Reviewed: Apr. 23, 2012

We love love love this recipe. It is our staple for weekly GF goodies, using it for cookies, muffins, cupcakes too, it is so versatile and delish!

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Reviewer:

POKAHONTAS

Reviewed: Apr. 20, 2012

These were so fantastic! I replaced the eggs with buttermilk to make them egg-free as well. They came out light, fluffy and even the non GF people loved them! Everyone wanted the recipe!

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ramboettrach

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

I just made this cake today and it is the best gluten free baked good I have made thus far. I am a great baker, but fairly new to gluten free baking, and this was easy to throw together. I took others advice and soaked my flour in milk first, however, I may have misunderstood, I soaked both the rice and tapioca flour, tried to stir it together and it formed a paste which caused hard lumps that never went away. Next time, I will only soak the rice flour. Even with an occasional lump in the cupcakes, the cake was great, and it didn't taste gluten free, which i appreciate. I also added a pan with water to the oven while the cakes baked and beat the batter for 11 minutes. The cupcakes came out really fluffy and my husband, who is not gluten intolerant loved them! The only complaint I have is that although fluffy, I wish they were slightly more moist, and I think the vanilla needs to be increased just a tad. All in all, a great recipe!

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Reviewer:

Belem

Cooking Level: Expert

Reviewed: Apr. 10, 2012

Love this recipe! Easy to adapt to be dairy free as well! My go to recipe for reliable results!

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Pudge Pudge

Reviewed: Mar. 20, 2012

I am new to gluten-free but the reviews were so good with this recipe that I decided to try it for our grandson's birthday (cupcakes). The flavor is great but even though I beat the batter for 11 minutes, I still got a grainy texture. I used part rice-flour and part glutinous rice flour (total of 1 3/4 cups and 1/2 cups tapioca flour. Any suggestions? It is now the day after, and after letting the cupcakes sit, the graininess went away and the flavor and texture (though dense) was wonderful. However, the cupcakes did shrink into a biscuit like shape....not cupcake like.l I don't know if the baking time should have been longer or if perhaps I should have beat the batter longer, but it did work, and even the grownups were impressed. Thanks.

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itsgigi

Reviewed: Mar. 18, 2012

I made this following the blueberry streusel idea in a 13x9 pan. However I did not have xanthan gum and I was too lazy to go to the store.... I also failed to beat the eggs and sugar until fluffy. Huh hmm...after about an hour into cooking, I took it out. The streusel fell below the surface and it tasted like blueberry cobbler and it was delicious! I think I will follow directions next time.

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Renee1m

Reviewed: Mar. 7, 2012

I made these last weekend and they were a hit. The only thing I didn't like was that the tops of the muffins seem "sticky" and sort of "wet." I made too much batter and refrigerated the rest. They next day the batter was SUPER thick where I had to spoon it out into the cupcake liners. Surprisingly, the refrigerated batch was better than the "fresh" batch.

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Reviewer:

Joseph

Reviewed: Mar. 6, 2012

I use Authentic Foods superfine rice flour and never have any graininess in baked goods. I also exchanged 1/4 of the rice flour with 1/4 of potato starch (not potato flour). Makes sturdy, stackable cake.

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Liberty Belle

Reviewed: Feb. 24, 2012

Easy peasy... With great results.

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alexlip24

Reviewed: Feb. 15, 2012

This was so delicious!!! I was so skeptical about the mayo in the recipe but decided to give it a try. The batter was runny too before I cooked it, but it came out wonderful! I will definitely make this again!!

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