Saturday, April 23, 2011

Yesterday With My Children We Made - Wild Berries Cupcakes - Gluten Free

In my quest to bake easy (and somewhat healthy) petits gâteaux for my family (especially for my children 4pm goûter), I have been baking a lot lately. Nobody complained about it ... EVEN when the petits gâteaux are gluten-free! Un miracle! We are fortunate enough not to have food allergies in our family. Baking gluten-free is therefore more of a way to bake something different for me than a necessity. It keeps things different, ie interesting, for me. And that's important because since I am not keen on sweets, I could well live without baking any petits gâteaux. The reason why I do it in the evening is to avoid having my children eat the same store-bought petits gâteaux over and over again. Now, I bake one or twice a week and rely on store-bought petits gâteaux the rest of the time. It's healthier. It's also cheaper... and it gives me an opportunity to bake with up-until-now unknown ingredients (sorghum flour anyone?)
My children can't tell the difference between with gluten and gluten-free petits gâteaux yet, even when I have them bake with me and therefore exposed to different flours,... they are more interested in what's in the petits gâteaux (wild berries and chocolate chips are big hits), than what it tastes like. My husband, on the other hand, is the one who always complained about the texture of gluten-free petits gâteaux, especially if they are not sweet enough to his tastebuds. But since I tend to feel that his tastebuds have been polluted by too much sugar, I am not paying attention anymore. I just keep baking. If he is hungry for dessert or petits gâteaux, he'll eat them. I know. Same with my children who open the sac du goûter after school and can be disappointed with what they are offered. 99% of the time, they eat what's given to them because they are hungry after school. That said, I do try to make good cookies so as to have a few recipes I could just make over-and-over again, with limited adjustments in the filling for instance. This would save me time and make everybody happy. With no complaints, even if the cookies are gluten-free. That's good! Bon appetit!

- 1/2 cup sugar
- 2 eggs
- 1 cup (250ml)  buttermilk (or plain yogurt)
- 1/2 cup (125ml) neutral oil
- 1 lemon (juice + zest)
- 1/2 cup millet flour
- 1 cup coconut flour
- 1/2 cup brown rice flour
- 2 ts baking powder
- pinch of salt
- frozen berries (a few per cupcakes)
  • Preheat oven to 350F (175C)
  • In a bowl, cream the egg and sugar together until light and fluffy
  • Add the buttermilk, oil, lemon zest and juice
  • In another bowl, mix dry ingredients together
  • Mix in the dry ingredients into the wet and mix a few strokes.
  • Pour into molds, add a few berries per cupcakes, and bake in the oven for 25-30 mn or until a knife comes clean.
My Personal Comments:
  • You could make them with AP flour if you did not have the gluten free flours available. 
  • I used frozen wild berries but fresh would be ideal 

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