This is my third year of being gluten free, trust me it is not by choice, because if you know me well I am sure that you have benefited from what used to be my almost weekly cupcake baking. Because of the fact that my body had decided that gluten = yuck, my baking had sadly declined. I mean I still baked for get together's, for friends who asked, and of course Christmas cookies but not being able to taste them myself took some of the joy out of it. Don't get me wrong I was able to find some gluten free recipes that I tried but trust me as much as a flourless chocolate cake is as yummy as it sounds there is just something missing. Oh right – Gluten!!!
Fast forward to last summer when I discovered Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Hallelujah!!! I must say I was a bit skeptical at first but started experimenting with it and loved the results. I knew that it was the real deal when I made a cupcake, that I have made before but with regular flour, for a girls get together and until I told my friends they did not have the slightest idea that they were gluten free.
And now here we are. I will be documenting my adventures in gluten free baking using both gluten free recipes and traditional recipes that I make replacing regular flour with the 1:1 gluten free flour. First up this very easy gluten free mug cake.
Gluten Free Mug Cake
Original Recipe – Three Ingredient Flourless Peanut Butter Mug Cake
3 tbsp peanut butter(creamy)
1 tbsp + 1 tsp white granulated sugar
1 large egg
Combine all but the raisins or chocolate chips in a large mug or small microwaveable bowl. Whisk until smooth. Sprinkle raisins or chocolate chips on top and let sink in a bit. You may need to use your fingers to push them to just below the surface. Microwave on high for 1 min.
Enjoy with a cup of mint or ginger tea.
This is my go to when I want something sweet after dinner but still somewhat healthy.
Let me know if you try it and what tweaks you made to the recipe.