>Gluten-free Red Velvet Cupcakes

by Ms. Joy


I am a private person. I bristle when my life is discussed, when my sense of self is put on display and fodder for others interests. And then I have this outpouring and everyone is so kind that it amazes and makes me cry. I sometimes tire of my gluten intolerance and it’s frustrating, mostly because I cut out gluten for one reason and when that didn’t work I couldn’t just go back to eating bread and all kinds of good wheaty things and that sucks. I know that makes me sound like a 15 year old but it’s true. My gluten intolerance wasn’t linked to my bipolar, it didn’t fix my brain but it certainly fixed the rest of my body. It’s a good thing that I stopped eating gluten. It really is.

As a way of breaking out of this baking slump I took the advice of Chef Dennis and wandered back into the kitchen. I poked around in the cupboards, watched an episode of Triple D, snooped in the kitchen and went online. It was while I was monitoring Twitter for any suspicious behaviour, such as recipes I had not yet seen, I discovered Jenna from Eat • Drink • Pretty and her Red Velvet Cupcakes. Obviously I would not be able to follow her recipe exactly but I was able to make this gluten free and I was really proud of the delicate texture and flavour of these cupcakes.
However, I’m not going to share with you. Yes, I am. The recipe is below. There was a mishap with the notebook which contains the recipe.
The Recipe
note: I think I might be overzealous with my flours but this garnered a fantastic texture.
57 g rice flour
57 g quinoa flour
37 g chickpea flour
70 g teff
30 g corn flour
3 tbsp. cocoa powder
one teaspoon baking soda
one teaspoon salt
one teaspoon guar gum/xanthan gum (I prefer guar gum, use what you like!)
one cup goat milk w/ tablespoon of vinegar*
2 eggs
1.5 half cups sugar
3 tsp. vanilla (seems like a lot – I find I need more with gluten-free baked goods)
half cup oil (should be neutral, I did use olive because it’s all we had)
one tablespoon red food colouring

*This is instead of buttermilk. My babies (all three of them) are intolerant of cow’s milk but they can have goat. If you do not imbibe any dairy, the same ratio applies to soy milk in order to make the curdled buttermilk!
1. Mix together the dry ingredients. Those are conveniently separated in the first batch!
2. Mix together the wet ingredients, the batch of all wet stuff in the last grouping.
3. Add the dry to the wet, alternate with the buttermilk. Since this is gluten-free it is extraordinarily runny, I don’t remember wheat based cakes being this runny.
4. Fill lined cupcake pans. Bake at 325* for 15-20 minutes. Remember my tremendous muffin tins? I also have super small cupcake tins. Yup, only extremes around here … we shan’t mention the crazy. 🙂
Traditionally, red velvet cake is served with cream cheese icing. Like usual, I have used goat quark. I love quark because it is a lot lower in fat than other cream cheeses, my beloved babies can eat it First, allow me to apologize for the Wikipedia. In my other life as a university student it is seriously frowned upon, though I do have an unhealthy addiction to it!
The Icing
4 tbsp. quark
1.5 cups icing sugar
hot water (splash)
Mix all ingredients together. The hot water is there to thin it out if you find the icing is seizing and will not mix.
The crumb on these cakes had me so impressed and -dare I say it- proud of my new baking skills. I love baking, the properties of gluten free baking have pulled the rug out from beneath me. It’s a journey, and we never really get there, but isn’t that the point?