Sunday, February 1, 2009

Wheat Free Whoopie Pies

I made a real whoopie pie for a friends birthday and it made me miss them so I tried and this worked! Whoopie pies are a Maine thing and the PA Dutch also used to make them. I learned how to make them after moving to Colorado.

First you need to make a "flour" blend called featherweight flour (thanks Lindsay- this has been great!)
3 cups rice flour
3 cups tapiocia flour
3 cups cornstarch
3 Tablespoon potato flour
Blend well and store in fridge. Can be subsituted 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 (i bet soy would work too)
1/4 cup butter or shortning (I like butter)
1 egg (not sure what you can sub... let me know!)
1/2 teaspoon of each: salt, baking soda & vanilla
2.5 tablespoons cocoa powder
1.5 teasoon xantham gum (expensive but will last forever)
Batter should be a thick consistancy
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.

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