While having a Twinkie pan to make this gluten free Twinkie recipe is wonderful to recreate the traditional shape, you can make in any small pans. You may use mini cake pans, if you already have them. Just be sure to adjust the baking time if needed.
Print
Gluten Free Twinkie Recipe
51
Yield: Makes 14 - 16 Twinkies
Gluten free Twinkies just as spongy and moist as the originals with a much better filling!
In the bowl of your mixer, beat 5 egg yolks and sugar on high for about 5 minutes, scraping sides of bowl if needed.
Slowly pour in hot water. over 90 seconds, beating on high speed the entire time. Allow batter to rest and cool for 2 minutes.
Gradually sift in flour and salt, and mix on low speed until smooth.
Add vanilla and beat on low speed until incorporated; and set aside.
Using a clean mixing bowl, beat egg whites on high speed until stiff peaks form, about 2 minutes using a high-powdered mixer.
Using a rubber spatula, fold the whipped egg whites, one-third at a time, into the batter that you set aside. (Be careful not to over mix.)
Pour into prepared pan, filling 1/3 to 1/2 way fill, and smooth out the tops (see the final baked product below in 1/3, 1/2, and a tiny bit more than 3/4 way full). (Do not tap on countertop to remove air bubbles.)
In batches, bake for about 17 minutes or until the cake springs back up when pressed with finger tips or a toothpick comes out clean when inserted in the center of one of the Twinkies.
Allow Twinkies to cool in pan for 10 minutes. (This allows them to steam and soften the crust.)
Loosen Twinkies from pan and invert onto a wire rack. Reinvert Twinkies and allow to cool completely.
To Make the Filling:
While the Twinkies are cooling, in the clean bowl of your mixer, cream butter until smooth scraping bowl as needed.
Add heavy cream and beat on high speed until thoroughly combined, scraping bowl as needed.
Sift in confectioners' sugar and beat until light and fluffy, about 5 minutes.
Add vanilla and beat mixture on low speed until thoroughly combined.
To Fill the Cakes:
Using a straw, ice pick or wooden skewer, poke two holes, evenly spaced, in the bottom of each Twinkie. Traditionally, the bottom is the rounded side, but you can turn them upside down and fill the flat side, if desired.
Fill a pastry bag or piping device with some filling and pipe enough filling into each of the holes until you notice the Twinkie plump up slightly.
Serve immediately and freeze leftovers, uncovered, on a sheet of parchment paper. Then once frozen store and freeze in freezer bags.
I made this twinkie recipe. Maybe was the Bob’s 1 to 1 flour i used, i wasnt impressed with the outcome.
Molly,
You need to use my recipe for my homemade gluten free all-purpose flour blend. Bob’s 1-to-1 flour blend contains a lot more gum, which results in heavier and chewier baked goods.
Carla
I’m really shocked that there are no comments on this recipe.
I gave it a try changed a couple of things but man o man you nailed it girl.
They are fantastic. Use cellophane to wrap them in before freezing. There will be no sticking that way.
I also used a different filling
Glad to find this recipe. I have the same pans and have made regular Twinkies befote.
View Comments
I made this twinkie recipe. Maybe was the Bob’s 1 to 1 flour i used, i wasnt impressed with the outcome.
Molly,
You need to use my recipe for my homemade gluten free all-purpose flour blend. Bob’s 1-to-1 flour blend contains a lot more gum, which results in heavier and chewier baked goods.
Carla
I’m really shocked that there are no comments on this recipe.
I gave it a try changed a couple of things but man o man you nailed it girl.
They are fantastic. Use cellophane to wrap them in before freezing. There will be no sticking that way.
I also used a different filling
Glad to find this recipe. I have the same pans and have made regular Twinkies befote.