Pumpkin Cupcakes

I decided to try out a few pumpkin cupcake recipes this week in honor of Thanksgiving. The first was off a gluten free blog. Pretty good, but not pumpkiny enough for my taste. So I branched out and found a "regular" recipe and adapted it to be gluten free.

I should take a moment and say that i used to think bloggers that baked by weight were a little crazy. I must say that I've recently been converted, since my cupcakes bake up perfect every time I do. So, if you're going to adapt a regular recipe, at least for cupcakes, here's a recommendation:

1 c all purpose flour= 250g of gluten free flours

Within that you definitely want to blend your grains and starches. One that's worked good for me for cupcakes is:

 2 parts brown rice flour, 1 part white rice flour, 1 part tapioca flour (starch)

The original recipe can be found here. 

I used 219g brown rice flour, then 109g each of white rice flour and tapioca flour.  Bake at 350 for 20-25 minutes.

Oh my amazingness.  Gluten free pumpkin cupcakes with cream cheese filling and brown sugar icing.  So good.

What on earth is this for?

So a gluten free friend of mine has been harassing me for some time to start a food blog. She is horribly addicted to my cupcake experiments. I often feel like I have no idea what I'm doing when it comes to cooking gluten free. I know I'm not alone. I peruse other blogs on a regular basis and then make my friends try my attempts. I'm not exactly a recipe inventor. But I've learned a lot through trial and error. Most of all I've learned that when baking gluten free, you have to forget everything you know about baking. So how on earth are we supposed to know what works? And thus the idea for this blog was born. I'll be sharing the recipes I try, the ones that work, the ones that fail, the ones that even my non-gf friends beg me to make more of and hopefully we can all help each other out on this grand adventure.