My pal Victoria had a birthday, and on that birthday, she officially became age mumble mumble!
I was excited to make cupcakes for this birthday because Victoria is many, many special things, and one of those things is “a person with a gluten allergy.” What that means for yours truly is an exciting opportunity to learn how to do something new (and also buying new things, which I enjoy) (although, I’ll be honest, I would probably enjoy buying this pair of shoes more than just about anything).
April’s issue of Living (I can’t talk about May yet, I have too many things to say) obliged me with a gluten-free recipe for banana-walnut muffins. Word, guys! Muffins are ALMOST CUPCAKES. Or, rather, it seemed to me, the Unscientist, that without wheat flour in a thing, that thing would probably be less heavy than muffins usually are anyway. Turns out, my sketchy knowledge of food chemistry led me in the right direction! Tapioca flour, brown-rice flour, potato starch, and xanthan gum may all combine to hold batter together, but the crumb was a lot finer than your average muffin. The below photo, I think you’ll find, backs me up – lotta moisture, not enough heft to be truly a muffin.
That’s fine though – I wanted these to be cake! I threw together a semi-successful cream cheese frosting (next time, I will consult a recipe first), topped the cakes with banana slices, and we were good to go. I should mention that we surprised poor Victoria while she was eating dinner with her husband, Pete. Mobile surprise parties are the best! Although I did worry that she was going to swoon into a shock-induced state.
While I forgot my stupid camera, it seemed like everyone was pleased. Now I just need about twelve more recipes so that I can use these cool flours in my kitchen! GET AWAY GLUTEN! NO ONE NEEDS YOUR KIND AROUND HERE!