Today is my 43rd birthday and I was craving chocolate cake. But I knew the store box brands would leave me feeling bad. I have been mostly gluten free for a few years but lately have slipped and am finding that I feel horrible. This needs to be a better year for me. I need to get rid of it once and for all. Moving my family to gluten free will help. I am really learning to cook / bake with gluten free flours and that makes it easier. My family all struggles with thyroid conditions - hubby, son (almost 9 yrs) and daughter (6). Gluten is not good for many thyroid patients and since I have issues I am concerned about my children and the effect it will have on their health.
My goal with this blog is to keep a journal of what I am making and feeding my children on our way to total gluten free. It is a journey not a destination at this point. My ingredients will be organic and clean of toxins to allow for the highest nutritional content and lowest toxic load to the body.
Gluten Free Chocolate Cake / Cupcakes
1 1/2 cups gluten free flour mix
1/2 cup organic cocoa powder
1 cup organic sugar
2 tsp aluminum free baking soda (Bob's Red Mill)
3/4 tsp xantham gum
5 Tbs Organic Virgin Coconut Oil
1 Tbs Braggs Apple Cider Vinegar
1 tsp pure vanilla extract (I use Kirkland from CostCo)
1 free range egg
1 cup purified water (not tap or spring)
Preheat oven to 350 degrees. Mix all dry ingredients in a bowl. Add liquid ingredients and mix well. Bake in a greased and floured 9" square pan or cupcake pan with liners. Bake cupcakes for 18 mins and cake for 30-35 mins or until the toothpick comes out clean.