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  • Jefferson Adams

    Starbucks Debuts Gluten-Free Cupcakes in Florida!

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

      Bunnie Cakes will provide their locally made, gluten-free, and vegan passionfruit cupcakes to select Starbucks stores in Florida.


    Celiac.com 11/06/2017 - Gluten-free Starbucks patrons in South Florida just got a nice piece of news. Starbucks is now offering a new, gluten-free cupcake to select South Florida locations. Oh, and the cupcake also happens to be vegan.

    To deliver their newest gluten-free offering, Starbucks has partnered with Miami-based bakery, Bunnie Cakes, who will provide their locally made, gluten-free, and vegan passionfruit cupcakes to select Starbucks stores in the area.



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    Bunnie Cakes has been a labor of love since owner, Mariana Cortez, first began making gluten-free and treats for two of her children, who have celiac disease.

    The small, nearly bite-sized cupcakes have been called 'cute,' but they have gained a popular following among gluten-free eaters, and are regarded by many as "one of the best cupcakes in Miami," Starbucks wrote in a press release.

    Bunnie Cakes' products have also attracted a bit of national attention, such as being named as a winner on Food Network's Cupcake Wars.

    If you live in South Florida, or if you find yourself visiting, and happen find yourself enjoying Bunnie Cakes gluten-free cupcakes, either at Starbucks, or at the bakery itself, we encourage you to share your experience in our comments section.

    Read more at onegreenplanet.org.

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    It was lovely to read on the back of Starbucks doubleshot espresso can that it is partially produced with genetic engineering...what a let down Starbucks.

    Thank you for informing us!! Nothing surprises me with this company that values only our dollars. I will try to find your info online so that I might post on Facebook.

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    Congratulations to Mariana! Wonderful to see Starbucks trying again - their last experiment with providing gluten-free options was short lived and incomplete. Perhaps this time it will last.

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    It would be good if the manufacturers of gluten-free products could find a substitute for yeast and egg as these are gluten cross-reactors. Those responsible for the creation of "modern wheat" through hybridization created a "monster" of allergic and immunological food reactions/responses. Society must move away from wheat, barley and rye consumption as these grains destroy good health.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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