Undoubtedly, the hardest part of being gluten free is seeing all those yummy looking desserts on Pinterest and on the covers of Women’s magazines in the grocery store checkout. After many years of experimentation and a lot of desserts that got fed to the chickens, I figured out how to make a lemon flavored batter that can be used for layer cakes, cupcakes or Madeline’s (those lovely shell shaped French cookies). The secret to this batter is to make it in a large blender or food processor to incorporate air into the batter to produce a fluffy not dense end product. This recipe is also ridiculously easy and made in two parts so you really only have to get one bowl dirty!
Part 1 Add to blender or food processor the following:
2 cups of sugar
1 cups of oil
1 tablespoon of grated lemon peel
½ a lemon without peel or seeds
1 cup buttermilk or sour milk
2 teaspoons of vanilla
Blend on medium speed until all ingredients are smooth.
Part 2 In a large bowl combine:
½ teaspoon of salt
2 cups of brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tablespoon of baking powder
1 teaspoon of guar or xanthan gum
Gradually add the ingredients from part 2 into the blender and mix at low speed for five minutes.
Pour into lined cup cake pans and bake for 15 minutes or
Pour into 2 round cake pans and bake for 25 minutes or until toothpick comes out clean or
Oil a Madeline pan and pour into molds and bake for 12 minutes or until edges appear dry.
To finish off your desserts a dusting of powdered sugar is really enough to make these delicious without being too sweet. You could also make a fluffy lemon frosting using 1 cup of shortening or butter and 2 cups confectionary sugar with 2 tablespoons or lemon juice and lemon extract. Whip all the ingredients in a mixer for 10 minutes with the paddle or whisk attachment.