Does anyone have a recipe for a one-serving cupcake? I saw one years ago somewhere and thought at the time I would never need it, now with my child's allergies, I would love it. My child has a wheat/gluten allergy also, but that's probably ok, I'll just try to convert it from wheat, it's worth a try. Thanks
[This message has been edited by beachfan (edited November 03, 2006).]
There are many reasons why you may want to substitute almond flour for wheat flour in recipes. Of course, if you have a...
Are you looking for peanut-free candies as a special treat for a child with...
Do you have a child with peanut allergies and an upcoming birthday? Perhaps you'd like to bake a...
Most nut butters provide all the same benefits: an easy sandwich spread, a great dip for veggies, a fun addition to a smoothie. But not...
Do you have a sweet tooth and more specifically a chocolate craving? Those with peanut allergies must...
The following link is the best I've found so far in finding foods without certain ingredients and it allows you to change the servings to "1" or whatever number you wish. I typed "gluten free cake" into the description so the link may have some recipes for you to try. It also has ratings and feedback from people who have tried them which I find extremely helpful. It works well for my daughter's "egg free" needs.
Did you ever consider freezing iced cupcakes in a tupperware container? I do that and they thaw beautifully. This way, you can make a batch or half a batch and always have emergency cupcakes when necessary.
Good luck!
[url="http://search.allrecipes.com/recipe/quick.aspx?q1=free+cake+gluten&lnkid=65"]http://search.allrecipes.com/recipe/quick.aspx?q1=free+cake+gluten&lnkid=65[/url]
[This message has been edited by dgood (edited March 06, 2006).]
Thanks, I'll try the link. I do try freezing cupcakes, with using gluten free flours baked items don't seem to last as long and can turn gritty within one or two days, even freezing them they sometimes taste marginal.
This is a recipe I have for cooking in the classroom without an oven. The proportions given may help you figure out how to do a cupcake (I think it would be about the same amount). Perhaps you could mix up an entire cake worth of dry ingredients and store it and just add the wet ingredients in the amounts needed.
Muffin Mixes
Wash hands.
In a Dixie cup
Add: 3 T. mix
2 T. milk
Mix together.
Put in electric skillet.
Cook 30 min. at 375 degrees
Any muffin mix will do as long as it does not call for an egg or oil (like Martha White mixes).
It has to be a Dixie cup and write the child
[url="http://www.cyber-kitchen.com/ubbs/archive/MIXES/Ez_Bake_Oven_Recipes.html"]Easy Bake Recipes[/url]
Try these they are the small serving size recipes.
Good luck
[This message has been edited by kkeene (edited March 13, 2006).]
Thanks for the ideas, I will try these. I have already tried one from allrecipes.com, it was the gluten free yellow cake recipee. I love the serving size adjuster, it allowed me to make 2 cupcakes, I mixed it up, very easy with only a few ingredients, my child and I tried one, it was a good recipe, we had the rest of that one and the other one for a snack that night without frosting. It's so nice to have fresh snacks (breads, crackers, cakes) with gluten-free foods because they change within a day or two and don't taste as good as freshly made. I even tried freezing the batter and taking out just enough for one cupcake and baking it, but it would fall apart in my child's holder. This should help a lot. Thanks everyone!
[This message has been edited by beachfan (edited November 03, 2006).]
[This message has been edited by beachfan (edited November 03, 2006).]
The following link is the best I've found so far in finding foods without certain ingredients and it allows you to change the servings to "1" or whatever number you wish. I typed "gluten free cake" into the description so the link may have some recipes for you to try. It also has ratings and feedback from people who have tried them which I find extremely helpful. It works well for my daughter's "egg free" needs.
Did you ever consider freezing iced cupcakes in a tupperware container? I do that and they thaw beautifully. This way, you can make a batch or half a batch and always have emergency cupcakes when necessary.
Good luck!
[url="http://search.allrecipes.com/recipe/quick.aspx?q1=free+cake+gluten&lnkid=65"]http://search.allrecipes.com/recipe/quick.aspx?q1=free+cake+gluten&lnkid=65[/url]
[This message has been edited by dgood (edited March 06, 2006).]
Thanks, I'll try the link. I do try freezing cupcakes, with using gluten free flours baked items don't seem to last as long and can turn gritty within one or two days, even freezing them they sometimes taste marginal.
This is a recipe I have for cooking in the classroom without an oven. The proportions given may help you figure out how to do a cupcake (I think it would be about the same amount). Perhaps you could mix up an entire cake worth of dry ingredients and store it and just add the wet ingredients in the amounts needed.
Muffin Mixes
Wash hands.
In a Dixie cup
Add: 3 T. mix
2 T. milk
Mix together.
Put in electric skillet.
Cook 30 min. at 375 degrees
Any muffin mix will do as long as it does not call for an egg or oil (like Martha White mixes).
It has to be a Dixie cup and write the child
[url="http://www.cyber-kitchen.com/ubbs/archive/MIXES/Ez_Bake_Oven_Recipes.html"]Easy Bake Recipes[/url]
Try these they are the small serving size recipes.
Good luck
[This message has been edited by kkeene (edited March 13, 2006).]
Thanks for the ideas, I will try these. I have already tried one from allrecipes.com, it was the gluten free yellow cake recipee. I love the serving size adjuster, it allowed me to make 2 cupcakes, I mixed it up, very easy with only a few ingredients, my child and I tried one, it was a good recipe, we had the rest of that one and the other one for a snack that night without frosting. It's so nice to have fresh snacks (breads, crackers, cakes) with gluten-free foods because they change within a day or two and don't taste as good as freshly made. I even tried freezing the batter and taking out just enough for one cupcake and baking it, but it would fall apart in my child's holder. This should help a lot. Thanks everyone!
[This message has been edited by beachfan (edited November 03, 2006).]
[This message has been edited by beachfan (edited November 03, 2006).]