Cupcakes are an essential part of one’s diet… so, it is entirely necessary for me to figure out a few good  gluten-free versions.   This cupcake is a good start, its tangy and sweet, with a generous amount of spice (because I still can’t get into the way “wheat-less” batter tastes).   I used a flour mix that seemed to be quite prevalent on the internet, except I replaced some of the brown rice flour with quinoa flour.  I would have replaced more, but I spilled all those little buggers right down my sink before grinding.

These cupcakes can be made just as nicely with regular flour too.  I was pretty pleased with the results… but the basic flour mix needs some tweaking.  Looks like I will continue grinding my entire pantry into various flours as I search for the perfect replacement.

It is a super good thing that frosting is gluten-free!

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