Surprising as it may be, from time to time I find myself in a house empty of baked goods. Recently, we had one of those nights. We were sitting on the couch, watching the Mets game, and my husband asked if we had anything sweet he could snack on. He has started on a new diet for health reasons. One of the new factors is that any bread must be gluten free. You can see how this could put a curb on my baking (it has not).
But a gluten free mug cake? That's something I hadn't tried before. I was feeling a little tired and not in the mood to clean up after a baking session, so I wanted something a little easier and cleaner. Mug cakes! My Googling and Pinteresting wasn't bringing up anything that looks particularly decadent in the gluten free realm. So I decided to experiment with making a gluten-full recipe gluten-free.
I went with this very delicious looking Snickerdoodle Mug Cake from Very Culinary. (Take a moment to go look at it. It looks delicious. If you're not gluten free or on the FODMAP diet, I recommend testing it out.)
But back to the experiment. There are a couple of ingredients that could offend. Flour is the big one. Then there's the sugar (we stick with raw sugar), salt, and milk.
- Flour I swapped with one for one gluten free flour from Bob Mills. Let me tell you--this is a life saver. Really great stuff.
- Both sugars I replaced with raw cane sugar from Trader Joe's. This can be tricky sometimes, but in this recipe it worked!
- Salt I just left out completely, and it was not missed.
- Milk I used Lactaid, but I'll be trying it again with almond milk soon to see if that affects the consistency at all.
All in all, the swap to gluten free was a big success! Sometimes replacing too many ingredients won't work well, but this time they did. This ended up being a perfect sweet snack.
My only change? Next time we'll add some chocolate ice cream on top 🙂