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Getting Ready for Gluten Free Classic Snacks

Getting Ready for Gluten Free Classic Snacks

Hello friends! I received my early copy of the New Cookbook in the mail just a week ago, and it’s a real beauty! I snapped a few photos of the pages with recipes that you seem to be most excited about. Now I won’t bore you with all the blah blah blah about how hard I worked on this book, and how proud I am of it. You can see that for yourself! Just know that this book is all about giving you back the packaged snacks, cookies, crackers, candies and breakfast treats that you miss, one recipe at a time. It’s all in here!

So what’s this post about?

I’ve heard from many of you that you’d like a “Getting Ready for Classic Snacks” post, as so you can hit the ground running when Gluten Free Classic Snacks hits your doorstep (soon!). Well that’s just music to my ears (eyes?)! So basically this post is for you, in case you don’t win The Giveaway (ends tonight!!) and would like to buy some of those items yourself.

Wait—I need lots of stuff?

No! In fact, there’s very, very little you absolutely need to get started baking as soon as you get the book—apart from basic baking ingredients like a good all purpose gluten free flour blend, baking powder, baking soda, unsweetened cocoa powder (natural or Dutch-processed), salt, milk, butter, sugars, eggs, vanilla, chocolate. You know: the basics you need for really any of my gluten free baking recipes. Beyond that, here are a few things you might consider buying:

Shopping List

[Disclosure: I own every single one of these items myself, and use them regularly in my own gluten free kitchen. The amazon.com links below are, indeed, affiliate links.]

Candy/Deep Fry Thermometer: I most frequently use and recommend the large rectangular Polder thermometer. It’s the one that has extra metal casing at the bottom to suspend the end of the thermometer above the very end of the device, so your temperature reading is of the contents of the pan, not the pan itself. I also have the ChefAlarm by ThermoWorks, but it’s pricey and honestly it’s kind of a pain to position. Go with the Polder (or something similar).

Chocolate Dipping Tools: A standard set of chocolate dipping tools is inexpensive and so handy. The tines of the tools are flattened on the end to facilitate removing excess chocolate, which helps you avoid the flat chocolate “foot” on your chocolate-dipped goodies.

Chocolate Molds: You do not neeeeed these, but of course it’s so much fun to make totally authentic-looking chocolate candies. The three I recommend are for making gluten free Kit Kats (page 269), Cookies ‘n’ Creme Bars (page 272), and 100 Grand Chocolate Bars (page 276)—but especially the Kit Kat mold. My favorite sources for these molds are Country Kitchen Sweetart, Global Sugar Art and Sweet Baking Supply.

Cookie Cutters: Oh cookie cutters. I won’t lie—I have a gazillion. I recommend the following sets and individual cutters, ascending order of ridiculousness. In other words, least ridiculous purchases on top, more ridiculous as you go down. By the last one, we’re into totally overpriced ridiculous territory:

Simple digital kitchen scale: Are you tired of hearing about this from me yet? To achieve consistent results from your baking efforts, you need a digital kitchen scale! Volume measurements for dry ingredients like flour are just too unreliable and variable, from person to person, from day to day.

Simple oven thermometer: Every oven is improperly calibrated, unless it has juuuuuust been calibrated. And then give it a week. To determine proper oven temperature, you need a simple oven thermometer. Turn the dials based upon the registered temperature on the oven thermometer, not your oven itself. It lies!

Pastry bags and tips: If you don’t have any pastry tips, try this handy set of 14 tips + a pastry bag to get you started.  You’ll also need another few tips, but that set will get you going. A box of disposable 14-inch pastry bags will also serve you well.

Pizza or Pastry Wheel: I have a small pastry wheel for making clean cuts, but I find that I reach for my pizza wheel almost every time instead. It just seems easier to control, and the dough doesn’t get caught in the larger pastry wheel as I’m cutting like it does in the pastry wheel.

Specialty Snack Cake Pans: You do not need any of these pans to make all your favorite snack cakes, like Twinkies, Sno Balls, and Ring Dings. Really! But if you want to make picture-perfect versions, and prove that you can, I get you! Clearly, I get you. Wilton currently makes a version of each of those pans. You’ll find them all on Amazon.com, too (Twinkie pan, Sno Ball pan, Ring Ding pan). It does seem like these cake pans float in and out of availability, however, so as time goes on these links may no longer provide what you’re looking for! Sur La Table, the kitchen store, also makes some of them but those often prove hard to find. Go for the Wilton ones.

There are other super basic kitchen things you’ll need, like parchment paper, baking sheets, a rolling pin, square baking pans, that sort of thing. But you figured as much, right?

Questions?

Now it’s your turn! Do you have questions for me? The Look Inside feature should be live on the Classic Snacks page on amazon.com soon (hopefully!), and that should help. But beyond that, ask me everything you’re wondering about in the comments, and I’ll answer you as best I can!

Like this recipe?

Love,
Nicole

Gluten Free Classic Snacks: 100 Recipes for the Brand-Name Treats You Love

If you liked this recipe, you'll love this book!

Did you think going gluten-free meant giving up your favorite snack foods? Well not anymore! Gluten Free Classic Snacks helps you bring back the memories of those classic snacks, whether it’s a little surprise in a lunchbox or a treat at the end of the day. Make all the most popular cookies, snack cakes, and crackers you’ve been missing—from Thin Mints(R) Girl Scout Cookies(R) and Hostess(R) Twinkies(R) to Keebler(R) Club(R) Crackers and Kellogg’s(R) Pop-Tarts(R) Toaster Pastries—in your own kitchen with ease.

Learn More

Comments are closed.

  • MichelleBinTX
    March 28, 2015 at 6:44 AM

    Amazon just shipped my cookbook today! I preordered when you sent out the notices. I’m so excited that it should be here on Monday. Truly thanks for all your hard work Nicole! My gluten free life would be much more limited without all of your wonderful books.

  • Jennifer S.
    March 25, 2015 at 9:54 AM

    OMG. I don’t know how I missed this post. Everything that is on amazon I’ve ordered so I’m ready to go – maybe it will all come with my cookbook!!! ;)

    FYI: I stopped by Anneke’s house this past weekend and it smelled heavenly – something gluten free I’m sure was in the oven AND I’m almost 100% positive that it was from one of Nicole’s recipes. I should have invited myself in for a piece when it came out! HA!

    • Anneke
      March 25, 2015 at 8:58 PM

      I believe that was muffins, from Quick and Easy, Make Your Own Muffin Mix. I love the Make Your Own Mix section in the back of that book!

  • March 23, 2015 at 8:28 AM

    I cannot imagine how excited you must be! Also I had no idea there were mini fish cookie cutters. So cute!

  • Gluten Free failure
    March 23, 2015 at 7:31 AM

    Hi. I enjoy reading all your newsletters. I have all your cook books. I am also looking forward to your next one, but I have a problem. Every time a make anything gluten free item from scratch it never works out. It either works out to be rock hard, tasteless, or something else not what you have done. Please help me. I want to provide gluten free dishes for myself and my mother. All your recipes sound so delicious, but I am afraid of trying any more because I almost always fail.

    • Anneke
      March 23, 2015 at 10:35 AM

      Hi Gluten Free! That sounds so frustrating, and we have all been there! Nicole’s recipes are tested thoroughly, and will work if you follow the directions carefully. There is a button up top that says New? Start here, so I would read through everything there. If you use an oven thermometer, an accurate kitchen scale, Better Batter flour, and have your ingredients at the correct temperature, you can be successful. Since you have all the books, I would suggest picking a recipe in one of them (something really straightforward, perhaps in Quick and Easy), and make that. Once you can do one recipe well, move on to trying another one. You can do this, you just need confidence! Good luck!

      • Kelly
        March 23, 2015 at 5:35 PM

        I also made the mistake of quickly reading through the recipes, not paying attention to the exact ingredients. I had trouble with the Auntie Anne’s pretzels for like 4 times before I actually looked more closely at what I needed. I’m not saying that’s the problem you’re making, but it’s what I did wrong. Maybe that will help?

    • youngbaker2002
      March 27, 2015 at 6:26 PM

      Hi gluten free failure! go to the search bar and type in “do you”. there is an article called “do you make these 7 gluten free baking mistakes?”. maybe that will help! :)

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