Flavor Full, Gluten-free

There Are Many Tasty Alternatives For Those Who Can't Tolerate Gluten. Cupcakes, Anyone?

Nutrition information

Per serving: 131 calories, 5 grams fat, 3 grams saturated fat, 2 grams protein, 21 grams carbohydrate, <1 grams fiber, 48 milligrams cholesterol, 83 milligrams sodium

Carol's Sorghum Blend

1 1/2

cups sorghum flour

1 1/2

cups potato starch/cornstarch

1

cup tapioca flour

Whisk the ingredients together until well-blended. Store, tightly covered, in a dark, dry place. You may refrigerate or freeze this blend, but bring to room temperature before using. Makes 4 cups. You may double or triple this recipe.

From "1,000 Gluten-Free Recipes," Carol Fenster, Ph.D.

Chocolate Peanut Butter Cupcakes

Makes: 12 servings

For cupcakes:

1 1/4

cups Carol's Sorghum Blend

1/2

cup unsweetened cocoa powder (not Dutch-process or alkali)

1

teaspoon xanthan gum

3/4

teaspoon baking soda

3/4

teaspoon salt

1/2

unsalted butter or buttery spread, such as Earth Balance, at room temperature, or 1/3 cup canola oil

1

cup packed light brown sugar

1/2

cup 1 percent milk (cow's, rice, soy, potato or nut)

1

large egg, at room temperature

2

teaspoons pure vanilla extract

3/4

cup hot (120 degrees F) brewed coffee or hot water

2

ounces gluten-free peanut butter chips, such as Hy-Vee, or 2 ounces gluten-free chocolate chips plus 1 tablespoon peanut butter

For glaze:

1/4

cup ( 1/2 stick) unsalted butter or buttery spread, such as Earth Balance, at room temperature, or 3 tablespoons canola oil

1/4

cup gluten-free chocolate chips, such as Tropical Source

1

tablespoon light corn syrup

Place a rack in the middle of the oven. Preheat the oven to 325 degrees F. Generously grease the cups of a standard 12-cup nonstick (gray, not black) muffin pan or line with paper liners. Spray the inside of liners with cooking spray.

Make the cupcakes: In a small bowl, sift together the sorghum blend, cocoa, xanthan gum, baking soda and salt; set aside.

In a large mixer bowl, beat the butter and brown sugar with an electric mixer on medium speed about 30 seconds. Beat in the milk, egg and vanilla extract until thoroughly blended.

Beat the sorghum mixture into the egg mixture on low speed, alternating with hot coffee, beginning and ending with the sorghum mixture. Divide the batter evenly in the pan.

Bake 20 to 25 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool the cupcakes in the pan 5 minutes on a wire rack. Remove cupcakes from pan and cool completely on the wire rack. Remove the paper liners from cupcakes, if using.

Make the glaze: Combine the butter, chocolate, and corn syrup in a glass bowl set over a saucepan of simmering water.

Stir until the chocolate is melted and the mixture is smooth. Remove from the heat and let stand 5 minutes. Pour the glaze over the cupcakes and refrigerate them to set the glaze. Let the cupcakes stand at room temperature 10 minutes before serving.

From "1,000 Gluten-Free Recipes," Carol Fenster, Ph.D.

Nutrition information

Per serving: 296 calories, 16 grams fat, 10 grams saturated fat, 3 grams protein, 39 grams carbohydrate, 2 grams fiber, 49 milligrams cholesterol, 250 milligrams sodium