Getting Ready For Gluten Free Small Bites!

Getting Ready For Gluten Free Small Bites!

Introducing the new gluten free cookbook, Gluten Free Small Bites‼️ You’ll find 100 irresistible recipes for sweet and savory treats for on-the-go lifestyles and entertaining. Have a look inside with this 1-minute video!

Gluten Free Small Bites is coming! I know that many of you pre-ordered your copy already (thank you thank you thank you). I know what a leap of faith that is (the Look Inside feature on amazon isn’t even live yet!). I appreciate it more than you know. More than words can say.

Pre-ordering the book shows all book sellers as well as my publisher that you’re excited about this book. That means that the resellers stock lots of copies of the book, and my publisher keeps printing them. They’re also much more likely to let me keep writing cookbooks. It’s more important than you might have realized, so thank you!!

EDITED TO ADD: Thank you to everyone who preordered, and contributed to making this my most successful cookbook launch EVER! Now that October 25, 2016 has come and gone, so have the preorder bonuses. If you purchased the book by the on-sale date, please do forward your dated proof of purchase to  gfsmallbites [at] gmail [dot] com. Otherwise, until next time!

A Thank You

I would like to take a moment to thank my fellow gluten free bloggers who were kind and gracious enough to help me promote this book. They have most certainly contributed to its success so far! Please visit their posts and check out the recipes:

Brianna Hobbs of Flippin’ Delicious posted the Gluten Free Coconut Shrimp recipe from Small Bites. She used the instructions for baking instead of frying, and showed how amazing those baked shrimp can be!

Michelle Palin of My Gluten-Free Kitchen posted the recipe for Gluten Free Cheddar Hush Puppies from the book. She also included photos from 6 other recipes from the book that she’s dying to try, and was so kind and generous in helping to showcase everything Small Bites has to offer.

Sharon Lachendro of What The Fork Food Blog posted recipe for Gluten Free Sticky Barbecue Wings. She said that she owns some of the other Shoestring cookbooks, and that Small Bites is her favorite so far. I take that as high praise from a talented recipe developer like Sharon.

Mary Anne Kochenderfer of Mamma Smiles posted the recipe for Miniature Mac and Cheese Cups from Small Bites, and generously held a giveaway of the book that closes very soon.

Stephanie Sandler of Hudson Valley Parent posted the recipe for Miniature Mac and Cheese Cups, as well, and told a lovely story about her longtime love of mac and cheese—and her need for more convenience foods in her life. Doesn’t that describe us all?

Erica Dermer of Celiac and the Beast shared her review of the book, plus the recipe for Gluten Free Coconut Shrimp. She’s also been sharing tons about the book on Twitter. Thanks, Erica!

Chrystal Carver of Gluten-Free Palate also shared the Miniature Mac and Cheese Cups recipe, and I blushed when I read that this is her favorite of my 5 cookbooks. Thank you, Chrystal!

Finally, Sheena Strain of Noshtastic shared the recipe for Coconut Shrimp, too, and took some beautiful photos of her work. Lovely!

And I’ve put together some amazing extra goodies you get if you do pre-order the book before October 25, 2016, the official publication date. Of course, if you’ve already pre-ordered, you’re eligible. Wherever you live in this great big world, if you’ve managed to pre-order the book in any format — print or ebook— and you provide the details, I’ll immediately send you:

  1. Step-by-step videos, showing you exactly how to make some of the recipes in the book (for visual-learners and just the genuinely curious);
  2. Menus for 4 complete special occasion menus: a Christmas/Easter Menu, a Thanksgiving Menu, a Bridal Shower Menu and a Super Bowl Menu using recipes from the book, plus a few bonus recipes to round out your table, including my favorite baked ham, perfect cranberry sauce, and always juicy slow cooker turkey;
  3. A week of everyday menus using recipes from the book, including advance prep instructions;
  4. A complete grocery list to help organize your everyday grocery shopping and simplify your life;
  5. A gluten free flour blend-making ingredient calculator (such a handy tool for the math-phobic!); and
  6. 4 complete recipes straight from the book, way before anyone else sees them.

All you have to do is forward an electronic copy of your receipt or your pre-order details in any form to gfsmallbites [at] gmail [dot] com. That’s it! I’ll follow up and send you your giveaways.

For full detailed instructions of the giveaway process, please see the Gluten Free Small Bites site.

Now, we move on to some details about this exciting new book!

Sweet and savory handheld treats for on-the-go lifestyles and entertaining. Gluten Free Small Bites cookbook.

I want to do everything I possibly can to help you feel “ready” for this book when it comes out. You might be wonder if you need anything particularly special to be able to bake from the book the moment it arrives on your doorstep. Well, the good news is that you don’t need anything particularly special. You do need a quality all purpose gluten free flour, and a few cups of my basic gum-free gluten free blend. But if you have cooked and baked gluten free in the past, especially with my recipes, nothing should be at all unfamiliar. Scroll down and you’ll find a “recipe” with the list of everything you need (with descriptions wherever necessary) to get started as soon as you get the book, including some of my favorite brands of the ingredients.

But first, watch the sneak peek video at the top of this post one more time (it’s only about a minute!), and then scroll through these photos of a few of the recipes you’ll find inside. These are some of my favorites!

An instant hit at any party, mozzarella sticks are dipped in a tempura-style batter, then in perfectly seasoned breadcrumbs and lightly fried.

An instant hit at any party, mozzarella sticks are dipped in a tempura-style batter, then in perfectly seasoned breadcrumbs and lightly fried.

Authentic gluten free falafel, made with soaked raw chickpeas and just the right herbs and spices. The ultimate Middle Eastern street food, made gluten free!

Authentic gluten free falafel, made with soaked raw chickpeas and just the right herbs and spices. The ultimate Middle Eastern street food, made gluten free!

Savory waffles made with cheddar cheese and chives, plus crisp bites of lightly spiced fried chicken make this the perfect small bite!

Savory waffles made with cheddar cheese and chives, plus crisp bites of lightly spiced fried chicken make this the perfect small bite. And like with almost every single recipe in this book, there are instructions in the recipe for a no-fry version, and a “BIGGER BITE” version, so you can make a whole meal out of it. It’s like two cookbooks in one!

The list below contains some affiliate links, which earn me a small commission if you order after you click, at no extra cost to you.

Here’s what you’ll need to hit the ground running when your pre-ordered copy of Gluten Free Small Bites arrives on your doorstep by October 25, 2016!:

Like this recipe?


All Purpose Gluten Free Flour Ingredients*

Cake cutters. To make tortillas of every kind with nice, clean professional-looking edges, consider purchasing cake cutters. I have a 6-inch cake cutter and an 8-inch cake cutter, both metal and made by Fat Daddio. I have purchased them on amazon.com and in well-stocked kitchen supply stores. The 6-inch cutter tends to be a bit easier to find than the 8 inch. Of course, you can make tortillas without cake cutters. You can also use pot lids in appropriate sizes as long as the lids have sharp, well-defined edges. Just press the lid into the dough and wiggle back and forth a bit to create a sharp round edge all the way around.

Candy/deep-fry thermometer. You can’t deep-fry properly without a simple candy/deep-fry thermometer to tell you that the oil has reached the proper temperature before you begin frying. An analog thermometer is sufficient, although a

Digital kitchen scale. For building any flour blend, you must have a simple digital scale, as measuring by volume, instead of by weight, is just too prone to error. Here is a link to the upgraded scale I have currently, which boasts a pull-out display, a wider base, and easier cleaning.  But the $15 scale I used for years, until I dropped it in a bowl of water and somehow it suddenly stopped working. To use a digital kitchen scale, simply turn it on, and then place a container on top of the scale and press “tare” to zero out the weight of the container. Select grams (kilograms) or ounces (pounds), place an ingredient in the bowl until the counter reaches the proper weight, then press “tare” again, and add the next ingredient. Continue as needed.

Miniature deep fryer. If you are hesitant to deep-fry, or even if you find yourself avoiding a recipe simply because you don’t want to handle a large quantity of oil, consider purchasing a miniature countertop deep fryer. I have a compact deep fryer made by Cuisinart, and I paid about forty dollars for it. It only holds about 1 liter of oil, and it makes frying quicker and easier by maintaining a consistent temperature automatically. It also forces you to deep-fry in small batches, which is always a good idea.

Miniature muffin tins. Muffin tins are not something I would consider “special kitchen equipment,” but miniature muffin tins are a different story—especially if you’re making “small bites” recipes. Miniature muffin tins do seem to vary quite significantly in size and shape from brand to brand. My favorite is the USA Pans 24-cup miniature muffin tin. The wells are not too deep and not too shallow, and the shape is only slightly angled from the base to the top. In other words, they’re perfect. (If you don’t have miniature muffin tins, you can always use a standard 12-cup muffin tin, make half the amount, and bake for a few minutes longer.)

Nut milk bag. A fine-mesh nylon bag, made for straining homemade nut milk, is very useful for squeezing liquid from vegetables such as spinach and zucchini.

Oven Thermometer. If I’ve told you once, I’ve told you a thousand times. Most ovens run hot, many by 25°F. That can easily make the difference between success and failure in the kitchen. Get a cheapo over thermometer and learn how your oven works. There is no sense having your oven calibrated, as it will just drift off and you’ll never know.

Tortilla press. A metal tortilla press is ideal for making corn tortillas. I have one made by Vasconia, and it simply lasts and lasts. The simple masa dough is soft enough to be pressed into almost an ideal thickness with one motion of the press, and then I quickly roll it a bit thinner between two sheets of thick plastic or unbleached parchment paper, cut it with a cake cutter, and into the skillet it goes. I have not found it to be as useful when making any form of flour tortilla, but it is still somewhat helpful as a shortcut to get things started.

Unbleached parchment paper. For lining baking sheets, any parchment paper will do. For rolling out dough, I much prefer unbleached parchment paper, which is thinner and much more flexible. I buy If You Care brand unbleached parchment paper.

*The main all purpose gluten free flour blends I recommend is the Mock Better Batter blend here on the blog (or Better Batter itself, if you prefer). The other all purpose gluten free flour blend I recommend is the Basic Gluten Free Flour Blend, but with a bit of xanthan gum.

If you have ANY questions❓at all about the book, please ask them below in the comments and I’ll do my best to answer!

Thank you x 1 million for being a part of this with me. I’m yours forever!


Comments are closed.

  • youngbaker2002
    October 18, 2016 at 9:52 PM

    We got our book yesterday!!!!!!!!!! It’s gorgeous! Love the Pre-order freebies too! (Especially the flour calculator.) Can’t wait to try some of the pot sticker and petite fours recipes. Love the book and highly recommend it!

  • Nancy
    October 16, 2016 at 2:30 PM

    I received the book on Tuesday, what a surprise! I had to pry it out of my husband’s hands to read it. He was so excited since your “Bread” book has literally changed our lives. After making the pizza, extra flaky biscuits, english muffins, baguettes and many more (which all taste as good or better than their glutenous counterpart) he thinks I hung the moon. I told him, no, Nicole hung the moon, I just have sense enough to follow a recipe. I made the onion rings from “Small Bites” last night, yum! There are so many great recipes in this book it is mind boggling, I need more hours in the day, Thank you!!!!

  • Vish
    October 16, 2016 at 12:59 PM

    Might there be an ebook version on the way?

  • Taras
    October 14, 2016 at 6:50 PM

    Got my 2 Small Bites books yesterday.

  • morgan
    October 12, 2016 at 11:41 PM

    Hi, Ordered the new book love the flour calculator that is owesome. I have to sub out white rice in all the flour recipes. My son goes hyper on it. What would you suggest as a replacement for the white rice. Brown rice for him is not a problem.
    Thanks Morgan

  • Sindylue
    October 12, 2016 at 7:13 PM

    Yeeeee Haawwww I got the new book today ! Yippy Skippy I’ve been reading it and trying to decide what to try first thank you thank you ! Can you tell I’m excited ?
    Thank you

  • AishaM
    October 11, 2016 at 10:47 AM

    What type of waffle press do you use for the chicken and waffles?

    • October 11, 2016 at 11:52 AM

      Good question, Aisha! I actually have a couple waffle irons, and my favorite is one I bought from Kohl’s a couple years ago, under the Food Network label. I don’t see it available on their site any longer, but this Cuisinart waffle maker looks very, very similar. Hope that helps!

  • Dez
    October 10, 2016 at 6:18 PM

    I am so excited for your new book, nicole! I have all the current ones :) We love your books, it is nice to be able to have some “normal” food we were accustomed to before the diagnosis! I like to make my own recipes for things too, but I don’t have the time/resources that you have and I trust you a lot by now! Thank you for another book!

    • October 11, 2016 at 11:53 AM

      Thank you so much, Dez! I’m honored by your trust, and I don’t take it for granted. ?

  • pares2
    October 10, 2016 at 1:57 PM

    I thought this wasn’t shipping until the 25th. I was just notified that it shipped already and I will be getting it tomorrow?!

    • October 11, 2016 at 11:53 AM

      Amazon definitely ships early! I noticed that their status says “in stock”!

  • acs18
    October 10, 2016 at 1:46 PM

    I preordered yesterday and was truly (pleasantly) surprised with how fast the bonus items were emailed to me (as in, LESS than 1 minute!) after I submitted my receipt. I already have (and live by) your other books, but the bonus videos/recipes just show that you are once again, filling a void in an area where GF people have not been able to enjoy common foods. Thank you for all your hard work to make life so much easier on the rest of us. You are a Godsend!

    • October 11, 2016 at 11:53 AM

      That’s awesome, acs! Thank you for the kind words. They mean a whole lot to me!

  • Mare Masterson
    October 10, 2016 at 12:44 PM

    Chicken and waffles! I can’t wait!

  • Jennifer S.
    October 10, 2016 at 11:20 AM

    I got an update from Amazon that it will be shipped 10/13!!! YESSSSSSSSSSSSS!

    • October 11, 2016 at 11:55 AM

      It says “in stock” on amazon now! Very exciting, Jennifer! ?

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