I feel sympathy for those who suffer from food allergies. In some ways, their dining experience is like a vegan’s — we are both careful about what we eat, and eating out can be troublesome when the restaurant is not aware or understanding of our dietary needs and preferences. For instance, people with Celiac disease can’t consume anything that contains gluten, therefore they must be very careful selecting products as gluten can be very pervasive. People with gluten sensitivities might also benefit from reducing gluten-containing food from their diet.
I have myself tested just to be sure. Though, from time to time, I also enjoy some gluten-free snacks as they seem to be lighter than their gluteny counterparts. Gluten-free cakes might not be as fluffy as non-gluten-free cakes, but they have a dense and moist texture that I like just as much.
Health Index: 3/5 (2 to 3 times a week, eat in moderation)
Kitchen Gadgets: Oven, Electric Beater
⅓ cup cocoa powder
½ cup white rice flour
½ cup millet flour
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
1 cup soy milk
¼ cup canola oil
½ cup sugar
1 tsp vanilla extract
¼ cup tapioca starch
2 tbsp ground flax seeds
1. Heat the oven to 175°C (350°F), prepare the cupcake liners.
2. Combine and sift all dry ingredients except sugar. Set aside.
3. In a large mixing bowl, beat soy milk, canola oil, sugar, and vanilla extract vigorously until well mixed. Add tapioca flour and flax seeds, beat for one to two more minutes on medium high until seeds are dissolved.
4. Combine wet and dry ingredients and beat until well mixed. (One of the good things about gluten-free cakes is that you don’t have to worry about over-mixing, unlike with gluten-containing vegan cakes. You can beat vigorously!)
5. Pour batter into lined cupcake tray. Each cup can be ¾ full or slightly higher. Gluten-free cupcakes won’t rise very much, so a little more is also ok.
6. Bake for 23 minutes. When a toothpick inserted into the center of a cupcake comes out clean, it’s ready.