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Cameo’s Latest Project

August 20, 2015

Great feature on Cameo Edwards from her alma mater, UNC – Chapel Hill. Find out where Cameo is these days and about her current project – Migrate Media.

Cameo Edwards- Crave Bakery

Review of Ivy’s Garden Frozen Meals

February 26, 2015

Ivy Lau reviewed a couple recipes from our 10th Anniversary Cookbook when it was released. I was so happy to hear about her new gluten-free product line and get the opportunity to review some of her products this time!

Ivy sent me samples of her new frozen meals to try last month. I tried them with a couple of family members and we all really enjoyed them! She sent her Sweet and Sour Chicken, Lemon Chicken and Chicken Nuggets. Our favorites were the Sweet and Sour Chicken and the Chicken Nuggets.

Ivys Garden Gluten-Free Chicken Nuggets


First off, I’m not typically a big sweet and sour fan but I really liked her version! Not too sweet, very flavorful and great texture. This could just mean I’m a sweet and sour convert.

The chicken nuggets were generously sized with a light breading. I thought they would be a perfect, healthy version for kids in lieu of disturbing McDonald’s style options. With some dipping sauce of your choice, yum!!

Looks like you can buy her products at Safeway’s in Northern California or New Seasons in the Pacific Northwest. And if those locations aren’t convenient, you can buy them online.

Nice to have a good quality, frozen dinner option from Ivy’s Garden!

-Cameo Edwards

Tickets are available!

September 4, 2014

Cameo Edwards is the key speaker at the North Carolina Triangle Gluten Intolerance Fair on September 27. The fair will be held at Ganyard Farm, a gluten-free farm in Durham, NC. She will be answering questions and signing cookbooks following the presentation. Come out for some yummy gluten-free and allergy friendly food and products.

NC Triangle Gluten Intolerance Fair

Pure delight Images courtesy Ganyard Hill Farms

We’re just delighted! We have good news! Guess what?!

Tickets to the NC Triangle Gluten Intolerance Fair are now available!

Ganyard Hill Farm, 319 Sherron Road, Durham, NC

1-6pm Saturday September 27th

ganyard hill farm logo

This is just in time to enjoy an outdoor fun fair for the gluten-free and their families before the weather cools down and family events start rolling in… Come out, have fun, and gather more great ideas and recipes along with the harvest to share as the seasons change!

The theme this year is Live – Mind Open. This is truly imperative, as it benefits both the gluten-free and the ‘gluten unaware’ of the public. It is always better to live positively, with our minds open to what life may have in store and learn from one another!

Buy tickets for NC TGIF – North Carolina Triangle Gluten Intolerance Fair

Admission to…

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Crave’s Cake Recipe in First Issue of The Cook’s Cook

February 11, 2014

Denise Landis has been a recipe tester over 20 years for The New York Times. Because of her love for food and recipe testing, Denise started her own magazine out this month called  The Cook’s Cook. You can download a copy of this first issue for free! Denise asked us to share our favorite recipes from Crave Bakery: Gluten Free Cookbook. We shared our recipes for the Mama Z’s Chocolate Cake and our Chocolate Glaze, both gluten-free and dairy-free. Download your copy today for lots of recipes and tips for food lovers, writers and recipe testers.

Crave Bakery in the Cook's Cook Magazine

Gluten-Free, Dairy-Free Holiday Sugar Cookie Recipe

December 13, 2013

Holiday Sugar Cookie Recipe

Gluten-Free , Dairy-Free,  Soy-Free,  Nut-Free,  Corn-Free

An easy recipe for gluten and dairy-free sugar cookies. Substitute butter for shortening if you prefer. For simple decoration, you can use egg white before baking to stick glitter or sprinkles to the cookie’s surface.

Crave Bakery Gluten Free Sugar Cookies


  • 1 cup Sugar (210 g)
  • 1 cup Palm Shortening [or Unsalted Butter if you prefer]  (226 g)
  • 1  Egg
  • 1  1/2 tsp. Vanilla
  • 1/2 tsp. Salt (you may want to reduce to 1/4 tsp. Salt if you use Butter instead of Shortening)
  • 1/4 tsp. Cinnamon
  • 1 cup Sweet Rice Flour (159 g)
  •  2/3 cup + 2 tsp. Potato Starch (136 g)
  • 1/2 cup Tapioca Flour (28 g)
  • 1  tsp. Xanthan Gum
  • Egg white and sprinkles/glitter (for decorating)

Let’s Get Baking

  1. In a large bowl, cream Shortening (or Butter) and Sugar on medium speed about one minute until combined. Scrape bowl if necessary.
  2. Add Egg and Vanilla, mix on medium speed. Scrape bowl if necessary.
  3. Combine Salt, Cinnamon, Xanthan Gum and Flours in a separate bowl. Whisk or sift to remove lumps.
  4. Add Salt, Cinnamon, Xanthan Gum and Flours to mixture, half at a time. Mix at a low speed until well combined.
  5. Cover and refrigerate for at least one hour.
  6. Preheat oven to 350 degrees.
  7. Roll out dough onto a lightly floured surface (brown rice or sweet rice flour works well), about ¼” thick.
  8. Cut out with cookie cutters and gently place on baking sheet. Make sure there is space in between cookies.
  9. Continue to reform and roll out dough until you cut all cookies.
  10. If you want to decorate, brush on egg white and then sprinkle with glitter/sprinkles before baking.
  11. Bake 10-12 minutes. Remove from oven when slightly browned. Let cookies cool five minutes on cookie sheet before transferring to a cooling rack. If decorating with frosting, cool completely before starting.
For more Crave gluten-free and allergy friendly recipes, our cookbook is available on iPad, Kindle and in print!

Cyber Monday Coupon

December 2, 2013

For Cyber Monday, receive $3 OFF today only on our print cookbook. Use promotion code H53WYCUM. Click here.


Crave Bakery Cookbook Cover

Please visit our website for more details on our cookbook, Crave recipes and company info.

Enter to Win Our Print Cookbook, Spectrum and Dream Ingredients!

November 11, 2013

Our new PRINT cookbook has just been published – Crave Bakery Gluten Free Cookbook: Over 60 Gluten and Dairy Free Recipes from San Francisco’s First Gluten Free Bakery. To celebrate the arrival of our new cookbook, we have teamed up with Spectrum® brand and Dream™ brand to give away a gluten-free baking prize package.

Crave Bakery Recommends Gluten Free Rice Dream Enriched

We are going to pick ONE winner who will receive a print copy of Crave Bakery Gluten-Free Cookbook AND One Spectrum® Palm Shortening, One Spectrum® High Heat Canola Spray, One Rice Dream® Original, One Rice Dream® Enriched- all of which we recommend in our book. We have used Rice Dream™ brand and Spectrum® brand products in our own bakery and can attest to their high quality results in recipes and focus on gluten-free and dairy-free. This ingredient prize pack will allow you to make many recipes from our cookbook. You get all five items listed below if you win- shipped directly to you!

Crave Bakery Recommended Gluten and Dairy Free Spectrum Palm Shortening

Enter by midnight November 17, 2013. Winners will be announced on or about November 18, 2013. To enter, follow these three easy steps:

1) Click on the link below to sign up for our newsletter.  Sharing your email will allow Crave to contact you if you win:

2) Follow us on at least one of our social media channels:

3) Leave a comment on this blog post OR post on our Facebook page telling us what you did in Step 2.*

One winner will be selected at random and announced via our Blog, Facebook and Twitter, on or about November 18, 2013.

*If you are already a Crave Bakery fan and signed up for our newsletter, you may still enter the contest by leaving a comment on this blog post or Facebook page stating so. 

To read the full list of Official Sweepstakes Rules, please click here.

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