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The Cake Mix Doctor Bakes Gluten-Free by [Byrn, Anne]
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The Cake Mix Doctor Bakes Gluten-Free Kindle Edition

4.7 out of 5 stars 177 customer reviews

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Length: 308 pages Word Wise: Enabled

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Editorial Reviews

About the Author

Anne Byrn is the author of the bestselling Cake Mix Doctor series and The Dinner Doctor, with over 3.5 million copies in print. She makes frequent appearances on Good Morning America and QVC. She lives in Nashville, Tennessee, with her family. Her website is www.cakemixdoctor.com.


Product Details

  • File Size: 4551 KB
  • Print Length: 308 pages
  • Publisher: Workman Publishing Company (December 8, 2010)
  • Publication Date: December 8, 2010
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00556DU1A
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #486,550 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
This is the first time I have felt so strongly about a product that I have left a review. Each recipe I have tried from this book has been so tasty that my family has eaten them as fast as I can bake them! It's wonderful to be able to bake something that I can enjoy WITH my family! Thank you!
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Format: Paperback Verified Purchase
First off, the mix business. Yes she uses mixes. Yes she adds enough stuff that you may wonder why not to just bake from scratch. Here is why not. These cakes are idiot proof. Not all gluten free recipes for cakes, cookies etc are so forgiving! AND you don`t need a shelf full of exotic flour to fix something fast on the spur of the moment. Which means if you are simply baking for a friend or family member, there is little need to invest in bags of rice, tapioca, mochi flour and industrial quantities of cornstarch to name the cheaper flours. Add in potato flour (expensive!) and exotic stuff like bean flours, sorghum, millet etc and we are talking expensive, plus this all takes up shelf space!

Perhaps you are a celiac looking for a shortcut to a nice reliable dessert, and need something good tasting and fast for a company dessert (maybe you offered to bring something or you are having people over) and you don`t want to go to a lot of effort, cost or have something people politely pick at, then for heaven`s sake get this book, and flip thru it and pick something at random. It will turn out. Here are the 3 I tried and the non celiacs in the family keep begging for them.

Fresh Orange Bundt Cake page 113: This is why I bought the book! My sister in law made this for a family dinner last year and I had to have the recipe. I knew it was gluten free as my brother in law is celiac, but it tasted so GOOD! I made it 2 more times at home to rave reviews from family. I use the Celimix White cake mix because that is what is available here, and it turns out GREAT every single time. Just be sure to have a couple of nice oranges on hand plus the cake mix, and some butter (or margerine), eggs, sugar, and vanilla.

Bacardi Rum Cake page 146.
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Format: Paperback
Leave it to the very creative Anne Byrn to be right on top of food trends with her latest cookbook entry - The Cake Mix Doctor Bakes Gluten-Free. We love the layout of this book which is easy to read, contains a helpful recipe reminder panel on some recipe pages where you can jot down your own notes,and offers just plain old good advice, like how to prevent a bundt cake from sticking to the pan! Be sure to read the "Cake Mix Doctor Says" tips listed at the bottom of most recipes.

Byrn proves that just because a dessert recipe is gluten-free doesn't mean it has to be dull. Among her more than 50 recipes is an Almond Cream Cheese Pound Cake, Caramel Melted Ice Cream Cake, German Chocolate Cake, Coconut Cake with Fluffy Marshmallow Frosting and even a Gluten-free Wedding Cake! Recipes cover layer cakes, bundts, sheet cakes and bars, brownies, cookies and cupcakes, too. Just browsing through this book has us ready to get out our mixing bowl and bundt pan.
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By wendyssmile on February 20, 2011
Format: Paperback
I bought this book to help me make some deserts that we all can eat as a family. Everything I have made is delicious!! Since my son also needs to be dairy free I love that she puts how to make it dairy free with each recipe!
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Format: Paperback Verified Purchase
As a gluten-intolerant pilgrim in a gluten-filled world, this book met a compelling need to be able to have treats again. Conventional gluten-free baking requires a panorama of flours, leavening and gums to create 'passable' baked goods. This book builds recipes from Betty Crocker Gluten Free Cake and Brownie mixes; modifying them with basic kitchen staples to create wonderful treats I thought I'd given up forever.

The layout includes chapters on Cakes, Cookies, Brownies, Bars and Bundts. Each recipe includes pointers, options, and modifications for Dairy-free . The narrative for each recipe goes beyond construction to storage and presentation. There are columns adjacent to the recipe for one to record modifications and personal info for recipients.

This book would be a great gift for a newly diagnosed gluten-intolerant individual as a reminder that life will go on. The recipes are simple, the pantry supplies are easily available and the results are outstanding. Sophisticated cooks will appreciate the GF(gluten-free) options to further enhance the basic recipes.

What I appreciate most is that I no longer have to get out 8 diffenent flours and additives to make a batch of cookies, and that my spouse reports that all of the recipes I've tried are 'very good'. (Believe me, it's like getting an Oscar.)

This book has given me back my counter-tops!
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Format: Kindle Edition Verified Purchase
I bought the kindle version without thinking it through first. While the recipes are wonderful- especially the buttercream frosting recipe which everyone who has tried it has loved (I made it four times in December alone)- I wish I had purchased the paper version of the book. The kindle version makes it hard to flip back and forth from the cake recipes to the frosting recipes, and since there is no table of contents you must search for each item and scan through pages of results before bringing the recipe you are looking for up on the screen. I find that to be quite a hassle. In addition, I don't really like having my kindle on the kitchen counter while I'm pouring wet ingredients. This is a great cookbook, especially if you have a family member who is gluten-intolerant as I do, but do yourself a favor and get the paper version.
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