Picture 15Vegan? Gluten free? This book will change your life. If your name happens to be Erin, as mine is, you will be totally stoked because this vegan and gluten free baking genius is also named Erin. I feel like its a good baker omen or something.

I first tested out the book over at my parents house a couple of months ago. My mother and I occasionally like to pull a quick vegan switch on my dad to see if he notices. Its an interesting experiment – try it out on a loved one sometime. We made him the carrot cake cupcakes which are ammmmmmazing. He loved them of course – thinking they were filled with eggs, butter and delicious gluten. I’ve been trying trying to cut out wheat and dairy for allergen reasons for awhile now, and flour substitutes have been tough, often giving a gritty residue to textures that have no business being gritty. Babycakes had me at the first bite.

I promptly *borrowed* the book from my mother so I might try out the vegan, gluten free cornbread. Last fall I tried my own substitutions on a favorite cornbread recipe and failed miserably – producing a rubbery, polenta-like substance. There was nothing bread-like about it. Since I’ve declared this month Wheat Free October, I tested out the Babycakes cornbread this weekend. It was so delicious, I burnt my mouth sneaking a slice (or three) before it had cooled. This cornbread has a lovely crumb people! My only qualm is that I find it a little sweet — so I may try to experiment a little to see what sort of savory cornbread I end up with!

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