Gluten Free Apple Butter Layer Cake
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We finally did it (and just under the wire in September): we went apple picking. The crowds are legendary, the bathroom facilities far from ideal, and the apples no cheaper … more »

Gluten Free Apple Butter Layer Cake

We finally did it (and just under the wire in September): we went apple picking. The crowds are legendary, the bathroom facilities far from ideal, and the apples no cheaper than what we’d buy in the store by the pound. But we love going every year with dear friends of ours. It just wouldn’t feel like it was really fall without it—even though the weather on Saturday seemed more like summer here in the northeast. In the past couple years, I have brought my fancy work camera with me for photographic evidence of the yearly ritual, but the shots are not the artsy, kitschy photos with an urban-homesteader vibe that the Internet seems to favor these days. Instead, they’re of mine and my friend’s children, reaching for the highest apples on a willing adult’s shoulders (or in the case of my oldest, climbing the trees even though that’s a big no-no). So instead of our family photo album, I figured we could talk about this gluten free apple butter layer cake. The minute I saw a similar cake in the current issue of Martha Stewart Living magazine, I knew this would be a fabulous way to make use of that gorgeous, smooth apple butter we’ve been making.

Gluten Free Apple Butter Layer Cake

This moist and tender, lightly spiced yellow cake, filled with smooth apple butter and topped with a very special apple-flavored traditional buttercream frosting, is more than worth your time. There are a few steps to making it, but, well—that’s true of any layer cake. The steps are simple, and the cakes can be made and cooled, then wrapped and frozen until you’re ready to thaw at room temperature, then fill and frost. And let’s face it—if it weren’t for Martha (good ol’ Martha), I never would have believed that apple butter could be used as a layer cake filling, and then sliced so cleanly. Just look at that perfect slice!

Gluten Free Apple Butter Layer Cake

My method for making super chunky applesauce couldn’t be simpler, with little to no added sugar—it’s really just apples, ground cinnamon, and a bit of water—but if you’re interested in more detail, just see the second paragraph of the apple gingerbread snack cake post. The chunky stuff on top of the cake is really just for dramatic effect, but I highly recommend it. If you’re going to make a layer cake, go big or go home!

Prep time: 25 minutes       Cook time: 22 minutes
Ingredients

Cakes
2 1/2 cups + 2 tablespoons (370 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend)

1 1/2 teaspoons xanthan gum (omit if your blend already contains it)

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 teaspoon apple pie spice*

11 tablespoons (154 g) unsalted butter, at room temperature

1 cup (200 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

4 eggs (240 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

3/4 cup + 2 tablespoons (7 fluid ounces) milk, at room temperature

Filling
About 2 1/2 cups (1 recipe) apple butter

Apple Buttercream Frosting
16 tablespoons (224 g) unsalted butter, at room temperature

3 1/2 to 4 cups (400 to 460 g) confectioners’ sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 cup (60 g) smooth applesauce

1 to 3 tablespoons milk, at room temperature

For finishing
1 cup chunky applesauce (optional)

*To make your own apple pie spice, combine 4 teaspoons ground cinnamon + 1/2 teaspoon ground cardamom + 1/2 teaspoon freshly grated nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice

Directions
  • First, make the cakes. Preheat your oven to 350°F. Grease two 8-inch round cake pans well, and set them aside.

  • In a separate, medium-size bowl, place the flour, xanthan gum, baking powder, salt and apple pie spice, and whisk to combine. Set the bowl aside. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the butter and beat on medium-high speed until light and fluffy. Add the granulated sugar and light brown sugar, then the eggs and vanilla, beating to combine well after each addition. Add the dry ingredients to the mixer bowl in 3 parts, alternating with the milk, and beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the two prepared cake pans and smooth into an even layer with a wet spatula in each. Place the cakes in the center of the preheated oven and bake until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs attached, rotating the pans halfway through baking (about 22 minutes). Remove from the oven and allow the cakes to cool in the pans for at least 30 minutes before turning out onto a wire rack to cool completely.

  • Fill the cakes. Trim any domed top on both cakes with a large serrated knife and place one cake, cut side down, on a cake plate. Spread the apple butter into an even layer on top of the overturned cake, creating a clean edge all around. Place the second cake, cut side down, on top, and press evenly to adhere. Place the layered cakes in the refrigerator to set while you make the frosting.

  • Make the frosting. Place the butter in the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer) and beat on medium speed until the butter is light and fluffy. Add 3 1/2 cups of the confectioners’ sugar, cinnamon, and salt, and mix on low speed until the sugar is absorbed into the butter. Increase the speed to medium-high, add the smooth applesauce and 1 tablespoon milk, and continue to beat until the frosting is light and fluffy (about 3 minutes). Add more confectioners’ sugar by the tablespoon as necessary to bring the frosting to a thickly spreadable consistency. If necessary to thin the frosting after adding too much confectioners’ sugar, add more milk by the half-teaspoonful.

  • Frost and finish the cake. Remove the cake from the refrigerator, and spoon a generous amount of frosting on top. Cover the entire top and sides of the cake, using the offset spatula, in a very thin layer, filling in any gaps between the layers with frosting. This is the crumb coat, and it will keep the top layer of frosting from showing any cake crumbs. Place the thinly frosted cake in the freezer for 10 minutes, or until firm. Remove the cake from the freezer, and cover the sides and then the top generously with swirls of frosting. Top with the optional chunky applesauce, piled in the center. Refrigerate until set before serving.

  • Inspired by the apple butter layer cake in the current issue of Martha Stewart Living Magazine.

Love,
Me

 

P.S. Like the blog recipes? You’d love my newest book, Gluten-Free on a Shoestring Bakes Bread! Your support means the world to me!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-apple-butter-layer-cake/
D.I.Y. Friday: Spinach Dip with Homemade “Onion Soup Mix”
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Welcome back to D.I.Y. Fridays, an occasional blog series in which I’ll show you how to D.I.Y. a basic (sometimes naturally gluten free) recipe (like today’s homemade onion soup mix, which we’ll … more »

Spinach Dip with Homemade Onion "Soup Mix"

Welcome back to D.I.Y. Fridays, an occasional blog series in which I’ll show you how to D.I.Y. a basic (sometimes naturally gluten free) recipe (like today’s homemade onion soup mix, which we’ll use to make spinach dip) or other ingredient that you might be inclined to buy. As I understand it, Lipton Onion Soup Mix, which I grew up using to make spinach dip, used to be gluten free–until they started adding a barley derivative to the product and bye-bye gluten free. But if you look at the ingredient list of the product, it’s not much more than onion, salt, a touch of sugar, and starch. It does boast dehydrated onions, but we can get around that quite easily in our homemade onion soup mix. Oh, and in case you’re wondering, I served it in one bread bowl made from the No-Rye “Rye” Bread from page 101 of GFOAS Bakes Bread—and another made from the Lean Crusty White Sandwich Bread on page 43. You really just want a crusty bread, and those are stellar examples.

Spinach Dip with Homemade Onion "Soup Mix"

Now, for our homemade onion “soup mix,” in place of the dehydrated onions, I just minced and sautéed a small yellow onion. To give the minced garlic more bite, I mince it very fine, and then use the flat side of a large knife to press the garlic and a bit of kosher salt into a paste. This method releases all of the oils in the garlic, and I much prefer it, but of course you could always sauté it briefly when you cook the minced onions. Your choice!

Spinach Dip with Homemade Onion "Soup Mix"

Since spinach dip really does get better if it sits in the refrigerator for at least an hour, and even better at least a day, this is a great make-ahead option. The longer you let it sit, the better the crusty bread it’s sitting in will taste, too. Happy D.I.Y. Friday!

Prep time: 10 minutes       Cook time: 5 minutes       Yield: About 3 cups spinach dip
Ingredients

Homemade Onion “Soup Mix”
2 teaspoons onion powder

1 teaspoon kosher salt

1 tablespoon (9 g) cornstarch (or arrowroot powder)

1 tablespoon (12 g) sugar

Spinach Dip
16 ounces chopped frozen spinach

1 tablespoon extra-virgin olive oil

1 small yellow onion, peeled and minced (about 1/2 cup)

2 medium carrots, peeled and shredded (about 3/4 cup)

1/3 cup (75 g) mayonnaise

1 1/2 cups (336 g) sour cream

1 1/2 teaspoons gluten free Worcestershire sauce

Homemade Onion “Soup Mix”

1/4 teaspoon freshly ground black pepper

2 ounces Parmigiano-Reggiano cheese, finely grated

2 stalks celery heart, chopped fine (about 3/4 cup)

2 cloves garlic, peeled and minced very fine

1/4 teaspoon kosher salt

Directions
  • In a small bowl, combine all of the ingredients for the homemade onion “soup mix,” and whisk to combine. Set the bowl aside. Cook the spinach according to the package directions. Place the thawed spinach in a tea towel and squeeze it until as much of the moisture as possible has been removed. Set the spinach aside.

  • In a small, heavy-bottom saucepan, heat the olive oil over medium heat until it ripples slightly. Add the minced onion and carrots, and cook, stirring frequently, until the onion is translucent and lightly browned (about 5 minutes). Remove the mixture from the heat and set it aside to cool briefly.

  • In a large bowl, place the mayonnaise, sour cream and Worcestershire sauce, “soup mix” and black pepper, and whisk to combine well. Add the Parmigiano-Reggiano, celery, spinach, onion and carrot mixture, and mix to combine. Place the garlic and salt on a flat surface, like a cutting board, and press into a paste with the flat side of a large knife (like a chef’s knife). Add the garlic paste to the dip, and mix to combine. Cover the bowl and place in the refrigerator to chill for at least an hour, and up to 3 days. Serve in a bread bowl with chips or celery for dipping.

Love,
Me

 

P.S. If you don’t have one yet, don’t forget to pick up your copy of Gluten-Free on a Shoestring Bakes Bread! Your support means so much to me.

Recipe Available at: http://glutenfreeonashoestring.com/spinach-dip-homemade-onion-soup-mix/
Gluten Free Apple Gingerbread Snack Cake
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This lightly spiced, tender gluten free apple gingerbread snack cake is perfect for enjoying with a cup of tea after a good meal, or with your morning coffee (preferably after … more »

Gluten Free Apple Gingerbread Snack Cake

This lightly spiced, tender gluten free apple gingerbread snack cake is perfect for enjoying with a cup of tea after a good meal, or with your morning coffee (preferably after the children have already left for school, if you’re me). It’s even moist enough that you can seal it up and store it in the refrigerator, something I don’t normally recommend for cakes (my freezer is full of baked goods, but my refrigerator is mostly for fruits, vegetables and meats).

Gluten Free Apple Gingerbread Snack Cake Step by Step

The cake calls for two types of applesauce, one smooth and one as chunky as you can manage. For the smooth applesauce, I used jarred applesauce. Yeah, that’s right. From a jar! I actually really like smooth applesauce from a jar, both for baking in cakes like this and by the spoonful (although my incredibly food-spoiled children tend to turn up their noses at it). I’m not even too picky about it, so nearly any brand of no-sugar-added jarred applesauce will do. For the super chunky stuff, I make my own. All I do is peel, core and slice thinly whatever apples I have on hand (any kind works, but of course the firmer ones will make the chunkiest sauce), add cinnamon to taste (usually 1/4 teaspoon per apple) and about 1 tablespoon water per apple, then cook in a covered, heavy-bottom saucepan over medium-high heat until the apples are fork tender.

Gluten Free Apple Gingerbread Snack Cake

A light dusting of confectioners’ sugar might seem like gilding the lily, but even a heaping tablespoon should be enough to cover the whole cake—and it helps let everyone know that this quiet cake might not make a dramatic presentation, but it’s got it goin’ on all the same.

Prep time: 15 minutes       Cook time: 45 minutes       Yield: 1 9-inch square cake
Ingredients

2 1/2 cups (350 g) all purpose gluten free flour (I used Better Batter)

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 tablespoon apple pie spice*

1/2 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, melted and cooled

1 egg (60 g, weighed out of shell) at room temperature, beaten

1 tablespoon (21 g) unsulphured molasses

5 tablespoons (105 g) pure maple syrup

4 tablespoons (84 g) honey

1/2 cup (122 g) smooth applesauce

1/4 cup (2 fluid ounces) milk, at room temperature

4 ounces chunky applesauce

Confectioners’ sugar, for dusting (optional)

*To make your own apple pie spice, combine 4 teaspoons ground cinnamon + 1/2 teaspoon ground cardamom + 1/2 teaspoon freshly grated nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice

Directions
  • Preheat your oven to 350°F. Grease a 9-inch square baking pan, and set it aside.

  • In a large bowl, place the flour, baking soda, baking powder, apple pie spice, salt, granulated sugar and light brown sugar and whisk to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg, molasses, maple syrup, honey, smooth applesauce and milk, mixing until just combined after each addition. The batter will be thickly pourable. Add the chunky applesauce, and mix until the apples are evenly distributed throughout the batter. Pour into the prepared pan and smooth the top with a wet spatula.

  • Place in the center of the preheated oven and bake for about 45 minutes or until the top is an even, light golden brown, the top feels mostly firm when pressed gently, and a toothpick inserted in the center comes out mostly clean. If you insert the toothpick directly into an apple chunk, it will come out wet even if the cake is baked through. Allow to cool in the pan for at least 15 minutes before turning out onto a wire rack to cool completely. Dust with confectioners’ sugar before slicing and serving, if desired.

  • Adapted from my recipe for Gluten Free Gingerbread Cake.

Love,
Me

 

P.S. If you don’t have one yet, don’t forget to pick up your copy of Gluten-Free on a Shoestring Bakes Bread! Your support means everything to me—and when you bake from it, I love it when you post pictures of your masterpieces on my Facebook page!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-apple-gingerbread-snack-cake/
Gluten Free Bacon Jalapeño Cornbread
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This gluten free bacon jalapeño cornbread is light and fluffy, plus smoky and even a little bit sweet and spicy. I served it alongside an easy buttermilk-marinated grilled chicken and … more »

Gluten Free Bacon Jalapeño Cornbread

This gluten free bacon jalapeño cornbread is light and fluffy, plus smoky and even a little bit sweet and spicy. I served it alongside an easy buttermilk-marinated grilled chicken and simple garden salad, but it would be completely at home with a hearty bowl of chili. Believe it or not, one of the most searched-for recipes on this old blog (did you know that I first started this blog in May 2009?) is gluten free cornbread. The recipe that comes up early and often when you google “gluten free cornbread” is this one. It’s long been a favorite in my family—and, I dare say, in some of yours. It’s naturally gluten free (no all purpose gluten free flour—just cornmeal), and a version of it even made it into my first cookbook.

Gluten Free Bacon Jalapeño Cornbread Ingredients

This super fluffy cornbread is about half all purpose gluten free flour, half cornmeal, with smoky bacon (and bacon grease!) and sweet and spicy jalapeño jam. But you can make it with any type of jam (call it Bacon Cornbread) and even without the bacon (but why would you want to?!).

Gluten Free Bacon Jalapeño Cornbread

Like any cornbread, it’s best when baked in a cast iron skillet. But if you don’t have one, don’t let that stop you! Just bake it in a 9-inch round or square baking dish. My current favorite brands of baking dishes are stainless steel Nordic Ware and Fat Daddio. They’re not nonstick, but nothing sticks to them when they’re greased, and they bake really evenly. I usually buy them on amazon.com.

Gluten Free Bacon Jalapeño Cornbread

But nothing beats the crust you get by baking cornbread in a cast iron skillet. Mine is a 12-inch preseasoned Lodge cast iron skillet, and it gets a workout in my kitchen almost every day (and Lodge cookware is so economical). What cookware or bakeware do you reach for first, day after day?

Prep time: 10 minutes       Cook time: 45 minutes       Yield: 8 servings
Ingredients

6 ounces uncured bacon, cut into 1-inch pieces

1 1/2 cups (198 g) coarsely-ground gluten free yellow cornmeal

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

6 tablespoons (84 g) unsalted butter, melted and cooled*

3 tablespoons (60 g) jalapeño jam (you can replace this with any other jam you prefer)

3 eggs (180 g, weighed out of the shells) at room temperature, beaten

3 tablespoons (63 g) honey

2 1/4 cups (18 fluid ounces) buttermilk, at room temperature

*When the bacon is cooked in Step 1 of the directions, it will leave behind rendered bacon fat—the most delicious fat ever known. I pour off the rendered bacon fat into a small, heat-safe bowl and allow it to cool to room temperature. Then, I use it to replace an equal amount, by weight, of unsalted butter in the ingredient list.

Directions
  • Preheat your oven to 375°F. Grease well a 12-inch cast iron skillet (or a 9-inch square or round cake pan) and set it aside.

  • In a medium-size, heavy bottom saucepan, cook the bacon pieces over medium-high heat until cooked through (about 5 minutes). Transfer the cooked bacon to a small, heat-safe bowl and pour off the bacon grease into a separate, small heat-safe bowl. Set both aside.

  • In a large bowl, place the cornmeal, flour, xanthan gum, baking powder, baking soda and salt, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter (reduced to account for the optional bacon grease, if using), the optional bacon grease, jalapeño jam, eggs, honey and buttermilk, mixing until just combined after each addition. The batter will be thick. Add the cooked bacon pieces, and mix just until the bacon is evenly distributed throughout the batter. Transfer the batter to the prepared skillet or pan, and smooth into an even layer.

  • Place in the center of the preheated oven and bake for 25 minutes. Lower the oven temperature to 325°F and continue to bake until a toothpick inserted in the center of the cornbread comes out with, at most, a few moist crumbs attached (another 10 to 15 minutes). Remove from the oven and allow to cool for 10 minutes before slicing and serving.

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? Thank you so much for your support!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-bacon-jalapeno-cornbread/
Gluten Free Bierocks
29

I have a very strict policy about dinner in my house: don’t ask what it is. Really, the policy has everything to do with not allowing the children to know … more »

Gluten Free Bierocks

I have a very strict policy about dinner in my house: don’t ask what it is. Really, the policy has everything to do with not allowing the children to know “what’s for dinner??” before it’s served because I really don’t want to hear any whining and I really do mean any whining. So if you are ridiculous enough to ask what is planned for the last meal of the day, every.single.day, you’ll likely be answered with one word: “dinner.” But when it comes to something like these German meat-filled turnovers, I find myself hiding behind the don’t-ask policy … since I don’t really know how to pronounce what it is. And frankly there’s just no agreement on the subject on the Internet. I do know that these gluten free bierocks are another in a growing list of handheld dinners that I find myself relying upon more and more as fall sports are in full swing and a weeknight dinner on the run is sometimes all we can manage. And they manage to be full of savory flavors without relying one bit upon any sort of shredded cheese. Imagine that!

Gluten Free Bierocks

You absolutely can make these with gluten free biscuit dough, but I prefer our recipe for Gluten Free Texas Roadhouse-Style roll dough. As much as I love gluten free biscuit dough and feel that, whatever the question, biscuit dough is the answer as a general rule, I think that bread dough just pairs best with these hearty beef-and-cabbage bierock fillings.

Gluten Free Bierocks Step by Step

As with all filled breads and pastries, resist the urge to overfill them before baking. And when you roll each piece of dough into a round, roll it a bit thinner on the edges and a bit thicker toward the center. The edges will overlap during shaping and produce a thicker dough, but the center of the dough alone with serve as the top of the bierock.

Gluten Free Bierocks

If you have previous bierock experience (which I, for one, did not), you may have other ideas for how to season the fillings. By all means, tailor them to your tastes. And share your favorite fillings with us in the comments! Just don’t ask me what’s for dinner.

Prep time: 25 minutes       Cook time: 30 minutes       Yield: 8 bierocks
Ingredients

1 recipe Gluten Free Texas Roadhouse-Style Roll Dough

1/2 pound 85% lean ground beef

1 small onion, peeled and diced

2 cloves garlic, peeled and minced fine

1/2 teaspoon kosher salt

4 ounces diced pancetta or cubed bacon

5 ounces cabbage, shredded

1 1/2 tablespoons Worcestershire sauce

1 teaspoon caraway seeds

2 tablespoons unsalted butter, melted

Directions
  • Prepare the bread dough, with the instructed ingredient modifications, through the first rise.*

    *If you prefer, instead of allowing the dough to rise slowly in the refrigerator as directed in the instructions, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

  • Prepare the fillings. In a large, heavy-bottom saucepan, sauté the ground beef and onions over medium-high heat, stirring occasionally, until the beef is browned and the onions are translucent (about 6 minutes). Add the minced garlic and salt. Cook, stirring occasionally, until the garlic is fragrant (about 3 minutes). Transfer the cooked ground beef, onions and garlic to a small bowl and set aside, draining any excess fat from the beef. Place the pancetta (or bacon) in the saucepan and cook over medium-high heat, stirring occasionally, until the pancetta is browned (about 3 minutes). Add the cabbage, Worcestershire sauce, then cover and cook until the cabbage is wilted (about 3 minutes). Add the caraway seeds and mix to combine, then transfer the cabbage and pancetta mixture to a separate bowl, draining any liquid. Set aside.

  • Prepare the dough and the bierocks. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. On a lightly floured surface, divide the bread dough in half, then divide each piece in half again until you have 8 equally-sized pieces of dough. Work with one piece of dough at a time, covering the other pieces of dough with a moist tea towel to prevent them from drying out. Sprinkle each piece of dough lightly with flour as necessary to prevent it from sticking to the surface, and roll it into a round about 6 inches in diameter, rolling the edges of each round a bit thinner and keeping the center of the round a bit thicker. Top with about one-eighth of the cabbage and pancetta filling, and one-eighth of the beef filling, placing the fillings in the center of the dough. Pull the edges of the dough toward the center, overlapping the dough. Pinch to seal, then invert each bierock onto the prepared baking sheet, about 2 inches apart from one another. Repeat with the remaining pieces of dough and filling. Dust the tops of the bierocks lightly with more flour and cover the baking sheet with lightly oiled plastic wrap. Place in a warm, draft-free location to rise for about 45 minutes, or until the bierocks have swelled to about 150% of their original size (you will not see a full doubling because of the fillings). Turn on your oven to preheat to 350°F. 

  • Bake. Remove the plastic wrap and brush the tops of the risen bierocks generously with the melted butter. Place the baking sheet in the center of the preheated oven and bake until the bierocks are golden brown all over (about 15 minutes). Remove from the oven and serve hot or allow to cool completely, wrap tightly in freezer-safe wrap and freeze in a single layer on a baking sheet before transferring to a freezer-safe zip-top bag. Unwrap, allow to come to room temperature and reheat in a toaster oven at 250°F until warm.

  • Adapted from Allrecipes.com, as chosen by you from my Must Make Gluten Free Pinterest board.

Love,
Me

 

P.S. Which Gluten-Free on a Shoestring cookbooks do you have? There are 3, soon to be 4! The fourth is Gluten Free Classic Snacks, and we’re gonna talk about it more very soon!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-bierocks/
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