Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
Elana Amsterdam's The Gluten-Free Almond Flour Cookbook is one of my favorites. From her Double Chocolate Cherry Cookies to her Thai Fish Cakes to her Cheddar Cheese Crackers and her pie crust, featuring almond flour, all have been easy to make and satisfying to eat. It is one of the most used cookbooks on my shelf. When I heard she was releasing Gluten-Free Cupcakes
I was especially pleased to see a whole chapter devoted to savory treats. There are six savory muffins included and I tried two. The Scallion Goat Cheese Muffins were a surprising hit with my college-aged kids for breakfast. While I have been baking with almond flour since Elana's first book came out, these muffins would be hard for a gluten-eater to identify as not only gluten free, but grain free. They were moist and tender with the flavor of green onions throughout and then the creamy goat cheese topping made them a filling breakfast treat. Elana's Spinach Feta Muffins would make the perfect party fare when made in mini muffin pans. Hot from the oven, these would make elegant appetizers, but also would be a nice accompaniment with soup or salad meals or for breakfast and brunch menus.
The strawberry cupcakes were surprising. I don't think I've ever baked with strawberries. These cupcakes are just bursting with strawberry flavor and are moist and naturally sweet. We tried some for dessert with the frosting and ate the rest for breakfast without. I think that is one of the things I liked best about this cookbook. The cupcakes are just as good plain as they are dressed up for a party or celebration. The flexibility of being able to whip up a quick casual dessert from Elana's recipes, paired with frosting options to take the cupcakes to an event make being gluten free easy.