Paleo Twinkies

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Gluten-Free Twinkie Recipe

I am sure you are getting tired of this week’s Twinkie talk, buuuuuuut…

With Hostess in the news I decided to make a gluten-free and mostly Paleo version of the popular crème filled cake.  I researched the ingredients of the Hostess version and found this:

Hostess Twinkie

Corn Syrup, Wheat Flour Bleached Enriched (Flour, Iron Reduced, Vitamin B [Niacin, Thiamine Mononitrate (Vitamin B1) {Vitamin B1}, Folic Acid (Vitamin aB), Riboflavin (Vitamin B2) {Vitamin B2}]), Corn Syrup High Fructose, Vegetable(s) Shortening Partially Hydrogenated Contains One Or More Of The Following (Soybean(s) Or Cottonseed Oil) Sugar, Water, Calcium and Glucose, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Salt, Soy Protein Isolate, Whey Sweet Dairy, Egg(s) Whole, Contains 22% or less Corn Starch Modified, Cellulose Gum, Corn Flour, Dextrose, Egg(s), Milk and Red 40, Sodium Caseinate, Sodium Stearoyl Lactylate, Sorbic Acid To Retain Freshness, Contains Soy Lecithin, Wheat, Yellow 5, Flavor(s) Natural; Artificial (Caramel Color, Egg(s) Yolks, Butter, Sodium Caseinate), Mono and Diglycerides, Corn Starch, Corn Dextrins, Soybean(s).

Now, I knew that Twinkies were bad, but Holy Moly, this is horrible. Rarely is a first ingredient GMO corn syrup, followed by a few different types of vegetable oils, preservatives, colorings, and MSG derivatives. How on Earth did people go nuts after the new of Hostess going out of business? I hate to see people lose jobs and business owners go under, as I am one myself. I am of the belief that we, you can make decisions about their food by ourselves/yourself.

Instead of focusing on the bad ingredients of the “original” Twinkie, I will turn your attention to The Café Wellness, EAT approved version of the Twinkie, a real food version.

The most important factors of this recipe, aside from food quality are the egg whipping and the folding. Baker be aware!

Also, I used cage/soy-free eggs, raw honey, and organic ingredients. I use potato starch in place of baking powder, because most baking powder is corn-based and I LOVE the texture potato starch provides.

Comment if you have any questions about the recipe or steps. Enjoy!

Gluten-Free Twinkies


  • ½ cup coconut flour
  • 1 Tbsp. potato starch
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 4 eggs (separated)
  • 5 Tbsp. coconut oil, room temperature
  • 5 Tbsp. honey
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. orange juice

Steps to crEATe:

1.)    Prepare 10 aluminum foil Twinkie molds (pictured above), I used a spice bottle and wrapped a 8×8 aluminum foil square.

2.)    Heat oven to 350° and grease aluminum twinkie molds with coconut oil.

3.)    Whip egg whites until creamy, about 3-4 minutes using hand mixer. Set aside.

4.)    Whip egg yolks until solid yellow. Add coconut oil and honey. Mix again. Add vanilla and orange juice. Mix again.

5.)    Add dry ingredients to large mixing bowl. Add egg YOLK mixture into dry ingredients and mix thoroughly.

6.)    Fold in egg whites.

7.)    Fill each twinkie mold to about 1/3 full.

8.)    Bake at 350 for 12 minutes. I would check them at 10 and 11. Take out and allow to cool.

EATgredients (filling):

  • 2 egg whites
  • 4 Tbsp. honey
  • 1 Tbsp. coconut milk, full fat
  • 2 Tbsp. coconut flour

Steps to crEATe:

1.)    Whip egg whites until creamy (stiff peaks).

2.)    Add honey, coconut milk, coconut flour, mix well.

3.)    Add prepared filling into injector. Inject into cooled cakes, I injected a bit at 3 different points of the cake.

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