Gluten-Free Tuesday: Whoopie Pies Recipe

Ingredients (20)

• For the Cookies
• Dry Ingredients
• 4 ounces (1 cup) white rice flour
• 2 3/4 ounces(1/2 cup) sweet rice flour
• 1 1/2 ounces (1/2 cup) Dutch-process cocoa powder (regular cocoa powder works as well but the finished cakes won't be as dark.)
• 2 1/4 ounces (1/2 cup) tapioca starch
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• Wet Ingredients
• 4 ounces (1 stick) unsalted butter, room temperature
• 7 ounces (1 cup) dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• For the Filling
• 4 ounces (1 stick) butter, softened
• 1 (7 1/2 ounce) jar marshmallow crème (I used Marshmallow Fluff)
• 3/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract