Ingredients
3/4 cup brown rice flour
3/4 cup cornstarch
1/4 cup tapioca starch
1 1/2 tsp xanthan gum
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable (canola) oil
1 cup cold water
Preparation
In a large mixing bowl, mix flours, xanthan gum, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into lined cupcake pan. Bake at 350°F. oven for about 18 minutes, or until a wooden toothpick comes out clean. Makes 11 cupcakes.
