Gluten Free Cupcake (with Egg and Lactose Free Soft Cheese)

Category: Bakery products
Gluten Free Cupcake (with Egg and Lactose Free Soft Cheese)

Ingredients

rice flour 60 g
corn flour 20 g
tapioca starch 45 g
egg 1 PC. (big)
sugar 35 g
salt on the tip of a knife
lactose-free soft cheese 80 g
guar gum 1/2 tsp
soda 1 tsp
citric acid (powder) 1/3 tsp
vanilla flavor / vanilla taste

Cooking method

  • Mix all dry ingredients except citric acid. Add vanilla flavor, cheese and egg (I whisk it lightly with a hand whisk) and stir. The dough should be thick, dripping from the spoon, but slowly. If the dough is too thick, add a little water or milk. Add citric acid last, stir it quickly throughout the dough and transfer the dough to a silicone mold. Bake in a preheated oven at 180 degrees for approximately 25 minutes. Willingness to check with a wooden stick / toothpick - no more than a couple of small crumbs should stick.

Time for preparing:

15 minutes dough + 25 minutes baking

Cooking program:

oven

Note

The cake turns out to be tasty, firm, soft, not dry at all.

Tumanchik
Good day. I was asked to bake bread, cookies, a cupcake for an allergic girl. She can hardly do anything. I am looking for recipes. I am very interested in your recipe. I know how to replace the egg. Tell me how you can replace guar gum?

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