But now baking entails googling GF baked goods and scouring magazines, books and blogs for ideas instead of the good ol' days when I could just choose any recipe and make it. Nope, gluten free means having to weigh flours and add other things I have never heard of before like arrowroot and agave syrup.
So my to get back into the groove of baking my first post will be:
- Preheat oven to 350 F and line 8 muffin cups with paper liners.
- In a large bowl, combine the flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together eggs, agave nectar, and vanilla.
- Blend wet ingredients into flour mixture with handheld mixture until thoroughly combined, then fold in strawberries.
- Scoop 1/4 cup of batter into each muffin cup and bake for 20-25 minutes (or until toothpick comes out clean). Let the cupcakes cool for one hour, then frost and serve.