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It’s Here! Crave Bakery Cookbook in Print

November 6, 2013

First came our iPad cookbook, then Kindle. And because so many of you asked for it, we decided it was time to offer a print version for those who prefer to hold a physical book in their rice flour covered hands! The same recipes are available in the print book as the e-books with the addition of a handy index. Lots of photos accompany the recipes so you can see the end results.

Cameo Edwards Crave Bakery Gluten Free Cookbook

Praise for Crave Bakery’s Cookbook

 

We’ve gotten so many lovely reviews since the release of our initial e-book in May. The following are some compliments we’ve receive for our recipes and book:

“I loved the way Cameo organized her cookbook and recipes; it makes it super easy for readers to follow. The (Pink Velvet) cupcakes and the frosting turned out perfect, very moist and tasty.”

Ivy Lau, Ivy’s Garden

 

“The Crave cookbook is a must have for anyone who suffers or cares for someone with food allergies or gluten intolerance. The recipes are perfect for holidays, celebrations, rainy weekends, or just because. Broken down into chapters, (Cameo’s) baked goods recipes are neatly organized by levels of experience, and the pictures are scrumptious. Excluded allergens are listed clearly atop each recipe. She also adds thoughtful tips throughout the book (as well in the beginning) to help you with your baking and organization.”

Meredith Rosenblum, Plate It Safe

 

“With this book, it’s a snap to whip up batch after yummy batch of gluten- and dairy-free cakes, cupcakes, frostings, fillings, brownies, cookies, tarts and muffins!”

Gigi Stewart, Gluten Free Gigi

 
 

 Beyond recipes, this book also includes helpful information such as:

– Wheat Flour Substitute Recipe
– Recipes organized by difficulty
– Clear allergen statements for each recipe
– Recommended Gluten Free Ingredients
– Gluten Free Baking Tips
– Decorating Tips

Printed in the USA. Get it here!

Gluten Free Baking Tip of the Day – Clean Slice

November 1, 2013

Daily tips for your gluten free baking adventure!

Today’s Tip:

  • When slicing your cakes to serve, heat a knife under a stream of very hot water. Dry the knife which will still be hot. The knife will then easily slide through the cake and give you nice, clean cuts. Especially important for getting pretty slices at your big event!

    Crave Bakery Gluten Free Baking Tips

For more info about Crave, visit our website.

Lots more Gluten Free Baking Tips in our 10th Anniversary cookbook: Crave Bakery Gluten Free Cookbook. Now available for your iPad or your Kindle.

Gluten Free Baking Tip of the Day – Be Conservative with Gums

October 28, 2013

Daily tips for your gluten free baking adventure!

Today’s Tip:

  • Don’t be heavy handed with your gums (xanthan or guar). This is the mistake lots of people make to ensure that gluten-free items hold together. The result will be a gummy, mass produced texture.

    Crave Bakery Recommends Bobs Red Mill Xanthan Gum

For more info about Crave, visit our website.

Lots more Gluten Free Baking Tips in our 10th Anniversary cookbook: Crave Bakery Gluten Free Cookbook. Now available for your iPad or your Kindle.

Gluten Free Baking Tip of the Day – Removing Cupcake Papers

October 24, 2013

Daily tips for your gluten free baking adventure!

Today’s Tip:

  • As tempting as it is, don’t try to remove papers while your muffin or cupcake is still warm, as the cake will most likely stick. WAIT, until it’s completely cool unless you don’t mind eating the cake off the paper!

    Crave Bakery Gluten Free Baking Tips

For more info about Crave, visit our website.

Lots more Gluten Free Baking Tips in our 10th Anniversary cookbook: Crave Bakery Gluten Free Cookbook. Now available for your iPad or your Kindle.

Gluten Free Baking Tip of the Day – Potato Starch

October 21, 2013

Daily tips for your gluten free baking adventure!

Today’s Tip:

  • Potato Starch is used in quite a few of our gluten free recipes. Potato Starch and Potato Flour are very different. Potato Flour tastes a lot like potatoes. Potato starch is mild. You will know the difference because the starch is very fine and the flour is more granular.Crave Bakery Recommended Gluten Free Starch Bobs Red Mill Potato Starch

For more info about Crave, visit our website.

Lots more Gluten Free Baking Tips in our 10th Anniversary cookbook Crave Bakery Gluten Free Cookbook. Now available for your iPad or your Kindle.

Gluten Free Baking Tip of the Day – Pie Weights

October 17, 2013

Daily tips for your gluten free baking adventure!

Today’s Tip:

  • If you don’t have pie weights for baking pastry, try using dried beans, lentils or rice. Pie weights are small, heavy objects used to weigh down your pastry when you pre-bake it (also called blind baking). They prevent the crust from pulling away from the sides and bottom of the pan. Line your pastry with parchment paper or aluminum foil to keep beans and pastry from sticking together. Then place beans on top of the lining. Voila baked tart shell!

    Crave Bakery Gluten Free Blueberry Tart

For more info about Crave, visit our website.

Lots more Gluten Free Baking Tips in our 10th Anniversary cookbook Crave Bakery Gluten Free Cookbook. Now available for your iPad or your Kindle.

Gluten Free Baking Tip of the Day – Xanthan Gum

October 14, 2013

Daily tips for your gluten free baking adventure!

Today’s Tip:

  • When using any type of gum (xanthan, guar, etc.), make sure to mix it in with the dry ingredients first. Whisk all the dry ingredients together to distribute the gum evenly. Gums are so fine that they can puff out when you’re mixing so whisk slowly!

    Crave Bakery Recommends Bobs Red Mill Xanthan Gum

For more info about Crave, visit our website.

Lots more Gluten Free Baking Tips in our 10th Anniversary cookbook Crave Bakery Gluten Free Cookbook. Now available for your iPad or your Kindle.

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