Gluten Free Cupcakes


Gluten Free Cupcakes

These little tasty treats are another rendition of my favorite banana bread. This recipe has been altered so many times I don’t remember the original.
I have a confession to make. I am a curious person and as a curious person I rarely make the same thing twice. As much as I try to stick to the recipe, my curiosity kicks in, and I find myself thinking, “oh that would be good to add in”, or “I wonder what would happen if I put this in instead”. That is why baking and me have a love hate relationship, sometimes it turns out really good, and other times I admit to throwing a whole pan out….. which I hate doing, ask my husband, I have gotten pretty creative using the disaster experiments in other recipes.
This recipe was not an exception, I of course had to play around with it. This time it was a winner.
To the original recipe I added a few different flours, flax to up the nutritional profile, and I cut out a 1/2 C of sweetener, and 2 eggs. Surprisingly I like it even better with less sweetener, and the flax added. This is my new favorite banana bread recipe, and Scottie’s too for that matter.
I added almond flour, for its nutritional benefits, and flavor. In a 100 grams of almond flour there are 21 grams of protein, 19 grams of carbohydrates, and 10 grams of fiber. It is -1 on the glycemic index. Compared to wheat flour which has 9 grams of protien, 76 grams of carbohydrates, 2 grams of fiber, and ranks 71 on the glycemic index. This makes almond flour a power food in fiber, and protein, and excellent option for people with diabetes, gluten intolerances, and people watching the glycemic index. I just got a cookbook that uses all almond flour for breads, cookies, cakes you name it. I want to experiment with it.
As a side note, if you are active carbs are a necessary thing to fuel your body, and so I think I will bake with a combo of flours including almond flour, to get a variety of nutrition and carbs in my diet.

Note: you can substitute the same amount whole wheat flour for the first four ingredients (2 3/4 C), but take out the guar or xantham gum as well, it is a binder for gluten free flours.

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4 Responses to Gluten Free Cupcakes

  1. Christina Baber says:

    How would you like to experiment with flour made of banana, pumkin, yucca, rice, plantain, beans and others?

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