Homemade Twinkie Challenge

Step 6 Gluten-Free

Tastes like whole wheat.  Awesome filling!

The next recipe to try was a gluten-free version.  I made this one up because I have a negative reaction to gluten.  Kind of a gross one.  And I know some of you out there do too!  So I thought I’d take a stab at a gluten-free version.  It’s also easy to make organic!

 

Cake:

• 1 cup margarine
• 1/2 cup non-hydrogenated shortening
• 3 cups white sugar
• 5 eggs
• 2 1/2 cups gluten-free flour
• 1/2 cup gluten-free baking mix (includes rising agent)
• 1 cup evaporated milk
• 1 tablespoon lemon extract
• 1/2 teaspoon vanilla extract

In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.

Filling:

• 1/4 cup non-hydrogenated shortening
• 1/4 cup margarine
• 1 cup powdered sugar
• 1 tsp. vanilla extract

Beat together the shortening and margarine with a hand held beater or stand mixer. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and beat for another 2 minutes.