Cupcake Help!

By on March 31st, 2009 . Filed under: Cupcake Help! .

We received this e-mail from Kathleen who has a question…

Came across your website -I am a former cupcake lover!  I have Celiac – can’t have any gluten (no wheat, barley or rye).  Do you have a fix on gluten free cupcakes?  Just wondering.

PS – Have made them myself but something is missing – the texture is very dry

Please leave a comment if you have any answers or solutions.

If you have a question, please submit it to Please title your email “Cupcake Help!” Thanks!

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6 Responses to Cupcake Help!

  1. Jaelyn

    If you have a health food store nearby, try Pamela’s baking mix. I substitute it for the flour and leave out the baking soda/baking powder (Pamela’s has leavening in it). They sink a little in the middle, but I fill it with jam, ganache or extra frosting. Once they are frosted, you won’t even notice! Feel free to e-mail me at if you have any questions. Good luck!

  2. Tania Faccone

    Check out the cupcake book, Vegan Cupcakes Take Over the World. There are a few gluten free vegan recipes in there, and when made them, they came out great. Good luck!

  3. Lisa

    Give Glutenada a try!

  4. Christa

    Try the website My fiance cannot have any dairy,gluten or corn. We have tried several recipes and they have been good. My only recommendation is that you do not use grape seed oil. It leaves too much of a taste. There is also a cook book called “baby cakes” by Erin McKenna. You can find it on Amazon. I hope this info helps.

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  6. Alice Kinston

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