Prep: 60 minutes
Bake: 18–20 minutes
If you don’t have a canoe pan, make these gluten-free Twinkies in regular muffin tins like you would cupcakes. These cakes shrink a little when baked but plump up again when filled. Store them in a zip-top bag on the counter for several days. For best results, do not replace the eggs in this recipe.
MAKES 18 TO 20 CAKES.
7 large eggs
½ teaspoon cream of tartar
2 cups Beth’s Gluten-Free Flour Blend (below)
1½ cups sugar
1 tablespoon baking powder
½ cup neutral vegetable oil
¾ cup cold water
1½ teaspoons pure vanilla extract
2 cups Creme Filling
1. Preheat oven to 350°F. Spray canoe pan channels thoroughly with vegetable oil.
2. Separate eggs, placing whites in a large mixing bowl and yolks in another large mixing bowl. Add cream of tartar to egg whites and beat until they form stiff peaks.
3. Place flour blend, sugar, baking powder, vegetable oil, water and vanilla in the bowl with egg yolks and beat until smooth. Working in thirds, gently fold beaten egg whites into batter.
4. Fill each channel of prepared canoe pan 2/3 full with batter. (A brimming 1/3-cup measure works well for filling these pans.)
5. Place pan in preheated oven and bake 18 to 20 minutes or until cakes are golden brown.
6. Remove from oven and let cakes cool in pan 5 minutes. Using a flexible spatula, gently turn cakes onto a wire rack to cool flat side down. Wipe out the pan, spray with vegetable oil, fill with batter and bake as instructed. Repeat until all batter is baked.
7. To fill cakes, line 2 cookie sheets with wax paper or parchment paper. Set cooled cakes, flat side down, on cookie sheets. With a thick skewer, make 3 holes in the bottom of each cake (flat side), moving the skewer around inside each cake to create space for filling. (Don’t poke through to top of cakes.)
8. Reserve 1/2 cup of Creme Filling for curlicues, if desired. Fill a pastry bag with remaining Creme Filling and inject filling into each cake through all three holes. Don’t worry if you overfill and the sides begin to break; they won’t fall apart.
9. To decorate with curlicues, combine reserved Creme Filling with ¼ to ½ cup additional confectioners’ sugar. Test for consistency by swirling a small amount on a sheet of wax paper to see if it retains its shape. Spoon into a pastry bag fitted with a #2 or #3 round tip or a plastic zip-top bag with a small corner snipped off. Pipe curlicues across the top of each Twinkie, as desired.
Each cake contains 192 calories, 8g total fat, 1g saturated fat, 0g trans fat, 74mg cholesterol, 140mg sodium, 28g carbohydrate, 1g fiber, 16g sugars, 3g protein, 19Est GL.
Beth’s Gluten-Free Flour Blend
MAKES ABOUT 4.25 CUPS.
This recipe makes enough for both Hostess-Style Cupcakes and Twinkies. Store in the refrigerator in a zip-top bag and bring to room temperature before using.
1¼ cups rice flour
1½ cups sorghum flour
1¼ cups cornstarch or potato starch (not potato flour)
1/3 cup tapioca flour/starch
3 teaspoons xanthan gum
1 teaspoon salt
Mix all ingredients until well blended.
Each cup contains 510 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 600mg sodium, 114g carbohydrate, 6g fiber, 0g sugars, 9g protein, 76Est GL
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and,The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).Yields 20 cakes