the kitchen aid returns!

the kitchen aid has been neglected since the diagnosis of the wheat allergy but this weekend it was dusted off and spinning again. I started out with a simple cake mix from Pamela's, was inspired to make macaroons then after a wheat filled whoopie pie I worked up the courage for some wheat free whoopie's.

First you need to make a "flour" blend called featherweight flour

3 cups rice flour

3 cups tapioca flour

3 cups cornstarch

3 Tablespoon potato flour

Blend well and store in fridge. Can be substituted cup for cup for "real" flour. We use it to cook with a lot

For the Whoopies:Makes 6 small whoopies (12 cakes)

Preheat oven to 350 degrees

1-2 cups Featherweight Flour ( I did two but you may need less at sea level, start with one then add more at end to thicken if needed)

1/2 cup sugar

1/2 cup milk

1/4 cup butter or shortening

1 egg

1/2 teaspoon of each: salt, baking soda & vanilla

2.5 tablespoons cocoa powder

0.5 teaspoon xantham gum (expensive but will last forever)

Batter should be a thick consistency

Spoon onto baking sheet or stone in to your favorite size. I like minis so I don't feel bad about them. 2.5" diamater.

Not too tall or they will take forever to bake!

Bake 10-14 minutes at 350 degrees

Again I'm at 9,000 feet so your cooking times may be less.I have trouble with the filling here so I cheat and use a can of frosting which I sometimes add food coloring to for some flair.

while i spent my saturday baking dave had other ventures... but he's gotta post if he wants his photos up!