Gluten-Free on a Shoestring Quick & Easy: 100 Recipes For the Food You Love—Fast! (+ preview recipe!)
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It’s coming! The new cookbook? It’s coming! Wait ’till you see what’s in it. Just wait. But I can’t wait. We must wait. I might actually get a copy in … more »

It’s coming! The new cookbook? It’s coming! Wait ’till you see what’s in it. Just wait. But I can’t wait. We must wait. I might actually get a copy in my hot little hands this very month of September. Tell me your address. I’ll totally send it to you.

In the month leading up to the November 6, 2012 publication date of Gluten-Free on a Shoestring Quick & Easy, there will be pl-en-ty of ways to get all up in it. There will be an exclusive free e-book cookbook available for download all month long for anyone who has been kind enough to preorder (especially for those of you who have already preordered!). There will be a Pin-It-To-Win-It contest for a chance to win a free copy of the book.

There will be all manner of celebration. And if you preorder, you will almost certainly get the book delivered to your doorstep earlier than the official publication date.

But first, here’s a peek inside some of what’s in the book. And these are all exclusive blog photos. Oh I absolutely love exclusive. Don’t you?? It makes me feel like Eloise, living at The Plaza.

Do these gluten-free English muffins look quick & easy?? Well they are! Get your muffin rings ready, friends. We’re making yeast-free gluten-free English muffins, and they’re ready in less than 30 minutes. STOP IT. No! I won’t!

Gluten-free chicken pot pie? I’ve got you covered in that special quick & easy way. We’re goin’ all profesh with the old gluten-free pie crust, and the filling is all shortcut-friendly. Weeknight dinner. Done.

Black bean and cheese burritos are so weeknight friendly – even with from-scratch gluten-free flour tortillas. And they’re even more make-ahead friendly for those super busy gotta-be-in-two-places-at-once nights. I’ve been there, too!

Gluten-free goldfish-style crackers are ready in a flash, and they’re great for on-the-go snacking. Just don’t be fooled by the smiley guy on top. Some of the ones underneath are pissed. Their favorite Fall show got canceled at the last minute.

This vanilla cake first made a blog appearance months ago, and many, many of you were all, hey where’s the vanilla cake recipe? Well, I’ve got good news. Not only is the vanilla cake recipe in Shoestring Quick & Easy, but it starts out as a Make-Your-Own Vanilla Cake Mix. And there is even a Dairy-Free Make-Your-Own Vanilla Cake Mix version.

In fact … there is a whole chapter (Chapter 9, if memory serves) of Make-Your-Own Mixes – for everything from your favorite cookies and cakes to muffins and scones. No need to ever buy a boxed mix again for beaucoup bucks. D.I.Y.A.O.T. (do-it-yourself-ahead-of-time, ‘course).

BOOM!

And, finally today, we come to this sweet reward. Long ago, I told you about this recipe. Well, turns out you don’t even have to wait for the new cookbook to be published on November 6. You can have this recipe now. Right now, in fact. No lines. No waiting.

Prep time: 20 minutes       Cook time: 8 minutes       Yield: 15 mini doughnuts
Ingredients

1 ½ cups (210g) high-quality all-purpose gluten-free flour

¾ teaspoon xanthan gum (omit if your blend already contains it)

7 tablespoons (35g) unsweetened natural cocoa powder, divided

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon cream of tartar

¼ teaspoon kosher salt

½ teaspoon freshly grated nutmeg

⅔ cup (145g) packed light brown sugar

4 tablespoons (56g) unsalted butter, melted and cooled

4 tablespoons (55g) canola oil

2 extra-large eggs, at room temperature

1 ½ teaspoons pure vanilla extract

¾ cup plus 2 tablespoons (14 tablespoons) heavy cream, at room temperature

1 cup (115g) confectioner’s sugar

2 to 4 teaspoons milk or buttermilk

Directions
  • Preheat your oven to 350° F. Grease a mini doughnut pan or muffin tin and set it aside.

  • In a large bowl, place the flour,  xanthan gum, 6 tablespoons cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar, and whisk to combine well. Add the butter, oil, eggs, vanilla, and cream, beating to combine after each addition until combined.

  • Fill the doughnut or muffin wells about 3/4 of the way full. Place in the center of the oven and bake for about 8 minutes, or until the doughnuts are set and just lightly browned. Transfer to a wire rack to cool.

  • While the doughnuts are baking (or cooling), make the glaze. In a small bowl, place the confectioner’s sugar, remaining 1 tablespoon cocoa powder, and 2 teaspoons milk or buttermilk and mix to combine. Add more milk or buttermilk by the half teaspoon until you have a smooth, but pourable liquid. Working quickly, dip the top of each of the slightly cooled doughnuts in the glaze, turn back and forth a bit to coat well, invert the doughnut so the glaze is facing up, and allow it to set on a piece of parchment paper.

  • The glaze seals in moisture, so glazed doughnuts will keep quite well on the counter for a few days. Freeze any unglazed leftovers.

  • Variation: Bake these doughnuts in a BabyCakes Mini Doughnut Maker. Instead of preheating your oven, warm the doughnut maker according to the manufacturer’s directions. Follow Step 2 above to make the batter. In Step 3, fill the bottom of the wells completely with batter, then close and secure the lid. Allow to bake for 3 minutes. Open the doughnut maker, and remove the doughnuts with the remover tool included in the package. Transfer to a wire rack to cool completely, and return to Step 4 of the recipe.

  • From the book Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright (c) 2012.

I’m so excited!!! I can’t wait to show you what I’ve been secretly working on without telling you all about all the recipes for the last year. I hate keeping recipes from you!

Love,
Me

P.S. What are you waiting for, then? Get your Quick & Easy pre-order on! And the free ebook download next month will be on the honor system. No need to wait until October to preorder. I trust you. :)

  • Dana Sorrell

    Those donuts look so good.  I will buy one when I get some money again.  :-P  Meanwhile, I might ask my library to get it for me.   Hmmm.

    • gfshoestring

      Always ask the library! Great idea. :)
      xoxo Nicole

  • LindaV

    Thanks for the preview! I am looking forward to this book – it might make my gf baking a bit more interesting, lol…

    • gfshoestring

      I have been accused of many things, Linda, but boring is not usually one of them! :) Cheers to an interesting gluten-free life!
      xoxo Nicole

  • beachmama4

    Thank you!  Can’t wait to try them!

  • beachmama4

    Thank you!  Can’t wait to try these!

  • Ashley

    I cannot imagine living a gluten free life without your first book and your blog. I think 99% of everything I have learned about gluten free has started with your book and your blog. I cannot wait for the next book!

    • gfshoestring

      I’m so pleased to have been useful, Ashley. I will try hard not to let you down!
      xoxo Nicole

  • JoAnn C.

    Wonderful news!  The pennies are being pinched to the max these days so I too will ask the library to carry your book.  In the meantime I believe there are chocolate doughnut/muffins in my very near future.  Oh, and I’m totally digging your new look.

    • gfshoestring

      Oh, definitely ask your library to carry the book, JoAnn! Glad you’re enjoying the new design. I’m so much more comfortable with it!
      xoxo Nicole

  • Sarah

    I preordered a couple months ago. Can’t wait!!!

    • Sarah

      P.S. The print function on your old blog design was much easier to use where it printed a nice recipe card. Is it staying this way on the new one? I only mention this because I print most of your recipes. :-)

      • gfshoestring

        Yup. It’s staying, Sarah! The recipe function is custom-made now, not a plugin. Part of the new design.
        xoxo Nicole

  • helvetica

    boku bucks?  Did you mean “beaucoup bucks”? French for “a lot”. 

    • gfshoestring

      Yes! I will make the correction. I had intended to look that up, but got ahead of myself and published the post.

  • http://www.facebook.com/marjan.crabtree Marjan Crabtree

    I preorder through Amazon.co.uk, cant wait. Also order the previous book!

  • Nbraskie

    Very excited for the new book! Question on the yummy looking doughnuts I cannot do heavy cream do you think I would be able to substitute for a dairy free milk of some sort?

    • gfshoestring

      I’m afraid I haven’t tried these with any substitutes. I would give ‘em a try with something really thick and fatty, like maybe whole fat coconut milk? It will alter the taste, but the chemistry should work. You’ll have to experiment!
      xoxo Nicole

  • gfshoestring

    Thank you, Marjan!
    xoxo Nicole

  • Dkeliasen

    Just received your first book and it looks fabulous! Can’t wait to try some of the recipes. I have gone ahead and ordered your new book. Thank you so much for all you do!

  • Margaret

    I pre ordered your book.  My first book of yours is almost worn out already.  I can’t wait to get the next one!

  • Jennifer

    I love your first book. I can hardly wait for the second one!

  • Christy

    Now I have a reason to buy a baby doughnut maker.  Yea!   Can’t wait for the new book.  :)

    • gfshoestring

      I love that ridiculous doughnut maker, Christy! And there’s a recipe for plain glazed doughnuts in the new cookbook, too. So that machine won’t be idle. :)
      xoxo Nicole

  • http://kidd2kidd.blogspot.com/ Jess

    I’m so excited for your new book!  The last time I pre-ordered anything was when Harry Potter was in his heyday.  And I tell you- I think I’m more excited for your book than any book the teenage wizard put out!  Because really… who isn’t in love with the idea of snack crackers?  And English muffins?  I’m pretty sure my whole mouth just filled with saliva.  Thank you Nicole- for ALL of your hard work in the kitchen- as a gluten free mom myself- I know how hard it is to make it work in the kitchen and you have absolutely taken it to a whole new level.  And I love you for it!!!  You have made my life easier and my son’s life so much tastier!  

    love jess

  • http://celiackiddo.wordpress.com/ Dana Schwartz

    Nicole, I am SO excited for your new cookb

  • Alyssa

    LOL I need this book NOW!! It’s the english muffins my daughter can’t live without

  • Cynthia

    Nicole…Oh I am so excited, now more then ever. I am in love with the little fish dudes and know my 6yr old dude will go crazy for them.  I have preordered the book with Amazon and can not wait. Also wanted to say I really like the new webiste layout. Haven’t been on in a couple days and I come back to the sneak peek and a new layout! Awesome! Can’t wait to see even more….off to print the donut receipe! Drooling over the chicken pot pie too….

  • Cheryl

    I made a batch for breakfast this morning, we put them in mini muffin pans like donut holes.  Delish!  You just sold a book :)

  • Cynthia

    Nicole…follow up question…do you use the regular donut maker or the rotating donut maker with the handle that allows you to flip the donuts? Thanks…want to get the right one!

    • gfshoestring

      Hi, Cynthia,
      I have this doughnut maker. It doesn’t rotate (why would they need to rotate?), and it makes 6 doughnuts in just a few minutes (about 3 1/2 minutes, in fact). I really think I got it for closer to $25 though. Those things are always on sale.
      xoxo Nicole

      • Cynthia

         Awesome! thanks. It is on sale at Kohl’s for 19.99…..hurray…donuts at my house this week!

        • gfshoestring

          Well done, Cynthia!
          xoxo Nicole

  • Kelly

    My 3 year old daughter has never had doughnuts.  Not once in her precious little life.  And now I have this lovely little recipe staring me in the face as we head into a three day weekend AND a typhoon here in Japan…and I have no heavy cream in the house!  How can I be stuck in the house with no heavy cream?  That  should be in our disaster preparedness kit from now on, I think.  

    The good part is that she doesn’t know what she’s missing out on..so a few more days won’t make a difference if I don’t lose my mind and mention it to her…

    • gfshoestring

      Oh my goodness, Kelly! A typhoon?! I agree that heavy cream should be in any disaster preparedness kit. A little tip – I always buy heavy cream in small, pint-sized containers. It makes it easier to have fresh heavy cream on hand, since it goes bad pretty quickly after the carton is opened. :)
      xoxo Nicole

      • Kelly

        Not just any typhoon, Super Typhoon Sanba, which just also happens to be a rare type of typhoon also known as….wait for it…a ‘donut typhoon’!  Seriously, I couldn’t make this stuff up!  So before it starts in earnest I will be heading out to grab a little heavy cream.  Because, really, what better way to pass the time?

  • Beverly

    Heavy Cream amount???
    “3/4 cup minus 2 TBSP.” is 10 TBSP., not 14 TBSP.
    1 cup minus 2 TBSP. would be 14 TBSP.
    Which is thcorrect amoun, please?

    • gfshoestring

      My apologies. I have corrected the error. It is plus. The text in the published book is correct. It was my error in transcription.

  • Mlbrabin

    Hi Nicole! We have been eagerly awaiting it’s arrival! Question: since I live in Canada, I would be ordering via amazon.ca. Does the free ebook download apply to me as well? Thanks! Laura

    • gfshoestring

      Hi, Laura,
      Yes, of course! Any preorder will do. :)
      Details on the ebook, and how to request it will follow in early October!
      xoxo Nicole

  • Carollizc

    It looks like I am going to have to pre-order myself a birthday present! Oh, lucky me!

    • gfshoestring

      I’m honored, Carollizc! Happy birthday to you. :)
      xoxo Nicole

    • gfshoestring

      I’m honored, Carollizc! Happy birthday to you. :)
      xoxo Nicole

  • Jessica Kidd

    I’m so excited for your new book!  The last time I pre-ordered anything was when Harry Potter was in his heyday.  And I tell you- I think I’m more excited for your book than any book the teenage wizard put out!  Because really… who isn’t in love with the idea of snack crackers?  And English muffins?  I’m pretty sure my whole mouth just filled with saliva.  Thank you Nicole- for ALL of your hard work in the kitchen- as a gluten free mom myself- I know how hard it is to make it work in the kitchen and you have absolutely taken it to a whole new level.  And I love you for it!!!  You have made my life easier and my son’s life so much tastier!  

    love jess

  • Marilyn

    Got your first book, pre-ordered the second book & got 10 lbs. of Better Batter today – I’m ready to bake! Thank you, Nicole – you rock!

    • gfshoestring

      You are ready, Marilyn! Thank you for your support in buying the books. It means a lot to me. :)
      xoxo Nicole

  • Kate

    Can we get the e-book if we pre-order from another site, such as Barnes and Noble?

    • gfshoestring

      Of course, Kate! Any preorder will qualify!
      xoxo Nicole

  • Angela

    I just ordered both books, I can hardly wait as I’ve been frustrated with the cost of g/f food. Looking forward to checking out the delicious looking recipes!!

    • gfshoestring

      Thank you so much for your support, Angela! You are right to be frustrated with the cost of GF food. Vote with your wallet. ;)
      xoxo Nicole

  • Cynthia

    Nichole…Trying to get myself all set for the new book…where did you get the goldfish cutter?  I found one online but with shipping its going to be close to $20..ouch! 

    • gfshoestring

      Hi, Cynthia,
      Oh I love that you’re getting ready! I actually took another simple, small cookie cutter that I already had and bent it into a fish shape. No way I was going to spend that money for 1 cookie cutter either!
      xoxo Nicole

  • kj

    My birthday is November 7–a day after the book is released!  What an AWESOME present to give myself!  Thank you for all of your hard work to make it easy for us.  xoxoxoxoxoxoxox

  • Janineroode

    Yippee! Just made the donuts…..fabulous! Thank you!

  • Ligea

    Just pre-ordered the book; November can’t come soon enough!!

    • http://glutenfreeonashoestring.com/ Nicole

      Thank you for the support, Ligea! If you preorder I bet you’ll get it by late October. :)
      xoxo Nicole

  • Connie

    Your new book looks and sounds amazing! I have a gluten-free (and dairy-free) website and would love to review your new book and share it with my readers. Please let me know if you’re interested. 

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Connie,
      That sounds great. I will forward your email address to my publisher to make sure they get a review copy to you. Thanks again!
      xoxo Nicole

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/gluten-free-on-a-shoestring-quick-easy-100-recipes-for-the-food-you-love-fast-preview-recipe/
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