Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour [A Baking Book]

After getting Elana Amsterdam's first book, The Gluten-free Almond Flour Cookbook, I could not wait for this one to come out. I think I have made 8 or 9 of the cupcake recipes out of it so far and each time no one has guessed that they were actually grain-free, let alone gluten-free. This is the cookbook that will help to take away the stigma that gluten-free baked goods are unhealthy. All of the recipes in this book are actually grain-free because they only use almond flour or coconut flour, so they are actually full of additional protein (and in the case of the coconut flour, full of fiber as well) and all are low in sugar. I like that she has even included some savory muffin recipes at the end that are a perfect pairing for breakfast or dinner. This is a perfect gluten-free cupcake cookbook, especially since almost every recipe only has about 8 or less ingredients in them. They take no time at all to whip up!

I’ve used Elana’s website as my most treasured source of gluten free recipes for years. I have a sister who is extremely ill with multiple life threading autoimmune diseases. Because I see my sister’s daily efforts to stay healthy, I am amazed at the amount of work Elana has put into the website while managing her own health issues.The recipes on the website and in her books are solid. I started out by using her recommended brand of almond flour and then figured out an organic brand I could buy in bulk online that worked for her recipes.I have a serious coconut allergy and was wondering how many of the recipes would be coconut free. I also can’t use palm oil, Spectrum shortening or Earth balance butter because of cross contamination issues. With these restrictions I can make four of the sweet cupcakes and all of the savory muffins without substituting. Many of the frosting recipes don’t have my allergens either.I’ve made the Cheddar garlic muffins and they are fantastic. I see myself making the savory muffins every week. They will be great for my coffee break or with salad for a summer meal. Only 2 g carbs in the Cheddar garlic muffins!!!

First I make my own almond meal. I just can't afford to buy what she recommends. Buy the almonds and run them through a food processor. Now you have almond meal. When I got the cookbook I almost returned it I was so disappointed. Second I am NOT cooking with Agave. That said I really really like this cookbook. I use maple syrup for almost everything as a direct substitute. Rarely the recipes are just okay, but most of the time they are fabulous. I would never have thought of some of these recipes. I am getting my children to eat gf without complaining or feeling left out. If you don't have access to what she recommends still give it a try. I am thrilled! The triple chocolate cupcakes remove any temptation I have when faced with gluten treats! The strawberry cupcakes don't even need icing. I could go on and on.

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.

I Was looking forward to the arrival of this book, as the author's other book is excellent. Hers are the only Gluten-Free books I have found out there that have all natural ingredients. No Xantham gum, other gums or artificial sweeteners. Truly a healthy choice for Gluten-free people. It is very difficult to find cookbooks that are gluten free that do not contain xantham gum. Many of us have severe reaction from that ingredient and find it very frustrating to try to adapt recipes on our own. I often just go back to the regular cook books and adapt them myself to be gluten free.The cupcakes that I have tried are amazing. My daughters made one of them for my for Mother's Day. A wonderful treat for me and anyone - gluten free or not. Fabulous recipes, easy to make.Highly recommend this book and any book she writes.Thank you. Thank you. Thank you.

I have a number of paleo cookbooks - hers are the best by far I have them all

Compré este libro cuando estaba investigando para mi propio libro CUPCAKES. Es maravilloso para quienes estén buscando una buena alternativa a la repostería dulce tradicional. Con estas recetas, todos los intolerantes encuentran algo dulce a lo que hincarle el diente.

Love this book- delicious & easy to follow recipes. Only downside is that I have not been able to source blanched almond flour in Ireland- some of the recipes work okay with ground almonds but it can be hit and miss. Best for people in US or maybe UK if you can get the almond flour.

Ich ernähre mich seit einiger Zeit kohlehydratarm und möchte nicht auf Kuchen etc. verzichten, da ist ein Buch, dass sich mit Glutenfreien Rezepten auf Basis von Mandel- und Kokosmehl befasst genau richtig.Natürlich sind die Rezepte nicht ohne weiteres übertragbar, da Alternativen für Süßungsmittel gefunden werden müssen, aber die Rezepte sind schmackhaft und einfach nachzubacken.Die Autorin hat sich Mühe gegeben um die Konsistenz der fertigen Backwaren angenehm zu gestalten und schafft das auch.Für alle, die aus dem ein oder anderen Grund auf Glutenfreie Mehle ausweichen, ist dies wirklich ein gutes Backbuch.

All the recipes I've tried have worked out well.