a. k. a. Bunraku cupcakes. Get it? Of course you do.
I know several people who have the bad luck to suffer from celiac disease, a disorder of the autoimmune system that manifests itself as varying degrees of wheat intolerance. The impact of this affliction is that they can’t enjoy a lot of the foods that some of us might take for granted; breads, beer, cupcakes, etc.
Vegans and celiacs are like kindred spirits in this sense; we take forever to shop because we inspect every ingredient list in the grocery store aisles, we don’t make any friends at restaurants when we viciously interrogate hapless servers, and we both suffer when we screw up, albeit in different ways. For most vegans, the lifestyle is a conscious choice; celiacs don’t really have a say in the way their bodies behave.
Baking gluten-free isn’t as difficult as it’s been made out to be, although it does require a few extra ingredients and involves an additional step or two. Most gluten-free recipes will call for the use of two or three different kinds of gluten-free flours. The reason for this is that while wheat flour is, for the most part, bland and flat; flours made from other grains and seeds each have their own distinctive flavors and textures that can easily overwhelm and throw off the final result. A good example is corn flour, which has a very identifiable taste and works great for corn muffins or tortillas, but not so much if you’re trying to utilize other flavors, like chocolate.
Recipe after the jump.Read More›