Almond Flour GF Vanilla Cupcakes
Let’s talk about the flour in these cupcakes
First, I have a feeling my primary flour choice in the gluten free recipes will be blanched almond flour. But that is not to say that I don’t plan on testing dessert recipes with the 1:1 Gluten Free Flour blends. Why, you ask? I have a preference to almond flour over the rice flours and potato starch in the latter.
With that, I am finding that almond flour has to be blended with other flours to get the right baked good texture. Right now I use:
- Blanched Almond Flour
- Coconut Flour
- Arrowroot Flour/Starch
- Tapioca Flour/Starch
Almond Flour – The base flour in these cupcakes, and (in my opinion) should always be super fine and blanched. This means the flour is ground as fine as it can be (before turning into butter), and the skins are removed.
Coconut Flour – Ground from dried coconut meat, coconut flour is super absorbent. Therefore, it will always be blended with other flours. The reason why I like using it – its absorbency allows me to swap in liquid refined sugar-free sweeteners like maple syrup or honey.
Arrowroot Flour/Starch – Flour and starch are used interchangeably in the package titles. Arrowroot aids in the tender texture we like in baked goods. Also while adding structure to the crumb.
Tapioca Flour/Starch – Another where flour and starch are used interchangeable in package titles. Tapioca adds a little more chew to the baked good – where normally we’d get that from gluten in all-purpose flour. And I have found in baked goods, it gives a ‘crisp’ exterior.
I am just starting to test baking gluten free. Recipes and flours may evolve as I discover new things about this type of baking!