Peek Inside Gluten Free Classic Snacks

Peek Inside Gluten Free Classic Snacks

Preorder Gluten Free Classic Snacks!

Introducing Gluten Free Classic Snacks!

Everyone, this is Classic Snacks. Classic Snacks, this is everyone! I’ve been waiting what feels like forever to introduce you to one another! Gluten Free Classic Snacks, my next cookbook, is coming in just a few short months (March 2015, if you preorder**!). Since I just got the proofs for the book (my last chance to make any edits before the book goes deep into the bowels of production at my publisher!), I’m able to show you the actual Table of Contents (well, without page numbers since that hasn’t happened yet!). My editor thought that was a great idea, and I took the liberty of including some of the actual photos from the pages of the book itself (photos taken by the incredibly talented Jennifer May (whose name will be on the final cover and that’s a promise!), styled by the magical Erin McDowell) . Fingers crossed that no one is mad at me for that little executive decision! In the coming weeks and months, I’ll be announcing plenty of exciting giveaways designed to get you as excited about pre-ordering** this book as I am excited to share it all with you!

**ETA: The book is available everywhere now!

Gluten Free Classic Snacks Table of Contents

We start off with alllllll kinds of important basic information, as you can see for yourself in the first Table of Contents page above. Ingredients, substitutions (because I know you want to know about substitutions, you tinkerer, you!), equipment (hint: precious little is necessary this time around!), tips and tricks, and (of course) Shoestring Savings info. Then we jump right into the first recipe chapter: cookies!!

Gluten Free Classic Snacks Cookies Chapter Opener

Each recipe chapter has an amazing chapter opener, like the one you see above and below. Which cookies can you spot above? It’s like Where’s Waldo, but much more important!

Gluten Free Classic Snacks Crackers Chapter Opener

Were you missing all the name brand crackers you used to love? Well, miss them no more. We’ve got you covered.

Gluten Free Classic Snacks Table of Contents

Snack cakes are in full representation in this book. FULL.

Gluten Free Weight Watchers-Style Chocolate Brownies

Just look at these Weight Watchers-Style Gluten Free Chocolate Brownies. Oh, didn’t I mention that there would be some Weight Watchers copycat recipes? *my bad* And in answer to your question: YES! Each Weight Watchers copycat recipe has only as many PointsPlus as there are in the original. Of course. Otherwise, what good is that recipe, amIright?! It doesn’t hurt that these brownies taste as good as, if not better than, any other rich, chocolate brownie I’ve ever had. Score!

Gluten Free Little Debbie-Style Star Crunch

Weren’t you just daydreaming about Little Debbie Star Crunch? I thought so. And these are not just glorified Rice Krispies treats, by the way. Just like the original, there is an actual thin cookie inside, covered in caramel-chocolate-crispies. Amen.

Gluten Free Classic Snacks Table of Contents

Breakfast and fruity treats also abound!

Gluten Free Pop Tarts-Style Toaster Pastries

Every type of Pop Tart you can imagine is in here—and they’re light and flaky and sweet and they are nothing short of amazing when you pop them in the toaster-oven. Just like the original.

Gluten Free Classic Snacks Table of Contents

We wrap up with a chapter on every type of gluteny candy imaginable—all safely gluten free. But before we get to those candies….

Gluten Free Vita Tops-Style Chocolate Chip Muffin Tops

We have VitaTops. Lots of VitaTops. How delicious are these? Don’t have the proper pan to make larger, flatter muffin-top-style cakes? Just make them as regular muffins (instructions for how to bake are of course in the book). (don’t tell but that’s what I usually do—and I freeze them in batches and defrost on the counter overnight and feel great giving them to my kids for breakfast.

Gluten Free Kit Kat-Style Crisp Wafers in Milk Chocolate Candies

I leave you with these amazingly crispy, crunchy Kit-Kat-style wafers in milk chocolate. Please excuse my melodrama when I tell you that this is the recipe that I’ve been working on (off and on of course!) for 10 years. If you google “homemade Kit Kats,” every gluten-containing recipe you’ll find will make use of something called “tort wafers.” They come in sheets and everyone just buys them, layers them with chocolate and voila. But we are gluten free! We can’t buy tort wafers. And coming up with just the right ingredients and just the right method to make gluten free tort wafers that stay crispy in milk chocolate—and aren’t hard to make? Well, let’s just say it was a proud moment. *sniff*


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  • Katelyn U
    July 21, 2015 at 7:08 PM

    I think I need this in my life. Kit-Kats are my favorite candy bar and tagalongs my favorite cookie. I was so sad when I realized I couldn’t eat them anymore. I love baking for the sake of baking, but I have struggled a bit with gluten free baking. I think I could have some fun with this.

  • Laura E
    July 21, 2015 at 4:59 PM

    I would make the Nutter Butters, Kit Kats, or Nilla Wafers. YUM!!!!! Even if I don’t win I am 99% sure I will have to buy this book. WOWZA!

  • Rebecca A
    July 20, 2015 at 10:39 PM

    Everything looks amazing! I’ve been overwhelmed teying to figure out where to start since my children are young and love their snacks. This cookbook looks perfect!!

  • Morgan Monzingo
    July 17, 2015 at 11:04 AM

    OH MY GOODNESS!! I would definitely make the nutrigrain bars or the golden oreos first! Man I want that!

  • Karen
    December 30, 2014 at 1:33 PM

    I’ve been reading about the arsenic in rice and was wondering how that would pertain to your recipes as they are almost all rice flour. I have asked Bob’s about it but haven’t gotten an answer yet.

    • January 17, 2015 at 8:38 PM

      I’m afraid that is pretty far outside my area of expertise, Karen. I would speak to your doctor for some comfort on that!

  • Elena
    December 16, 2014 at 2:27 PM

    kit kats are my #1 candy and i couldn’t eat them this halloween. so dissapionted:( then you fixed it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!yum!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!:):):):):)

  • December 15, 2014 at 1:39 PM

    OMG this book is going to blow people’s minds! Little Debbie stars?! The most gorgrous pop tart ever? Hello, KIT KATS?! I’m jumping up and down in excitement. I think you may have outdone yourself with this one, Nicole :) Congrats on a fantastic looking book!

  • Diane Stemple Swearingen
    December 11, 2014 at 3:36 PM

    I cannot WAIT! Your cookbooks and recipes are my “go to” now…I don’t even bother with other GF blogs or books!

    • December 22, 2014 at 10:27 AM

      Thanks so much for all your support, Diane!!

  • Melissa
    December 9, 2014 at 11:36 PM

    This is going to be nomtastic! Can’t wait!! Thank you so much, Nicole, for all that you do!! :D

  • December 9, 2014 at 8:58 PM

    Looks awesome, Nicole. Congratulations.

  • Katimir C
    December 9, 2014 at 6:03 PM

    When will this be coming out? Nicole you have been a busy girl. I can’t wait for this. I’m ready to buy.

    • December 22, 2014 at 10:20 AM

      Hi, Katimir, the official publication date is April 7, but if you preorder from amazon you will receive it in late March 2015!

  • phoebegrant
    December 9, 2014 at 5:07 PM

    Do you have any idea how long after publication we’ll have to wait for the Kindle version. I do need a larger print these days!

    • December 22, 2014 at 10:19 AM

      Hi, Phoebe, you should be able to preorder the kindle edition before publication (no delay!), and it will automatically download for you on the pub date.

  • Jessi
    December 9, 2014 at 1:18 PM

    I am so looking forward to this…Thank you so much for putting something like this together!

  • Pamela Benn
    December 9, 2014 at 7:43 AM

    It looks amazing, cannot wait to see it for real. Well done you for all the time & effort you have put in. There are a lot of people out there who are so grateful to all your hard work.

    • December 22, 2014 at 10:20 AM

      Thank you so much, Pamela! That means a lot to me. :)

  • December 9, 2014 at 1:08 AM

    My birthday is in April so I sent this article to my husband. Since he gets to eat what I make, it’s pretty much a 100% guarantee that I will be unwrapping this book on my birthday :) Cannot wait, thank you so much for all of your hard work in creating these recipes!!

    • December 22, 2014 at 10:21 AM

      Sounds like the perfect partnership, Davonne!

  • tj
    December 8, 2014 at 9:40 PM

    I’m new to your blog (don’t know how I missed it) so I apologize if you’ve discussed this but will the cookbook be available for kindle?

    • December 22, 2014 at 10:21 AM

      Glad you found your answer, tj. :)

  • Tavie
    December 8, 2014 at 6:04 PM

    So many beautiful pictures and yummy treats! I cannot wait to have twix candy bars again, they are my favorite. You are a genius Nicole, I already ordered the book and have told my other GF friends about it too. I pray it is a huge success for you after all of your hard work!

    • December 22, 2014 at 10:21 AM

      Thank you for spreading the word, Tavie!

  • Kat
    December 8, 2014 at 4:38 PM

    I do have some specific questions about the book. Which recipes will either fail or not be as good due to the fact I must make substitutions for the casein/dairy and soy? Most of the time I can sub what I need, but I have struggled with the bread book (totally not your fault, it’s my bodie’s fault). Yours was the very first gluten free cookbook I bought almost three years ago. At that time I thought I couldn’t make many of the recipes but have since learned its pretty easy to substitute in most of your recipes. And I agree that Better Batter is wonderful! No one sells it within a 75+ miles of me (at least if someplace does I have not stumbled on them). However while traveling I stumbled on a store that carried it, bought a small bag and wish I had boughten a huge bag. Now I am trying to use up all my many assorted flours before I place an on line order for a huge bag of Better Batter. Both it’s texture and taste are wonderful. I really love your books and your website posts. Thank you.

    • Donia Robinson
      December 9, 2014 at 10:32 AM

      My experience has been similar to yours. Since this book doesn’t use a flour mix containing dairy, and thus requiring a big substitution right off the bat, I’m pretty sure that it will be a lot like substituting in the first or second books. I think we can do it!!! :)

    • December 22, 2014 at 10:23 AM

      Hi, Kat, I have a whole long section in the front of the book about substitutions. Dairy substitutions in this book shouldn’t be a very big problem, but whenever you make substitutions in a recipe formulated with dairy to be dairy-free, it won’t be exactly the same. Anyone who tells you different isn’t being honest! But it shouldn’t be a big problem at all with this book. :)

      • Kat
        December 28, 2014 at 10:31 PM

        Thank you for responding. I already had your book preordered and can’t wait for it’s release date to finally arrive. It’s nice to know that I will probably be able to make most of the recipes in it with substitutions- and even if not as good as the recipes would be without my needed substitutions I still know most will be delicious! Thank you.

  • Lauren
    December 8, 2014 at 4:19 PM

    Tears of joy, Nicole. Tears of joy.
    I hope you have plenty of people in your life telling you what a genius you are, because wow, this is even better than what I anticipated! I know you’re tough on yourself to make things *just right*, and I can’t even imagine the pains it took you to figure some of these out!
    Also, my husband just came in to find me hyperventilating and sniffling as I try to contain my happiness. :p

    • December 22, 2014 at 10:23 AM

      That’s awesome, Lauren! And yes, it does have to be “just right,” especially with copycat recipes. I promise that every recipe in this book is, indeed, just right!!

  • Sandra Sellers Rice
    December 8, 2014 at 4:19 PM

    Oh How I LOVE your books, they make my heart sing!! I have pre-ordered !! Now that I must stay lower carb I will try to modify some of the ingredients and continue to enjoy! Thank you for your blog and your test kitchen and your Books!

  • Dez
    December 8, 2014 at 3:46 PM

    I am so excited for this – I fell in love with your bread book, it really is amazing!! I’m pregnant with my first now and I LOVE Little debbie cakes..but ofcourse i’m celiac and can’t have them.. I just want one zebra cake!!
    I love you Nicole! Wish we could be friends :P

    • December 8, 2014 at 4:17 PM

      That’s awesome, Dez. You’re really going to love those zebra cakes. And the photo is one of the most beautiful in the whole book. Congratulations on your first baby! If we met in person, we’d hug. :)

      • Dez
        December 8, 2014 at 5:54 PM

        You’re so sweet! I did have a question – since I pre-ordered the book already i’d like to have equipment I need on hand because I live in a weird place in Alaska where we can’t just go to the store and buy things like most people..I have to order it online.
        I already have a stand-mixer and a vitamix and most things you need for cooking/baking. Is there anything unique i’d need like specific molds or cutters?

      • December 22, 2014 at 10:26 AM

        There are some molds and cutters you could use for this book, Daz, but nothing that you can’t live without—mostly just a few candy molds for things like the Kit Kats and 100 Grand bars for the authentic shape, and a couple specialty pans for things like Twinkies, but again—totally not necessary. I will definitely do a “Getting Ready for Classic Snacks” post early next year telling you everything you might like to buy (but certainly don’t have to!) to make everything in the new book. :)

  • Moy Page
    December 8, 2014 at 3:14 PM

    Exciting! Baking from your books (& blog) is like doing lab work for GF 101 classes at the University of Nicole Hunn and I get to eat my work too, sublime! So…when can I pre order the kindle book? I’m ready…and so are all my friends who love to just drop by…your Trini (as in the Caribbean twin islands of Trinidad & Tobago) fan base is alive & well

    • December 8, 2014 at 4:16 PM

      Moy that is pretty much the best thing I could ever possibly read. It feels like lab work in my kitchen, that’s for sure! Glad you’re in the front row of the class. :) And … I’m honored to have a Caribbean presence. My dreary NY-centric life feels a bit more exotic now. :)

  • Jennifer S.
    December 8, 2014 at 3:14 PM

    I have also pre-ordered but am so excited to see all these wonderful things. I.can.not.wait.for.the.kit.kats. yum.

    • December 8, 2014 at 4:15 PM

      LOL, Jennifer, you will NOT be disappointed. That’s a promise!

  • betsy
    December 8, 2014 at 2:25 PM

    I am having a lot of difficulty believing that it is even possible to make all the amazing recipes in this new book. I think I will just have to have it. My gf baking forays so far have been only so-so. Question: found a grain-free gingerbread cookie recipe that requires gelatin. I simply can’t think of ingesting gelatin. Why would it be a component?

    • Michelle
      December 8, 2014 at 3:07 PM

      I would use Nicole’s gingerbread cookies and use Better Batter, unless you can’t have it for some reason. They are delicious! I would imagine that gelatin is added to try to duplicate the texture of gluten, since gluten gives elasticity to baked goods, but again, I think you’d do better with Nicole’s recipes. :-)

    • December 8, 2014 at 4:14 PM

      Hi, Betsy, I’m honestly not sure about that grain-free recipe with gelatin, but unflavored, especially grass-fed, gelatin is actually quite healthy for you so I don’t see a problem with it. Like Michelle said, it would be added as an elastic binder, most likely, but since it’s not my recipe and I don’t know what else is in it, or in what proportions, I honestly can’t say!

      • betsy
        December 8, 2014 at 5:21 PM

        thanks- I think I’ll just use your recipe

  • Mich
    December 8, 2014 at 2:22 PM

    I pre-ordered early on because I KNOW that your recipes are the best! I use the exact products you recommend and have wonderful results. :) Now I really only search your site when I want a recipe. (Plus your witty writing style is not unappreciated!)

    • December 8, 2014 at 4:13 PM

      That’s awesome, Mich! I’m honored to be your go-to resource for GF baking. :)

  • Julie
    December 8, 2014 at 2:16 PM

    I just preordered! Can’t wait!!!!

  • MC
    December 8, 2014 at 1:46 PM

    Is there any special ingredients that we would have to get like there were in the Bread cookbook? If there are could you list them so we could be ready for when the book comes to us. PLEASE!!! MC

    • December 8, 2014 at 4:13 PM

      That’s a great question, MC. There isn’t anything super specialized like in Bakes Bread, but some of the recipes call for some types of sugar you may not keep on hand, for example, so it’s worth a post like that. I promise to have it up long before the book hits shelves!!

  • tara
    December 8, 2014 at 1:00 PM

    congrats it looks wonderful ! random book question….did you have to deal with copyright or anything odd by using the names like nabisco ritz crackers or kit kat or anything ? Not sure why i thought of that but it did make me wonder when you post on your blog something like GF Samoas or something…if the girl scouts wig out or anything….i figured if anything it would be a bigger deal with a printed book.
    Second random that doesnt belong here. i had a minor meltdown at 2 AM this morning (i know i couldnt sleep…)about the fact that i have so much i need to bake for the holidays but feel like i cant really start yet cuz its so early. any guidance you can give to us right now about what doughs will freeze well (i sorta hate freezing already baked cookies but not the dough) would be totally awesome. i feel like i had a good handle on it in my pre GF days but now….not so much. i know a lot of times in the individual post you include items like this so im on the look out but just in case you were out of ideas (does that ever happen) just a suggestion…thanks!

    • December 8, 2014 at 4:10 PM

      We’re all set with intellectual property rights, Tara! The legal department at my publisher is handling everything, and decided to go with a pretty significant disclaimer in the book. And none of the recipes that appear in the book are for packaged snacks that even exist in gluten-free form. We’re good. :)
      About your second point: I’m actually a very big fan of freezing cookies! I’m definitely not a fan at all of refrigerating cookies (or anything baked, if I can help it), since the refrigerator dries things out. If you seal out any air in the packages that you freeze, most cookies freeze quite well. But a round-up post in another week or so with tips on what to bake, what to freeze raw, etc. is a great idea. I’ll do my best! And I never run out of ideas (at least not yet!), but I’m always happy for suggestions since I live in fear that I will!!

  • Laura
    December 8, 2014 at 12:47 PM

    Pre-ordering RIGHT now!!! Looks incredible!! Congratulations!!

  • Donia Robinson
    December 8, 2014 at 12:35 PM

    I was wondering if you were going to have Milano cookies in there. I’ll look forward to seeing those! I’ll also look forward to the pretzel rods. Seems like those things are pricey to buy!

    Your son has never had the real versions, but if he could, I bet he wouldn’t even like them. I am CERTAIN yours are way better than the originals. Although don’t get me wrong, I do love me some processed food once in a while, and you can’t replicate certain industrial flavorings they put in.

    I recently asked my daughter what she missed the most being GF. (3 years on December 20th.) Teriyaki beef from a local Chinese place. Huh, not what I expected to hear!

  • Brad G
    December 8, 2014 at 12:34 PM

    It sure looks great!!! Those chapter opener photos are really exquisite! Can’t wait for the book!

  • Kate
    December 8, 2014 at 12:20 PM

    Oh man, these photos are making me drool!! I love to bake, but usually just buy a box of King Arthurs All Purpose GF Flour. Will that work in these recipes? Thanks for all your hard work and funniness!

    • Donia Robinson
      December 8, 2014 at 12:39 PM

      You’d have to see if the ingredients list was the same, and then hope the percentages of each flour were at least similar. I’ve tried a lot of GF flours, both boxed mixes and homemade mixes, and I love Better Batter. And no, I don’t work for them. Neither does Nicole, as I far as I know. ;) It just seems to be a good, all-around flour.

      • Anneke
        December 8, 2014 at 2:05 PM

        I agree with Donia. And, if you order Better Batter direct from the website, is is way cheaper than KA, plus it has xanthan gum already, so that is another savings. I used to use KA mixes, and they are okay, but I never found the flour to work as well as BB.

      • Michelle
        December 8, 2014 at 3:10 PM

        I am going to third what Donia and Anneke said. I have wasted a lot of money on sub-par flours. I keep BB and Nicole’s Better than C4C blend on hand, along with a jar of the XG-free blend and the bread flour blend. So easy to just weigh out what I need!

      • Jennifer S.
        December 8, 2014 at 3:13 PM

        I’ll add on to this party and agree with Donia, Anneke, and Michelle – love better batter and have had awesome luck with it and Nicole’s recipes!!!

    • December 8, 2014 at 4:11 PM

      Like others have already said, Kate, I really don’t care for King Arthur’s all purpose gluten free flour blend. It is too high in starch, and the rice flour is not finely ground enough so it’s gritty, like Bob’s Red Mill rice flour. And, like others have mentioned, it’s readily available in grocery stores (unlike Better Batter, at least where I live), but it’s expensive—more so than Better Batter. Hope that helps!

  • Anneke
    December 8, 2014 at 11:31 AM

    So exciting, Nicole! I pre-ordered ages ago, of course, and can’t wait to get started! I’ll have to really study this table of contents to decide what to make first. Great job, and thank you!!

    • December 8, 2014 at 4:11 PM

      Thanks, Anneke!!

  • kittywitty
    December 8, 2014 at 11:02 AM

    So, so excited for this book, Nicole! It looks and sounds fantastic! I don’t know how you came up with some of these recipes, but we are so grateful! I wish you much success on the sales of this book (plus all your other ones!).

    • December 8, 2014 at 11:06 AM

      Aw, thanks, Kitty!! That means so much to me. I can tell you exactly how I come up with the recipes: trial and error! Lots and lots and lots of error. :)

  • Mare Masterson
    December 8, 2014 at 10:28 AM

    I think it is great but I am sad because it is missing Entemann’s New York Style Crumb Cake. I thought you were putting it in the book?

    • December 8, 2014 at 11:05 AM

      Don’t be upset, Mare! I didn’t forget about you, or your Entenmann’s crumb cake! It’s essentially the same as the Drake’s Coffee Cake. There isn’t a chapter that has full-sized cakes in the book, so my editor wouldn’t let me put it in this book by name. :)

      • Mare Masterson
        December 8, 2014 at 12:14 PM

        It has been so long since I have had Drakes coffee cake, that I didn’t realize they are practically the same. Pecan sandies, devil dogs, ring dings, snyder’s pretzel rods, kit kats, butterscotch krimpets…I can hardly wait for the book to get here! :-)

        I have been craving pretzel rods!

      • Guest
        December 8, 2014 at 3:16 PM

        what chapter are the pretzel rods?

      • Mare Masterson
        December 8, 2014 at 5:09 PM

        Table of contents above shows chapter 4. I am so excited! Cannot wait for book to be released! :-) :-)

  • Lucy
    December 8, 2014 at 10:16 AM

    OMG! Can’t wait! Can I pick up the PFD today, I’ll help proof read…LOL :)

    • December 8, 2014 at 11:06 AM

      I know, right, Lucy? I wish I could share the whole set of page proofs!!

  • Michelle
    December 8, 2014 at 10:00 AM

    Wow!!! So many amazing things, but I especially can’t wait to make the brown sugar cinnamon pop tarts and the fig newtons- I have been craving both lately. Glad I preordered a couple of weeks ago!

    • December 8, 2014 at 11:06 AM

      Thanks, Michelle! :)

  • Julie Banks
    December 8, 2014 at 9:41 AM

    ooooooooooo this looks fab can’t wait til it’s out will def be on my wish list.

  • Andrea
    December 8, 2014 at 9:40 AM

    Is it a new flour mix or one from a previous book!

    • December 8, 2014 at 9:45 AM

      Same basic flour blends, Andrea. Mostly my mock Better Batter (or Better Batter itself), or my Better Than Cup4Cup. Nothing too fancy. :)

      • andrea
        December 8, 2014 at 10:36 AM

        yeah!!!! i live in israel so it has been a challenge to find the whey isolate and modified tapioca….so i am relived there are no additional specialty items!!!!

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