Picture this: a soft, pillowy dessert that practically melts in your mouth, filled with a creamy, dreamy filling that’s so luscious, it makes your taste buds dance with delight. That’s the magic of gluten-free whoopie pies, a treat that’s bound to steal your heart and satisfy your sweet cravings, all while being friendly to those with gluten sensitivities. In this culinary adventure, we’ll embark on a journey to create these delectable delights together. Get ready to roll up your sleeves, don your apron, and discover the art of crafting gluten-free whoopie pies that are nothing short of perfection. So, let’s dive into the world of flavors and textures that await you in this irresistible dessert.

Recipe Ingredients:

For the Whoopie Pies:

2 cups gluten-free all-purpose flour blend
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup buttermilk, at room temperature

For the Filling:

1/2 cup unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
1/2 cup marshmallow fluff

Gluten Free Pies

Ingredients Notes:

Ah, the heart and soul of our gluten-free whoopie pies – the ingredients. When it comes to crafting these delectable desserts, using the right gluten-free all-purpose flour blend is crucial. Opt for a blend that includes a mix of flours like rice flour, tapioca starch, and perhaps a hint of xanthan gum. This combination mimics the texture of traditional wheat-based flour, ensuring our pies are moist and tender.

Now, let’s talk cocoa powder. Choose a good quality, unsweetened cocoa powder to impart that rich, deep chocolate flavor. It’s the cornerstone of the whoopie pie’s character, so don’t skimp on quality here.

Baking soda and baking powder play their roles in creating the perfect rise and texture. The right balance ensures our pies are fluffy yet substantial, giving that satisfying bite every dessert enthusiast craves.

When it comes to sweetening our whoopie pies, granulated sugar does the job elegantly. It dissolves smoothly into the batter, providing the necessary sweetness to complement the cocoa’s bitterness.

Butter, oh butter! The unsalted variety is our canvas. Creamed with the sugar, it forms the base that binds our whoopie pies and gives them a subtle, creamy flavor.

Eggs, the binding agent and structure enhancer, are key players. A single egg, at room temperature, is your friend in creating that perfect whoopie pie texture.

Vanilla extract, a teaspoon of it, adds a hint of aromatic magic, rounding up the flavors and making your taste buds do a little happy dance.

Gluten Free Key Lime Pie

How to Make This Recipe:

Preparing the Whoopie Pie Batter:

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Ensure an even distribution of the dry ingredients.
In a separate large bowl, cream together the room-temperature unsalted butter and granulated sugar until the mixture is smooth and fluffy.
Add the egg and pure vanilla extract to the butter-sugar mixture, beating until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined. The batter should be smooth and slightly thick.

Forming the Whoopie Pies:

Using a spoon or a cookie scoop, drop dollops of batter onto the prepared baking sheet, ensuring they’re about 2 inches apart. These will form the top and bottom halves of your whoopie pies.
Gently spread and shape the batter into circles or ovals, about 2 to 2.5 inches in diameter.

Baking:

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the tops of the whoopie pies spring back when lightly touched.
Once baked, remove from the oven and allow the whoopie pies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Preparing the Filling:

In a medium bowl, beat the room-temperature unsalted butter until creamy and smooth.
Gradually add the powdered sugar and continue to beat until well combined and fluffy.
Stir in the vanilla extract, blending it into the mixture.
Gently fold in the marshmallow fluff until the filling is uniform and has a light, airy texture.

Assembling the Gluten-Free Whoopie Pies:

Once the whoopie pies are completely cool, flip half of them over so the flat side is facing up.
Spoon a generous amount of the prepared filling onto the flat side of the flipped whoopie pies.
Place another whoopie pie, flat side down, on top of the filling to create a sandwich.
Press gently to spread the filling to the edges of the whoopie pies, and enjoy!

Gluten Free Pot Pie

Storage and Freezing Instructions:

Storage:

Store your gluten-free whoopie pies in an airtight container at room temperature for up to 3-4 days. To maintain their freshness and prevent them from drying out, consider placing a slice of bread or a damp paper towel inside the container.

Freezing:

Yes, you can freeze gluten-free whoopie pies for later enjoyment. Here’s how:

Ensure the whoopie pies are completely cooled after assembly.
Individually wrap each whoopie pie in plastic wrap to prevent freezer burn.
Place the wrapped whoopie pies in a single layer on a baking sheet and freeze for about 1-2 hours until they are firm.
Transfer the wrapped whoopie pies into an airtight container or a sealable freezer bag, separating layers with parchment paper to avoid sticking.
Label the container with the freezing date.
Store in the freezer for up to 1-2 months for the best quality.

Tips to Make This Recipe:

Measure Accurately: Gluten-free baking often requires precise measurements, so use measuring cups and spoons specifically designed for dry and wet ingredients to ensure accurate measurements.
Room Temperature Ingredients: Make sure ingredients like eggs, butter, and buttermilk are at room temperature. This helps in achieving a smoother batter and better incorporation of ingredients.
Mix Gently: When combining the wet and dry ingredients, mix gently and only until just combined. Overmixing can result in a tougher texture.
Consistent Size: For evenly baked whoopie pies, use a cookie scoop or spoon to portion out the batter, ensuring consistent size for each pie.
Cooling Process: Allow the whoopie pies to cool completely before adding the filling. Warm pies can cause the filling to melt and make assembly difficult.
Experiment with Fillings: Feel free to experiment with different fillings like flavored buttercreams, cream cheese fillings, or fruit jams to personalize your whoopie pies.
Creativity in Toppings: Roll the edges of your whoopie pies in various toppings like chopped nuts, colored sprinkles, or shredded coconut to add a fun and decorative touch.

Frequently Asked Questions:

Q: Can I use regular all-purpose flour instead of gluten-free all-purpose flour for this recipe?
A: Yes, you can substitute regular all-purpose flour for the gluten-free version in a 1:1 ratio if gluten is not a concern for you.
Q: Can I freeze the whoopie pies with the filling, or should I freeze just the cookies?
A: It’s best to freeze the whoopie pies with the filling for easier thawing and to preserve the texture of the pies.
Q: Can I make the batter ahead of time and bake the whoopie pies later?
A: It’s preferable to bake the batter immediately after preparation for optimal texture and rise. The batter may not retain its desired consistency if left for too long.
Q: Can I use margarine instead of butter for this recipe?
A: While butter is recommended for the best flavor and texture, margarine can be used as a substitute, but it might slightly alter the taste and texture.
Q: How do I store leftover whoopie pies to keep them fresh and moist?
A: Store leftover whoopie pies in an airtight container at room temperature. Adding a slice of bread inside the container can help maintain moisture and freshness.

Gluten Free Whoopie Pies

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time