All About Gluten-Free Cupcakes

Wow.  Thanks for your generous response to the announcement of my forthcoming book Gluten-Free Cupcakes!

I very much appreciate all of your comments and am really happy about having the opportunity to answer some of these questions directly.

First off though, I want to let you all know that writing the book was a fabulous experience this past summer which my entire family enjoyed. It’s amazing to me that my boys, now aged 10 ½ and 12 are old enough to truly participate in my work projects, whether it’s pre-testing a recipe, or selecting and reviewing recipes that they deem as book-worthy.  And my husband?  He is the best, most honest taste tester in the world –my world, at least.

Although I can be a bit of a lone wolf, and like to work by myself, I feel blessed to work with my children and hubby and evolve into more and more of a team member.  For me, that’s really what family life has taught me and it’s been a long and interesting experience of personal growth, that I feel more than lucky to have.

So, back to business, the business of the book!  I would like to answer a few reader questions and comments left on my Gluten-Free Cupcakes Cookbook post.

Chaviva asked two great questions:

Do they require loads of complicated flour mixtures?

Chaviva, the answer to your first question is a resounding no.  I do not use complicated flour mixtures.  The recipes in the book contain coconut flour and almond flour, my two favorite flours.

After having made some (what I consider) unsuccessful red velvet (minus the red) cupcakes over the weekend … I could really use an uplifting cupcake recipe!

The answer to your second question is yes, there is a recipe for red velvet cupcakes in this book.

Janet commented:

I have a vegan friend who’s been unimpressed with the gluten free cupcakes she’s tried so far. This book might change her mind.”

Thanks, Janet. I have a very versatile vegan chocolate cupcake in the book that can be mixed and matched with the vegan frostings that the book contains.  I’m excited about the numerous vegan frostings that I’ve created for Gluten-Free Cupcakes and hope your friend will be too!

Karen commented:

Look forward to a book on savory foods in the future.”

Karen, thanks for that suggestion, I really appreciate it.  Just wanted to mention that Gluten-Free Cupcakes will have a section in it with savory muffin recipes, which will work very well for breakfast, snacks and hors de’oeuvres.

My favorite comment was this one from Aria:

My name is Aria and I’m nine.  My favorite recipe is pumpkin pie muffins. They are good!  I would love your new cookbook.  Please enter me in the contest.

What can I say to that, other than I love nine year olds who cook!  Thanks Aria.

In other news, I’ll be attending Blogher in San Francisco today and tomorrow (October 8th and 9th), where I’ll also be a speaker.  If you are at the conference I would love to meet you.  On Saturday morning, I’ll be moderating a discussion on the ins and outs of recipe writing.  I hope to see you at my panel (which includes Gaby from and Jennie from for what I foresee as a potentially lively discussion!

Finally, remember, voting is still on for the Pacific Foods Everyday Chef Challenge.  I’m in the final round, so if you have a minute, head on over there and vote for the only gluten free blogger.


  1. Jennifer Holt says

    Hi Elana and thanks so much for your new cupcake cookbook!

    I tried both your marble cupcake and your triple chocolate chip cupcake recipes from it today. Excellent! I’ve never baked with coconut flour before and I love the results…

    Questions: How long will these (as well as the cupcakes in your book in general) keep in the freezer, and how long will they keep in the refrigerator? Also how long will the frostings in the book keep in the freezer and how long will they keep in the frig.?

    Thank you for your fabulous work, and congratulations,

    • elana says


      Thanks for your comment.

      If you look on page 9 of the Gluten-Free Cupcakes cookbook you will find storage tips.

      Elana :-)

  2. Alexandra Rupp says

    Dear Elana,
    I just wanted to write to tell you that I love your book and recipes! Although I am not celiac, I am an athlete and follow a low starchy carb diet and stay away from wheat and wheat products, rice, potatoes and starchy legumes.. I love that there are recipes that use almond flour and I can have quiche again! MMmmmmm! I have tried the broccoli Quiche recipe, and have also substituted the broccoli with zucchini and used and assortment of wild mushrooms… delicious!!

    Thanks again!

  3. Megan Luedecke says

    oh, no! if it’s not too late, I’d love to win a copy of your new cookbook. Congrats! I’ll still be purchasing it, nonetheless. Keep up the great work!

  4. Martha says

    Just wanted to say I had the opportunity to make your Thai Soup and it is fabulous! I’ll being making it again and again. Voted for it and you most happily! Thanks.

  5. Michelle says

    Yes! Can’t wait for this book. I have 2 gluten free sons that would I love to make yummy treats for. Thanks for understanding that.

  6. kimberly Pilkington says

    I made the carrot cake cupcakes last night, all i can say is yummmmmm. The only neg comment I can come up with would maybe be more sweetner? But they were really good thank you!!! kimberly

  7. jackie says

    I can’t wait for the book release. I already pre-ordered it from amazon. I have made and enjoyed many of the cupcakes posted on your website already!

  8. Christine says

    Love all of the cupcake recipes we have tried from your website. Thank you for delicious, healthy recipes. I love baking for my small children now that I can give them a healthy alternative.

  9. Carolina says

    I am so excited for the new book, and have already pre-ordered it on Amazon. I was especially pleased to learn that there are some recipes for savory treats included as well–can’t wait! Thanks Elana for all that you do!

  10. ceciliamtz says

    Elana, I already pre-ordered your new book at Amazon. Can’t wait until April! I live in Mexico, two hours from the Texas border and though I’m not able to find some of the ingredients you use in your book, I can always order them via Internet to my US address and enjoy your recipes. In fact I am expecting a package of coconut and almond flours tomorrow. My friends are amazed at the things I have baked which are grain free, sugar free (I replace agave with pear puree and stevia) and dairy free.

    You are a real inspiration! Keep up the great work!

    Saludos desde México

    Cecilia M

    • says

      I am trying to cook with stevia instead of sugar or other substitutes. Could you explain how much pear puree to how much stevia powder? I would love to know your ratio? And, does this work for all baked goods?

      • ceciliamtz says

        Hi Lara

        Sorry for not getting to you earlier. Depending on what the recipe asks for I puree and measure the same amount of pear as the requested agave nectar and add liquid stevia to taste, for 1/3 cut of pear puree I use about 6 to 8 stevia drops, but it depends on the actual recipe and how much sweetness you want on it.

        I also have been experimenting with erythritol (Z-Sweet) which behaves much as table sugar and it has 0 glycemic index. For every measure of agave nectar, I use the same amount of erythritol and fill it with some type of liquid like fruit juice (no added sugar) or even plain water. I always taste for sweetness and some times add some drops of liquid stevia (not always).

        Hope this helps!

        Cecilia M

  11. Karen says


    During the summer month of cupcakes, a lot of your recipes relied on whipped cream frosting. Please tell me that is not the case with the cookbook. I cannot do dairy in any form and it’s just disappointing to look at something like your banana split cupcakes and not be able to have them.

    Also, I’m curious about how ‘muffin’ recipes will be in the book. Muffins are a staple for me. I make ahead and freeze nut (and flax) flour muffins wrapped individually for grab n go meals. I could use some new ideas.

    And finally, I’m with the person who is looking for a savory cookbook from you. Love the ideas in the almond flour cookbook. Will probably have chicken potpie for dinner. More please?

    Bset of luck!

  12. says

    The cookbook sounds incredibly awesome. I’m glad to see it’s not just desserts, too, as I enjoy savory “muffins” more so these days than I do sweets. Looking forward to the release!

  13. says

    I made a pineapple upside down cake yesterday for a girlfriend’s birthday by using your vanilla cupcake recipe. It turned out fabulous! I did use a bit of maple syrup and butter melted together for the caramelized top, liberally sprinkled with pecans. I’ll do a post on it later this week over at the cavewoman cafe.
    Thank you Elana for doing all the groundwork to inspire creativity in a healthy realm.

  14. Charlene says

    Seriously Elina you are the Queen of all that is sweet in my house! I needed sugar free icing and your previous cookbook delivered! I have to say it was an adventure making the agave based icing, but it totally worked and my son loved it! I can’t wait for the next book! He’s a cupcake fiend and I have to make them GFCF and low glycemic. Can’t wait to try out the new cupcake recipes! Thank you so much for all your hard work and recipes!

  15. Terry Frantz says

    I love all the recipes in your first cookbook…I can hardly wait for this one. Cupcakes are one of my most favorite things. Thanks, Elana

  16. Nancy says

    I’m allergic to all grains. Even rice, which is in most gluten-free
    foods. Now I can cook with these other flours and actually eat cake and bread. Elena’s recipe are perfect and delicious! How freeing! Thank you!!

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