Gluten Free All Purpose Mix
2 cups brown rice flour
2/3 cups potato starch
1/3 cup tapioca flour
2 tbsp xanthan gum
The recipe I made today is to die for. Not literally of course but seriously these are amazing in texture and flavor. Totally indistinguishable as gluten-free! This is a big smack in the gob from fall. If you have no desire to make them gluten free, feel free to use AP flour instead.
Gluten Free Pumpkin Whoopie Pies
adapted from Dreamy Desserts
1 cup brown sugar
1 cup sugar
1 cup vegetable oil
15 oz pumpkin
2 eggs
1 tsp vanilla
3 cups Gluten Free All Purpose Mix
1 tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ground cloves
Preheat oven to 350.
Beat together the sugars, oil, and pumpkin, adding the eggs one at a time and mixing well after. Add vanilla.
In another bowl sift together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves. Add little by little to the wet ingredients just until combined.
Using a pastry bag or ziploc bag with a corner snipped off, pipe the mixture in concentric circles starting from the middle and moving outward until the discs are about 2 inches wide. I like to use parchment paper
Bake for 11 minutes and cool on a rack.
Cream Cheese filling
8 oz cream cheese
1 stick of butter, room temperature
16 oz powdered sugar
1 tsp vanilla
pinch of cinnamon