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Customer Review

46 of 47 people found the following review helpful
5.0 out of 5 stars Another winner, and maybe even better!, April 26, 2011
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This review is from: Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour (Paperback)
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!
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Showing 1-3 of 3 posts in this discussion
Initial post: Jun 8, 2011 5:07:04 PM PDT
K. Sabbatino says:
Where do you get your liquid coconut sugar? I've only been able to find the granulated.

In reply to an earlier post on Jun 12, 2011 1:53:33 PM PDT
Jen says:
Bring 1 1/2 cups of sugar plus 1/2 cup of water to a boil, then simmer for 3 min. :)

In reply to an earlier post on Jun 20, 2011 2:32:17 PM PDT
Tulips says:
thank you Jen, this sounds like a simple syrup, only using coconut sugar instead....very useful!
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