Hostess-style Gluten-free Twinkies


Nicole Hunn, of Gluten-Free on a Shoestring, has written four cookbooks loaded with tasty, myth-debunking gluten-free recipes.

Her newest book, “Gluten-Free Classic Snacks,” features copycat recipes to recreate nostalgic treats from brands like Hostess, Tastykakes, Pepperidge Farm, Quaker, Kellogg’s and more. She invited us to her Eastchester home for a taste of her knock-off Twinkies, and shared the recipe, too.

Read our full Q and A with Nicole Hunn over on

Hostess-style gluten-free twinkies, a recipe from the Gluten-Free Classic Snacks cookbook, are photographed April 17, 2015 in author Nicole Hunn's Eastchester home. This is Hunn's fourth gluten-free cookbook.Hostess-style Gluten-free Twinkies
From “Guten-Free Classic Snacks” by Nicole Hunn

11/2 cups (210 g.) gluten-free cake flour (see below)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 (200 g.) cup granulated sugar
2 tablespoons (24 g.) non-hydrogenated vegetable shortening, melted and cooled
2 tablespoons (28 g.) unsalted butter, melted and cooled
2/3 cup (5 1/3 fluid ounces) milk, room temperature
4 egg whites (100 g.), room temperature
7-Minute Crème Filling for Snack Cakes (see below)

Prepare the cakes: Preheat your oven to 350 degrees. Grease twelve single-serving wells of an appropriate canoe-shaped snack cake pan (or a standard twelve-cup muffin tin) and set aside. In a large bowl, place the cake flour, baking powder, baking soda, salt and sugar, and whisk to combine. Create a well in the center of the dry ingredients and add the shortening, butter and milk, whisking vigorously to combine after each addition.

In the bowl of a standard mixer fitted with the whisk attachment, whip egg whites until stiff (but not dry) peaks form. Add about half of the whipped egg whites and whisk to combine well. Add the remaining egg whites and carefully fold into the batter until no white streaks remain.

Divide the batter evenly among the prepared wells of the pan. Place the pan in the center of the preheated oven and bake until a toothpick inserted into the center comes out clean, about 16 minutes. Allow to cool in the pan for 10 minutes before transferring to a wire rack. Repeat with remaining batter.

Prepare the 7-Minute Crème Filling for Snack Cakes. Once the cakes have cooled, transfer them to a flat surface lined with parchment paper. Using a toothpick, poke three evenly spaced holes in the bottom of each cake, wiggling the skewer around a bit to create space inside the cakes. Transfer the filling to a pastry bag fitted with a Bismark tip, and pipe the filling into each of the three holes in each cake.

These snacks are best enjoyed within two days of being filled, but will keep for up to a month wrapped individually and frozen. Defrost at room temperature.

Gluten-free Cake Flour blend
Yields 1 cup

115 grams (about 13 tablespoons) Mock Better Batter Gluten Free All Purpose Flour (or Better Batter itself) (82%)
25 grams (about 81/3 tablespoons) cornstarch (18%)

7-Minute Crème Filling for Snack Cakes

1 1/2 cups (300 g.) granulated sugar
1/2 teaspoon cram of tartar
1/4 cup (2 fluid ounces) lukewarm water
3 egg whites (75 g.), room temperature

Place all the ingredients in the bowl of a standard mixer, or a large heat-safe bowl to use with a hand mixer, and whisk together to combine well. Place the bowl over a simmering pot of water, making sure the water doesn’t touch the mixing bowl, and cook until the mixture reaches 160 degrees on an instant read thermometer, about 4 minutes. Remove from the heat and beat with the whisk attachment on medium-high speed until light and fluffy, about 7 minutes.


About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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