The Cake Mix Doctor Bakes Gluten-Free

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The Cake Mix Doctor Bakes Gluten-Free

Format:  Hardcover,

308 pages

Publisher: Workman Pub Co

Publish Date: Dec 2010

ISBN-13: 9780761161073

ISBN-10: 0761161074

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The following content was provided by the publisher.
Thirty million Americans are gluten-intolerant or have a gluten sensitivity, eliminating it from their diets because gluten a protein found in wheat, rye, and barley has been implicated in health issues ranging from respiratory problems and abdominal discomfort to anemia, anxiety, and infertility. The food industry has bullishly taken notice. Gluten-free baking products, including cake mixes from Betty Crocker, King Arthur, Whole Foods, and others, have increased sevenfold on grocery shelves in recent years, and the number of other gluten-free products has grown as well 832 were introduced in 2008 alone. And gluten-free options are on the menu of national restaurants like Boston Market, Chili s, Ruby Tuesday, Outback Steakhouse, and others.
Now comes even sweeter news for people looking to cut gluten from their diets: Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that s made her a bestselling baking author with over 33 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more naturally, all gluten-free ingredients and voila: Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies. Dessert is back on the menu.


Publisher: Workman Pub Co
Publish Date: Dec 2010
ISBN-13: 9780761161073
ISBN-10: 0761161074
Format: Hardcover
Number of Pages: 308
Shipping Weight (in pounds): 1.48
Product in Inches (L x W x H): 7.25 x 8.5 x 1.25


Review by Library Journal (2010-11-15)

Byrn's newest book in her best-selling "Cake Mix Doctor" series aims to minimize the difficulty of gluten-free cake making and reintroduce favorites such as carrot cake and Boston cream pie into the lives of millions who live with celiac disease or gluten intolerance. Byrn's recipes begin with a box of gluten-free commercial cake mix and then incorporate other ingredients in an attempt to replicate a homemade taste. Each recipe is accompanied by full-color photographs of the finished product, always a welcome addition. Passionate bakers and food purists may find that this book lacks surprises and pales in comparison to similar gluten-free baking books like Annalise G. Roberts's Gluten-Free Baking Classics.

Verdict: This title will be most at home in a collection of other cookbooks geared toward busy or casual bakers. Those with limited resources for specialty baking books should look elsewhere.

[Twenty-city tour.] - Carolyn M. Schwartz, Westfield State Univ. Lib., MA

(c). Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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