I love you.
Seriously, guys. This is big. This is bigger than big. This is huge. This is the Andre the Giant of gluten-free cooking.
|Mountain Backdrop &|
Wind Fan Not Included
I had to bake.
I know I've said on multiple occasions that I am not an at-home cook. I do like to bake, although the difference between liking something and excelling at it is one that it not easy to hide. But what the hell, I got 3 lbs of flour, a Betty Crocker cookbook, and lots of kitchen gadgets that Aaron would probably prefer that I not touch. What could possibly go wrong?
I decided to make carrot cupcakes, since they are Aaron's favorites, and I try to pay it forward with the cooking thing sometimes. I got started, and as I poured my dry ingredients into the vortex of sugar and eggs spinning under the electric mixer, I was startled.
"Aaron." I said. "Look at the texture. Doesn't it look weird?"
He peered over his newspaper, skeptical at these last words. I knew he was expecting something disastrously epic, and I could see the disappointment on his face. "No," he said, "It looks normal."
And the cupcakes turned out amazingly. I would have never known that they were gluten-free. They were dense and moist and spicy the way carrot cake should be, while still being flaky and delicious.
I've included the recipe that I used below. Just substitute the gluten-free flour cup for cup (OH... I get it now!)
1 1/2 cups granulated sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts