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Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle Hardcover – September 10, 2013

4.5 out of 5 stars 74 customer reviews

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  • Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle
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  • The How Can It Be Gluten Free Cookbook
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Editorial Reviews

Amazon.com Review

Review

“When Kyra won her episode of Cupcake Wars, she amazed me with her baking technique and flawless execution. I am now convinced that prepared the right way, gluten-free baking can produce a most delectable result, and Kyra’s book is a perfect introduction.”
—Florian Bellanger, founder, Mad Mac NYC, and judge, Food Network’s Cupcake Wars

“Kyra’s creations are the best I have tasted at any gluten-free bakery. Now we have the chance to make her favorites at home? Sweet.”
—Shauna James Ahern, author, Gluten-Free Girl Every Day
 
“Anyone who swears they can’t eat deliciously gluten-free has never met Kyra Bussanich. Her recipes could make a believer out of the most stubborn gluten-eater around.”
—K. C. Pomering, G-Free Foodie

“Accessible recipes like Triple Berry Cobbler will help inexperienced bakers make deliciously simple desserts with confidence, while more intricate recipes like Lilikoi Chiffon Pie will challenge the budding pastry chef in all of us to rise to any special occasion!”
—Jules Shepard, author, Free for All Cooking

“Decadent and delightful, Sweet Cravings is a treasure trove of both classic and innovative new recipes fit to contend with even the most voracious sweet tooth.”
—Olivia Dupin, author, The Complete Guide to Naturally Gluten-Free Foods
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Product Details

  • Hardcover: 144 pages
  • Publisher: Ten Speed Press; 1 edition (September 10, 2013)
  • Language: English
  • ISBN-10: 1607743604
  • ISBN-13: 978-1607743606
  • Product Dimensions: 7.6 x 0.7 x 9.2 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (74 customer reviews)
  • Amazon Best Sellers Rank: #174,281 in Books (See Top 100 in Books)

More About the Author

Following a severe battle for her health, and a conversion to eating gluten-free, Kyra Bussanich graduated with honors from Le Cordon Bleu and opened her award-winning bakery "Kyra's Bake Shop" (formerly called Crave Bake Shop) in Lake Oswego, Oregon. Her specialty is "gluten-free, deliciously"-- and she quickly became a sensation and picked up national media attention as a "must see when you visit Portland."

Kyra is a two-time winner of The Food Network's hit show "Cupcake Wars." She won even though her recipes are exclusively gluten-free (beating "regular" bakers), with glowing reviews from judges believing it impossible to get such flavor with this "handicap."

While she started out making award-winning pastries, she's branched beyond desserts to other goods in order to help those similarly with celiac or other autoimmune diseases enjoy delicious items while still adhering to eating gluten-free. With gluten-free quickly becoming a lasting and commonly accepted lifestyle, everyone is searching for "the winning secret formula." Kyra is delivering it.

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
This long-awaited release has a beautiful hard-bound cover and high-quality, full color printing (and wonderful, smooth paper too). It is one of those feel-good cookbooks and it has 50 amazing, creative recipes in the 131 page book that also includes beautiful full-color photography for more than half of the recipes. The font (text) used throughout the book is a easy to read size. This book will completely inspire you to make your own beautiful, tasty treats and best of all all gluten free!

Note: I initial saw a copy of the pre-release book at Kyra's Bake Shop in Lake Oswego Oregon (previously known as Crave Bakery) in June 2013 and couldn't wait for it to be released! Now, 3 months later, it has arrived! I am thrilled to have my own copy!

The table of contents consists of a 2-page spread listing each of the 6 chapter categories and the names of each of the unique 50 recipes. It has a very comprehensive 5-page index in the back as well. A lot of thought was put into the creation of this unique cookbook and it would make a lovely gift for someone, or even yourself :-)

So the 6 categories of recipes in Kyra's book each have a special "topic." I've included some of the recipes for each section listed below. (You can use the "Look Inside" feature on the Amazon page to view the complete T-O-C). I love it that each of the recipes are rated as Easy, Intermediate, and Advanced so that I know what I'm getting myself into. Each recipe has a unique story that goes along with each recipe. The instructions for each of the recipes is well written, detailed, and easy to follow. Kyra gives details on how the dough should both look and feel along with how to tell when the goodie is ready to come out of the oven.
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Format: Hardcover
Sweet cravings is a lovely book and thumbing through the pages opens many possibilities for those of us who love to bake and have found gluten free baking less than satisfactory. I want what I bake to be good enough that I crave that delicious cookie or cake or scone. I am looking for a taste and texture as close as possible to the glutinous baked goods of my past. I have baked the Cherry White Chocolate Scones which tasted delicious. The texture, however left a lot to be desired. They were sticky in the middle and quite flat with a rather gritty texture and aftertaste. After experimenting with the recipe, I discovered that sweet white rice flour was the culprit in the stickiness and the millet flour lends a slightly gritty texture and aftertaste. I changed the flour mix omitting sweet white rice, reducing the millet and the starches, and adding sorghum flour, brown rice flour, and a bit of cornstarch. I doubled the baking powder and reduced the x-gum (sensitive tummy, you understand). My new scones baked up light and golden with flavor and texture almost like their glutinous cousins. However, I should not have needed to experiment with a book recipe to get close. I trusted Kyra to do that for me, which is why I bought the book. I really do want to try more of the recipes, but need to take a pause for my waistline sake.
I believe Kyra tried to make her recipes accessible to home bakers by limiting the numbers of ingredients. Baking delicious snacks and desserts requires a mixture of flours and starches which all work together to give the finished product that crave factor. There is a lot of good info online from experienced bakers that is very helpful. Also, the ingredients lists on prepared packages can be insightful.
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2 Comments 29 of 33 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Format: Hardcover
Kyra Bussanich owns a gluten-free bakery in the Portland, Oregon area, and she's won cupcake wars twice while competing against glutenous cupcakes. Her baked goods are the real deal, folks. Classically trained as a pastry chef, she's parlayed that knowledge into creating gluten-free baked goods that taste just as good...no, even better than anything I could eat before I found out I had celiac disease. When I visited her bakery my eyes nearly popped out of my head. All her recipe creations are amazingly delicious...and believe me we tried just about everything. Even my kids, who aren't gluten-free, loved every bite.

Because I live in Southern California, I don't have the luxury of visiting her bakery that often. However, I'm SO excited to have these recipes so I can bake them in my own kitchen! Her flour blends totally produce the tender texture and delicate crumb of cakes, crisp buttery pie crusts, and fluffy cream puffs that I loved so much before I gave up evil gluten. I'm not exaggerating when I say I think she's amazing and totally at the top of the game when it comes to gluten-free baking.

It's true that this cookbook is not for people who are looking for grain-free or sugar-free recipes. It's for people who want to re-create the flavors and textures of treats that have always been a part of their lives. Just because you're gluten-free doesn't mean your dessert has to taste like sand...or cardboard...or worse. I have served up her beautiful desserts to many different people, and unless I tell them, they have no idea they are gluten-free. To me that says everything.

If you or someone you love is gluten-free, you NEED this book.
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