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 voilà: 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.
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