Thursday, October 16, 2014

Whoopie Pies - Gluten Free

Since I bought a Whoopie pan some time ago, even though I bought it for an unrelated use, I thought I should try the Whoopie pie recipe that came with the pan.
I'm not familiar with Whoopie pies, except from books set in the South, where Whoopie pies seem to be considered the ultimate treat.
I adapted the recipe to be gluten free and was quite happy with how they turned out.  I made my own marshmallow creme and I found that the top Whoopie pie did not want to sit still on top of the crème.  Maybe the commercial product is more stable, or maybe I should have refrigerated them until set.
But since mine slid I decided to make a chocolate sauce to drizzle over them and pretend I wanted them to slide and served them as a dessert -  my guests were lavish with praise and I didn't tell them about my less than successful attempt at assembling them.   Good way to cover a failure, right?   Just pretend you meant it to be that way!  smile

So here is my recipe for both the gf Whoopie pies

  • 1 3/4 cup Julie's Flour Mix 
  • 1/2 cup packed brown sugar 
  • 1/2 cup white sugar 
  • 1/2 cup butter
  • 1/3 cup cocoa powder 
  • 1 1/2 tsp baking powder 
  • 1 tsp soda 
  • 1/2 tsp salt 
  • 1 tsp xanthan gum 
  • 1 egg 
  • 1 tsp vanilla
  • 1 cup milk 
  • 1tbsp  yogurt
  1. Beat butter and sugars until light and fluffy 
  2. Sift dry ingredients together 
  3. Add alternately with milk/yogurt
  4. Mix until well blended 
  5. Drop 2 tbsp batter in each whoopie cavity (makes 24 cakes / 12 whoopie pies) 
  6. Bake at 350 degrees for 10-12 minutes 
  7. Let cool completely then put two cakes together with marshmallow crème (make your own marshmallow creme - lots of recipes online -  or buy ready made from grocery store)  


  1. Good Afternoon Julie, Living in England, I have never heard of a Whoopie pie, but once I saw that it contained chocolate, my interest was peeked. I notice the baking tin you used is quite shallow, and I have a shallow baking tin which belonged to my grandmother which I am going to use.
    I have also never made marshmallow cream, so I am excited to try my hand at that aswell.
    I love learning about new recipes, so 2 new recipes, in one day, is lovely.
    Have an enjoyable day.
    Best wishes

  2. Thank you for the thought and effort you put into this - this will be a great treat for one of mine who has gluten issues, (and for the rest of us who dine at the same table)

  3. My husband is from the South and has never heard of Whoopie Pies there, but they are a really big treat in the Amish county of Lancaster, PA.

    1. Yes.. I have a friend in the deep south , Mississippi and she isn't familiar with them there either .. you are right in it being an Amish treat, for sure. ....I used the word 'south' rather loosely ... smile
      Thank you for the clarification.

  4. I'm from Maine and Whoppie Pies are a very old treat here. I am past 70 and we had them when I was a child. Here is a simple filling recipe to fill your cakes with.. 2 cups confectioners sugar, 3/4 cup shortening (coconut oil works), 2 egg whites (just whites works), 1 teaspoon vanilla, 1/4 teaspoon salt. Beat until light and fluffy. I promise your whoppie pies won't slide unless it is very hot and humid.
    I love the real food recipes from all of you. Thank You so much!

    1. I just happened to remember - this filling makes enough for 3 dozen whoppie pies. I used to make a big batch and after they were assembled wrap them in wax paper and freeze. After they were frozen individually I'd put them in a large freezer bag or box. That way we could thaw one or more easily. They will thaw in a couple hours just sitting on the counter.

    2. Thank you Judy... for the info and the 'slide free' filling recipe... the only thing I would add is that today raw egg whites are not safe to eat but there are pasteurized egg whites commercially available in our grocery stores that ARE safe to use in recipes that call for raw eggs.

    3. Just Whites is a dehydrated form of egg whites you just add liquid to. Nothing is added, it is pure pasturized egg whites. I prefer them to the liquid ones because they will keep in my cupboard for a very long time. I have not used raw eggs since we no longer had our own flock of hens. Even then I always gave the shells a vinegar wipe before I broke them if I was using them raw.

    4. Ohh.. great idea, Judy ... it would be much more economical and handy to buy the Just Whites ...and as you say they are 'handy' on your pantry shelf when you 'suddenly' want raw egg whites.

  5. Thank you ALL for the recipes...I have never made them but I am wanting to try them as I am sure they are much better to the real whoopie pies than the commercially made.