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Crave Bakery Gluten Free Cookbook: Over 60 Gluten and Dairy Free Recipes from San Francisco's First Gluten Free Bakery Paperback – November 4, 2013
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"Cameo's products are hands-down the best gluten-free baked goods I have ever tasted."
Tina Turbin, Author and Blogger
"Crave Bakery was one of the first gluten-free bakeries to offer dairy-free baked goods that tasted like they were full of butter!"
Kelly Courson, Creator/Writer at Celiac Chicks
"So many bakeries guard their "secret" ingredients, but Cameo has made every amazing recipe from Crave Bakery accessible in this deliciously tempting book."
Alisa Fleming, Chief Editor at Go Dairy Free
About the Author
In 2002, Cameo Edwards was living in San Francisco and discovered she was gluten sensitive after two years of stomach pain and misleading diagnoses. Going gluten-free was a life changing experience for Cameo. There were no high quality GF foods on the market at that time, even in a progressive part of the world like the Bay Area. Determined to eat the foods she loved once again, she began baking and selling her gluten-free, dairy-free desserts in 2003. Crave seemed like the perfect name for this bakery since her frustrations came from food Cravings in which she could no longer safely indulge. These all-natural, allergy friendly desserts Cameo created finally satisfied her cravings and made her customers happy!
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Top customer reviews
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It's nice to find a cookbook that provides such inspiration. It gave me new ideas that I could use for my own creations, too. THANK YOU!
The Crave Bakery Gluten Free Recipe Cookbook commemorates the 10-year anniversary of Crave Bakery's launch in San Francisco. The book contains over 60 gluten free and dairy free recipes that have been refined in Cameo's bakery. In addition, there are a multitude of recipes that are free of other allergens such as soy, nuts, and corn. The cookbook has top quality, professional photographs making the food look as good as it tastes. The recipes are thorough, yet easy to follow, and organized by difficulty level. Details provided with the recipes include the allergen free details, preparation time, bake time, quantity produced, tools used, ingredients, and step-by-step instructions.
The book has several pleasant surprises, giving the reader much more than they bargained for. For example, the book includes a wheat flour conversion recipe, which allows you to simply transform gluten-containing recipes to a gluten free version. Another nice feature, are extensive brand recommendations to save you time in selecting top-grade oils, flours, baking ingredients, etc.
After reading Cameo's cookbook, it was hard to choose which recipes to prepare first. We recently prepared the Summer Strawberry Muffins and the Monster Cookie. The muffins were the first I've had since going gluten free several months ago. I was blown away! The muffins were moist, fluffy, and full of fresh strawberry flavor. It was hard to believe they were gluten, dairy, soy, nut, and corn free. The Nutty Monster Cookie was also a big hit. This bar cookie tastes just like a top quality chocolate chip cookie; however, it's gluten, dairy, and corn free.
My wife and I wholeheartedly recommend this cookbook. The recipes are easy to follow and the results are spectacular. There are other features we really appreciate, such as the recipe variations. You can master one recipe and then branch-out into different combinations with confidence. In addition, there are recipes for every occasion, from a formal dinner party to a casual family gathering. Your non-gluten free friends and family won't be able to tell the difference. Lastly, we really appreciate the nice extras and tips provided throughout the book. These bits of wisdom were earned over a decade of trial and error. We're glad that Cameo has shared these "trade secrets" with us. Thanks, Cameo!
Most recent customer reviews
It is easy to understand/follow and has many tempting recipes.
I highly recommend it.