Gluten - Free Cupcakes

I only have a few gluten free cookbooks due to the fact that myself nor anyone in my household does not have that specific food allergy. However, I collect cookbooks and if a gluten free or vegan recipe tastes good then I would not shy away from making it. Cupcakes still reign supreme and are a favourite amongst the masses. There are 3... if not 4 cupcake shops all within a block or two of each other where I live.  


The author loves cupcakes. Finding out she had a food allergy changed her love affair of the cupcake. That was 1998 and much has changed in the culinary world in regards to specific needs and food allergies. There are plenty cookbooks targeting certain ways of cooking and baking. Most of the recipes are made with almond and coconut flour. Which are easy to find.

When we think of cupcakes  we often think of the ones with mile high cream icing and exotic flavours. In this cookbook there are sweet and savoury cupcakes however the author admits to calling the savoury ones, muffins. There are sweetness ratings ranging from low to medium to high. There are plenty of gluten - free and vegan choices throughout the 104 pages. 

I am steering clear of the Pumpkin cupcakes and thought I would share a more savoury recipe. Also the holidays are coming and there will be no shortage of sweets. Therefore the Orange Rosemary Cupcakes would be a nice addition to brunch or dinner and with an afternoon cup of tea. 

Orange Rosemary Cupcakes
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1/2 cup coconut flour
1/2 cup blanched almond flour 
1/2 teaspoon sea salt 
1 teaspoon baking soda
4 large eggs
1/2 cup grapeseed oil
1/2 cup agave nectar
2 tablespoons firmly packed orange zest
1 tablespoon finely chopped fresh rosemary

Preheat the oven to 350ºF. Line muffin cups with paper liners.

In a large bowl, combine the coconut flour, almond flour, salt, and baking soda.

In a medium bowl, whisk together the eggs, grapes oil, agave nectar, and orange zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until throughly combined, then stir in the rosemary. 

Scoop 1/4 cup of the batter into each prepared muffin cup.

Bake for 18 - 22 minutes, until a toothpick inserted into the centre of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then serve. 


Hope everyone is having a good week so far. Weather wise ...it is -6, which is warm... well sort of. It is warmer than this past weekend, -28, and that is a positive. - JW