I am ‘pleased as punch’ with the results of my latest adventure in gluten-free baking!
Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Cupcakes With Chocolate Ganache Icing!
Truly a hit!
I have always been a little intimidated with gluten-free baking. My early years baking gluten-free were not that successful.
I was a mother of a young baby with multiple food allergies living in a world that had yet to embrace our food allergy limitations. Let’s just say, it was not easy!
To be honest, I was relieved when my son could consume wheat. I never gave gluten-free living another thought.
Times have changed…and I have too.
More and more people are living a gluten-free life…whether through wheat allergies, celiac disease or for their own dietary reasons.
Whereas I used to feel like I was the ‘only person in the world’ dealing with food allergies…I can’t seem to get through a conversation without being made aware of someone else who is living with food allergies, intolerances and/or sensitivities.
I am venturing into gluten-free baking for three reasons:
1) I am meeting more and more people living gluten-free. I want to reduce the gluten-free intimidation factor so as to open new doors for those living a gluten-free life.
2) I am curious to try adapting some of my recipes to be gluten-free and highlight the ones that my family and friends find tasty.
3) I am always up for a challenge!
On that note, here is the first recipe for an adapted version:
Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Chococlate Cupcakes with Chocolate Ganache Icing!
Allergen Friendly Chocolate Ganache Icing
Place a heat-proof bowl over the simmmering water. Heat rice and then add chocolate chips, stirring until melted. Remove from heat.
Let chocolate mixture cool, I placed mine in the fridge, until cooled and thickened.
Enough icing to cover 12 cupcakes.
How successful have you been at adapting your recipes to be gluten-free? Please share your experiences.