These gluten free chocolate brownies are incredibly moist and amazingly chocolate! They have a pie feed, but it tastes like cake!
How to make gluten-free chocolate cookies from scratch?
Basically making gluten-free cupcakes uses the same method as regular chocolate cupcakes. This recipe calls for flaxseed + water instead of eggs, which is the main difference between this recipe and the others.
The nice thing about using gluten-free flour is that you don’t have to worry about over-mixing, because you’ll never count out too much of gluten! But for all the intense purposes, you can still mix the dry and wet ingredients separately and then add them together at the end.
Which gluten-free flour is best for cake?
According to gluten-free experts, the flour that has been found to work best in the most varied type of bakery is A delicate blend of King Arthur flour gluten-free. It contains white and brown rice flour and two types of starches – potato and tapioca. These four ingredients have been found to be the key to a gluten-free blend that works with the quality of wheat flour.
Does gluten-free cupcake taste good?
If you’ve ever done any baking with gluten-free flour, you can probably attest to the fact that many of them taste bad: cornmeal, amaranth flour, and soy flour – yuk! However, some gluten-free flours actually produce baked products that taste as good if not better than those made with wheat flour.
Believe it or not, rice and walnut flour retain moisture better than wheat flour and can make a better-tasting product that lasts longer. So, just because flour is “gluten-free” doesn’t necessarily mean that it tastes bad.
- 12 Basic Cupcake liners
- 2 3/4 Glass King Arthur is a delicate blend of gluten free
- 1/2 small spoon salt
- 3/4 Glass Unsweetened cocoa powder
- 1 3/4 Glass Sugar
- 1 1/2 small spoon baking powder
- 2 small spoon baking soda
- 2 Tablespoon Ground flax seeds
- 1/4 Glass Water
- 2 small spoon Vanilla extract
- 1/2 Glass Coconut Oil
- 1 Glass I’m the milk
- 1 Glass Water
Preheat oven to 350 degrees. Place the cupcake liners in the muffin tray.
Mix the ground flax with 1/4 cup of water and let it sit during assembly and mixing of the other ingredients.
Sift flour, salt, cocoa, sugar, baking powder and baking soda in a large bowl.
In a separate small bowl, mix the flax eggs (the water and flax that was sitting), vanilla, oil, milk (we used almond milk) and boiling water.
Mix the wet ingredients with the dry ingredients. Pour an equal amount into each cupcake liner.
Bake on the middle rack for 20-25 minutes and check maturity by inserting a toothpick into the cupcake, for minimal residue, which indicates the baking is finished. The surfaces should be solid when finished as well.
Leave it to cool down before making the ice.
Calories: 312Calories | Carbohydrates: 54G | protein: 5G | Fat: 11G | Saturated fat: 8G | sodium: 323Mg | the basic: 5G | sugar: 31G