I have had the pleasure of working with Robin Hood Nutri Flour Blend- Gluten-Free (note: I have not been contacted by Robin Hood in any means. All opinions are my own.) One thing I enjoy about this flour blend is the ease of use. All you need to do is purchase some xanthan gum to help with the binding in your recipes. I find this conveniently easy because a lot of other gluten-free baking recipes include 3-4 different types of flours (anywhere from quinoa to coconut, etc.) and personally, it is hard enough finding those obscure flours let alone any of the other unique ingredients the recipe calls for.
Don’t get me wrong, I would love to try some of these crazy and delicious looking gluten-free desserts, but finding some of the ingredients is impossible, and once they are found they are super expensive. However, if you have a gluten allergy like my mother-in-law, and really want an awesome gluten-free dessert, you may have to push the price of these ingredients aside.
Thankfully, the Robin Hood Nutri-Flour Blend- Gluten-Free is readily available and they provide some recipes on their site. I decided to try my hand at their gluten-free chocolate cupcakes and topping with a homemade peanut butter frosting. They were surprisingly awesome! One thing I note about this flour is it does have a texture. Almost like the flour is grainy, similar to a whole wheat flour. We don’t mind the texture and taste at all, but I am putting that warning out there. Since gluten-free desserts can sometimes be dry (which definitely wasn’t the case here, but I wasn’t sure how the cupcakes would turn out the first time), I wanted my gluten-free chocolate cupcakes to be topped with a rich, creamy icing. I figured peanut butter was a safe choice, and who does not like peanut butter and chocolate?!
- 1 cup Robin Hood Nutri Flour Blend Gluten-Free
- 1 tsp. baking soda
- ⅛ tsp. salt
- ⅛ tsp. xanthan gum
- ¼ cup butter, room temperature
- ¾ cup brown sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- ¼ cup chocolate chips, melted and cooled slightly
- ½ cup Greek yogurt
- ½ cup boiling water
- 1 tsp. instant coffee grounds
- Peanut Butter Icing:
- 1 cup peanut butter
- ½ cup butter, room temperature
- 2½ cups confectioners' sugar
- ½ tsp. vanilla
- 1-2 tbsp. heavy whipping cream (more if needed to achieve the right consistency.)
- Preheat oven to 350F. Line a cupcake pan with liners.
- Add butter and sugar to the bowl of your stand mixer. Beat until light and fluffy, about 5 minutes. While the butter whips, sift together the flour, baking soda, salt, and xanthan gum. Set aside.
- When the butter is whipped, add in the egg and beat until combined. Stir in vanilla and chocolate. At this point, mix your boiling water with the coffee grounds. Add the flour and yogurt alternatively, starting and ending with the flour mixture. Once smooth, carefully add the hot coffee mixture.
- Divide into the cupcake liners and place into the oven, baking for approximately 16 minutes. Allow to cool slightly in the baking pan and then move the cupcakes to a wire rack to finish cooling.
- To make the icing:
- Combine the butter and peanut butter into the bowl of the stand mixer. Whip for about 4-5 minutes. Add in the icing sugar along with the vanilla. Pour in the heavy cream, adding more if necessary for the right consistency.
(Adapted from Robin Hood)
I find this flour appropriate for people who have to follow a gluten-free diet and are not big into baking. I know some do not want to buy a ton of ingredients, only to have them sit there and go to waste. However, if you are into baking and love to experiment, I really suggest looking up gluten-free baking recipes. There are some really neat ideas out there and truthfully, some recipes turn out so good you can’t even tell they are gluten-free! For us though, these gluten-free chocolate cupcakes were a nice change and packed full of deliciousness. I do recommend giving them a try. Make sure to keep an eye on the cupcakes as they cook as you really not want to overcook them!