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Gluten-Free S'mores Whoopie Pies

They're Gluten-Free! View Carol Kicinski's Blog here
Rating: 
5
Average: 5 (1 vote)

Description

They're Gluten-Free!

View Carol Kicinski's Blog here

Summary

Yield
8 Servings
SourceCarol Kicinski
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

Cake

1 cup
coconut milk
1 tablespoon
white vinegar (or lemon juice)
1 cup
superfine white or brown rice flour
1⁄2 cup
potato starch (not potato flour)
1⁄4 cup
sweet rice flour
1⁄4 cup
tapioca starch
2 teaspoon
xanthan or guar gum
1⁄2 cup
cocoa powder
1 teaspoon
kosher or fine sea salt
1 1⁄2 teaspoon
baking soda
1⁄2 cup
dairy free butter substitute (such as Earth Balance)
1 cup
brown sugar, firmly packed
1  
large egg
2 teaspoon
pure vanilla extract

Coating

1⁄3 cup
gluten free graham style cracker crumbs

Filling

1⁄2 cup
dairy free butter substitute (such as Earth Balance)
1 1⁄2 cup
confectioners sugar

Instructions

S'mores Whoopie Pies Recipe Directions: (Flour Note: you can use 2 cups of your favorite all purpose gluten free flour blend in place of the gluten free flours, starches and xanthan gum in the recipe as long as either xanthan or guar gum in is the blend. If not, just add the gum to your flour blend.)

 Cakes:

 Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.

 Combine the coconut milk and vinegar and stir. Let sit for 5 minutes.

 In a large mixing bowl, whisk together the rice flour, potato starch, sweet rice flour, tapioca starch, xanthan or guar gum, cocoa powder, salt and baking soda.

 In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter substitute with the brown sugar until fluffy, about 3 minutes.   Add the egg and blend well, scraping down the sides of the bowl. Turn the mixer to low and add half the flour mixture, the coconut milk mixture and finally the remaining flour mixture. Add the vanilla and mix well.

 Scoop about ¼ cup of batter for each cake and mound on the prepared baking sheet (an large ice cream scoop works well for this) leaving about 2 inches of space between each cake. Bake for 12 – 14 minutes or until the tops have puffed up and the cakes feel firm to the touch. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling. Let cool completely before filling.

 Filling:

 In the bowl of an electric mixer, preferably fitted with a paddle attachment, mix the filling ingredients together on medium speed until smooth.

 Assembly:

 Pour the gluten free graham style cracker crumbs into a plate. Place about 1 tablespoon of filling on the flat side of half the cakes. Top with the remaining cakes and press gently. Roll the filling-sides in the cracker crumbs letting them stick to the filling.

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