Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle

Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle

by Kyra Bussanich


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Product Details

ISBN-13: 9781607743606
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 09/10/2013
Pages: 144
Sales rank: 701,126
Product dimensions: 7.76(w) x 9.10(h) x 0.68(d)

About the Author

KYRA BUSSANICH graduated from Le Cordon Bleu’s patisserie and baking program and worked as the assistant pastry chef at clarklewis in Portland before founding her own award-winning gluten-free bakery, Kyra’s Bake Shop (formerly Crave Bake Shop). She was the first gluten-free baker to appear on—and the only to win—the Food Network’s Cupcake Wars. She was also runner-up in the all-star series Cupcake Champions. Kyra and her shop have been featured on the Today show, Fox News, the Food Network, Food & Wine, Delight Gluten-Free Magazine, Gluten-Free Living, the Oregonian, USA Today, Huffington Post, G-Free Foodie, Notes from a Gluten-Free Kitchen, Gluten Free Portland Oregon, and Portland Food and Drink. She and her husband live and eat in Portland, Oregon.

Read an Excerpt


Superior Gluten-Free Baking

Are you like me—a “nourisher”? Someone who enjoys creating things that make a real difference in others’ lives? Do you enjoy making people happy—through food—and coming up with something that at once elicits oohs and aahs and makes their day?
Well, this book is definitely for you. It’s an opportunity to do all this—and much more.
When I appeared on the Food Network’s Cupcake Wars, one of the judges—to my surprise and delight—called me the “inspirational ‘It Girl’ for gluten-free baking.” And I’m bringing that inspiration to this book so that you, too, can wow your friends and family “judges.” With these recipes as your guide, you can create light, fluffy cakes, buttery scones, rich and impressive ice cream desserts, silky tiramisu, and more.
But, more importantly, this book is to help you discover that gluten-free baking can be tastier, better textured, and more appealing than traditional wheat-flour baking, and to make it easy for you to share your baking passion with those who eat gluten-free and still create addicting desserts for those who don’t.

I think there’s something magical about creating desserts that
• bring people together, so everyone can share the same special sweets
•  are safe for your family and guests to eat, regardless of whether they
 have a diagnosed gluten allergy, sensitivity, or intolerance
• taste even better than “regular,” gluten desserts, meaning that you can indulge and still feel healthy afterward

And I’m going to share this magic with you.

Makes 12 servings (unless I’m one of the twelve: in that case, this recipe will serve 2)

There are many types of strawberry shortcake—biscuity, pound-cakey, angel food–cakey—but they all have two things in common: the lightly sweetened berries and clouds of whipped cream. I have always preferred the biscuity type, and often made these for dinner when I was in college. I couldn’t afford to buy groceries for both dinner and dessert, so, like a good little future pastry chef, I often just skipped dinner (bet you aren’t surprised).

The biscuit bottoms of this shortcake provide crunch and melt-in-your-mouth butteriness and make you feel as if you’re eating something vaguely healthy. I like my fruit to taste like fruit, so the berry mix has minimal refined sugar; I use orange juice for natural flavor and sweetness. The whipped cream is the kicker—if you’re like me and really like whipped cream, then double the amount called for. You can make the shortcakes up to a week ahead of time—just freeze them in an airtight container. Simply refresh them in a 300°F oven for 3 to 5 minutes. This is a fantastic dessert for summer dinner parties when strawberries are in their sweetest and juiciest prime.
3/4 cup / 110 g millet flour
1/2 cup / 89 g rice flour
1/2 cup / 67 g tapioca starch
1/4 cup / 47 g potato starch
2/3 cup / 151 g sugar
1 tablespoon / 14 g baking powder
2 teaspoons / 7 g orange zest
1 teaspoon / 4.7 g salt
1/2 teaspoon / .5 g xanthan gum
1/4 teaspoon / 1.2 g baking soda
6 tablespoons / 76 g butter, cold and cubed
3/4 cup / 178 ml heavy cream
2 tablespoons / 30 g sanding sugar, for topping
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

To make the shortcakes, mix together the flours, starches, sugar, baking powder, orange zest, salt, xanthan gum, and baking soda. Using your fingertips (or a food processor), mix the butter into the dry ingredients until the mixture resembles coarse pea-sized crumbs. Add the cream and combine just until moistened. Spoon 12 golf ball–sized lumps 3 inches apart on the baking sheet and press gently to flatten. Shortcakes will spread during baking. Sprinkle about 1/2 teaspoon of the topping sugar over each shortcake and bake until lightly golden brown around the edges and a toothpick inserted in the center comes out clean, 12 to 18 minutes.

Remove from the oven and let cool completely.

Rinse and drain the berries. Slice off the stems and cut into 1/4-inch slices, or cut in half before slicing if the berries are very large. Place the sliced berries in a bowl, sprinkle with the sugar and the orange zest, and gently stir to coat. Pour the orange juice over the strawberries and chill until ready to serve, up to 4 hours.

To make the whipped cream, chill a mixing bowl and add the cream, confectioners’ sugar, and orange juice. Whip on medium-high speed until thick and fluffy and medium peaks hold.

To serve, place one shortcake at the bottom of a small bowl. Stir the berries to mix them up with the juice, and divide the berries and the juice among the bowls. Place a dollop of whipped cream on top of the berry stack and devour!

Table of Contents


Introduction: Superior Gluten-Free Baking 
The Scoop on Gluten 
The Recipes 
Guide to Ingredients and Adjustments 
Chef’s Tips and Baking Secrets 
Muffins and Scones
How Less Sugar Can Be More
Bran(less) Muffins 
Orange-Currant Scones 
Chocolate Chocolate-Chip Muffins 
Cherry White-Chocolate Scones 
Espresso Scones 
Buckles, Cobblers, and Crisps

Naturally Delicious Fruit Desserts
Gramma Tishie’s Strawberry 
Rhubarb Cobbler 
Triple Berry Cobbler 
Blueberry Buckle Breakfast Cake 
Strawberry Shortcake
Marionberry Crispler
Apple Crisp
Quick Breads and Coffee Cakes

Conversation Starters
Sour Cream Coffee Cake 
Banana Bread 
Cornbread with Spicy Honey Butter 
Pumpkin Spice Bread 
Lemon Pound Cake 
Beer Bread 
Cookies, Brownies, and Bar Treats

Childhood Revisited
Mocha Truffle Fudge Brownies 
Ginger Molasses Cookies 
Chile Lime Coconut Macaroons 
S’Mores Tartlets 
Linzer Bars 
Lemon-Glazed Madeleines 
Almond Biscotti 
Peanut Butter Truffle Crispy Rice Bars 
Spiced Apple Crumb Bars 
Oatmeal Chocolate-Chip Cookies 
Puddings, Cakes, and Other Pastries

Comfort and Amaze! 
Bubbie’s Secret Honey Cake 
Chocolate Mousse Meringue Pie 
Coconut Rice Pudding 
Oatmeal Cake 
Chocolate-Ginger Pots de Crème 
Yam Biscuits 
Vanilla Chiffon Cake with 
Blackberry Coulis 
Award-Winning Cupcakes

Little Treats That Pack Big Taste
African Yam Cupcakes 
Boston Cream Pie Cupcakes 
Orange-Vanilla Dreamsicle Cupcakes 
Eggnog Cupcakes 
Persian Love Cakes with Cardamom 
Champagne Cupcakes 
Tarts, Pies, and Puffs

Desserts to Impress 
Mexican Chocolate Baked Alaska 
Coconut Cream Pie 
Hazelnut Pear Tart with Goat Cheese Whipped Cream 
Chocolate Hazelnut Tart 
Classic Cream Puffs 
Mascarpone Cheesecake with 
Strawberry Coulis 
Lilikoi Chiffon Pie 
About the Author 

Customer Reviews

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Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
I just received this book and devoured it. Very readable. Much more than just a bake book, the author relates inspirational story of her diagnosis with an auto-immune disease, going to a first-rate baking school (after college) and having to figure out how to be able to bake what she herself could eat, gluten-free. Kyra Bussanich has twice won the Food Network’s Cupcake Wars, the only Gluten-Free baker to do so (and given no handicap, competing on flavor and texture and creativity against “regular” flour bakers.) She’s the only Gluten-Free winner to date. I was super impressed both with her “can-do” approach and her creative use of flavors that I wouldn’t have thought to put together. I enjoyed her stories and introductions to each recipe, a very personal approach. And found the sections on her experiences competing on Cupcake Wars fascinating. Because I live near her physical bake shop, I can attest to how incredibly delicious is her baking. I’ve tried lots of items, including many in this book. And, though my wife is Gluten-Free, I’m not; still the best baking I’ve personally eaten, GF or not (many experts,from the quotes on the back of the book, seem to agree. Among the best parts of the book are the numerous “secrets”/keys to delicious GF baking. While I don’t purport to be an expert baker (or even close), this book seems to a lot for a lot of people (recipes are coded for 3 levels of ease/challenge.) I highly recommend Sweet Cravings as a groundbreaking, highly readable book.