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Cookbook Author at the Market, October 4th: Chrystal Carver, "Sweet & Simple Gluten-Free Baking"


Local author Chrystal Carver will be signing copies of her recently released gluten-free cookbook "Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less!" at the Beaverton Farmers Market Saturday October 4th. Any of the 75 recipes featured would make a lovely addition to an upcoming holiday gathering or feast.

Chrystal will be on site from 9:00am to 12:00pm, selling and signing copies of her book. To learn more about Chrystal, or to peruse her many wonderful gluten-free recipes, please visit her website.

Lastly, Chrystal sent us a timely and seasonal recipe for (Gluten-Free) Pumpkin Cupcakes that look incredible. We thought we'd share the recipe here, so you can try them out for yourself!

Pumpkin Cupcakes.jpg


(Recipe by Chrystal Carver)


1 cup all-purpose gluten-free flour blend* 1 teaspoon gluten-free baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon all spice 2 eggs, room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling ½ cup granulated sugar ½ cup brown sugar, packed ½ cup vegetable oil

METHOD Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line a 12 serving cupcake pan with papers; set aside.

In a medium mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon and all spice; set aside.

In a large mixing bowl, whisk together eggs, pumpkin purée, sugar, brown sugar, and vegetable oil. Add the flour mixture to the wet ingredients and stir until combined.

Spoon the batter evenly into cupcake papers, about 2/3 full. Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 – 10 minutes, then remove from pan and let cool on a rack. Frost each cupcake with your favorite frosting.

*For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend that has been prepared in advance. Rather than making a whole batch, you can scale it down to ½ cup white rice flour + ¼ cup tapioca flour + ¼ cup potato starch

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