#Gluten free vanilla cupcakes free#

#Gluten free vanilla cupcakes free#

My favorite brand of gluten free flour for this recipe was King Arthur.

Bob’s Red Mill gluten free 1-to-1 baking flour.

Cup4Cup gluten free multipurpose flour blend.

King Arthur gluten free measure for measure flour.

I’ve tried this recipe with a few different brands of gluten free flour, and so far, each of them has worked great: Xanthan gum emulates these characteristics in gluten free baking and helps lock in moisture.

Gluten adds an elasticity and stickiness to dough and batter. Xanthan gum has a big impact on the texture of gluten free baked goods too. It’s a key ingredient in gluten free baking. One other ingredient in gluten free flour that might sound a little strange is xanthan gum. Tapioca and potato starch are the most commonly used starches. Some type of starch is usually added to help give the mixture better structure, and a bit of binding power. A lot of these alternative flours have a finer texture than all-purpose flour. It can be difficult to get the texture of gluten free flour just right for baking. Each brand uses a unique mixture of wheat flour alternatives, like rice flour, brown rice flour, and even almond flour! There are a lot of gluten free flour blends out there.

The texture and taste are just like a regular vanilla cupcake 🙂 What’s in Gluten Free Flour? If you didn’t tell me that these cupcakes were gluten free, I’d have no clue. I used to think that gluten free baking was super intimidating, but there are so many wonderful gluten-free flour blends out there nowadays!! They make gluten free baking so much more approachable. That’s why I’m sharing this recipe for gluten free vanilla cupcakes!! While I’m not gluten free myself, I get a lot of requests for gluten free recipes on social media, as well as in my cake and cupcake classes.