Vanilla Cupcakes

Nice texture, very moist, and so vanilla! Yum - even better when slathered with chocolate frosting.

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

1. Place baking rack into third position; preheat oven to 350 degrees F; place liners in muffin tin; set aside.
2. 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.
3. 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.
4. 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.

Remove to wire cooling rack; remove cupcakes from tin to wire rack to cool completely prior to frosting.

Servings: 21 to 24 cupcakes
Preheat: 350 degrees F
Prep Time: 15 minutes
Baking Time: 30 - 35 minutes

Variations
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.

Strawberry Birthday Cake

I developed this recipe for my son Matthew's 5th birthday - per his request!

1/2 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/4 cup GF oat flour
1/4 cup millet flour
1 tablespoon Vance's DariFree powder
2 teaspoons baking powder
2 teaspoon egg replacer powder
1 teaspoon xanthan gum
1/4 teaspoon agar powder, or unflavored gelatin powder of choice
1/4 cup pure olive oil
1 cup pure cane sugar
2/3 cup water
1 teaspoon pure vanilla extract
4 ounces freeze-dried organic strawberries (equal to 12 ounces fresh - Trader Joe's)

1. Place baking rack into the third position; preheat oven to 350 degrees F; lightly oil a 9" cake pan or pin tin; line with a 9" circle of parchment paper (or dust oiled pan with brown rice flour - tap out excess); set pan aside.
2. In airtight container, combine brown rice flour, potato starch, tapioca flour, GF oat flour, millet flour DariFree powder, baking powder, egg replacer powder, xanthan gum, and agar powder; place on lid; shake vigorously to combine; set aside.
3. In mixing bowl, beat together cane sugar and olive oil; beat 1 minute with electric mixer set on medium-high.
4. Add water and vanilla extract to mixing bowl; beat to combine; add dry ingredients; beat 1 minute.
5. Add freeze-dried organic strawberries to mixture; fold in with spatula.
6. Scoop batter into prepared pan; place in preheated 350 degree F oven; bake 45 minutes.

Remove pan from oven to wire cooling rack; cool cake in pan for 5 minutes then turn cake out onto wire rack to cool completely (remove parchment paper carefully while still warm); frost then serve.

Servings: 9" cake
Preheat: 350 degrees F
Prep Time: 15 minutes
Baking Time: 25 minutes

Variations
Increase brown rice flour to 3/4 cup; increase tapioca starch to 3/4 cup; omit all other flours and starches.

To use butter: omit olive oil; add 6 tablespoons butter during step 3.

To use egg: omit egg replacer powder; reduce water to 1/2 cup; add 1 egg during step 3.

To omit DariFree powder: omit DariFree Powder; add 1 tablespoon potato starch.

To use Milk of Choice: omit DariFree powder; omit water; add 2/3 cup milk of choice.