Lake Isle Press


Gluten-free Twinkies are a fabulous idea.



    A few years ago, I wandered into a Williams-Sonoma store. Sitting proudly on display was a “cream boat” pan. Now if the phrase cream boat doesn’t resonate with you, how about Twinkies? Yes, this pan was for making homemade Twinkies! I knew many readers would love a recipe for gluten-free Twinkies, so I snatched up the pan. Apparently, I was one of the few people who thought making homemade Twinkies was a fabulous idea. The pan was quickly discontinued. I didn’t want to frustrate people with the note, “If you happened to buy this pan the few weeks it was for sale, you’re in luck. If you didn’t, use a regular cake pan.” My recipe for Twinkies could not run.

    Then a few months ago, Twinkie-style pans began popping up at houseware stores like Bed, Bath, and Beyond. Now you, too, can make Twinkie-shape Twinkies!

    Gluten-free nonstick cooking spray

    Dry Ingredients
  • 1 1/4 cups white rice flour
  • 1 cup cornstarch
  • 1/4 cup sweet rice flour
  • 1/2 teaspoon xanthan gum
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons baking powder

  • Wet Ingredients
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup milk
  • 2 teaspoons vanilla extract

  • Cream filling
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup vegetable shortening
  • 3/4 cup confectioner's sugar
  • 1 (7 1/2-ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract


1. Preheat oven to 350°F. Spray a cream boat pan lightly with cooking spray.
2. In a medium bowl, whisk together the dry ingredients.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 45 seconds. (Use high speed on a handheld mixer or medium-high on a stand mixer.) Add the eggs and yolks to the butter mixture, 1 at a time, beating well after each addition. Add half of the dry ingredients and blend until combined. (Use medium-high speed with a handheld mixer or medium speed with a stand mixer.) Add milk and vanilla. Blend for 45 seconds. Add remaining dry ingredients and blend until smooth.
4. Pour batter into prepared cake pan. Fill each cavity half way. Bake for about 20 minutes or until a tester inserted into the center of the cakes comes out clean.
5. Remove pan from oven and place pan on a wire rack to cool, 5 minutes. Turn cakes out onto the wire rack to cool completely.
6. Make filling. In a medium bowl, cream together butter and vegetable shortening until light and fluffy. (Use high speed on a handheld mixer or medium-high on a stand mixer.) Add confectioners’ sugar and blend until combined. Add marshmallow creme and vanilla; mix until fluffy.
7. Fit a piping bag with a round tip and fill with filling. Insert tip about 1 inch into the bottom of the cake. Squeeze the pastry bag while slowly withdrawing the tip. Repeat twice. (The finished cakes should have 3 holes each.) Flip cakes over so the smooth side is facing up.

Makes two dozen Twinkies

Baker’s Note
The Twinkie pan is labeled as either a “cream boat” or “cream canoe” pan. The cavities on the pan look just like Twinkies, so no matter what the pan is called, you’ll know it as soon as you see it.

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