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Gluten-Free Whoopie Pies Recipe
Jan 13, 2011 @ 11:40 PM
Posted by
Daily Value: 36%
Servings: 8
Vegetarian
Posted by
Nutrition
Cal/Serving: 716Daily Value: 36%
Servings: 8
Vegetarian
| Fat | 23g | 36% |
| Saturated | 7g | 37% |
| Trans | 2g | 0% |
| Carbs | 124g | 41% |
| Fiber | 2g | 10% |
| Sugars | 94g | 0% |
| Protein | 7g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 706mg | 29% |
| Calcium | 147mg | 15% |
| Magnesium | 64mg | 16% |
| Potassium | 264mg | 8% |
| Iron | 2mg | 11% |
| Zinc | 2mg | 10% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 23% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 10% |
| Folic Acid (B9) | 18µg | 4% |
| Vitamin B12 | 0µg | 4% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 10µg | 12% |
| Fatty acids, total monounsaturated | 9g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
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Erin Swing
By definition a whoopie pie is a sandwich of soft, chocolate cakes with a fluffy filling, usually containing marshmallow in some form. They remind me of the prepackaged variety like Suzy Q’s and Little Debbies that I liked as a child. Whoopie pies are more of a comfort treat than cupcakes to me, but I guess I am lucky that I can no longer eat those processed ones (since they probably taste better in my memory) because I have Celiac. Therefore, I have the opportunity to recreate gluten-free versions and make them much better than the mass-produced types.
While developing this recipe, I never realized there were so many types of chocolate cake, and ultimately decided that devil’s food cake was the best choice. To add depth to the chocolate, I used buckwheat and teff flours*, as well as a small amount of coffee. (I prefer to bake using weight in grams (g) for ease, differentiating densities of gluten-free flours, and guaranteed, fail-safe results.) Lately, I have been making marshmallows with maple syrup for the flavor complexity and to avoid the over-processed high fructose corn syrup. And after a few tests and trials, I created the ultimate gluten-free devil’s food cake that is moist, light, and fluffy.
INGREDIENTS
For the gluten-free devil’s food cake:
- 2/3 cup (86 grams) tapioca flour
- 1/3 cup plus 2 tablespoons (70 grams) brown rice flour
- ¼ cup (38 grams) teff flour*
- ¼ cup (35 grams) buckwheat flour*
- 1 teaspoon (3 grams) guar gum
- 1 1/3 (285 grams) cup sugar
- 1 ½ teaspoon (7 grams) baking powder
- 1 teaspoon (6 grams) baking soda
- 1 teaspoon (6 grams) salt
- 2/3 cup (130 grams) shortening (I used Crisco butter flavored)
- 1 cup (235 grams) buttermilk
- 1 tablespoon (3 grams) Nescafé Instant Coffee
- 1 teaspoon (4 grams) vanilla extract
- 3 large eggs
- 4 ounces (115 grams) chocolate, 100% Cacao
For the maple marshmallows:
- 1 tablespoon plus 1 teaspoon(10 grams) gelatin, unflavored, granulated
- ¼ cup (60 grams) water, cold
- 1 cup (212 grams) sugar
- 1/3 cup (130 grams) maple syrup
- 2 tablespoons (30 grams) water,
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
*Note: All the flours I used for this recipe were from Bob’s Red Mill.
DIRECTIONS
For the gluten-free devil’s food cake:
Make sure all ingredients are at room temperature. Heat oven to 350 degrees. In the work bowl (of a standing mixer) or a large mixing bowl, mix the following: tapioca, brown rice, teff, and buckwheat flours with guar gum, sugar, baking powder and soda, and the salt. Mix until uniform.
Add in the shortening and mix until mealy. In a cup, combine the buttermilk with the instant coffee and vanilla; mix with spoon until dissolved. Add about half of the buttermilk mixture to the batter, mix until incorporated. Add in the eggs, one at a time.
In a separate small bowl, melt the chocolate over a double boiler, or in the microwave for 30 seconds at a time until melted, constantly mixing. Once smooth, slowly add and mix in the remaining buttermilk mixture. Once completely smooth, add into main batter. Mix for about 2 minutes. Portion with a scooper (a good investment) giving ample space between on parchment paper. Gently smooth out into a round shape with the side of the scooper or a spoon. For 1-1 ½ ounce, bake for 12 minutes.
For the maple marshmallows:
In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over ¼ cup cold water; let stand to bloom for 10 minutes. In a medium saucepan, combine sugar, maple syrup, 2 tablespoons water, and salt. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Mix for 7 minutes. Add in the vanilla extract. Use immediately to assemble whoopie pies as it sets up quickly.
To assemble, turn all of the cake-cookies upside-down. Using a scooper or spoon that has been lightly sprayed with non-stick spray, portion the marshmallow on the cake-cookie. Immediately take another cake-cookie right-side-up and gently press to make the whoopie pie. The marshmallow sets up quickly, so do this individually for best results. Allow to set for 1-2 hours. Store in an air-tight container.
(For the extra marshmallow, scoop onto a lightly sprayed wax paper/parchment. Allow to sit. Then toss with powdered sugar in plastic bag to store. Good on top of hot chocolate!)
Recipe Details
Makes 32 cake-cookies, 16 whoopie pies
Servings: 8
