Beat the flour for longer, add xanthan gum, use less butter and more egg – making a decent, gluten-free cupcake or muffin is a cinch once you know how
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Both my young grandchildren have been recently diagnosed as gluten-intolerant. I’ve always baked them cupcakes and muffins as treats, so now have to go back to the drawing board, but the amount of advice out there is bewildering. Help!
Sue, St Albans
When it comes to cakes of any sort, it’s all too easy to fall into the trap of thinking that gluten-free has to mean a bit “meh” and dry. That’s mainly because many of us – especially those who don’t get adverse reactions to gluten – still believe that gluten-free flour has more in common with sawdust than with regular flour.
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