(Closed) A cupcake question for gluten-free Bees

posted 5 years ago in Food
Post # 3
Member
3076 posts
Sugar bee
  • Wedding: April 2013 - A court...

Wouldn’t that depend on what she prefers? Just like everyone has their own preferences. But anyways you can’t go wrong vanilla/ chocolate! I’m allergic to gluten, but on occasion I’ve tried Cherrybrooks Kitchen mixes, and they’re amazing (though haven’t used cake mixes in a while..

Post # 5
Member
1670 posts
Bumble bee
  • Wedding: June 2014

@clairebbbear:  I would make your cupcakes from scratch with gluten free bob’s red mill oatmeal flour. It’s Girlfriend and it tastes 10,000 x better than gluten free mixes.

Post # 6
Member
1010 posts
Bumble bee
  • Wedding: November 1999

@clairebbbear:  I second the Bob’s Red Mill Girlfriend flours. They are wonderful, and don’t taste nasty like some Girlfriend ‘alternatives’. 🙂

Post # 7
Member
3718 posts
Sugar bee
  • Wedding: July 2013

@clairebbbear:  Chocolate. Girlfriend Vanilla tastes horrible. I recommend Betty Crocker or Wegman’s Girlfriend Devil’s food and putting in a cup of coffee in the batter. Also, please, please, please don’t try to make it from scratch. Boxes are always better and cheaper for gluten free.

Post # 8
Member
839 posts
Busy bee
  • Wedding: June 2014

Rice flour is amazing. No one can tell the difference. I use it often. Girlfriend mixes are not tasty enough to justify their prices. Make it from scratch with rice flour.

Post # 9
Member
685 posts
Busy bee
  • Wedding: December 2013

Chocolate batter holds up way better  and tastes the best moreso than any others. My baker who is in charge of our wedding cake(s) won’t even attempt to do a different flavor just because of the consistancy and tastes of flavors.

 

I am 100% Girlfriend and I like Betty Crocker’s the best for homemade.

 

*side note*

You are very kind to  take your friend into consideration. She will really appreciate you for this and will remember your efforts. I never expect people to take the extra effort that you are taking (unless I am paying them lol!). Some people have incredbily serious gluten sensitivities – even if they are not diagnosed celiacs. I cannot stand when people who are not Girlfriend automatically judge people with this dietary sensitivity and brush it off as a “fad” or “diet gimmick”. Its not.. Gluten issues are very real, especially to those who have them.

 

 

Post # 10
Member
146 posts
Blushing bee

Betty Crocker I’ve found makes the best Girlfriend (chocolate) cupcakes, brownies, and cookies. I am gluten sensitive, and can’t tolerate any of it anymore. But I definitely love to explore Girlfriend options 🙂 

Post # 11
Member
11271 posts
Sugar Beekeeper
  • Wedding: April 2012

@clairebbbear:  this is very nice of you to think of your friend.  i am sure that she will truly appreciate it.  don’t forget to keep those gluten-free cupcakes completely separate from the real cupcakes to avoid any cross contamination.

both my mother and brother are celiac.  some of the mixes are not nearly as good as homemade cakes.  my aunt makes cakes for a living and she makes gluten-free items all of the time.  she uses rice flour a lot.  she made my wedding cake/cupcakes.

there are a lot of recipes online for gluten-free baking.  perhaps you can practice a few ideas before the big day.  also, there may be a gluten-free bakery in your area.  you may want to check.

Post # 12
Member
685 posts
Busy bee
  • Wedding: December 2013

@Glenda_the_good_witch:  I acutally prefer almond meal to rice flour. Rice flour is too gritty and dry for me, and you have to mix in xantham gum to keep it from crumbling apart – this can be difficult because you cant usee too much otherwise the whole mix becomes really gummy and Icannot stand the way it tastes!! Plus, if you use rice flour you have to mix in Tapioca and Potato starches…

I find that I can use almond meal alone, I like it if I want to make a banana cake or something. Its super moist, rises sufficiently and holds together amazingly well. Its just really super dense, but TBH I really like that.

I agree that buying the pre-made mixes can be expensive, however, it will be much more expensive for OP to buy all the incredients needed to make a sufficient batter, especially since it is only for a one time use.

Post # 13
Member
839 posts
Busy bee
  • Wedding: June 2014

Sterling13: I havenever had that problem with rice flour, nor have i had to use anything with it. My rice flour is velvety smooth, not gritty. I am not sure what brand of rice flour you are using. The OP said that the person in questin is not a celiac but rather prefers probably to not eat gluten in large amounts. Gluten is bad for the body and rather unavoidable in most cases. In that case a mix may not be the best way to go unless it is organic. It is the chemicals in foods that mess up wholesome ingredients. If a mix is to be used, an organic variety is what i suggest. I have a gluten allergy. One of my friendsbought me a Girlfriend cake for my bday with. Betty Crocker mix. I still had a reaction.

Post # 14
Member
685 posts
Busy bee
  • Wedding: December 2013

@Glenda_the_good_witch:  I am celiac and I have never had a reaction to the Betty Crocker mixes.  I do agree that its a slippery slope when using pre-made mixes, for instance, I can’t use Pamela’s baking mixes and some others. I also agree with you 100% about chemicals and dyes sneaking thier way into processed foods, for the most part I make all my food from scratch because of this.

 

I don’t recall which rice flour brand I used in the past – I know that I have tried both sweetened and unsweetened, but really I didn’t have much success with it unless I used the starches to help “build it up”. Rice flour is too soupy on its own and won’t rise or hold, at least in my experience. I have a recipe mix that where I do use a large portion of it, its great for my homeade chewy chocolate chip cookies!

 

I am curious about which one you use? I love simplicity, especially when it comes to food prep and what I put in my body which is why I default on almond meal these days.

Post # 15
Member
839 posts
Busy bee
  • Wedding: June 2014

I used to use Bob’s Red Mill but now I just make my own. It is hard to find “edible” foods in the stores these days. I ended up switching my whole diet to organic and feel much better. I have a heap of other tummy issues and did not want my body to process unwanted chemicals. I love simplicity too. But now, now I am craving chocolate chip cookies…haha

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