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Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour (Anglais) Broché – 26 avril 2011

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Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour + Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes + The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More
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Fairy cakes, baby cakes, patty cakes, little cakes . . . whatever you call them, cupcakes are a diminutive, delightful dessert. I love cupcakes; they have a special place in my heart. In fact, like many in this country, I’m slightly obsessed with them.

The first object of my cupcake affection was Magnolia Bakery in New York City. Back in the early nineties, every time I was in the Village, I made sure to stop by this adorable bakeshop. On my excursions down to Magnolia (I lived on the Upper West Side of Manhattan for nearly twenty years), I concluded that there are two types of people—cake people and frosting people. While Magnolia had fabulous cakes, their frostings were even better—actually, they were obscenely good. And what better way for one person to eat a large amount of frosting than piled on top of a delicious cupcake?! I was madly in love with Magnolia.

This particular affair ended abruptly. In 1998 I discovered I had celiac disease (a multi-organ autoimmune disorder triggered by ingesting gluten). This diagnosis spurred me to bake gluten free for myself, from scratch. So I began to make my own cupcakes. Even though the cupcake is typically a gluten- and dairy-filled dessert, people with food intolerances hanker for this delightful little treat just like everybody else. Two children and many birthday parties later, my passion for cupcakes has not cooled one bit, and I am still smothering them in frosting.

While my family loves cupcakes just as much as the next, there are a number of us with food restrictions. My older son also has celiac disease, as do my sister, mother, and mother-in-law. My younger son is gluten-intolerant. As you can imagine, gluten-free cooking is near and dear to my heart (as is celiac education and awareness). My husband, on the other hand, has no food restrictions whatsoever—though he definitely prefers a nutrient-dense, high-protein snack. I also have many friends who have an intolerance to dairy. So when I bake, I’m looking to create something that satisfies everyone’s needs—gluten free, dairy free, low in sugar, and high in protein. That’s a lot of criteria to meet! Luckily, I like a good challenge.

In May 2010 my romance with cupcakes became more public—and more involved. I featured cupcakes on my blog,, creating a “Month O’ Cupcakes.” That month-long cupcake project became the basis for this book, as I experimented to find even more cupcake and frosting flavors to satisfy the growing gluten-free audience. My children and I went through every cupcake book we could get our hands on in order to determine the “must have” types of cupcakes for “our” book, and then I set out to create gluten-free versions that rely on only a handful of natural ingredients.

My cupcake obsession did not skip a generation. Not even close. My children love cupcakes just as much as I do. My older son is a chocolate boy. It was he who decided that we needed Marble Cupcakes (page 27), and he went on to pre-test this creation and write up very professional notes along the way. My younger son loves anything that is edible and pink. He does a fine job when it comes to licking clean bowl after bowl of Strawberry Meringue Frosting (page 97).

My boys were also the inspiration for the Special Occasion section of this book. They love complicated, gooey confections and I love making such treats in a healthier form—hence this section was born. The Special Occasion cupcakes do have more steps than those in the rest of the book, however they are quite impressive visually and are beyond decadent.

While my children were focused on fancy, fun, showstopping cupcakes—such as the Banana Split (page 77)—I was determined to come up with a delicious vegan cupcake. Cooking without the gluten from wheat flour, the fat from butter, and the protein from eggs is not an easy task. I sometimes joked with my friends (and Facebook followers) that I was creating a recipe out of thin air. Forty-nine test batches later, I was finally satisfied with my gluten-free Vegan Chocolate Cupcakes (page 23). I was determined to make this vegan treat so that readers would be able to use it for the Special Occasion recipes in this book. With a variety of vegan frostings, a vegan cupcake was necessary to round out the offerings.

In addition, I slipped in several “savory cupcakes” to the recipe mix, which I’m calling “muffins.” After baking so many sweet cupcakes, I couldn’t resist adding a few savory, because it’s not always easy to find great gluten-free muffins.

Naturally, all of the recipes in this book are strictly gluten free (gluten is a protein found in wheat, rye, and barley). You will not find a recipe here that calls for even an ounce of gluten.

As for other food restrictions, there are the vegan cupcakes that I mentioned above, plus an assortment of dairy-free and vegan frostings and fillings, so that all of you can break bread with as many friends as possible, regardless of dietary restrictions. That’s always my goal.

Finally, a couple of tips on how to use this book. I have included a sweetness rating for each of the cupcake recipes here. This rating will let you know which cupcakes are less sweet and better for something such as brunch or a snack, and which recipes are very sweet and entirely decadent treats best saved for a festive dessert. Although I give suggestions for frostings at the top of most of the cupcake recipes, you can mix and match to your heart’s desire. Feel free to get creative with pairings other than those I have suggested.

Happy baking!

Cupcakes 101: Equipment, Tips, and Ingredients

Much can go wrong when baking cupcakes. This I learned along the way in creating an entire book about them. So, I have to give major credit to the writers of Vegan Cupcakes Take Over the World. Almost everything I learned about troubleshooting the little cakes came from them. Many thanks to Isa Moskowitz and Terry Romero!

I often receive questions about baking cupcakes at various altitudes and am asked if adjustments are necessary. Thankfully, this is not the case. I’ve tested many of these recipes at both mile high and sea level. So, please note that if your cupcakes are not turning out, an altitude adjustment is not the solution. See some of the other recommendations I list to help you figure out what the issue may be.


Creating great cupcakes requires the use of certain tools. Nothing too fancy is needed here; these are just a few notes to let you know what equipment I keep my kitchen stocked with to achieve perfect little cakes.

A few recipes in this book require a “high-powered” blender. I use the Vitamix brand, though Blendtec will work equally well.

Glass Jars
I store all of my flours (and all of my dry ingredients) in glass jars in order to keep them fresh and maintain optimal moisture content. I have found that almond flour and coconut flour can be stored in tightly sealed glass jars in the refrigerator or freezer for several months.

I keep a 1/2-cup measuring cup in the almond flour and a 1/4-cup measuring cup in the coconut flour. I have quite a few sets of measuring cups so that my two boys and I can be making different recipes at the same time and have all the cups that we need—without sharing!

Handheld Mixer
I use an electric handheld mixer in most of the cupcake and frosting recipes in this book, other than a few that call for hand mixing of ingredients.

Measuring Cups
I use metal measuring cups for both wet and dry ingredients—the old-fashioned kind like my mom used. While general baking guidelines suggest using a liquid measuring cup for liquids to avoid spilling and also because there’s a handy spout for pouring, I prefer to use the dry measuring cups for all of my ingredients. First, having glass around when my children are baking is a bit of a risk. Sometimes the kitchen gets crowded and we get a little wild (imagine ingredients flying everywhere). Second, I find that using less equipment, and fewer different types of equipment, simplifies and streamlines the baking process, thus enhancing my creativity. Lastly, I use the metal measuring cups instead of plastic because plastic is made from petrochemicals that contain endocrine-disrupting compounds.

Measuring Spoons
I find that a rounder, deeper set of measuring spoons works best. With less surface area on top, there is a smaller chance for measuring inaccurately. Again, I use metal measuring spoons rather than plastic. I find that metal equipment wears well and lasts longer than plastic.

Microplane Zester
Given that I try to stay away from fruit-flavored extracts and flavorings as much as possible, and prefer less processed ingredients such as zest in both my cupcake and frosting recipes, I highly recommend this tool to speed your prep work. Another trick? Use citrus zest as an alternative topping to sprinkles; it’s naturally beautiful, deliciously flavorful, and rich in health-building bioflavonoids to boot.

Mixing Bowls
I use one large and one medium mixing bowl for these recipes. I also use a deep bowl (made by Vietri) for making whipped cream and meringues; unlike other bowls, this one is almost “V” shaped, rather than “U” shaped. Using a bowl that is deep and not very wide is a little trick of mine that helps in aerating cream and eggs in whipped creams and meringues. My boys refer to our Vietri as the “whipped cream bowl,” and easily make a batch of whipped cream in it at the drop of a hat. They are fearless in the kitchen, and this bowl helps them!

Muffin Pans
I recommend using aluminum muffin pans for making your cupcakes—coated, silicone, and disposable pans will not yield the same results. I use both regular and mini-size muffin pans, depending upon the recipe.

Oven Thermometer
My recipe tester, Karin, went out and got herself three of these just to make sure her oven temperature was exact. I would suggest one, so that you know that your oven is baking at the correct temperature. I keep mine in the oven all the time to confirm that my oven is properly calibrated, and I am providing the correct temperatures. Baking is a science (unfortunately, for the less scientifically minded among us), and temperature is an important part of the equation. If your temperature is off, your results are likely to be off as well. This is one culprit that is often overlooked when the desired results are not achieved.

I use a flexible rubber spatula to scrape every drop of batter out of a bowl of frosting or cupcake batter. I also use a spatula when measuring the cupcake batter into the lined muffin tins—it’s a great tool for leveling out those 1/4 cups of batter.

Be sure to time the cupcakes when you are baking them. There is a window of time in each of the recipes for cupcake doneness. When baking, everything can affect that window—from the weather outside to the climate in which you live. That’s why I give a range for the baking times.


Gluten-free baking can be quite different from “standard” baking, and different gluten-free flours can vary from one another greatly. Recipes using coconut flour have unusually high ratios of wet to dry ingredients—so high, in fact, that some people suspect a mistake in the writing of the recipe. Do not be deterred, though—cupcakes made with coconut flour are absolutely wonderful, and although batter made with this flour can be quite wet, the resulting cupcakes are delightfully fluffy. While ingredient ratios in recipes using almond flour look more “normal,” the resultant batters seem a bit thicker than standard batters made with gluten.

A note on multiplying the recipes—when you want to increase the specified yield, I recommend that you make a second batch, rather than doubling the recipe.

When you are ready to bake, let the oven continue to preheat for at least 15 minutes once it reaches the necessary temperature. I know, this is a waste of energy; however, it will allow all the parts of the oven to come to the needed temperature, and your cupcakes will bake more evenly. Place your cupcakes on the middle oven rack, unless the recipe specifies otherwise. Lastly, please do not open the oven door every 2 minutes! This is a temptation for me every time I bake a batch of cupcakes, but opening the door to the oven changes the oven temperature and can ruin a good batch of cupcakes. Use the oven light if you have one and need to obsess the way I do, and don’t peek until the lower end of the recommended baking range.

I do not recommend making cupcakes more than a day ahead of time. If you do want to make the cupcakes before needed, make them the evening before and allow them to cool in the pans overnight.

Coconut and almond flour cupcakes keep in slightly different ways. I leave my cupcakes made with almond flour out on the counter and they become more moist as the days pass. I live in the dry climate of Colorado—if you do this in a humid climate it may not work, so in that case I recommend you place your almond flour baked goods in an airtight container in the refrigerator after one day. On the other hand, coconut flour cupcakes cannot really be left out for more than 10 to 14 hours or they will harden and turn into rocks. Therefore, I like to store my coconut flour cupcakes in an airtight container in the refrigerator and recommend this for all climates. Frost just prior to serving.

I don’t recommend freezing any of the cupcakes or frostings—these desserts are much better served fresh.

Triple Chocolate Cupcakes

Makes 9 • Sweetness: High

Dark, milk, and white chocolate chips are sprinkled throughout this rich chocolate cupcake. For a more sophisticated version, use only dark chocolate chips. Guaranteed to fulfill your daily chocolate craving.
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 large eggs
1/2 cup agave nectar
1/4 cup dark chocolate chips (73% cacao)
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips
Preheat the oven to 350°F. Line 9 muffin cups with paper liners. 

In a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in all of the chocolate chips.

Scoop ¼ cup of batter into each prepared muffin cup. 

Bake for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then serve.

Revue de presse

“Elana Amsterdam’s recipes are always beautiful and irresistible, and her gorgeous cupcakes are no exception. Everyone—gluten-free and otherwise—will love this collection of recipes.”
—Ree Drummond, The Pioneer Woman

“Elana’s lovely book full of wonderful gluten-free cupcake recipes is a must-have for anyone with celiac disease--enjoy these cupcakes!”
 —Peter H. R. Green, MD, Director of the Celiac Disease Center at Columbia University

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Commentaires client les plus utiles sur (beta) 109 commentaires
120 internautes sur 121 ont trouvé ce commentaire utile 
I am an agave hater, but I love this book! 12 juillet 2011
Par Independent Thinker - Publié sur
Format: Broché Achat vérifié
This is a beautiful book. The instructions for each recipe are clear and concise, and the photos are scrumptious. It makes me excited about making grain-free, sugar-free cupcakes. I look forward to making all the cupcakes and muffins in this delightful little book -- triple chocolate, red velvet, vanilla fig, apple spice, banana split...YUM! Thanks Elana!

My one small quibble with the book is that Elana uses agave nectar in all but one recipe. I won't use agave nectar because of its high fructose content which is a strain on the liver and creates insulin resistance over a period of time. It's absolutely true that honey and agave can be substituted 1 to 1 or 1 to 1.25 (agave to honey) depending on your preference for sweetness. I would rather use a granulated sweetener that does not raise my blood sugar much at all, though.

For every 1/2 cup of agave nectar that a recipe calls for I substitute 5/8 cup erythritol Zsweet All Natural Zero Calorie Sweetener, 1.5-Pound Pouches (Pack of 2) + 1-2 scoops of KAL stevia extract powder Pure Stevia Extract Powder - 3.5 oz - Powder + 1/2 cup of a liquid like coconut milk or almond milk. I also increase the baking temp by 25 degrees. Everything else in the recipe stays the same. For those of you who have trouble getting unusual ingredients where you live, you can use any granulated sweetener in place of the erythritol. Just skip the stevia if you're using sugar, since sugar is sweeter than erythritol.
44 internautes sur 45 ont trouvé ce commentaire utile 
Another winner, and maybe even better! 27 avril 2011
Par Jen - Publié sur
Format: Broché Achat vérifié
To start off, I am a HUGE fan of Elana and her work. I have made several recipes from the Gluten Free Almond Flour Cookbook and all are amazing. What I like even more about this cookbook is she branches out from almond flour and uses coconut flour, chia seeds, and flax meal. As much as I love the AFC, they can tend to taste very similar. In this book, there is much more variety, yet still keeping the ingredients list short (love) with most dairy free with even a vegan cupcake. I had to try a recipe as soon as I got the book, so I made a very small batch of the almond poppy seed cupcakes sans frosting. They were amazing. I'm glad to see her use of almond extract too. Honestly, this is gluten free baking at its finest, and I cannot WAIT to try all the recipes. Red velvet cupcakes, goat cheese scallion muffins, souffle cupcakes?! I'm in heaven! And for all you agave haters out there, she even has a honey recipe, and 1:1 substituting has never been a problem for me (I use liquid coconut sugar). Enjoy!
117 internautes sur 128 ont trouvé ce commentaire utile 
Once I got past the Agave problem, it came out well 18 juillet 2011
Par gadget lover - Publié sur
Format: Broché
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. It was suggested that I use a little bit more sugar than agave (because agave is sweeter) and that I add a bit more water to make up for the liquid of the agave, and a bit of lemon to make sure there is enough acidity in the recipe to allow the rising agents to work (as agave also has acidity in it). I ended up making a simple syrup using 1 cup of sugar, 1/3 cup of water and a squeeze of lemon juice (cooked together until the sugar melts), and just used it in the same quantity as agave nectar. This worked out pretty well, although the recipes came out perhaps a little less moist and less sweet than I would have liked, so next time I will use extra simple syrup in the recipes.

Ok, so now that we resolved that problem, back to the book itself. The book is pretty, and offers both classic cupcakes and some pretty exciting original recipes, many of them quite mouth-watering and maybe just a little "sinful". Unlike most gluten free recipes that use multiple flour mixtures and many strange ingredients, most of these recipes are pretty straightforward and use only coconut flour or only almond meal. I was a little concerned about the coconut flour because it initally had a very dominant coconutty smell, but the cupcakes themselves did not actually taste like coconut at all (except for the coconut cupcakes). The recipes are simple and so far the results have been beautiful and delicious.

So, bottom line, if you are gluten free and want to cook with Agave, and you enjoy a cupcake, this is definitely the book for you.
If you don't want/like to use agave, be warned that all of the recipes in this book do use it, but if you are willing to try a workaround, then it may still be a good book for you, as the recipes are quite simple and interesting.
41 internautes sur 42 ont trouvé ce commentaire utile 
These cupcakes bring joy to my grain-free world! 19 février 2012
Par Amazon customer - Publié sur
Format: Broché
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 ½ almond flour, ½ 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. Next time, I will just use Elana's banana muffin recipe.

-Basic Vanilla cupcakes. A coconut flour only recipe. Moist and delicious. As I said, there is almost a caramel flavor to them that seems to come from the coconut flour (or from the agave too?). I tried to do a calorie count for one muffin and came up with: 192 calories for one muffin. Another favorite.

-Apple Spice cupcakes. A coconut flour and arrowroot starch recipe. Good. Elana's recipe called for 1T of cinnamon, which seemed like a lot to me. I reduced it to 2t and it was still powerful. These cupcakes taste less sweet than the others I've made despite having the same amount of agave. Not as moist as the other recipes....could it be due to the arrowroot? Next time, I am going to leave out the arrowroot and see what happens. Also instead of chopping the apples, I think I will shred them on food processor disk.

-Strawberry cupcakes. My least favorite of the cupcakes. I just didn't like the texture of the fresh strawberries once cooked (to me, they are mushy and stringy...the flavor changes too). I might try strawberries again...but I would perhaps cook them to reduce them down and bit before adding. And I would use the coconut cupcake recipe base.....again, this strawberry cupcake recipe had arrowroot starch and I find that the recipes with arrowroot are less moist. Also, this recipe had no oil in it. Surely another reason that I didn't like them. I ended up throwing this batch out.

-Lemon-blueberry muffins. Very moist, very lemony, and bursting with blueberries. The second time I made these, I reduced the blueberries from 1 cup to ¾ cup and I eliminated the lemon zest, since I wanted more of a pure blueberry taste w/out the pronounced lemon flavor. I loved the result w/ my changes.

-Coconut Cupcakes. A coconut flour and coconut oil recipe. I replaced the agave with coconut sugar syrup (boil 1 ½ cups coconut sugar with ½ cup water...and then measure. I got this idea from a comment on one of the reviews here..thank you!). I wanted an all coconut muffin (coconut flour, coconut sugar, coconut oil) WITHOUT a pronounced coconut flavor, so I left out the shredded coconut in the recipe. Result: extremely moist, caramel flavor. A rich, buttery taste on the palate and not too dense. They are great with jam. Also, it would be delicious with the shredded coconut as called for in the recipe...I like coconut but don't always want it. It would be easy to add some zest, chocolate shavings or something to jazz it up. This will be my go-to recipe, but I will add mix-ins to vary them. I tried to calculate nutritional info for my version using the info on the packaging of ingredients and doing the math. I came up with this info per muffin: 211 calories, 3.8g protein, 15g (healthy) fat, 13g sugar, 2.5g fiber. Just right for me as a snack/dessert/treat.

-Vegan Buttercream: For me, the result was inedible and it went into the trash. I followed the recipe exactly, with the brands Elana recommended. I should have known that I would hate the final product since I didn't like the taste of the Earth Balance Natural Buttery Spread (soy free). This product is very salty. So, for me, the "buttercream" was way too salty and just had a bad taste (the taste of the Earth Balance product). I tried to save it by adding homemade vegan caramel that I had on-hand and then melted dark chocolate. Nothing helped cover the taste of the Earth Balance spread (salt!). Next time, I will try her Vegan Chocolate Frosting recipe, which does not contain the Earth Balance spread.

It is very easy to make substitutions for those who don't want to follow the recipes to the letter. In the recipes, I used virgin coconut oil. Coconut oil does not make the muffins/cupcakes taste distinctly like coconut. If there are any flavorings (zest, cinnamon, fruit), the coconut taste disappears. Some disagree, but I think that coconut oil is healthy. As for agave, I do use it sometimes (and find it delicious). But I have also used honey in its place. I would use maple syrup, but it is very expensive. I am planning on mostly using coconut sugar syrup (1 ½ cups blonde organic coconut sugar with ½ cup water boiled, which makes 1 cup of coconut sugar syrup. Then measure it like you would agave.). The coconut sugar syrup costs me about 15% of what agave or maple syrup costs me, is organic and seems like a good choice.

Elana says in the introduction that she doesn't recommend freezing the cupcakes once they are made. I must freeze them, because I try to not eat more than one a day and absolutely no more than two a day. I have found that they freeze just fine.

The fact that the cupcake recipes are dairy-free is very helpful for me since I have a dairy allergy.

Criticisms: My only real criticism is that the ingredients are only given in cup measurements and not given by weight. Elana does give you the flour weights for one cup in the introduction, but I still have to look up weights for all other ingredients and calculate the weight of flour for each recipe. I LOVE cookbooks that give a weight for every single ingredient, like Rose Levy Bernanbaum's fabulous books (from the time of my life before I knew about my wheat and dairy allergies!). I believe that all cookbook writers should follow Mrs. Bernanbaum's lead. Finally, one does usually need to sift coconut flour since it naturally clumps in storage. I weigh and then sift (4oz coconut flour = 1 cup). I didn't see sifting mentioned in Elana's book. But this is just nitpicking! The book is great.

I'm hoping that Elana will write a coconut flour cookbook that goes beyond cupcakes, but I thank her A THOUSAND TIMES for this book, that has made following a difficult diet so easy. Muffins are just about the only portable `fast food' (well, besides portable fruits, nut/seed mixtures, and Larabars) that I can have, and as a working mom, I need that convenience. This book helps me add to my repertoire and gives me the knowledge that I need to improvise on my own.
Elana is fabulous!
15 internautes sur 15 ont trouvé ce commentaire utile 
Note For Prospective Readers 31 janvier 2012
Par Lyda Dunn - Publié sur
Format: Broché
I am not Elana, nor do I work for her, but I want to comment on some of the negative reviews about this cookbook. There are complaints about the use of certain ingredients and I say if you haven't worked with them before give them a try and see what you think. If you can't get a hold of agave nectar, try using maple syrup or honey. Read about Elana's story to find out why she does not use gluten and dairy products and you'll understand her reasoning for the ingredients she chooses.

If you are interested in this book, I highly recommend checking out her website/blog first. She has a ton of recipes, cupcakes included. It will give you an idea of what her books are like and if it's your cup of tea.
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