One of the challenges I face in baking is following familiar recipes and having my youngest son, Reed, be unable to share them. He has a slew of food allergies- including wheat, eggs, and soy. He recently turned 2 and so I took to trying to find either a vegan recipe that I could adapt to being gluten-free (since vegan means no egg) or find a recipe that used all the allergens and adapting.
I wound up going the latter route, mostly because the vegan recipes called for a lot of ingredients that he hadn’t tried before- whereas a substitution method would only call for one. And for those who either have allergies or have children with allergies, you know that’s the way to go.
I’m going to share the recipe that I used, without substitutions first, and at the end share what I did to make it wheat and egg free. No pictures, sadly.
Source: Lynn’s Kitchen Adventures
1 1/2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
1 1/2 cups mashed bananas
3/4 teaspoon vanilla
Preheat oven to 350 degrees. Line muffin pan with liners.
In a bowl mix flour, sugar, baking powder, baking soda, and salt.
Mix in butter, mashed bananas, eggs, and vanilla. Stir just until incorporated.
Spoon better into muffin pan lined with paper liners.
Bake 25-28 minutes or until done.
Yield: 12 cupcakes
This was an astonishingly quick recipe to put together, and as it turned out was pretty easy to adapt. For the two eggs, I used 1 Tbsp of Ener-G mixed with 4 Tbsp of water. To replace the 1 1/2 cups of flour, I used 1 cup of rice flour, 1/3 cup potato flour and 2 Tbsp + 2 tsp of tapioca flour.
The results? A cupcake that’s a little dense- almost more like a muffin. But excellent nevertheless. It got the seal of approval from the birthday boy, as well as from those who don’t have food allergies. Though, word the wise, they don’t keep as well as cupcakes made with all purpose flour. They’re much better the same day (two days later, and they were doorstops).