Gluten-Free Cupcakes: We have a winner!

When local author Elana Amsterdam released her latest cookbook, Gluten-Free Cupcakes, last month, her publisher kindly promised a copy of the book to the person who left the best gluten-free or high-altitude baking tip as a comment on our blog post.

And for her extensive answer, Holly Heiman is our winner!

I had to change my diet starting 5-6 years ago – but went gluten-free almost 2 years ago.

Its challenging because not only is it high altitude here, but having to change-out ingredients.

A good tip I could share is to get to know your flours – they all taste different and some add more pleasing textures for say cookies versus cakes. For example, I finally figured out that to make a REAL butter cookie (like for the holidays), to get the pure flavor and delicate texture, I use sweet rice flour for maybe 1/2 the flour mixture – this can be found in almost any Asian or international market.

Also, I’ve figured out that you can interchange most gluten free flours for a basic baking mix – just in 3 equal parts. So if you need a cup of flour, you’d use 1/3 cup of sorghum, rice, and tapioca. It works. Just make sure you have your Xanthan gum.

I have wanted Elana’s cookbooks forever – I want to start using almond flour instead of many of the others – it adds amazing flavor, and nutrition instead of all the starches normally used.

Holly, send your mailing address to cafe@westword.com, and we’ll get that book sent out to you ASAP. Congratulations!

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