Gee, Gettin’ Down With Gluten-Free

12 Dec

Mudslide Cupcake

A few weeks ago, my dear friend and roommate was dealt a shocking blow – she had developed a gluten allergy. No more pasta, no more bread, and, horror of all horrors, no more beer.

It’s not uncommon for a person to develop a gluten allergy in his or her 20’s, but it means that there are a lot of lifestyle adjustments that need to be made as a result. Luckily, grocery stores and restaurants are well-equipped to serve gluten-free customers these days. Heck – Amazon even has an entire section on their site devoted to gluten-free grocery.

That being said, in the past few weeks, we have learned that the gluten-free life does not equate to the end of the world. Enter soy flour. You won’t find soy flour in the baking aisle at your average grocery store. I had to track it down at our local Whole Foods. Whole Foods has a number of wheat and all purpose flour substitutes that can be used to create gluten-free dishes.

With magical soy flour standing in for regular flour in the recipe, I created gluten-free White Russian cupcakes complete with Kahlua frosting. I topped them off with some festive red and green sprinkles and served them up at our little holiday get-together last Saturday. The delightful alcoholic pastries were enjoyed by gluten-free and non-gluten-free alike. Our first experiment in the world of gluten-free baking was a success!

I’m pretty sure soy flour is going to become a staple item in our pantry from now on…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: