Crave Bakery’s Gluten Free Cookbook Hits the Sweet Spot (review)
Posted by ivylau on July 19, 2013 - Leave a comment
Flying to Hong Kong is a long endeavor, some 12-14 hours. The good news is it gives me ample time to catch up on my reading, including a new book I’ve been trying to get to for weeks: Crave Bakery’s Gluten Free Cookbook.
Crave is right in my backyard in San Francisco and I can relate to her story, very similar to mine (and Ivy’s Garden). She started the bakery in 2003 after learning she was gluten intolerant and years of misleading diagnosis.
There were few high quality GF foods on the market back then, so she started Crave to bake and sell the delicious gluten-free, dairy free deserts she so longed for. All Crave’s recipes are all-natural, and most of the recipes are dairy-free too.
The e-cookbook is a wonderful collection of over 60 recipes, with photos and instructions, from Crave’s San Francisco-based bakery. Crave sells these products all over the SF Bay area (as packaged desserts sold in grocery stores or as custom-made wedding and party cakes).
The beautiful pictures of the gluten free cup cakes, cake and desserts captured me immediately. Actually it made me so hungry on the plane I was ready to call the attendant (then I remembered where I was ha).
The tools and ingredients at the beginning of each recipe are great. So now I can check in my pantry and see whether I have all ingredients and tools for the recipe.
I loved the way Cameo organized her cookbook and recipes; it makes it super easy for readers to follow (Cameo Edwards is the CEO and Head Baker of Crave Bakery)
The recipes start with one major recipe, like the vanilla cake recipe. Then she gives you different frosting choices, like orange cream, chocolate buttercream, lemon buttercream, cardamom cream etc. As we all know, different frosting will make the same vanilla cake taste totally different.
Next, with the same vanilla cake recipe, you can add other ingredients to make a toasted coconut cake by adding shredded coconut; or add lemon juice and lemon zest to make a lemon zest cake etc. Instead of three or four recipes, you just use one basic recipe and make variation of different cakes. Simple-and effective.
The majority of recipes in the book are gluten free, dairy-free, nut-free, soy free and corn-free. The recipes are thorough, easy to follow, and organized by difficulty level.
Cameo also wisely tells readers at the beginning of the recipe, how much time they need, including prep time and bake time. That is very important for me because my daily schedule is crazy; to bake I need to know how much time from start to end.
I will try to make one recipe next week and post it on the blog based on the book’s recipe. I’ll let you know how it turns out, but I already have high hopes. Stay tuned.
Go herefor more information on the book or Crave Bakery.
Product photos and links: S&S chicken, Lemon Chicken and Chicken Nuggets