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These Easy Gluten Free Vanilla Cupcakes found their way to Bob’s Red Mill by way of Becky Winkler from A Calculated Whisk. They’re perfect for a simple spring or summer dessert or a birthday gathering, and can be made with essential pantry staples you most likely already have on hand.
Bob’s Red Mill Super-Fine Cake Flour is made from low-protein U.S. wheat that has been carefully milled and sifted to provide a super fine texture and a tender crumb. It’s ideal for pound cakes, angel food cakes and chiffon cakes (as well as pancakes, cupcakes and biscuits).
This Chocolate Sour Cream Quinoa Quickbread contains a whole lot of fiber and is fit for breakfast or dessert. Note: though the recipe ingredients say the chocolate chips are optional, the Bob’s Red Mill team highly suggests including them. They’ll make the end result that much sweeter and delicious.
Preheat oven to 350°F. Oil and lightly flour a 9 x 5-inch loaf pan. In a small bowl, combine the flours, starch, guar gum, cocoa powder, baking soda, baking powder and salt. In a separate bowl, cream together the butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla.
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