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Elisabeth Hasselbeck brought celiac disease and hergluten-free lifestyleto the national limelight with her first book,The G-Free Diet.
), which is packed withtasty recipesthat will satisfy any appetite, whether you’re going gluten-free or not.
“I was on a renegade mission withThe G-Free Diet,” Hasselbeck tells us.
“I wanted to suck people in and get them curious about celiac disease and living gluten-free.
And Elisabeth swears her recipes taste just like the “real” deal.
“My brownies taste like brownies.
But it wasn’t just her family’s stamp of approval that Elisabeth was after.
“My grandmother passed away over a year ago and she had the ability to effortlessly make incredible food.
I couldn’t let my family’s recipes die with me just because I couldn’t eat gluten.
I was committed to recreating meals from my childhood, but doing it G-free.
It’s a way to continue my family’s food legacy.”
“I had ‘food fear’ and as a result my love of cooking disappeared.
It was so yummy to work on!”
In a large bowl, whisk the hot water and cocoa powder together.
Add the sugar and butter to the cocoa mixture.
Then beat in the eggs and vanilla on low speed until incorporated.
Add 1/2 cup of the buttermilk, mixing on low speed until just incorporated.
Repeat with the remaining flour mixture and the remaining buttermilk.
Fill each muffin cup to the top with the batter.
Reserve the remaining batter and fill 4 more cupcake liners; set aside.
Bake for 15 to 20 minutes, until the centers of the cupcakes are firm to the touch.
Remove the cupcakes from the muffin tin and let them cool completely on a wire rack.
Repeat with the remaining batter.
Store in an airtight container in the refrigerator for up to 5 days.
–Caryn Donohue
Related Links:
Should You Give Up Gluten?
Gluten-Free Recipes
Gluten-Free Grocery Buys and Swaps
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