Tuesday, August 7, 2012

Gluten Free Twinkies

I have been meaning to get around to these for a while. These turned out a little denser than I would have preferred but still DELICIOUS! I will come back to this and play around with it a bit.

First make your packets..
10- 12x 12 sheets of foil.(mine ended up pretty big, I think next time I might make 12 packets)
Fold each sheet into quarters

Place a 4 inch spice jar in center of a folded sheet lengthwise, fold up the longer sides

Press in the shorter sides
then fold them back tightly.

Remove the jar and set the molds on a shallow cookie sheet.

Spray them generously with non stick cooking spray.

3 cups gluten free flour (see below for recipe)
2 cups sugar
1/4 cup non fat milk powder (*sub 3 TB sweet rice flour if you are milk free)
1 tsp xanthan gum
2 tsp baking powder
4 egg whites, room temperature
2/3 cup water
1 TB quality vanilla extract

For the cake:

In a large bowl combine the flour, sugar, milk powder, xanthan gum and baking powder. Mix well and set aside.

With a mixer beat egg whites until stiff add vanilla and mix well.

Add water to the flour mixture and mix well(I found kneading it with my hands made it easier)

Then switching to a paddle attachment add the flour mixture to the  egg whites,  and beat until completely combined.

Pour batter into prepared molds about 3/4 full(again mine turned out a little on the big side, next time I would do 12 and do 2/3 full) and bake in preheated oven for 30 minutes until a toothpick comes out clean. Keep in mind that GF baked goods dont brown up quite like wheat products.

Remove from oven allow to cool 5 minutes, then remove the foil packets and allow to cool completely on a wire rack.

3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp salt
2 egg whites, room temp
1/4 tsp cream of tartar
1 tsp quality vanilla extract
( you can replace the above ingredients with 2 cups commercial marshmallow creme if you like!)

2 tsp very hot water
heaping 1/4 tsp salt
1/2 cup shortening
1/3 cup powdered sugar
1 tsp quality vanilla extract

For the filling:
Part 1:
Combine sugar, corn syrup, water and salt in a sauce pan. Heat over high heat.

Clip a candy thermometer on the side of the pan, bring to a boil, stirring occasionally and heat to 240.

While that is boiling whip egg whites and cream of tartar to soft peaks on medium heat

When your mixture comes to 240 reduce mixer speed to low and add about 2 TB of it to the egg whites to warm them. SLOWLY drizzle in the rest of the sugar syrup.(dont go too fast, you dont want your egg whites to scramble) Increase speed to medium high and whip until the marshmallow creme is glossy(about 7 minutes or so) add vanilla and whip 2 minutes more.

Part 2:
Combine salt with hot water and stir until dissolved, set aside to cool

To the marshmallow creme add the coconut oil, powdered sugar and vanilla beat on high until it is nice and fluffy.

Add salt water solution and combine well.

When cakes are completely cool turn over and poke 3 holes with a toothpick in the bottom of each cake, moving them around to create a space for the filling.

Using a pastry bag or cake decorator, squeeze a little filling into each hole.....

and DONE

Gluten free flour

2 cups fine white rice flour
2/3 cup potato starch
1/3 cup tapioca starch

sift together well and spoon into measuring cup gently and level

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