As promised, these cuppies are meant especially for Allergy people who can tolerate rice. I used Bryanna’s Gluten-free flour mix in replace regular All purpose flour. I’ve been using this flour mix these days and has become my favorite not only is it high in fiber but also rich in flavor. As you can see Bryanna’s GF flour, she adds soy/chickpea flour in her mix. I love to add buckwheat flour to replace soy/chickpea’s and the results were always as wonderful.
From what I understand from reading, sweet rice flour is great for gluten free cake recipes. Probably keep the texture moist and spongy ? it is from my personal experience. As for this flour mix, it calls for 7 and 1/2 part of brown rice flour . To get that full portion of rice flour, I used 5 1/2 parts of brown rice flour and 2 parts sweet rice flour. I didn’t have xanthan gum so I just totally left it out and hoped for the best. Alhamdulillah, my cakes turned out surprising moist.. nobody will notice they are veganized allergy , gluten free!
I followed the recipe from the previous post.
Here are the subs I made:
- Since I made them dairy free, I mixed coconut milk with 1 teaspoon lime juice instead of buttermilk. You can use any milk alternatives.
- I added chopped dried pineapples in place for raisins.
- For the juice, I used pineapple juice for more intense tropical flavor.
- No ganache for me this time.