Photos of Crave’s gluten free desserts have long been a source of pride for us and a signature of our brand. Now that we just published our brand new Crave Bakery Gluten Free Cookbook, we want to let you know who did that lovely photography throughout the book. Our new cookbook has some gorgeous pics that make your baking process that much more fun. Here is some beautiful and delicious looking photography that New Image Studio shot not only for the book but also Crave’s gluten-free products on our website.
New Image Studio and Focus Media in Raleigh, NC filmed, edited and produced the introduction video to our Gluten-Free Cookbook. These are some seriously talented teams of people. The video pops right open at the beginning of the e-book and looks pretty darn slick. New Image Studio has done quite a bit of bakery and food photography. You can see more of their work here.
We are giving away our cookbook! If you like the gluten-free and dairy-free recipes and gluten-free baking tips you’ve seen on our blog, there’s a lot more where those came from! Our NEW Crave Bakery gluten-free cookbook was just published for iPad last week. There are over 60 recipes, 50 Photos and dozens of tips for baking and decorating.
We are having a contest to give away several free copies of our cookbook. All you have to do is sign up by May 31, 2013 at the link below. Easy! Winners will be announced the first week of June.
Enter the contest by midnight on May 31 to win a free iPad cookbook here:
For more info about Crave, visit our website.
We are so excited to announce that, on our 10th Anniversary, we have published our Gluten-Free Cookbook for your iPad now available in iTunes! Crave Bakery Gluten Free Cookbook: Over 60 Gluten and Dairy Free Recipes from San Francisco’s First Gluten Free Bakery.
In honor of Celiac Awareness Month, we are giving a 40% discount through May 31, 2013. The book will be just $2.99 in iTunes.
Read what industry experts are saying about our cookbook:
Cameo’s products are hands-down the best gluten-free baked goods I have ever tasted. It is an absolute pleasure to let you know we really do have Cameo’s personal legacy, which comprises Crave’s ever popular gluten-free recipes, at OUR finger tips here in this very book. We can all create any Crave gluten-free baked goods, right now in our very own kitchen. This is unbelievable!
Tina Turbin, Author, Blogger and Gluten Free Advocate
Considering how many people with gluten issues also have dairy issues, it has always surprised me that most gluten-free baked goods contain a lot of dairy. Crave Bakery was one of the first gluten-free bakeries to offer dairy-free baked goods that tasted like they were full of butter!
Kelly Courson, Creator and Writer at Celiac Chicks
With this cookbook, Cameo has done us a tremendous service. She’s taken a decade’s worth of trial and error with gluten-free baking and presented us with incredible, easy to follow, ‘crave-worthy’ desserts.
Dr. Vikki Petersen, DC, CCN, Founder of HealthNOW Medical Center
Cameo is amazing for putting so much goodness into one place! So many bakeries guard their “secret” ingredients, but she has made every amazing recipe from Crave Bakery accessible in this deliciously tempting book. I knew this cookbook would be love at first bite when it started with the legendary Mama Z’s Chocolate Cake.
Alisa Fleming, Founder and Chief Editor at Go Dairy Free
Cameo had created these delicious treats that made me feel as though I wasn’t being deprived one bit! She was one of the first to recognize the need for dairy-free in addition to gluten-free, and she cared about the ingredients she put into her recipes. I can’t say how many times I grabbed a Monster Cookie (my favorite), but I can say that I didn’t share them with anyone!
Alison St. Sure, Founder and Blogger at Sure Foods Living
Following a gluten-free diet can be difficult, but Crave Bakery makes it a little bit easier by creating some childhood favorites that won’t make you feel like you are settling. Their brownies and cookies are sure to please even the pickiest palates. The brownies are dense and fudgy with no telltale sign of the product being gluten-free.
Kimberly Bouldin, Owner and Blogger at Gluten Free Is Life
What’s in the Book?
This book is a collection of over 60 Recipes all made in Crave Bakery for our line of grocery products or our decadent wedding and party cakes in the Bay Area since opening in 2003. This book includes 50 photos and step-by-step instructions for Cakes, Cupcakes, Frostings, Fillings, Brownies, Cookies, Tarts and Muffins.
A casual baker or a full-fledged bakery can easily reproduce these recipes. Because they were designed for efficient production, many of the recipes are simple enough for beginners. For bakeries that have been wanting to add gluten-free products to their line but don’t have time to devote to all that experimentation- this book has done the work for you. These are recipes ready for production. They’re precise and tested over years in Crave’s own bakery.
Beyond recipes, this book also includes helpful information such as:
- Recipes organized by difficulty
- Clear allergen statements for each recipe
- Recommended Baking Tools
- Recommended Gluten Free Ingredients
- Gluten Free Baking Tips
- Decorating Tips
For you Kindle people, Kindle version is coming soon!
For more info on Crave products and our company, visit our website.
Daily tips for your gluten free baking adventure!
- If your cake ends up with a raised mound in the center instead of a flat surface, you will have to slice off the top of your cake to be able to frost and make a layer cake that fits together well. To avoid losing valuable cake and spending your time shaving off the top, this problem can probably be corrected with bake temperature. A domed shape can come from the temperature being too hot. Try decreasing your temperature by 15 degrees the next time you bake and see if that corrects the problem. This will usually mean that you will also have to increase your bake time slightly.
For more info about Crave, visit our website.
The last phase of your gluten free baking is decorating. You have measured, mixed and baked so let’s talk about our favorite gluten-free decorating tools! The following suggestions are our favorite tools, brands and sizes to make your gluten free baking experience easier.
- 9” Metal Spatula - This is a nice sized spatula for frosting an 8 ” – 10 ” cake. But it’s still small enough that you can easily handle it for smearing frosting on cupcakes.
- 14″ Pastry Bag - 14” is a manageable bag size for decorating. It’s large enough to hold frosting or filling for a larger cake. But small enough that it’s still easy to handle.
- Couplers - Couplers are used to attach tips to pastry bags. These are standard sizes and the well known Ateco brand.
- Tip Set - Contains two plain tubes, one star, one French star, one closed star and one basket weave tube. Three of the tips are larger and don’t need couplers at all. These give you lots of visual options for piping and frosting cupcakes.
- Full Decorating Set: Includes six tips, decorating triangle, spatula, two couplers, decorating bags, icing colors and instruction booklet. The icing colors are gluten-free. This is a great set for beginners.
- Bismarck Metal Tip - These are used for filling pastries, cupcakes and eclairs. Don’t you love that cream filled center?! Check out our Gluten-Free Cherub DreamCups to get this look.
Visit us on our website for more Crave info.
How about making Mom some Gluten-Free Blueberry Muffins for Sunday morning? There’s almost nothing better than a warm blueberry muffin made with fresh blueberries. Our version is also dairy-free. Slap a little dairy-free spread on there and it’s heaven!
Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Corn-Free
Prep Time: 15 min
Bake Time: 20 min
Makes: 801 g, Enough for 12 Muffins
Note: This recipe is corn-free as long as your Xanthan Gum and Baking Powder is corn-free.
✓Mixer or Beaters
✓Dry Measuring Cups
✓Liquid Measuring Cup
✓Muffin Papers or Gluten Free Baking Spray
✓Scale if you have one (for measuring by weight)
✓1/2 cup Palm Shortening (113 g)
✓1 cup Sugar (210 g)
✓2 Eggs (99 g)
✓2 tsp. Vanilla (8 g)
✓3 Tbsp. Tapioca Flour (20 g)
✓3/4 cup Sweet Rice Flour (119 g)
✓1/2 cup + 1 Tbsp. Potato Starch (102 g)
✓2 tsp. Baking Powder (5.4 g)
✓1/2 tsp. Baking Soda (2.7 g)
✓3/4 tsp. Xanthan Gum (1.5 g)
✓1/4 tsp. Salt (1.3 g)
✓1/2 cup Rice Milk (119 g) [We recommend Original flavor. Vanilla changes the taste of the batter.]
✓3/4 cup Fresh Blueberries (not frozen)
Let’s Get Baking
- Preheat oven to 350 degrees.
- Beat Shortening and Sugar for three minutes on high with paddle attachment until fluffy.
- Scrape bowl, add Egg and Vanilla, and beat another two minutes on high.
- Whisk together the dry ingredients- Tapioca Flour, Sweet Rice Flour, Potato Starch, Baking Powder, Baking Soda, Xanthan Gum and Salt. Whisk until lumps disappear.
- Alternate adding the whisked dry ingredients with Rice Milk into the mixer, half of each at a time.
- Add the Blueberries into the batter. Mix gently one last time so you don’t crush the Blueberries. The Blueberries should be evenly distributed.
- Beat until smooth and fully combined. About 2 minutes.
- Spray your muffin pans or use muffin papers.
- Fill each muffin cup or paper nearly full with batter (or 66 g). This makes about 12 muffins.
- Bake for 10 minutes, rotate and bake for another 10 minutes. Remove from oven when tester comes out clean.
10. Let cool and remove from pan.
For more info about Crave, visit our website.
We were really excited today to find out that Crave Bakery is following us on Twitter. They have amazing gluten free treats. In fact, we sent a friend on a mission to scope out their bakery in San Fran. They weren't even gluten free but they did it...and loved every bit of it. While we fill out the form to have our local market carry Crave goods, check out our favorites that made this week's three things: