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Last updated on May 17th, 2020
So my little one was tested through Enterolab to see if he’s gluten intolerant. If he wasn’t his IgA’s would have been under 10, but they were 32!!
So he’s been gluten free for a while, even since before the testing. He was having some issues and we suspected gluten on top of the already prevalent soy intolerance he has. Add that to the fact that he’s dairy free just because we are in a dairy free house, and well… treats are pretty much off limits.
So I went to the store and found a literal wall of Red Mill mixes! So many of them are gluten, soy, and dairy free! We decided to try the chocolate cake mix because we had two parties to go to this weekend.
It’s pretty simple to make, just make sure everything is at room temperature before starting. We used fresh lemon juice and a juice box of rice milk, plus Earth Balance soy free margarine to make the cupcakes. Once they cooled off, they were very soft, tasty, and easy to get out of the paper wrappers. If you ate one and didn’t know it was gluten free, you would NOT be able to tell!
You can check out the line of Bob’s Red Mill products here.
So once our cupcakes were cooked, we popped a few in the freezer to cool them fast while we made up some marshmallow frosting. Found the recipe through Pinterest and just HAD to try it.
The original recipe is from http://veronicahurly.blogspot.com/2010/09/marshmallow-frosting.html