Carla's Gluten Free Recipe Box Newsletter

January 18, 2016


Dear ,

Today's recipe received rave reviews by all of my cookbook recipe testers who made it. Even my gluten-eating neighbors awaited its release. I even went back for seconds, and I'm usually pretty good at controlling my dessert intake. It was heaven!

The first thing everyone talks about is how crunchy the crust and topping is. Then they generalize how the whole thing is fantastic. What they don't know is that the chocolate mousse recipe is five-star restaurant quality. The technique is very precise.

Get the Crunchy Gluten Free Chocolate Mousse Pie and Five-Star Chocolate Mousse recipes today!

Members receive access to this recipe immediately. If you're not already, become a member while you can still get 35% off! The sale has been extended.

Don't forget to check out the bottom of this email for my Gluten Free Baking Tip!


Happy and healthy gluten-free cooking!


P.S. If you missed the NY-Style Pizza Crust, KFC-Style Chicken, and Betty Crocker Devil's Food Cake recipes, check them out now!

Crunchy Gluten Free Chocolate Mousse Pie

A decadent chocolate mousse fills a crunchy chocolate crust, topped with lightly sweetened whipped cream and additional chunks of crunchy cookies. Make the crust in advance so you can breeze through making the filling and topping the following day. My gluten-eating neighbors went crazy over this pie!

Get this recipe now!

Traditional Gluten Free Chocolate Mousse

This makes the richest and most decadent chocolate mousse you’ll ever have. It reminds me of what five-star restaurants serve. Don’t skimp on perfection. Use high-quality chocolate. Serve alone, top with whipped cream, or use as a filling for my upcoming Crunchy Gluten Free Chocolate Mousse Pie recipe on Monday.

Get this recipe now!

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Q. What is the purpose of starch in gluten-free baking?

A. Starch makes baked good lighter. The use of tapioca, potato, and corn starch, lightens baked good. It doesn't matter if you're baking muffins or bread, starch will lighten it up. Tapioca is the chewy in texture. The others create a closer to gluten texture.


Q. What about arrowroot powder/starch?

A.  While arrowroot also lightens up baked goods, it also softens items. The one huge difference between arrowroot starch and other starches is the additional time it takes for goods to bake.


Q. Which starch browns the best?

 A.  Tapioca flour/starch browns the best. 


Q. Which starch crisps the best?

A. Cornstarch crisps the most.


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