Ingredients
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1/2 cup of millet flour
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2 cups of white rice flour
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1/2 cup organic cocoa powderOptional
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1 cup of milk
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1/2 cup of sour cream
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1 cup unrefined muscovado sugar
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1 tbsp baking powder
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1 tsp baking soda
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4 free range eggs
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1 tsp salt
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2 tsps vanilla extract
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1 tsp xanthan gum
Directions
These gluten free cupcakes are made with millet and rice flour. Cocoa powder can used for gluten free chocolate cupcakes or can be left out be left out for white gluten free cupcakes, and the recipe can also be used for a 9 inch cake.
All labels on baking powder, cocoa, and vanilla should carefully checked to make sure they are free of gluten before serving to gluten intolerant people.
Steps
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1
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Line muffin pans with cupsPreheat oven to 350F. Grease 2 twelve cup muffin pans or alternatively line them with baking paper cups. |
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2
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Mix ingredients in bowlMix the millet flour, rice flour, baking soda, baking powder, cocoa, salt, and xanathan gum In a medium sized bowl. Beat the eggs together with the milk, vanilla, sour cream, and sugar in a separate large bowl. Add the dry ingredients and stir the until smooth. |
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3
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Spoon into cupsSpoon the evenly divided batter into the muffin pan cups. |
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4
20 min
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Bake and coolPlace the muffin cup pans into the oven and bake for 20 to 25 minutes or you can test by pressing the tops lightly and if they spring back then they are ready. Let the muffins cool on a grilling rack. |
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5
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Chocolate Chips (Optional)Add chocolate chips after removing from oven while cupcakes are still hot |
