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Archives for April 2015

Yogurt-Coated Gluten Free Chewy Strawberry Granola Bars

By | Published: | Posted In: Bars, Breakfast & Brunch, Snacks

Yogurt coated strawberry granola bars on white surface

In the early, narrative chapters of my newest cookbook, Gluten Free Classic Snacks, there’s a whole section on “Ingredients and Substitutions.” I talk about everything from dairy-free substitutions for dairy ingredients to how to swap out refined sugars for unrefined ones. Since each of the recipes in the book is a “copycat” recipe, we use plenty of refined sugars. If you want the precise taste and texture of the original, packaged snack, that’s what it’ll take. But that doesn’t mean that we can’t go in another direction, which is why the book provide tons and tons of guidance on how to do just that. So when I decided to create a recipe for Yogurt-Coated Gluten Free Chewy Strawberry Granola Bars, I went for it: I cut way, way back on the refined sugars (the confectioners’ sugar in the yogurt coating is the only kind, since there’s no unrefined confectioners’ sugar!) and even replaced the gluten free flour blend with almond flour. The result?

A close up of strawberry granola bars covered in granola

Not only gorgeous, but seriously delicious. Plus, these gluten free granola bars aren’t baked, which makes them pretty ideal for continuing to make as the weather gets warmer (perfect to pack for a quick refueling during the spring sports season!). If you really want to make things easy on yourself, you can skip the first step of toasting the gluten free rolled oats and coconut chips. But it really really helps intensify the flavor and improve the texture of both. Plus, it’s a really low-temp oven (just 275°F), and only about 7 minutes until they’re done toasting.

Strawberry bars being coated with yogurt

There are a few ways to make a yogurt coating, but I went with the easiest way: Greek-style plain yogurt + melted butter (or coconut oil, if you like) + confectioners’ sugar. The only potential substitute for the refined confectioners’ sugar is Swerve Confectioners’ Style Zero-Calorie Sweetener, which works amazingly well, but it doesn’t come cheap, I’m afraid.

Yogurt coated strawberry bars on white surface

What’s that you say? You’d like an even thicker yogurt-coating? Well, then double-dip of course! Not in the gross Seinfeld-style way, but in the way of dipping the bars in the yogurt coating, allowing them to sit until nearly set, and then dipping them again. But the coating won’t set as firm, and you will probably need to keep the bars refrigerated until you’re ready to serve them. And if you were hoping to make these with more conventional ingredients, like all sorts of delicious refined sugars and without the almond flour, turn to page 234 of Gluten Free Classic Snacks. I’ll meet you there. :)

Gluten Free Pineapple Upside Down Cake

By | Published: | Posted In: Cakes, Desserts, Holidays, Mother's Day

A piece of pineapple upside down cake on a white plate

I’ve been making homemade Jello-type gelatin, something I thought I’d never do. I blame my D.I.Y. Friday series, not to mention my new cookbook for making me think that anything can be made at home from scratch. Oh, and of course I blame my children, one of whom once asked me years ago, “Mom, do you think you could make your own water?” It’s just so easy, and then I can make it actually healthy (gelatin is actually super good for you) and control the amount and type of sweetener. Well, that got me started thinking about different Jello flavors I could make, and pineapple seemed like a brilliant idea. A tender and moist gluten free pineapple upside down cake that’s simply bursting with pineapple flavor, not to mention impressive-but-deceptively-easy, was just a natural next step. Don’t you think?

Pineapple upside down cake on a white plate If you’re afraid of upside down cakes because you’re just so sure they’ll never come out of the pan like they should and you’ll feel like a total failure (oh, wait—maybe that’s just me?), this is the upside down cake for you. It slips right out of the pan, and you feel like a million bucks. Trust me.

Gluten Free Pineapple Upside Down Cake, Step by Step

I’ll be honest—I’m not really the biggest fan of springform pans. I have a super terrific the Williams-Sonoma-salesperson-swore-it-was-the-best springform pan, and I still made a mess when I used it for this cake (okay it’s really no different when I use it for anything else). The version in the standard 9-inch round cake pan was a much more relaxing experience overall, and it was still beautiful.

A close up of a piece of pineapple upside down cake on a plate

Upside down cakes have much to boast, in case you’re not sold on this yet. The bottom layer, which becomes the top layer after baking and turning out, keeps the cake almost impossibly moist during baking and thereafter. Plus, the bottom-turned-top layer makes the cake look way more difficult than it actually is. Baking this particular cake with pineapple juice in place of water or milk adds an acid that also helps keep this upside down cake especially tender. Mother’s Day is coming. Wouldn’t this just knock her socks off?

If you’d like to make this cake dairy-free, try using blanched almond flour in place of the nonfat dry milk in the cake batter, and a vegan butter in place of the unsalted butter—but you’ll have to cut back on the salt in the batter as vegan butter is quite salty.

Gluten Free Hostess-Style Crunch Donettes

By | Published: | Posted In: Breakfast & Brunch, Cakes, Desserts, Donuts, Snacks

Stacks of donettes on white surface

To calm my nerves when I have a new cookbook come out, I bake my way through the recipes in it. That’s how I remind myself that yes, I did develop develop develop then test, test and retest every recipe, and that they all work.

Along the way, I also end up developing some new recipes that could have been in the new book, but that I honestly just didn’t think of in time. With my newest cookbook, Gluten Free Classic Snacks, nothing has changed.

I’ve been baking plenty of gluten free Hostess Chocolate Cupcakes and Twinkies (the Twinkies are in the oven as I type!), and I just couldn’t resist a copycat recipe for gluten free Hostess Crunch Donettes.

I mean, just look at them. But if you find yourself resisting, we have at least 9 other gluten free donuts recipes. To each his own. :)

Gluten Free Hostess Crunch Donettes

Do you remember these mini Hostess donuts? They’re the yellow cake ones that are topped with that crunchy-sweet crumb that tastes of honey and faintly of coconut. Can I get an amen?!

Gluten Free Hostess Crunch Donettes, Step by Step

The donuts can be made in a mini donut pan in the oven (my current favorite donut pans are the cheap-o ones made by Wilton), or in an electric miniature donut maker. Mine is Babycakes brand, and I bought it at Kohl’s. With a coupon. On sale. For next to nothing. And I highly recommend it. It makes the cutest, roundest donuts.

Donettes on metal tray

I know we’ve already talked about why I love copycat recipes, but I think it bears repeating. Being able to duplicate a favorite snack (or even just one you’ve never tried but have seen on grocery store shelves!) means that nothing is out of reach. That if you loved it before, you can have it back, which creates a sense of possibility where maybe before there was sadness. And it also means that you can and should share your childhood memories with your children and grandchildren. Along the way, you’ll create new memories that they can then share with theirs. Basically, we’re saving the gluten free world, one Twix bar at a time. ;)

Little Debbie-Style Gluten Free Chocolate Chip Creme Pies

By | Published: | Posted In: Cookies, Desserts

A stack of 3 chocolate chip creme pies on a wooden surface

I have a particular fondness for gluten free chocolate chip cookies of every stripe. They’re a classic, of course, for good reason. They’re the first to go at a party, no matter how many fancy schmancy desserts are served. There’s just something about that perfect balance of cookie and occasional chocolate, isn’t there? Now, of course the most celebrated Little Debbie brand creme pie is the Oatmeal Creme Pie. My new book, Gluten Free Classic Snacks, has an already very popular recipe for those on page 115. Some of you have even posted photos on our Facebook page showing off your beautiful creme pies, and they nearly bring a tear to my eye in all their perfection (more photos! share more photos!). But then there’s the Little Debbie Chocolate Chip Creme Pie. Somehow less celebrated, but frankly no less delectable. This recipe for Little Debbie-Style Gluten Free Chocolate Chip Creme Pies didn’t make it into the book (I’m honestly not even sure if I even considered it!), but luckily we still meet here on the blog every week of the year. So let’s get to it.

Little Debbie-Style Gluten Free Chocolate Chip Creme Pies, Step by Step

First, the obligatory just-like-the-box photo at the bottom of the step by steps had to happen. Right? But beyond that, these are easy peasy. You really just need to be sure to measure your ingredients by weight whenever possible (always by weight!), and not to overbake the cookies. We’re going for a thick but uniform chewy chocolate chip cookie. It should yield to your bite, just like the “real thing.”

Chocolate creme pies laying on top of each other on wooden surface

I submit this, though: these are better than the “real thing,” because you made them yourself—with love. Not to get all weepy on you, but when your kid opens up that lunch box and finds a copycat Little Debbie in there? They won’t forget it. You’re marrying your own childhood memories with the new ones you’re creating. Think about how important your memories are of that one Little Debbie per week your grandmother bought you. Now imagine your child reminiscing about how they couldn’t have the packaged ones, so mom or dad (or grandma or grandpa or that special aunt, uncle or neighbor!) made them from scratch. Never underestimate the power of a homemade snack cake. :)

Gluten Free Gruyère and Chive Popovers

By | Published: | Posted In: Breads

Overhead view of popovers on gray surface

Gluten free gruyère and chive popovers are serious business. I’ve always felt like there was something special about any popover, and knowing how simple they are to make from basic pantry ingredients only makes them more special. I think it has something to do with how light and airy popovers are without any leavening aside from eggs. But gruyère and chive popovers? Well, you can see for yourself that these are just on another level entirely.

Gluten Free Gruyere and Chive Popovers, Step by Step

I highly recommend a popover pan (here’s the simple popover pan I have (aff. link)), as popovers really only “pop” when the hot oven air is able to circulate around all sides of each well. A standard muffin tin simply can’t make that happen. But if you don’t have one, you can still make these (all the better if you have a muffin tin with relatively deep wells). They just won’t rise as high, but will still be delicious. If you’re thinking of making these with another cheese than gruyère, make sure you use another hard cheese that has a similar moisture content. I tried making these with yellow cheddar, and the popovers just didn’t rise as much as the cheese weighed them down quite a bit. They were still delicious, just not as beautiful, and not as airy. In general, though, baking popovers with grated cheese mixed into the batter means that they won’t rise quite as high as straight-up popovers as the cheese does make the batter a bit heavier. The smell in your kitchen while they’re baking will quickly convince you that the cheese is worth its weight, though!

A close up of a popover on gray surface

If you want to make them without chives, just leave those out. If you’re looking to make them without cheese, well then just use the popover recipe from my first book (reprinted here on the blog). But whatever you do, don’t open the oven while the popovers are baking or they really won’t pop!

Gluten Free Twix Recipe—Straight from GF Classic Snacks

By | Published: | Posted In: Candy, Snacks

Gluten Free Twix Bars!

It’s here it’s here it’s here! Today is the official publication date of Gluten Free Classic Snacks!! That means that it’s for sale everywhere books are sold, including the ebook version (if you pre-ordered the ebook version, it should automatically download for you today). The “Look Inside” feature is finally live on the ebook version of the book on amazon.com. The copies have been shipped from the publisher’s warehouse to retailers all over the United States (and Canada!), and all that’s missing is … YOU! Buy it, download it, ask your local library to buy a copy or two, buy one for a friend, surprise your partner on her birthday—and then tell everyone exactly what we can do. P.S. We can do everything! 

Today, we celebrate Gluten Free Classic Snacks with a free recipe straight from the book. You “voted” for which recipe would be reprinted here on the blog in the comments of this post. The people have spoken, and out of 9 possible free recipes, a whopping 25% of you chose (you guessed it) this straight-up perfect copycat recipe for Gluten Free Twix (close behind with 18% of the vote was the Whoppers recipe from Classic Snacks). Mars may not make Twix gluten free, but we sure do! Here’s how it’s done:

Gluten Free Twix, Step by Step

A Personal Note

If you are really looking to go all out and temper chocolate the traditional way, with a candy thermometer and everything, I discuss that in the book, too. Which brings me to a very important point about this recipe, and all the others in the book (and really about every recipe I publish on this blog, in one of my cookbooks or anywhere else for that matter): it doesn’t have to be perfect. It certainly doesn’t have to look perfect. I developed every recipe in this book, and did all of the prep work for the photo shoot for every recipe you see in this book. But a well-trained professional food stylist “styled” the recipes, and they were shot by a well-trained professional photographer. And even the recipes that I style and shoot on my own for this blog? I may not be a classically trained professional, but I do this all day every day, 7 days a week. They have to look almost-perfect, but only because we eat with our eyes first. And I want you to see what’s possible. Especially for this book—I want to trigger your memories of all the packaged snacks, crackers, breakfast treats, cookies and candies that are off-limits when you’re gluten free. I want to remind you of what you’re missing, and then give it back. So I need proof. If it doesn’t look like Twix bars, then you won’t believe that my version of gluten free Twix bars are the real deal. But when you make it yourself, all that falls away. You’ve already seen the proof. Now you really just need the texture and the taste. So be kind to yourself. This is supposed to be fun!

When I started this food blog in 2009 (6 years ago, almost to the day), I had just been laid off from my well-paying job as a lawyer in a large New York City law firm. I felt awful about myself. I had three young kids at home and they needed (deserved!) a mother who didn’t feel like a total failure. I had been cooking and baking gluten free with a measure of success (after tons of early failure) for years already, so nothing felt more natural than sharing that with you. So the very last thing I would ever want to do is to make you feel badly about yourself. We all have enough of that in our lives, don’t you think? I want to show you what’s possible, and to inspire you to get into the kitchen and bake some love. Since when does love have to look perfect?

Thank You

So, thank you. Thank you for coming here to read this blog every day, and for participating in social media, too. Thank you for reading, and commenting and supporting me and each other. And yes, thank you for buying my New Cookbook. This isn’t a stepping stone for me. This is it. I’m not looking to open up a bakery or start a line of my very own packaged gluten free snacks. I just want to keep teaching you how to make the food you love at home. I love nothing more than writing cookbooks for you, and if you buy them, they’ll keep letting me write more. It’s really as simple as that! Thank you for supporting me along the way. *mwah*

Gluten Free Strawberry Danish Braid

By | Published: | Posted In: Pastry

Strawberry danish bread on a white plate

This gluten free strawberry Danish braid is a truly beautiful thing, and one that I know you can master. If you’ve made light and flaky gluten free biscuits, then you can make gluten free Danish dough. If you haven’t made gluten free biscuits, then we really should talk. Mastering the simple principles(yes, simple!) of pastry-making may seem overwhelming if working with pastry is unfamiliar, but I’m here and we’re going to do it together. Like we’ve done everything else since the very beginning. When I started out baking gluten free 100 years ago (okay, 10 years ago but still), there were bean flour blends (ew) and pretty much nothing else was familiar. And look how far we’ve come. Tomorrow is the publication date of Gluten Free Classic Snacks. Inside that very special cookbook are gluten free copycat recipes for Kit Kats and Whoppers. If we can do that now, then we can do this.

Gluten Free Strawberry Danish Braid, Step by Step

If you’ve made the braided and stuffed gluten free pizza, the shape and method are almost the same. But, as always when working with pastry, the ingredients must be kept cold. Danish dough is a bit of a contradiction, though, as it’s yeasted. Yeast needs warmth to rise fully, but we keep everything cold cold cold until 30 minutes before baking when we cover the Danish and allow it to proof. It will swell, but not double, and then will continue its flaking and puffing and general awesomeness in the oven.

Strawberry danish bread on parchment paper

The rewards for this labor of love are many, as you can see for yourself. If you’ve been missing real, honest-to-goodness flaky Danish, then this is the recipe for you. If they can make it with gluten, we can make it without. The promise lives!

Gluten Free Bunny Cookies for Easter!

By | Published: | Posted In: Cookies, Desserts, Easter, Exclude, Holidays

Gluten free bunny cookies are made with a simple round-cut out cookie, frosted simply, and a few candies added on top to look like, well, a bunny on its way out the door!

Overhead view of bunny cookies on metal tray

When you first said you wanted me to try making something like Pillsbury’s “bunny butt cookies,” I wasn’t sure if you had gone and lost it. But they’re the star of any show, and couldn’t be easier. So let’s get into it!

Gluten Free Bunny Butt Cookies for Easter, Step by Step

The steps aren’t complicated at all, but I try to make my instructions as specific as possible (something the Pillsbury people really weren’t willing to trouble themselves with!).

I used my gluten free meltaway cookie dough because I found that it was ridiculously easy to work with, doesn’t require a true rolling-out to make it into the shapes we need, and is just plain delicious.

Bunny cookies on a white surface

Sourcing gluten free decoration ingredients

The candies I used are Easter-themed M&Ms, which are gluten free in the United States, miniature marshmallows (Campfire and Kraft brands are gluten free in the United States) and Strawberry Fields Tic-Tacs, carefully chopped in half (also, a U.S. safe candy).

If you don’t like these candies, don’t think they’re gluten free enough, or they’re simply not available or gluten free where you live (I understand that M&Ms are not gluten free in many other countries), you’ll have to do some searching and sourcing!

But one way or another, you really should think about making these adorable little guys for Easter. They’re super fancy-looking but they require essentially no real decorating. A win in my book. Happy Easter to all!

*NOW CLOSED* Gluten Free Classic Snacks: Pick a Free Recipe (& a quick Giveaway!)

By | Published: | Posted In: Editorial

**The giveaway is now closed! Winners will be notified by email. Thank you to everyone who entered!! Tune in on Tuesday, April 7 (publication day for Classic Snacks!) to find out which recipe from the book will be on the blog!**
Gluten Free Classic Snacks cover and endpapers

Let’s get right down to it: Gluten Free Classic Snacks is about to have its day in the sun. Next Tuesday, April 7, 2015 is its official publication date. That’s the date that my latest labor of cookbook love is officially for sale everywhere books are sold in the United States. To celebrate, I’d like to do two things:

  1. A quick giveaway of one of TWO signed copies of Gluten Free Classic Snacks.* All you have to do is comment on this blog post to enter (no Facebook, Twitter or email entries please!). Be sure you sign in to the comment system with some sort of email address. If I can’t get in touch with you, you can’t win! Giveaway to close Sunday night, April 5, 2015. Like, before I go to bed o’clock, EDT.
  2. Reprint a recipe straight from Gluten Free Classic Snacks right here on the blog—and I’d like you to choose which one! Below are photos from 9 of my favorite recipes in the new book. The name of each recipe is below the photo. Please include your favorite recipe of the bunch in your comment, and the recipe that gets the most “votes” is the one I’ll publish on the blog on April 7. To wish us all a happy Classic Snacks pub date. Sound good?

*Note: Giveaway open only to residents of the U.S. and Canada, as I’m paying for it myself! So sorry!

Here are your choices *drumroll please*:

Gluten Free Classic Snacks: Ferrero Rocher-style candies

Should the reprinted recipe be for these Ferrero Rocher-Style Fine Hazelnut Chocolates?

Gluten Free Classic Snacks: Hostess-style Chocolate Cupcakes

Maybe the snack you miss the most is good old Hostess-Style Chocolate Cupcakes.

Gluten Free Classic Snacks: Little Debbie-Style Cosmic Brownies

Or Little Debbie-Style Cosmic Brownies.

Gluten Free Classic Snacks: Little Debbie-Style Oatmeal Creme Pies

I know you’ve been missing Little Debbie-Style Oatmeal Creme Pies. Amiright??

Gluten Free Classic Snacks: Oreo-Style Chocolate Sandwich Cookies (and Golden Oreo-Style Cookies, too!)

Oreo-Style Sandwich Cookies, Chocolate—or Golden. Maybe one of those is your fave? They are made for dunking in an ice cold glass of milk…

Gluten Free Classic Snacks: Pop Tart-Style Strawberry Frosted Toaster Pastries

Maybe you’re dying to make Kellogg’s-Style Frosted Strawberry Pop-Tarts Toaster Pastries. With just the right pale pastry, begging for the toaster.

Gluten Free Classic Snacks: Twix-Style Caramel Cookie Candies

Twix-Style Caramel Cookie Bars are, of course, on the list. To leave them off would be madness.

Gluten Free Classic Snacks: Weight Watchers-Style Chocolate Chip Brownies

Maybe you didn’t even remember how much you missed Weight Watchers-Style Chocolate Brownies (just 3 PointsPlus per brownie!). Until you saw them again in this gorgeous photo (one of my absolute favorites from the shoot!).

Gluten Free Classic Snacks: Gluten Free Whopper-Style Malted Milk Balls

Finally (and they said it couldn’t be done), Whoppers-Style Original Malted Milk Balls. Now, malt is a big gluten-free no-no (made from barley!), but you won’t miss it in these amazing little candies. Say the word, and the recipe will be on the blog next week!

Have another favorite you saw in the Gluten Free Classic Snacks Table of Contents? Write-in “votes” accepted!

Get commenting and enter for a chance to win one of two signed copies of the book. Remember—contest ends Sunday night, April 5, 2015. Good luck!

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