I asked Keith to bring home some rice flour so I could bake. He did.
Inspired by this recipe, I set about making it gluten-free. I rounded up additional ingredients from Sprouts & WinCo. (Why is this stuff so expensive?)
I began by mixing up my "cake flour". (I used 1 cup tapioca flour, 1 cup potato flour, and 1 1/2 cups white rice flour)
Into the processor I tossed 3/4 cup softened butter, 1 cup sugar, & 1 cup honey. When that was smooth I added 3 eggs. My red food coloring must've been quite old, 'cause I only added 3 Tablespoons of the stuff to my 1/3 cup cocoa and 2 teaspoons vanilla. Mixed that into the batter. After measuring out 3 1/3 cups of my flour mixture into a bowl, I stirred in 2 teaspoons guar gum. In my glass measure I added 1 1/2 teaspoons salt to 1 1/2 cups buttermilk. I mixed the flour mixture and buttermilk mixture to the processor in three different additions.
When all that was beaten together, I combined 1 1/2 teaspoons apple cider vinegar with 1 1/2 teaspoons baking soda in a small bowl. Into the processor that went to be well incorporated with all the other ingredients.
I scooped the batter into my waiting cupcake papers.
I baked it at 350° for 20 minutes.
It made 3 dozen cupcakes.
The crowns were somewhat cracked & ugly, but you could cover that up with some lovely frosting like this: