(@narin_bejdough) Red velvet strawberry cheesecake 🍓
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(@narin_bejdough) Red velvet strawberry cheesecake 🍓
Yes please
Low-FODMAP Gluten-free Chocolate Cupcakes
Honestly, I had no idea what to expect from this recipe. I've had such uneven results with gluten-free baking, and I haven't yet figured out what collection of attributes separates the disastrous from the sublime. Certainly, some of discrepancy could come from the fact that I've been forced to try recipes from corners of the internet I haven't fully vetted, so the problem could be bad recipes, not anything inherent in the gluten-free-ness.
Long story short, these cupcakes turned out good but not amazing. They're not the best cupcakes I've ever had, but they're at least as good as a box mix: more flavorful, but maybe a little drier. To the recipe!
Low-FODMAP Gluten-free Chocolate Cupcakes
3/4 c + 2 tbsp Bob's Red Mill Gluten-Free 1:1 All Purpose Baking Flour
2/3 c white sugar
1/4 c dark brown sugar
1/2 c cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 eggs
2/3 c boiling water
1 tsp instant coffee
1/3 c olive oil
2 tsp vanilla extract
1 tsp apple cider vinegar
Preheat oven to 350F, and line a dozen cupcake baking pan with liners. Whisk together all the dry ingredients in the large bowl of a stand mixer: flour, sugars, cocoa, baking powder & soda, cinnamon and salt. Beat in the wet ingredients one at a time on medium speed. Add the instant coffee to the boiling water before mixing in. Batter will be thin.
Add the batter to the 12 lines muffin tins, filling 2/3 to 3/4 of the way full. Bake for 18-22 minutes.
As far as FODMAP nonsense goes, I spent an inordinate amount of time googling around to determine the FODMAP-friendliness of cocoa, and ended up with so much conflicting information I ended up throwing up my hands. The most restrictive sources seem to indicate that 2 heaping tsp are low-FODMAP which, coincidentally, is about how much cocoa powder is in one cupcake. But a lot of people think this is too conservative, and that you could probably go ham and have two or even three cupcakes. A world of choice is before you.
Tomorrow I'll have to figure out frosting, but tomorrow is another day.
Weary disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.
I have heard that if you let sit a few minutes,
it gives flour more time to soak up the moisture so it won't be as dry
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