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The wait for an entire cookbook of gluten-free cupcakes is over! Kelli and Peter Bronski’s Artisanal Gluten-Free Cooking garnered a PW starred review and airtime on The Splendid Table, and within one year of publication has established itself as a category-leading all-purpose gluten-free cookbook. Now the Bronskis bring their accessible but “artisanal” approach to these from-scratch, high-quality homemade cupcakes.

The foundation of these recipes is their intensively developed gluten-free flour blend, which enables home cooks to craft bakery-quality confections, from kid-pleasing favorites like Vanilla Cupcakes with Chocolate Frosting or “Peanut Butter Cup” Cakes, to more subtle and surprising treats like Mojito or Poached Pearfection cupcakes. They include tips for adapting the recipes to alternative diets of all kinds, including egg-, dairy-, and refined sugar–free versions. These are cupcakes so good even those who don’t eat gluten-free will love them.

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    Typo mistakes in recipes

    The book is very easy to use, but the use of 2 teaspoons of xantham gum in most recipes is too much! The first batch of cakes i baked using 2 teaspoonsful xantham gum, made it rubbery and made us all sick. I baked a few cakes without using xantham gum at all, and they were just fine. Also the carrot cake recipe is missing the quantity for oil in the ingredient list. Overall a good book.


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