Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour [Kindle Edition] Author: Elana Amsterdam | Language: English | ISBN:
B004CFAWSY | Format: PDF, EPUB
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Cupcakes are the world’s most adorable pastry—but until now, people with gluten sensitivities struggling to find sweetness on a gluten-free diet haven’t had a cupcake cookbook to call their own. Enter gluten-free guru Elana Amsterdam, who has re-engineered the favored treat for today’s dietary needs. Her colorful collection showcases classics like Red Velvet Cupcakes and Vanilla Cupcakes and features creative concoctions like Ice Cream Cone Cupcakes and Cream-Filled Chocolate Cupcakes. These simple-to-make—and simply delicious—cupcakes rely on coconut and almond flours rather than the sometimes difficult-to-source gluten alternatives. Some of the recipes are even vegan and dairy-free, and none use refined sugar. With fifty cupcake recipes plus a variety of frostings to mix and match, Gluten-Free Cupcakes offers delightful cupcake alternatives—as tasty as their traditional counterparts—to anyone in need of a little cupcake fix.
From the Trade Paperback edition. Direct download links available for Download Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour [Kindle Edition]
- File Size: 7757 KB
- Print Length: 114 pages
- Page Numbers Source ISBN: 158761166X
- Publisher: Celestial Arts (May 10, 2011)
- Sold by: Random House LLC
- Language: English
- ASIN: B004CFAWSY
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #166,349 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #73
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Cakes
- #73
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Cakes
Ok, so the first thing anyone who buys this book HAS to know, is that EVERY SINGLE RECIPE uses agave nectar instead of sugar, and that the book DOES NOT EXPLAIN HOW TO SUBSTITUTE regular sugar for the agave.
[*UPDATE* As several people have asked about this in the comments, I want to clarify that AGAVE NECTAR DOES NOT CONTAIN GLUTEN, and it was never my intention to claim that it does. My problem with it has to do with the fact that I don't normally use it or have it in the house, and that I understand it is quite controversial for other reasons. However, it is gluten free **End Update** ]
Frankly, this is pretty annoying, and it is particularly annoying because this was in no way made clear in the advertising for the book. There is one line in the blurb about the recipes "not containing any refined sugar", which is easy to miss and a little ambivalent. Other than that, it really isn't stated clearly anywhere. It really would have been nice if in the front cover, where it says "recipes with almond meal and coconut flour", it would have also said "and agave nectar", to make it clearer to the potential buyers. The recipes also, by the way, use grapeseed oil, but that really isn't a big deal considering that you can easily replace it with canola or vegetable oils or any other relatively flavorless oil.
Ok, so I got this book, realized that it was all agave and debated if to just return it outright to Amazon, since I have no intention of starting to regularly bake with agave. After consulting with some people, however, I decided to give it a try using regular sugar.
Due to my health condition and food allergies, I must eat grain-free and dairy-free and am thus limited to nut flours and coconut flour. While others love almond flour, I only like it somewhat, and it is very expensive. So, I was very interested in starting to cook with coconut flour. From what I have read, coconut flour is quite healthy. It has a high fiber content and decent protein content. It is also less expensive than almond flour. Finally, coconut flour seems healthier to me than the (high-glycemic index) rice-flour, potato starch, gum combinations that so many gluten-free individuals can turn to. My digestive system cannot function with the typical gluten-free rice flour mixes anyway.
I wondered how the coconut flour would taste. I think that its flavor is very subtle and not like that of coconut, but rather it has a very caramel(ized) flavor, which is delicious. The `cupcakes' (I prefer the word muffin...since I don't frost them) are extremely moist. Yes, they are slightly denser that what you might have been used to with wheat-flour muffins/cupcakes. But they are also moister. A definite plus, in my opinion. As I read in another cookbook, one has to stop expecting non-wheat products to taste like wheat-products. Wheat has a taste that we are used to and other flours will not have that taste.
So far, I have made the following recipes from the book (I am an experienced baker):
-Lime cupcakes (but I substituted lemon zest for the lime zest and added poppy seeds). The recipe was a ? almond flour, ? coconut flour recipe. Very good. One of my favorites.
-Chocolate banana cupcakes. A coconut flour only recipe. Very moist and good. I am not sure that I love this flavor combination, though.
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