So a friend (and coworker) of mine is turning 30 on Thursday, so I’ve decided to bake her cupcakes and surprise her at the end of her shift that night. Thing is, she has Celiac’s disease and can’t eat wheat, and the other girl who will be working can’t have eggs or dairy… Sooo, today I am doing a test batch of gluten free, vegan cupcakes. I’ve got my Gluten Free flour mixture. I’ve got Xantham gum. I’ve got applesauce and rice milk to use as substitutes for eggs and the sour cream I usually use (makes the best cupcakes EVAR!)
I’m a little worried though (hence the test batch today) because ‘gluten free cake’ generally means ‘tastes like crap’.
Wanna take bets on how much they end up resembling cardboard?
