I took a look at the recipe and began my notes for conversion. The original recipe called for 3 cups of whole wheat pastry flour. I created a blend of brown rice, potato, tapioca and sorghum flours to equal 3 cups including a tsp or two of xantham gum (for better binding). Then I left everything else in the recipe the same. I love how the school's recipe suggests coconut oil or canola, so I used coconut. I thought it would really complement everything else in the recipe.
40 minutes later and I had a beautiful set of carrot cupcakes. I found them to be a little crumbly so I will be making a second round with a few tweaks. I read recently that sweet rice flour helps to reduce the crumbliness of gluten free baked goods so I am thinking about adding that into my flour mix. I will post my recipe once I get out the kinks. This batch is definitely worthy of eating and sharing so I decided I should dress them up a bit. I didnt have any cream cheese in the house (I cant eat cheese either) so I put together a vegan buttercream made of spectrum vegetable shortening, earth balance margarine, powdered sugar and some vanilla. It actually tastes better than it sounds. Cream Cheese would have been perfect, but this frosting looked really nice too.