We still don’t eat much wheat around here. Many of the pasta recipes we make with rice pasta. The hard thing is finding good gluten-free baked goods. So many of them really taste awful, the consistency of sawdust. Fortunately, the wheat/gluten alternative flours appear to be improving. I found a bag of Wheat and Gluten Free Baking Flour from Bob’s Red Mill in the health food section of our local grocery store and decided to try it out on a batch of pumpkin cupcakes. I had low expectations for this experiment, and thought it would help to dress up the recipe a bit with nuts and raisins, molasses and honey, anything actually, to help the cupcakes be more edible. The result surprised all of us; the cupcakes were delicious! Really good. Sort of like carrot cake, a good carrot cake. Note that Bob’s Red Mill’s Gluten-Free Flour contains the following ingredients: garbanzo flour, potato starch, tapioca flour, sweet white sorghum flour, fava bean flour. Add the eggs, one by one, mixing well after each addition. Add the vanilla extract and pumpkin purée. Beat until well mixed. Once cupcakes have cooled, apply the frosting.
