Wednesday, October 28, 2009

Wheatless: Betty's Yellow Cupcakes

Big hug for Betty!

These were easy to prepare, moist, light and spongy - a winner. Happy Birthday to me!

That's a double-threat of Nutella and Cabot brand whipped cream topping - it helped soothe the bitterness over the previous batch of cupcakes.

These were really, truly gluten free, not simply meeting the Federal Government's definition of gluten-free at 200 parts per million.

I can detect as little as 3 parts per million - and thanks to the frilly skirts of the government guidelines I often get "burned" by companies eager to exploit the term "gluten free", when they actually make people like me sick.

This is one company that truly cares about their customers.