The Quest for the Perfect Gluten-Free, Dairy-Free Twinkie
A Delicious Breakthrough
After seven attempts, I’m thrilled to share my successful recipe for gluten-free, dairy-free Twinkies. This beloved Hostess treat has been reimagined to cater to those with dietary restrictions, and the result is nothing short of amazing.
The Recipe
Yield: 8 Twinkies
Difficulty: Easy
Total Time: 35-40 minutes
Active Time: 20-25 minutes
Ingredients
- 3 eggs, separated
- ¼ cup grapeseed oil
- ¼ cup agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 6 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon Celtic sea salt
Preparing the Batter
In a large bowl, whip the egg whites until stiff peaks form, then set them aside. In a separate medium bowl, whip the egg yolks until they turn pale yellow. Gradually add the grapeseed oil and agave nectar, whipping until well combined. Next, whip in the vanilla and lemon juice.
Combining the Mixtures
In another medium bowl, combine the coconut flour, baking soda, and salt. Blend this mixture into the egg yolk mixture, whipping until smooth. Finally, gently fold the egg whites into the yolk-flour mixture.
Baking the Twinkies
Spoon the batter into Twinkie molds, filling them halfway. You should end up with 8 Twinkies. Bake them in a preheated oven at 350°F for 11-12 minutes. Remove the Twinkies from the oven and let them cool completely.
The Result
With these simple steps, you’ll have a batch of delicious gluten-free, dairy-free Twinkies that are sure to impress. The coconut flour adds a unique texture, while the agave nectar provides a touch of sweetness. Enjoy your tasty creations!
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