. He loved that and it was great. So no more experimenting for now.

Another attempt at cupcakes for Andy's birthday party

Thanks everyone for your comments and e-mails. Part of what I was trying to do was fine a great yellow or white cake. Andy doesn't really care for chocolate and I know I could make some kick ass carrot ones but Andy doesn't like them either and it is his birthday. But he will tolerate chocolate so I think the next attempt is going to be chocolate. Chocolate always seems to turn out better.

As I was searching for recipes I found that several of them used mayonnaise instead of margarine or shortening and I thought I would try that - they were certainly moister, but the texture is still not what I would like and the taste is just okay. My family did eat them all up just like the first batch so none of this is going to waste - just not good enough to fool those on regular diets - especially children.


Here is this batch coming out of the oven - they have a nice golden color.

And here they are frosted.

This is the recipe I came up with:

GFCF Yellow Cupcakes
1 1/2 cups brown rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups raw sugar
2/3 cup mayonaise (I used Spectrum canola mayo)
1 cup milk sub (I used Silk Soy Milk, vanilla flavor)
2 teaspoons vanilla

1. Preheat oven to 350 degrees. Line muffin tins with cupcake papers.
2. Mix the dry ingredients together and set aside.
3. Mix the eggs, sugar and mayo until fluffy. Add the flour mixture, milk and vanilla and mix well. Batter will be runny. Pour into prepared pans.
4. Bake for 25 minutes or until toothpick inserted near the center comes out clean.

Let cool completely before frosting.

A new shape for Glutino Pretzels

Glutino Pretzels now come in sticks as well as the traditional pretzel shape. Same great taste and the same price. These could be used for some food crafts - like making log cabins or something....... Andy and I just like the taste.

Found a new gfcf cracker

Glutino Gluten Free Crackers. Like all gfcf products, they are expensive - but these really taste good.

Practicing making cupcakes for Andy's birthday

Andy's birthday party is two weeks from tomorrow. I would just as soon not have the expense and buy cupcakes - so I am practicing now. I made these today. They look great, but they just taste okay. We will eat them so they won't go to waste, but they just don't have the Wow factor that I want for his birthday party. I'm afraid they won't taste that good to the kids at the party who are not GFCF. So I will make another batch next weekend and try again.


Here they are coming out of the oven.


And here they are with icing.

GFCF Yellow Cupcakes
4 large eggs, at room temperature
1/2 cup milk substitute, at room temperature (I used Silk Soy Milk, Vanilla flavor)
2 teaspoons vanilla extract
2 1/4 cups sifted GF flour blend (I used Bob’s Red Mill GF Mix)
1 1/2 cups sugar (I used sugar in the raw)
2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon xanthan gum
1 cup gfcf margarine, softened, each stick cut into 8 pieces (I used Earth Balance Buttery Sticks)

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Line 2 muffin pans (24 cupcakes total) with paper liners.

2. Beat eggs, milk substitute, and vanilla with fork in small bowl. Measure out 1 cup of this mixture and set aside. Combine dry ingredients in bowl of mixer. Mix on lowest speed to blend, about 30 seconds. With mixer still running, add margarine one piece at a time; mix until margarine and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas. This takes about 30 or 40 seconds after all the margarine is added. Add reserved 1 cup of egg mixture and mix at lowest speed, until incorporated, 5 to 10 seconds. Increase speed to medium-high (setting 6 on Kitchen Aid) and beat until light and fluffy, about 1 minute. Add remaining egg mixture in slow steady stream. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium- high until thoroughly combined and batter looks slightly curdled - about 15 seconds longer.

3. Spoon batter into prepared pans and bake 20 to 25 minutes, cupcakes should be golden. Allow to cool completely before icing.

GFCF Beef Stew

I love beef stew this time of year - and it is a great way to stretch your meat. You can change the amounts of each ingredient to suit your own tastes - I like lots of veggies in mine!

GFCF Beef Stew

1 1/2 lbs beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
8 medium carrots, peeled and cut into bite size slices
6 medium potatoes, peeled and cut into bite size pieces
1 medium onion, diced
5 tablespoons Minute Tapioca
4 tablespoons wheat free soy sauce
1 teaspoon sea salt
1/2 teaspoon pepper
2 bay leaves
5 cups of water

In a large frying pan, brown the meat in hot oil - make sure to stir and sear all sides of the beef. You could skip this step, but it seals in the juices and gives it a better flavor.

Place the veggies in the slow cooker. Add the meat. Sprinkle with the tapioca, soy sauce, salt and pepper. Add bay leaves. Pour water over it all.

Stir, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Remove bay leaves before serving.

This is really good with corn bread!

Mock Goldfish Cracker Mix

Miss Robens used to offer a Mock Goldfish Cracker Mix. It was really good - very close to tasting like the real thing. I made it a few times but it was too much work for me (I was still working full-time at the time) and my child wasn't one of those really attatched to Goldfish crackers. I've had a lot of people asking if I knew of a gfcf goldfish cracker and I was amazed that it appeared to be gone from their website.

But, I have it on very good authority, that you can special order it from them. Because it is special order - you have to order by the case (12 mixes which are shelf stable for 1 year). A case costs $70.80 plus a special order fee. The order number is 1190, but it is not available through their website. You must call them to order. Their phone number is (800) 891-0083 or 240-329-2717 if outside the USA.

I hope that helps someone who has a child that must have his goldfish crackers.