This week I found a very exciting recipe for gluten and corn free cupcakes! I also found gluten free sausage and vegetable broth that don’t have secret corn listed as an ingredient. I was very excited to make dirty rice with Andouille sausage. Apparently Izze soda is gluten and corn free, so I had that with dinner as well! I’ve made the recipe before, and substituting different Andouille sausage and vegetable broth didn’t have a huge flavor or consistency change. Definite win! For the cupcakes, I substituted gluten free/corn free flour that already has guar gum in it for the two ingredients separately, and I used coconut oil for the oil listed. I did the recipe as cupcakes (as listed) because I was a little worried about changing it into cake and having the appropriate leavening power for the different surface area. The cupcakes are super moist, more so than normal cupcakes, but it isn’t bad. The coconut flavor from the oil complements the chocolate flavor nicely. Definite success!