Best Gluten Free Twinkies Recipes

GLUTEN FREE TWINKIES

Steps:

• TWINKIE.
• -- -- --.
• In a large bowl, whip egg whites to stiff peaks, then set aside.
• In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave.
• Whip vanilla and lemon juice into egg yolk mixture.
• In a medium bowl combine coconut flour, baking soda and salt.
• Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth.
• Gently fold egg whites into yolk-flour mixture.
• Spoon batter into Twinkie molds until they are half full (you will get 8 twinkies).
• Bake at 350° for 11-12 minutes.
• Remove from oven and allow Twinkies to cool.
• -- -- --.
• FILLING.
• Whip egg whites to stiff peaks.
• Blend in agave and re-whip until stiff peaks form again.
• Place filling in Twinkie filling injector.
• Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side.
• Serve.

GLUTEN FREE TWINKIE CAKE

Steps:

• Not the one? See other Twinkie Cake Recipes.
• < 60 mins Cakes.
• Low Cholesterol Cakes.
• Preheat oven to 350 degrees F.
• Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
• Combine flour, baking soda and salt in medium bowl.
• Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
• Add flour mixture alternately with buttermilk, heating well after each addition.
• Blend in vanilla and almond extract.
• Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
• Add cream of tartar and beat at high speed until soft peaks form.
• Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
• Pour batter evenly into prepared pan and smooth with cake spatula.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool layers in pans on wire racks for 10 minutes.
• Loosen edges and remove to racks to cool completely.
• Fill layers with Twinkie Creme Filling.
• For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
• Let this mixture cool.
• Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
• Add the salt solution to the filling mixture and combine.
• Makes 1-1/2 cups of creme filling.