Delicious Gluten Free Cupcakes

"No Cupcakes for Jason" is a children's story about a five-year old named Jason, who loves life, loves playing, and loves the idea of starting Kindergarten. But Jason must avoid foods that contain gluten and casein, which is hard for an little boy who loves life like Jason. He can't have pizza, ice cream, and cupcakes, and this often makes him feel very sad. But in the story Jason finds that he can have safe pizza, safe cupcakes and cookies, and continue to feel well and stay healthy.

The book includes A Parents' Guide and School Guide. The Parents' Guide goes into much more detail about why Jason is on this strict gluten-free, casein-free diet. It also explains how parents of children with food sensitivities can cope with the many dietary restrictions. The School Guide highlights many of the problems of following a GFCF diet within the confines of a school.

Note: Gluten is also found in many non-food products, such as glue, paints and stickers. The guide offers practical suggestions for school personnel to help keep children who are on special diets healthy and safe.

Some of the content above is from the product description at No Cupcakes for Jason.

Yes, there are plain cupcake recipes, but I was drawn to this because I LOVE Blueberries. I would use a nice Cream Cheese frosting made with non-dairy cream cheese for this one to turn the muffin into a cupcake.

Tip: Vanilla Extract, a couple of teaspoons, added to any gluten-free baking recipe will help with flavor as gluten-free flours taste a little different, so generally, you can add it if it's not already in the recipe.


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Ingredients:

2 cups Bob's Red Mill All Purpose Gluten-Free Baking Flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup coconut oil
2/3 cup agave nectar (a sweetener)
2/3 cup rice milk
2 teaspoons pure vanilla extract
1 teaspoon pure lemon extract
2/3 cup fresh blueberries

Cooking Directions:

Preheat the oven to 325 degrees F. Line a standard 12-cup muffin or cupcake tins with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum and salt. Add the oil, agave nectar, rice milk, vanilla and lemon extract to the dry ingredients, and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Recipe from the cookbook below and found at abcnews.go.com/health/allergiesnews