Baking gluten-free means following a standard rule of proportions, but this rule need not hamper your creativity in producing treats that will suit your personal dietary needs. Paleo-friendly and vegan-friendly.

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  • Preparation Time

    15 minutes

  • Cooking Time

    25 minutes

  • Difficulty Rating

    2

  • Health Level

    4

  • Serves

    16
By TrimDownClub
Total Shares 0

Ingredients

  1. ½ cup / 120 ml milk (preferably organic pastured or light coconut), divided
  2. 6 egg whites (preferably organic omega-3 or pastured), room temperature
    • or 1½ cups / 340 ml aquafaba (chickpea fluid) or prepared starch-based egg white replacer
  3. 2 tsp. / 10 ml pure vanilla extract
  4. ⅓ cup / 55 g brown rice flour
  5. ½ cup / 55 g coconut flour
  6. ⅓ cup / 55 g potato flour
  7. 1 Tbsp. / 15 g baking powder (preferably aluminum-free)
  8. 2 Tbsp. / 12 g concentrated Stevia, monk fruit powder, or erythritol
  9. ½ tsp. / 3 g salt or salt substitute
  10. ¾ cup / 170 g dairy or coconut butter (preferably organic pastured), cut into cubes

Directions

  1. Preheat your oven to 350°F / 175°C. Lightly coat muffin pans with butter, using a pastry brush.
  2. In a bowl, combine ¼ cup / 60 ml of milk with egg whites/replacers and vanilla.
  3. Mix well and set aside. In the bowl of your electric mixer, combine the flours with the baking powder, sweetener and salt or substitute; beat over low speed with the paddle attachment for about 30 seconds.
  4. Add the butter cubes and the remaining quarter cup of milk.
  5. Continue mixing on low speed to incorporate well. Increase speed to medium, and beat for 2 minutes more.
  6. Add the egg/replacer mixture in 3 batches; beat on medium speed for 25 seconds after every addition.
  7. Portion out the batter into the butter-coated muffin pan, and bake for 25 minutes.
  8. Transfer the mini-cakes onto wire racks to allow cooling completely. Frost the mini-cakes to your fancy.
  • Serving Size: Serving size: 1 mini-cake
  • Exchanges per Serving: ¾ Carb, ½ Protein, 1 Fat

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Comments 16

  2. Ossie-Sharon

    Hi, kitkat. 100% whole wheat flour and products are fine – it is the whole wheat products that contain refined flours that we don’t recommend. With regard to foods that are recommended to be organic, this as to do with the type of genetic engineering that some of the non-organic versions have undergone, which we don’t recommend for clean-eating. All of the foods in the introduction are examples of popular foods that should be healthy, but the most common versions available have been manipulated into no longer being nutritious. Rather than giving them up, we recommend you use the best versions, which are relatively unprocessed and so more nutritious and therefore supportive of healthy weight management.

  6. Ossie-Sharon

    Hi, Carol. If you need it to be gluten-free, you can get pre-made gluten free flour blends for baking. If you are not gluten-intolerant, you can use 1 cup / 120 g of regular whole wheat or spelt flour instead of the above flours.

  10. Ossie-Sharon

    Hi, Ritamm. Baking gluten-free can be tricky, and often combinations of flours are needed to mimic the properties of wheat flour. If you want only 2 flours, try substituting quinoa flour (toast it first!) in place of the coconut+potato flours; you can reduce the eggs by 1 to a total of 5 with this route.

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