3/4 cup millet flour
3/4 cup brown rice flour
3/4 cup tapioca starch
1/2 cup GF oat flour
1/4 cup potato starch
1 tablespoon Vance's DariFree powder
2 teaspoons egg replacer powder
2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon agar powder or unflavored gelatin of choice
1/4 teaspoon sea salt
1-1/2 cups pure cane sugar
1-1/4 cups water
1/2 cup palm shortening
1/4 cup unsweetened organic applesauce
2 teaspoon pure vanilla extract
- Place baking rack into third position; preheat oven to 350 degrees F; place liners in muffin tin; set aside.
- In airtight container, combine millet flour, brown rice flour, tapioca starch, oat flour, potato starch, DariFree powder, egg replacer powder, xanthan gum, baking powder, agar powder, and sea salt; place on lid; shake vigorously to combine; set aside.
- In large mixing bowl, beat together palm shortening and sugar; add vanilla, applesauce, then water; beat to combine; add dry ingredients; beat just to incorporate.
- Using 1/4-cup measure, place batter into prepared liners; place filled tins on third rack of preheated 350 degree F oven; bake 30 - 35 minutes, or until center of cupcake bounces back when lightly touched.
Servings: 21 to 24 cupcakes
Preheat: 350 degrees F
Prep Time: 15 minutes
Baking Time: 30 - 35 minutes
To use less flour options: omit measurements as listed above, instead use: 1 cup brown rice flour, 1 cup millet flour, 1-1/2 cups tapioca or potato starch; proceed with recipe as stated.
To use eggs: omit egg replacer powder, applesauce, and agar powder; beat 4 eggs in during step 3.
To use milk of choice: omit DariFree powder and water; add 1-1/4 cups water of choice during step 3.