This recipe I found on the Internet for a long time and experimented with products, as we have in the city is very difficult with gluten-free ingredients. The cake turns out very light and crumbly. Here are half portions.
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Add the rice flour, starch and tapioca. Tapioca can be substituted for corn starch, I used to do, and the taste has little effect, and the soft structure of the test is more there, namely, with tapioca. Rice flour and starch necessarily need to sift.
Add soda with lemon juice, a pinch of vanilla and 2 teaspoons lemon-mint mixture. Minty mix I already wrote here: http://www.povarenok .ru/recipes/show/136 634/
In short: mint leaves (1 large bunch) + sugar (you can always add it if sour) lemon, cut into pieces – all played in a blender. Shifted in a jar and in the fridge.
Again at low speed to scroll in the mixer.
Add milk or water. I did two options. Milk appears more creamy taste. Below are photos of the muffins made for the corn starch and water.
The batter is a little green. According to the structure resembles thick cream.
Preheat the oven to 180 C. pour the Dough in the form laid paper, greased. Because gluten free baking is very brittle, I recommend it to lay the form of a paper to be comfortable and no "loss" to get the finished cupcake.
Bake until dry kindling for 45 minutes. Be guided by your oven. From flour of different manufacturers, too much depends. Now this cake turned out.
And it is cold.