Hostess has been in talks to unveil some of their favorite snacks with a gluten-free twist. How about a gluten-free Hostess Ho Ho or even a gluten-free Twinkie to satisfy your sweet tooth…sounds amazing, right? But until that day arrives, we’ve got a few recipes you can whip up in your own kitchen to fill your Hostess Cupcake craving…all designed to be delicious and definitely gluten-free!

 

Vanilla-Crème Filled Chocolate Cupcakes with Bittersweet Chocolate

Makes 2 dozen cupcakes

Photo and recipe provided courtesy of  Heather Sage

www.asageamalgam.com

 

For Chocolate Cupcakes

1 recipe Chocolate Cupcakes, baked and cooled completely

Dry Ingredients

192 grams (1 cup) Golden Brown Sugar, packed

48 grams (1/4 cup) Granulated White Sugar

1 teaspoon Kosher Salt

73 grams (1/2 cup plus 5 teaspoons) Millet Flour

73 grams (1/2 cup plus 5 teaspoons) Garbanzo Fava Flour

96 grams (1/2 cup) Potato Starch

38 grams (1/4 cup plus 2 teaspoons) Arrowroot Starch

3/4 teaspoon Xanthan Gum

2 teaspoons Baking Soda

2 teaspoons Instant Espresso Powder¹

60 grams (3/4 cup) Unsweetened Dutch-process Cocoa Powder

 

Wet Ingredients

4 ounces (1/2 cup or 113 grams) Canola Oil

16 ounces (2 cups or 454 grams) well-shaken Buttermilk

2 large Eggs, bring to room temperature

2 teaspoons (10 grams) Vanilla Extract

 

For Greasing Pan

Unsalted Butter

 

For Vanilla-Crème Filling

(filling heavily adapted from Marshmallow Fluff)

114 grams (8 tablespoons) Unsalted Butter, softened

7.5 oz jar (213 grams) Marshmallow Fluff

1 1/2 teaspoons (7 grams) Vanilla Extract

180 grams (1 1/2 cups) Powdered Sugar, sift after measuring

 

For Bittersweet Chocolate Ganache

6 ounces (3/4 cup or 170 grams) Heavy Cream

6 ounces Bittersweet Chocolate (not unsweetened)

 

For White Chocolate Squiggles

2 ounces White Chocolate

 

CLICK HERE TO SEE COMPLETE INSTRUCTIONS

 

 

Gluten-Free Dairy-Free Homemade Twinkies

Photo and recipe provided courtesy of Elana’s Pantry

www.elanaspantry.com

 

Ingredients

3 eggs, separated

1/4 cup grapeseed oil
1/4 cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
6 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon celtic sea salt

1. In a large bowl, whip egg whites to stiff peaks, then set aside.

2. In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave.

3. Whip vanilla and lemon juice into egg yolk mixture.

4. In a medium bowl combine coconut flour, baking soda and salt

5. Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth.

Gently fold egg whites into yolk-flour mixture.

6. Spoon batter into Twinkie molds until they are half full (you will get 8 Twinkies).

7. Bake at 350° for 11-12 minutes.

8. Remove from oven and allow Twinkies to cool.

 

Gluten-Free Dairy-Free Twinkie Filling
*This filling recipe includes raw egg whites. For an alternative to the egg whites, try filling the Twinkies with agave-sweetened whipped cream.

2 egg whites

1/4 cup agave nectar

 

1. Whip egg whites to stiff peaks.

2. Blend in agave and re-whip until stiff peaks form again.

3. Place filling in Twinkie filling injector.

4. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side. Serve

 

 

Gluten-Free Ho Ho’s

Photo and recipe courtesy of Gluten Free on a Shoestring

www.glutenfreeonashoestring.com

 

If you crave the days of opening your lunch box as a kid and finding a Hostess Ho Ho packed as a special treat, it is now a cinch to make these yummy treats at home.

 

CLICK HERE FOR THE RECIPE

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(1) Reader Comment

  1. They look very real!!! Hopefully soon ill get to make some myself!

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