One of the hardest things about gluten-free baked goods is they can be very dry. If you have tried many of the pre-made products on the market, or baked your own, you’ll know what I mean. By removing the wheat flour you remove the gluten that adds moisture and lightness to your cakes and cookies, but don’t be discouraged, with our flour blend, and a few little tricks, you can once again make your favorite baked items.
We discovered and modified this recipe because we missed the birthday cakes and holiday cupcakes we had loved. Not only is this cake delicious straight out of the oven, but the cupcakes stay soft and moist for days after – something not typical with your average gluten-free cake recipe. The trick, lots of eggs and adding sour cream. Although experimenting is scary, don’t be afraid to add a little sour cream or an extra egg to your recipes, they add the moisture your need and will help create a delicious baked item. Also, always feel free to comment with any questions you have, I’m sure we’ve tried, failed, and then found a solution to almost everything.
- 2 ¾ c Grandpa’s Kitchen flour blend
- 3 whole eggs or 5 egg whites
- 3 tsp baking powder
- 2 ½ tsp vanilla
- ½ tsp salt
- 1 ¼ c milk
- ¾ c shortening or butter
- ½ c sour cream
- 1⅔ c sugar
- Heat oven to 350 degrees. Mix flour, baking powder and salt together in separate bowl.
- In bowl beat shortening until smooth. Slowly add sugar and mix well. Add eggs one at a time, beating well after each egg. Beat in vanilla.
- On low speed add flour mixture and milk alternately, mixing until just combined. When all the flour and milk in added mix well, scraping bowl. Mix in sour cream.
- Fill cupcakes ⅔ full. Bake for 18 minutes (my oven bakes hot so you may need a couple more minutes). Or put in 9×13 baking pan and bake 40-45 minutes.