Black & White Cookies

Honey Cake

Pumpkin Cupcakes with Honey Buttercream

Cory-O Sandwich Cookies

as a child, Lisa Stander-Horel

would help her mother prepare baked goods for the Jewish holidays. Many years later, when Stander-Horel went gluten-free, she wanted to make sure her family could carry on culinary traditions like Moms Marble Chiffon Cake, Rugelach, and Challahand especially the sweet and savory treats that are perfect to nosh on anytime. Nosh on This collects over 100 recipesthe best of her familys favorites and other baking classics now adapted for gluten-free living. From Cherry Chocolate Mandelbrot and Bettys Lemon Bars to Apple UpsideDown Cake and Frangelico Pear Tart, Stander-Horels recipes cover a wide

range of baked goods, from those that can be made on a moments notice to others perfect for holidays and other special occasions. All are packed with flavor and, thanks to Stander-Horels years of experience baking gluten-free, almost impossible to tell apart from their gluten-containing equivalents. Many recipes are dairy-free, and the Out of a Box chapter shares how to make the most of a gluten-free mix. Complete with a foreword by legendary Jewish cookbook author Arthur Schwartz, an introduction to gluten-free flour, valuable baking tips, and photos throughout, Nosh on This is a oneof-a-kind gluten-free baking resource. Even Bubbe will be impressed.

Lemon Poppy-Seed Cookies

Old-Fashioned Coffee Dipping Donuts

Challah Corn Bread Stuffing

Moms Double Chocolate Gelt

Contents
Foreword by Arthur Schwartz Introduction Cookies and Macaroons Bars Cakes
and and

Brownies Cupcakes
and

Pies

Tarts

Lisas third Birthday, with her Mom and three (cookie-stealing, older) Brothers

Pastries Donuts Breads, Quick Breads, Matzo, and Crackers Out

of a

Lisa Stander-Horel and Tim Horel are the writing and photography team behind the baking blog Gluten Free

Box

Canteen. The authors

have been experimenting with gluten-free baking recipe development for over a decade. Their work has been published in Living Without magazine and a variety of online publications including Salon, Huffington Post, Joy of Kosher, GourmetLive.com, BlogHer Food, and more.

Baked Savories Sweet Stuff Resources

The day our Kitchen became gluten-free was the day I promised that no cookie, Strudel, brownie, pie, cake, tart, or treat would be left behind. from the introduction

Nosh On This

Cherry Chocolate Mandelbrot

This recipe was inspired by my best friends mother, who was the guru of all things Jewish pastry and, luckily, our next-door neighbor. In the usual fashion of how Jewish recipes are shared, her note to me read, add cherries and chocolate, then add more. We did, and this is the resulting recipe. The combination of cherry and chocolate is brilliant and makes a spectacular Mandelbrot. The cookies last for a week and the flavors improve with age.

Makes 21-24 Mandelbrot

Baking time: 35 to 40 minutes (plus 25 to 55 minutes for the second baking) DAIRY-FREE

Nosh AP GF flour 390 grams | 3 cups baking powder 2 teaspoons kosher salt teaspoon shortening 150 grams | 12 tablespoons or cup sugar 200 grams | 1 cup eggs 180 grams | 3 extra-large vanilla extract 1 teaspoons almond extract teaspoon bittersweet chocolate chunks or chips 170 grams | 1 cup dried cherries 150 grams | 1 cup

1. Line a baking sheet with parchment paper. 2. Whisk together the flour, baking powder, and salt in a
medium bowl. Beat together the shortening and sugar in a large bowl. Beat in the eggs, vanilla, and almond extract. Stir in the dry ingredients and finish mixing the stiff dough with clean hands. Work the chocolate and cherries into the dough.

3. On the prepared baking sheet, with wet hands, form the

dough into three logs 1 inch high and 3 inches wide. Cover loosely with plastic wrap and refrigerate for 2 hours.

4. Preheat oven to 350F. 5. Bake for 35 to 40 minutes. The logs will not be brown. Let
cool thoroughly on the pan. Slice gently with a serrated knife into 1-inch-wide pieces. Place the slices inch apart on the baking sheet.

6. Return the pan to the oven, turn down the temperature

to 300F, and bake for 25 minutes. Turn off the oven. Leave the cookies in the oven for 20 to 30 minutes more to continue browning. Keep an eye on them and remove the pan once they are toasty brown. Transfer the cookies to a rack and let cool completely.

cookies and macaroons

Makes 16 bars
Chilling time: 4 to 24 hours (dough) Baking time: 55 to 60 minutes (flavors best after cooling overnight) DAIRY FREE

OFigginz bars
When flavorful figs and oats meet Linzer, you get an OFigginz Bar. It might remind you of a Newton but an OFigginz is so much figgier, and slightly more chunky. These are their most flavorful after resting overnight.

confectioners sugar 110 grams | 1 cup GF almond flour 200 grams | 2 cups GF oat flour 150 grams | 1 cups unsweetened cocoa powder 1 teaspoon kosher salt 1 teaspoon ground cloves teaspoon ground cinnamon teaspoon shortening 85 grams | 7 tablespoons or cup plus 3 tablespoons eggs 120 grams | 2 extra-large fig preserves, Bonne Maman preferred 370 grams | 1 cup dried figs, finely chopped 300 grams | 1 cups dried apricots, finely chopped 40 grams | cup Nosh AP GF flour 1 tablespoon lemon zest, freshly grated 5 grams | 1 tablespoon fresh lemon juice 2 tablespoons dark rum 1 tablespoon

1. In the bowl of a food processor, pulse together the

confectioners sugar, almond flour, oat flour, cocoa, salt, cloves, and cinnamon.

2. Add the shortening and pulse until coarse crumbs form.

Add one of the eggs and pulse until the mixture becomes a ragged ball of dough. Wrap the soft dough in plastic wrap and chill for 4 hours or overnight.

3. Grease a 9-inch square pan with nonstick spray and line

with parchment paper that overhangs like a sling, one piece in each direction. Grease the parchment with nonstick spray.

4. Split the dough into two pieces, one slightly larger than
the other. Sandwich the larger piece of dough between sheets of plastic wrap. Roll into a 10-inch square. Remove the top sheet of plastic wrap. Flip over the dough onto the prepared pan so that dough comes up the sides like a piecrust, using the plastic wrap as an aid. Remove the plastic wrap carefully and press the dough into place. Expect it to be sticky. Refrigerate the dough for 30 minutes for easier handling. Roll out the remaining dough into a slightly oversize 9-inch square, using the same method. Slide the top crust, still encased in plastic wrap, onto a baking sheet and refrigerate while preparing the filling.

5. Stir together the fig preserves, figs, apricots, flour, lemon

zest, lemon juice, and rum. Place over the chilled bottom crust, spreading the filling to the edges. Top the filling with the chilled top crust. Press the top and bottom crust edges together to seal. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 350F.

or

rum flavoring 1 teaspoon 6

Nosh On This

6. Beat the remaining egg and brush the upper crust with it. Poke holes in the top of the dough with
a fork to create vents. Bake for 35 minutes and rotate the pan for even baking. Bake for 20 to 25 minutes more, or until the filling bubbles through the center vents and the crust is well browned. Let cool completely in the pan overnight, if possible. Using the parchment sling, transfer from the pan to a cutting board. Cut into bars once thoroughly cooled.

Praise

for

NOsh

on

This

What a wonderful resource for home cooks struggling with gluten intolerance. Tori Avey, TheShiksaInTheKitchen.com, IACP Peoples Choice Award 2012 Best Culinary Website An amazing array of gluten-free noshes that anyone following a GF diet can finally enjoy! Norene Gilletz,author of The New Food Processor Bible A delightful and much-needed addition to the world of Jewish baking. Beyond the delicious gluten-free offerings, Lisa Horel invites us to lovingly recall the daily lives and passions of our noshing ancestors. Rabbi Seth Stander,Congregation Beth El, Missouri City, TX

Marketing & Publicity

National and regional publicity and reviews Food, allergy, and Jewish-focused media and print features Radio phoner campaign Online advertising including TabletMag.com, and social network promotions Online campaign targeting baking and Jewish-focused blogs Jewish Book Month events (November/December 2013) JBC Network author tour

Publication Date
September 3, 2013

Librarians & Teachers

Michael Rockliff 212.614.7572 mrockliff@workman.com

Specifications
Trade paperback original ISBN 978-1-61519-086-7 No. 779086 Full-page color photographs throughout 7 x 91/8 | 288 pages $19.95 US | $23.95 Can. Media, Events & Bookstores Jack Palmer 212.889.1659 ext. 14 jack@theexperimentpublishing.com

Ordering Information
The Experiments books are distributed in the United States by Workman Publishing Company: 800.722.7202 and in Canada by Thomas Allen & Son Ltd.: 800.387.4333

www.glutenfreecanteen.com

The Experiment New York

www.theexperimentpublishing.com

Because Every Book is a Test of New Ideas

Cover design by Susi Oberhelman Cover, author, and interior photographs by Tim Horel