To cap off our Treat. Yo. Self. January. theme, I give you a big treat, Whoopie Pies. I’m fairly certain I’ve mentioned this before, but I’m originally from Maine. The whoopie pie is the official state treat of Maine and apparently the town of Dover-Foxcroft, Maine, has hosted the Maine Whoopie Pie Festival since 2009, according to Wikipedia. I’ve seriously missed them since the onset of my dairy, egg, wheat and corn allergies.
My recipe uses my home rendered lard because it’s my only safe solid fat, but you can substitute it with vegetable shortening if you have one you can use safely. There are three recipe cards listed below, one that provides the flour mixture I use in the whoopie pies, one for the frosting, and one to bake the pies themselves. I used a Pampered Chef Easy Accent Cake Decorator to pipe the frosting into the whoopie pies, but you could just use a safe for you zip top bag with a corner cut off as well. I don’t recommend a spreader or a knife as gluten-free pies don’t have the same sturdy structure as the wheat ones do.
Whoopie Pies – Gluten-Free with Vegan Option
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Ingredients
- 2 cups sorghum flour
- 2 cups oat flour
- 2 cups millet flour
- 2 cups tapioca starch
- 1 cup arrowroot starch
Servings: cups
Instructions
- Measure all ingredients and place in a large mixing bowl. Using a whisk, mix the ingredients until well combined. Place in an air tight storage container and use in baking recipes.
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When you don’t have any other safe solid fats and you need to make frosting somehow. If you have a safe vegetable shortening (I don’t), feel free to use it as a substitute. Makes enough for two batches of whoopie pies or cupcakes but you can also freeze it to have on hand.
| Servings | Prep Time |
| 2 batches | 30 minutes |
| Cook Time |
| 5 minutes |
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When you don’t have any other safe solid fats and you need to make frosting somehow. If you have a safe vegetable shortening (I don’t), feel free to use it as a substitute. Makes enough for two batches of whoopie pies or cupcakes but you can also freeze it to have on hand.
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Ingredients
- 1 cup lard or shortening (I use my home rendered lard, as store bought often has citric acid, and I have no safe shortening)
- 4 cups powdered sugar (I make mine with my Vitamix as powdered sugar often has corn starch in it)
- 1 teaspoon vanilla extract (I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
- 0-4 Tablespoons water
Servings: batches
Instructions
- Measure out 1 cup of lard and place it in a stand mixer bowl. Allow your lard to come up to room temperature.
- Using a whisk attachment, whip the lard in a stand mixer until it doubles almost twice its size.
- Add powdered sugar slowly, while whipping at slow to medium speed, scraping down the sides of the mixture as needed. Add vanilla extract and blend in. If your frosting appears too thick, add a tablespoon of water at a time, mixing it in thoroughly.
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Traditional Whoopie Pies but free of some my allergens! While I have to use lard because I have no other safe fats, if you can use Earth Balance or a vegetable shortening, you can substitute that for the lard.
| Servings | Prep Time |
| 12-15 whoopie pies | 15 minutes |
| Cook Time |
| 10-13 minutes |
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Traditional Whoopie Pies but free of some my allergens! While I have to use lard because I have no other safe fats, if you can use Earth Balance or a vegetable shortening, you can substitute that for the lard.
|
Ingredients
Dry Ingredients
- 2 cups Gluten-free, Rice-free, Potato-free flour mix (see recipe in post)
- 1/2 cup cacao powder (I do well with Wilderness Family Naturals Cacao Powder)
- 1 tsp baking soda
- 1 tsp baking powder (here’s a recipe for a corn-free one – http://wholenewmom.com/health-concerns/make-your-own-baking-powder/)
- 1 tsp sea salt
Wet Ingredients
- 1 cup non-dairy milk (I use homemade cashew or rice milk)
- 2 tbsp apple sauce (I use homemade, home canned applesauce)
- 1 tsp apple cider vinegar (most with corn allergies can tolerate Bragg’s)
- 2 tsp vanilla extract (I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
- 1 tsp psyllium husk
Sugar Mixture
- 1/3 cup lard (I use my home rendered lard, as store bought often has citric acid, and I have no safe shortening)
- 1/3 cup sugar
- 1/3 cup brown sugar
Frosting
- 1 batch Vanilla Frosting (made with lard or shortening)
Servings: whoopie pies
Instructions
- Pre-heat oven to 375°F.
- Place dry ingredients (Gluten-free, Rice-free, Potato-free flour mix, cacao powder, baking soda, baking powder, and salt) in a large bowl and whisk together until well combined.
- Place wet ingredients (non-dairy milk, apple sauce, apple cider vinegar, vanilla extract, and psyllium husk) in small bowl and whisk together until well combined.
- Place sugar mixture ingredients (lard, sugar, and brown sugar) in stand mixer bowl and using beater attachment, beat until until creamy, scraping down sides as necessary.
- Add wet ingredients to sugar mixture, and beat until well combined, scraping down sides as necessary. Slowly add dry ingredients, continuing to beat until well combined.
- Line cookie sheets with parchment paper. Using a medium scooper or a rounded tablespoon, drop the whoopie pie batter on the parchment lined cookie sheet 2 inches apart from one another. Place in the oven and bake for 10-12 minutes if using a metal cookie sheet or 12-14 if using stoneware cookie sheets. Take out and let cool on baking racks (I just lifted up the parchment paper and moved them onto racks.
- While the whoopie pie halves bake and cool, make a batch of the Vanilla Frosting (made with lard or shortening) also contained in this post.
- Once whoopie pie halves are cool, pipe frosting onto the flat side of one pie and and put a second on top of piped frosting. It is best to pipe frosting on pie halves as gluten-free pie halves are not as sturdy as the wheat version. Enjoy!
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