I bought a Twinkie pan just to make these for my friend who is sensitive to gluten. I’m a big believer in eating foods that are GF naturally instead of trying to make fake versions of the foods you love with gluten that will always be a little disappointing when compared with their gluten packed cousins but on the other hand, everyone has a birthday and he requested these. They do fluff up and are similar enough to the original that they may give you some nostalgia vibes.
Gluten Free Twinkies
Makes about 10-12 twinkies (my pan only holds 8 though so it was 8 + a mini cake)
3 cups gluten-free multi-purpose flour
1 teaspoon xanthan gum
1 1/2 cups sugar
12 tablespoons soft butter
1 teaspoon salt
2 1/2 teaspoons baking powder
1 tablespoon vanilla extract
4 large eggs
1 cup milk
- Preheat the oven to 350°F. Lightly grease your twinkie pan.
- Using an electric mixer, beat together the sugar, butter, salt, baking powder, and vanilla until smooth.
- Now beat in the eggs one at a time then the milk and the dry ingredients, adding about 1/3 of each at a time.
- Scoop the batter into the prepared pans. Bake the cake for about 25 to 30 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean.
Source: King Arthur Flour