Do you have Celiac Disease or know someone who does? How about gluten intolerance? To honor anyone who has any type of gluten issues, Blue Egg Bakery is having a CUPCAKE SALE! $25 per dozen! This is $5 off the regular price! Valid for October 2010 only.

Have a Halloween party to go to? Maybe an office party? Or maybe you just want some awesome gluten-free cupcakes to throw in the freezer and eat at your leisure. Order some today!


blue egg bakery…happy to be gluten free!



This is a re-post. Sure hope to see you tomorrow rain or shine!

Blue Egg Bakery will be a vendor at the second annual Green-ival and Bio-Blitz on September 25, 2010. We will have a booth with gluten free cupcakes (and also dairy-free and egg-free) for sale. Be sure to stop by and say hello!

The City of Sioux Falls is proud to host its second annual Green-ival and Bio-Blitz on September 25, 2010, at Sertoma Park and the Outdoor Campus.The event will bring together green-minded businesses, organizations, scientists, and citizens to celebrate and explore the ecology of our area, as well as sustainable products and services in and around Sioux Falls. The event will take place from 10 a.m. – 2 p.m., and is free to the public.

The Green-ival & Bio-Blitz is a family-friendly event, complete with children’s activities, live music, food, crafts and items for sale, and plenty more. Last year’s Green-ival was a big success, with over 400 people in attendance and over 60 businesses and organizations present. The team of scientists from our 2009 Bio-Blitz & Ecology Day at the Mary Jo Wegner Arboretum accounted for over 275 species at the four hour event. This year, come see what critters are roaming the Outdoor Campus, and get up-close and personal with a few of them as well!

Stop by (www.siouxfalls.org/green/greenival) for more information.

Blue Egg Bakery will once again be at Oh My Cupcakes! (downtown Sioux Falls, 4th & Main) from 11am-2pm on Monday Sept 13.

You won’t want to miss these delicious cupcakes!

1) Gluten-free Chocolate with Cream Cheese frosting

2) Gluten-free, Dairy-free and Egg-free Cinnamon Apple

Hope you can make it!


Celiac  Support  Group  Meeting Date: 2ND Monday  each month

Time: 7:00 PM

MEETING PLACE:   DAV meeting room – 1519 W 51st Street, Sioux Falls, SD (off  Western Ave. behind Schoeneman’s Lumber)

If you have questions: Contact:  June VanLiere 605-528-6189 Or Grace Wilson 605-376-0668

Please note: Oh My Cupcakes will be closed on Monday Sept 6th, so Blue Egg Bakery will not be there! Please don’t show up, or you’ll be very sad.

We’ll be back Monday Sept 13th, hope you can stop in. 🙂

Here’s a little glimpse of deliciousness for your viewing pleasure. This is a gluten-free chocolate cupcake with a chocolate chip cream cheese filling. YUM

Blue Egg Bakery is finally posting a gluten-free cupcake recipe, YAY! A photo is coming soon. I forgot to take one and now I have to make more cupcakes so I can take a picture of them. So sad. On with the show:

Blue Egg Bakery’s Gluten-free Snickerdoodle Dandy Cupcakes (with dairy-free and egg-free options)

2 cups Bob’s Red Mill brown rice flour

1 cup potato starch, tapioca starch or garbanzo bean flour

1 T baking powder

1/2 t. salt

1 T cinnamon

2 sticks butter OR Earth Balance vegan butter OR 1 cup Spectrum Organics palm shortening

1 3/4 cup sugar

1/2 t. xanthan gum

4 eggs OR 6 teaspoons Ener-G egg replacer mixed with 8 T warm water

2 t. vanilla

1 1/4 cups milk OR rice milk OR almond milk (try whatever you have on hand)

Preheat oven to 350. Cream butter and sugar until pale. Add eggs or egg substitute. Beat in vanilla. Add all ingredients and mix on medium-high for 1 minute.

Fill cupcake liners 3/4 full with batter and bake for 20-22 minutes until tops are very slightly browned. Egg-free cupcakes sometimes need an extra minute or two.

While cooling, mix together 2 T sugar with 1 t. cinnamon in small dish. When cupcakes are cool enough to handle, moisten the tops of the cupcake with water using a pastry brush, then dip in the cinnamon sugar mixture.

I think these are outstanding to eat without frosting. You don’t put frosting on a snickerdoodle cookie, do you? 🙂 However, if you must have frosting, I’d suggest cream cheese.

Cream Cheese Frosting

1 stick of butter

8 oz pkg of cream cheese

3 cups of powdered sugar

1 tsp vanilla

If you’re dairy-free, here’s a great frosting recipe that’s perfect for these cupcakes:

Blue Egg Bakery’s GF/DF Frosting

1 cup any kind of milk (I’ve used rice, soy, and almond with great success)

pinch of salt

5 tablespoons Bob’s Red Mill brown rice flour (please use this brand, as it’s finely ground)

1 t vanilla

2 sticks any kind butter (Earth Balance is vegan, Fleischmann’s Unsalted is dairy-free)

1 cup regular sugar

In a small saucepan, whisk flour into milk and heat until it thickens (stir constantly). Remove from heat, stir in vanilla and salt and let it cool to room temp. This is important because if you don’t let it cool, the end result will be lumpy and will separate.

Cream the butter and sugar together in mixer. Add cooled milk/flour mixture and beat until it resembles whipped cream (takes several minutes).

Be sure to sprinkle cinnamon sugar on top of the frosting as well. YUM


Cupcake Monday!

Oh My Cupcakes! (4th & Main) will feature Blue Egg Bakery’s allergen-free cupcakes on Monday, August 30th.


Gluten-free Carrot Cake with cream filling

Gluten-free, Dairy-free and Egg-free Snickerdoodle

They will be available Monday only from 11am-2pm. Hope you can make it…I promise they will be worth your while! 🙂