Video: Sprinkles Founder Makes Gluten-Free Cupcakes

Posted on August 1, 2010

There has been a great deal of focus on gluten-free baking this week after it was revealed that Chelsea Clinton had a gluten-free wedding cake. Reportedly, she has an allergy to gluten, as do many Americans. Celiac sufferers must follow a strict, gluten-free diet, which is not easy to do.

Gluten is a protein found in wheat and other grains. Glutenin in wheat flour gives elasticity to the dough, which is why so many gluten-free baked good have such a weird texture (we've tried several and just couldn't eat more than a bite or two).

Candace Nelson, the founder of Sprinkles cupcakes, maintains that you can baked delicious treats without using gluten. She says you can overcome the leaden effect of gluten-free products by adding in more protein in the form of an egg, or using more leavening. Here she makes red velvet cupcakes. But -- alas -- they ran out of time, so we never got the taste comparison. Take a look:



You can see Candace's recipe for Red Velvet Gluten Free Cupcakes With Cream Cheese Frosting here.