Here’s my standard “wacky cake” churned through the de-glutenizer.
Makes 10 Cupcakes
Into a large bowl mix well:
1 cup oat flour
1/2 cup white sorghum flour
1/3 cup Fair Trade cocoa powder
scant 3/4 teaspoon xantham gum
1 cup unbleached granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
Into another bowl add:
1 cup cold water
1/4 cup canola oil
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
a handful of Fair Trade chocolate chips
Preheat oven to 350F and place ten cupcake liners into a large cupcake pan.
Pour the liquid ingredients into the dry ingredients and blend well with a big whisk. Beat out all of the lumps, then stir in the chocolate chips (if using).
Using a small scoop, distribute the batter evenly into each liner, filling them about 3/4 full (just about to the top), then smooth the tops with a spoon.
Bake until the cupcakes come clean with a toothpick, about 20-25 minutes.
Cool for ten minutes, then remove from the pan and transfer to a wire rack to cool completely. Frost or stuff with Creme and then frost.