For some people, the whole idea of eating gluten free is simply a fad. But for many of us (myself included) it is because we have been diagnosed as Celiac or Gluten Intolerant or Gluten Sensitive. Whatever the reason, eating fully gluten free can be both a pain and very challenging especially when it comes to baking and for that reason alone I can almost appreciate the whole gluten free fad business.
While I do agree there are many issues with gluten free living being a fad, I do not wish to go into those right now. Instead I want to celebrate the fact that if nothing else, gluten free fad dieting has allowed me to gain access to more gluten free options and more main stream recipes to be found. I like both of those things.
Here's one of the recipes that I found in the May issue of Canadian Living Magazine. I do enjoy a good gluten free recipe in a mainstream magazine and this issue had a handful, but here's one that particularly caught my attention yum!
Gluten free Chocolate PB&J cupcakes
Makes: 12 cupcakes
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 tsp vanilla
3/4 cup gluten free all-purpose flour
1/2 cup cocoa powder
1 tsp each of xanthan gum and baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup hot water
1/2 tsp cider vinegar
1/4 cup seedless raspberry jam
Peanut Butter Icing:
Half package (250g pkg) cream cheese, softened
1/4 cup butter, softened
2 tbsp smooth peanut butter
2 cups icing sugar
1 tbsp milk
1 tsp vanilla.
In bowl, beat butter with sugar until fluffy; beat in eggs and vanilla.
Whisk together flour, cocoa powder, xanthan gun, baking powder, baking soda and salt. Add to egg mixture; whisk for 1 minute (batter will thicken). Stir in hot water and vinegar. Spoon into 12 paper lined muffin tins.
Bake 350F oven until cake tester inserted in center of several comes out clean, 32-35 minutes.
Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely (make ahead: store in airtight container for up to 24 hours)
Spoon jam into pipping back fitted with small plain tip. Press tip into centre of each cupcake; pipe in about 1 tsp of the jam.
Peanut butter icing:
In bowl, beat together cream cheese and peanut butter until light; beat in icing sugar, 1/2 cup at a time. Beat in milk and vanilla until smooth. spoon into pipping bag fitted with a large plain tip; pipe onto cupcakes (make ahead: store in airtight container for up to 3 days).
Nutritional Info: Per cupcake
about 340 calories; 4g pro; 16g total fat; 51g carb; 2g fiber
Change it up: Gluten Free Vanilla PB&J Cupcakes:
Substitute 1/2 cup gluten free all-purpose flour for the cocoa powder
I must say as well that I do appreciate that the folks at Canadian Living magazine included a blurb stating "Note: to ensure all of your baked goods are gluten free, read ingredient labels carefully and ensure they explicitly state that the products are gluten free".