Katie Andrews 
Sweet Inclusion [EPUB ebook] 
The Raphsodic Bakery Cookbook

The Basics
Essential Tools & Equipment
Pantry Staples
’Rules, ’ Tips, and Tricks

Icings & Glazes
Vanilla Bean Buttercream
Vanilla Buttercream
Chocolate Buttercream
Chocolate Salted Caramel Buttercream
Caramel Buttercream
Lemon Buttercream
Orange Buttercream
Citrus Buttercream
Spiced Buttercream
Cinnamon Sugar Buttercream
Cardamom Buttercream
Aztec Buttercream
Maple Buttercream
Molasses Buttercream
Rosewater Buttercream
Lavender Vanilla Buttercream
Espresso Buttercream
Mocha Buttercream
Coconut Buttercream
Marzipan Buttercream
Pecan Buttercream
Almond Buttercream
Pistachio Buttercream
Simple Glaze

Fillings
Apple Butter
Banana Butter
Pumpkin Butter
Triple Berry Jam
Raspberry Jam
Blueberry Jam
Strawberry Jam
Banana, Papaya & Vanilla Bean Jam
Starfruit Ginger Jam
Peach Jam
Apple Cider Jelly
Tomato Jam
Orange Marmalade
Mango Jam
Mango, Banana & Pineapple Jam
Strawberry Rhubarb Jam
Cherry Jam
Chocolate Ganache
French-Style Simple Caramel
Chocolate Mousse
Spiced Nut Butter Mouse

Cookies, Bars & Wedges
Sugar Cookies
Chocolate Chip Cookies
Scout Cookies
Spiced Coconut, Pecan & Chocolate Chip Cookies
Cherry Chai Spice Pumpkin Seed Cookies
Double Chocolate Caramel Sea Salt Cookies
Oatmeal Kitchen Sink Cookies
Chocolate Chip Cookie Bars
Almond Marzipan Cookie Wedges
GF Sugar Cookies
GF Chocolate Chip Cookies
GF Chai & Green Tea Cookies
GF Pumpkin Seed Ancho Cherry Cookies
GF Spicy Spice Double Chocolate Chunk Cookies
GF Oatmeal Kitchen Sink Cookies
GF Hamantaschen Cookies
GF Spiced Chocolate Chunk Cookie Bars
GF Cranberry Chocolate Pumpkin Seed Cookie Wedges

Biscotti
Lemon Zest Biscotti
Cherry Marzipan Biscotti
Espresso Maple Biscotti
Double Chocolate Chunk Biscotti
Chai Cranberry Biscotti
Cinnamon Caramel Toasted Hazelnut Biscotti
GF Raspberry Lemon Biscotti
GF Chocolate Chip Cherry Biscotti
GF Almond Marzipan Biscotti
GF Orange Zest Double Chocolate Biscotti
GF Lemon Lavender Biscotti
GF Chocolate Cherry Espresso Biscotti

Simple Cakes
Vanilla Cloud Cake
Lemon Cream Cake
Apple Cider Cake
Maple Espresso Cake
Triple Berry Cake
Rosewater Pistachio Cake
Gingerbread Cake
Lavender Vanilla Cake
Spiced Apple Cake
Carrot Ginger Spice Cake
Double Chocolate Ganache Cake
Mocha Cake
GF Vanilla Cloud Cake
GF Espresso Maple Cake
GF Pumpkin Spice Cake
GF Chocolate Cherry Espresso Cake
GF Bananas Foster Cake
GF Hummingbird Cake
GF Caramel Apple Spice Cake
GF Carrot Ginger Spice Cake
GF Double Chocolate Ganache Cake
GF Spiced Coconut Rum Cake

Cupcakes
Maple Love Cupcakes
Green Tea Cupcakes
Cinnamon Sticky Bun Cupcakes
Hostess With The Mostess Cupcakes
Aztec Chocolate Cupcakes
Scout Cupcakes
Double Chocolate Cupcakes
GF Strawberry Shortcake Cupcakes
GF Rosewater Cupcakes
GF Cinnamon Sticky Bun Cupcakes
GF Chocolate Salted Caramel Cupcakes
GF Pumpkin Pie Cupcakes
GF Almond Coconut Chocolate Chunk Cupcakes
GF Triple Berry Cupcakes
GF Tiramisu Cupcakes

Hello, and thanks for reading a little bit about me! I’d love to share a bit of my history with you, to help us get connected and closer.
I grew up in a small town in Vermont, during a time when food allergies were not recognized as a real problem. Unfortunately, the technology to test for potential issues wasn’t at the level it is today. Doctors simply did not have the tools and knowledge base to test for certain dietary restrictions. If I had known then about food allergies, it would have saved a lot of time and unnecessary headache trying to come up with a cure or solution. While my parents meant well as they tried to feed the entire family using a traditional American diet, there were always painful reactions surrounding food. I was eighteen years old when I first received tests for food-related
allergies, and while the doctors caught a few of the issues, there was a big one they missed: gluten intolerance. I changed my diet based on their scant recommendations and slowly started to feel better and get healthier. I was still having terrible reactions to certain foods and I didn’t know what an elimination diet was, so I continued to struggle for years even with allergy tests. I lacked the information to find out what was happening inside my body and realized the uphill challenge I faced.
I opened Raphsodic Bakery in Orlando, FL when I was twenty-four years old with a heart full of hope and a head full of dreams. I wanted to be in service to others and make desserts that could fit in with any diet. When we first opened, the bakery focused strictly on wheat-based flours. Within the first three months, two things happened. First, I consumed more wheat based desserts because of proximity which dramatically increased my lethargy and a feeling of persistent bloating all the time. Second, I was approached by two women: a wonderful customer, Fern, and a dedicated employee, Maggie. These two ladies were the portent of a massive life
change for me and a directional shift for the bakery. They asked if I could do a gluten-free line of baked goods because they both were gluten intolerant and could not consume the wheat-based flour desserts we made at the bakery. Of course, I said yes and then proceeded to spend
an absurd amount of time researching everything about gluten. I learned how gluten worked within the science of baking, how to replace it with gluten-free flours and starches and finally, what effects it created in the body. The more information I gathered, the easier it was to see that I, too, may have had issues with gluten. I followed the natural course of action and was tested for gluten intolerance. I finally received my answer as to why I always felt so fatigued, mentally foggy, and bloated all the time: I had gluten intolerance. Learning this information changed my entire life and I am eternally grateful to both of those women for setting me upon this course.
Raphsodic Bakery was built around food allergies because I selfishly wanted dessert I could eat, and that transformed into something much bigger than my needs. Raphsodic, traditionally spelled rhapsodic, means extravagantly emotional, which is exactly how I felt baking treats I could eat without consequence and how I felt sharing those desserts with others.
I was beyond overjoyed that I could eat food without being physically distressed, and sharing that ability with others made all the hard work eternally worth it to me.
All that being said, food allergies are a challenging problem to tackle and can be frustrating for everyone involved. It is my sincere hope that you are able to take something from this cookbook and make it your own while navigating your own food path. I wish you luck and joy!
Love,
Katie