Book Review: The Cake Mix Doctor Bakes Gluten-Free

The Cake Mix Doctor Bakes Gluten-Free
by Ann Byrn
(Workman Publishing New York)

Reviewed by Christine A. Krahling

If you have been a fan of The Cake Mix Doctor’s cookbooks but find they’re collecting dust on your bookshelf since you started a gluten-free diet, this one’s for you. As a result of reader feedback that included a demand for the same great-tasting “doctored up” cake recipes her fans had come to know and love, Byrn began reading and researching celiac disease and “baking every (gluten-free) mix” she could get her hands on to please her fans. The result: The Cake Mix Doctor Bakes Gluten-Free.

The book includes helpful tips for newbies such as “Choosing the Right Equipment,” “How to Bake Gluten-Free in a Gluten-Filled Kitchen” and “High-Altitude Gluten-Free Baking.” Byrn’s “Finishing the Cake” section on page 8 discusses the method for cooling a cake properly (which varies between layer and bundt cakes). You’ll find that Byrn is not a fan of canned frosting (though there are several gluten-free canned frostings on the market) but instead offers simple recipes for delightful concoctions such as Quick Caramel Frosting and Strawberry Cream Cheese frosting, among others.

Gluten-Free is divided into several chapters including: Layers; Make-Your-Own-Gluten-Free Wedding Cake; Bundts; Straight from the Pan (sheet cakes); Cupcakes and Muffins; Brownies, Bars and Cookies, and Frostings.

Byrn includes a section of full-color photos at the front of the book (which I love) as well as conversion tables and online resources.

For more information visit

Blogger’s Note: I tried the Banana Bread Cake recipe (minus the Caramel Glaze but adding mini semisweet chocolate morsels to the mix) and it was fantastic! I gave it to people who were not on a gluten-free diet and they could not believe it was gluten free. This is by far the best—and simplest–banana bread recipe I’ve baked yet.

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