A Short Disclaimer: All of these recipes have been converted from grams to more user friendly measurements. These recipes have not been tested for accuracy so there may be slight variations needed. However, the original grams are left available for those folks who have scales at home and can work in grams more easily. We use recipes by gram in the bakery because it’s easier to measure large quantities that way but also because volume measurements for flour can be really inconsistent.
|Tapioca Flour||114 grams||1 T|
|Chickpea Flour||24 grams||1/4 cup|
|White Rice Flour||65 grams||1/3 cup|
|Brown Rice Flour||130 grams||3/4cup|
|Cocoa Powder||41 grams||1/5 cup|
|Sugar||325 grams||1 2/3 cups|
|Baking Powder||2 teaspoons|
|Baking Soda||2 teaspoons|
|Guar Gum||6 grams||1.5 teaspoons|
|Water||398 grams||1 2/3 cups|
|Canola Oil||98 grams||1/3 cups|
|Vinegar||11 grams||2 1/4 teaspoons|
|Vanilla||8 grams||2 teaspoons|
1. Preheat the oven to 350 degrees Fahrenheit.
2. Whisk dry ingredients until thoroughly mixed.
3. In a separate bowl, mix wet ingredients until well blended. Add dry to wet, and blend with an electric hand mixer for about 3-5 minutes.
*If whisking by hand, be aware that the mixing process activates the guar gum so just be sure to mix until the batter thickens.
4. Line a muffin pan with cupcake/muffin liners. Fill them at least ¾ of the way full. Bake 25-30 min in a or until a toothpick comes out clean. Do not open the oven for the first 15 minutes. after that, you can rotate the pans to ensure even baking.