Apparently an american icon in the snack food isle at 7/11, I must say I never had one. Only recently did it pop up in the news, that the maker of this cake filed for Chapter 11. Which caused panic amongst Twinkie fans? Ehm. Let's look at the ingredients? Cool stuff in there....
Enriched wheat flour, sugar, corn syrup, niacin, water, high fructose corn syrup, vegetable and/or animal shortening – containing one or more of partially hydrogenated soybean, cottonseed and canola oil, and beef fat, dextrose, whole eggs, modified corn starch, cellulose gum, whey, leavenings (sodium acid pyrophosphate, baking soda, monocalcium phosphate), salt, cornstarch, corn flour, corn syrup, solids, mono and diglycerides, soy lecithin, polysorbate 60, dextrin, calcium caseinate, sodium stearoyl lactylate, wheat gluten, calcium sulphate, natural and artificial flavours, caramel colour, yellow #5, red #40.
Even Victoria mentioned it when she read the news. I still did not care. Yesterday, she decided to make some gluten free Twinkies, so Isabella, who is born in America can experience that cake with a creamy filling.
Since I was still not so interested, Victoria decided to invite Jennifer from down the road in St. Felix, with her two year old son Tom. Who has Celiacs. Meet Tom. Future taste tester of gluten free baked items. He helps me lower my caloric count.
Tom liked them. He put away three Twinkies dipped in Callebaut Chocolate faster than you could spell Hostess. Which then of course made him very happy. Sugar. Gotta love it.
Yes, I had some too. They were very good. Think sponge cake in GFP quality with a creamy (Marshmallow) filling. All fresh, no preservatives. Made from scratch. I had no idea you can make marshmallows at home.
MEET TOM. LIKES GLUTEN FREE TWINKIES
A FIRST FOR ME
EVEN BETTER WITH CALLEBAUT CHOCOLATE