Gluten Free Classic Snacks {Review + Giveaway}

Classic-Snacks-e1436337195890This giveaway has now closed

Nicole Hunn of Gluten Free on a Shoestring is one of my favorite gluten-free cookbook authors and bloggers. The woman is a genius when it comes to taking your favorite gluten-filled recipes and reformulating them to be gluten-free and she hit the nail on the head again in her latest cookbook, Gluten Free Classic Snacks. With 100 recipes (YES 100!) for everything from cookies, brownies, snack cakes, and pies to buttery crackers, cheese crackers, pretzel rods, candy bars, and licorice–along with helpful tips and tricks for easy prep, extensive information on ingredients and substitutions, and basic recipes for homemade flour blends– Gluten-Free Classic Snacks will help you to bring back all the flavors and fun of the treats you remember. In the last two months I have had to change my diet a bit and am now not only gluten-free but also dairy free. I was please to see that Nicole included easy substitutions for her recipes. I made one recipe from the cookbook without any substitutions and had other try it out…the response DELICIOUS and then we tried a few others with substitutions and again the response was DELICIOUS. Bryan has a handful of his own food intolerance including quite a few FODMAP’s, OAS, and a wheat intolerance. I had him go through this cookbook (like I do with many that I receive in the mail) and had him mark which recipes he wanted to try first…I would say that more than 80% of the book was marked. To me that is always a good sign. I was given a list of recipes to choose from to review and without any hesitation we decided on the Kellog’s frosted strawberry pop-tarts toaster pastries. Probably one of the best decisions we’ve made recently (at least food wise). They were delicious! The only ingredient I didn’t have was gluten-free sprinkles. I can’t wait to make these again, and a bunch of the other recipes in the book. I have a lot of baking to do in the near future and I am okay with that.

IMG_6918IMG_6916

Gluten Free Kellogg’s Frosted Strawberry Pop-Tarts Toaster Pastries

Prep time: 1 hour 40 minutes    Cook time: 10 minutes    Total time: 1 hour 50 minutes

Author: Nicole Hunn from Gluten-Free Classic Snacks    Serves: 12

Ingredients

For the crust:

  • 2 ¼ cups all-purpose gluten-free flour, plus more for sprinkling
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 8 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 egg at room temperature, beaten
  • 4–6 tablespoons milk, room temperature

For the filling:

  • ¾ cup seedless strawberry jam or jelly

For the glaze:

  • 2 cups confectioners’ sugar
  • 1 tablespoon lukewarm water, plus more by the half-teaspoonful
  • Multicolored gluten-free nonpareils for sprinkling

Instructions

  1. For the crust: Preheat the oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
  2. In a large bowl, whisk the flour, cornstarch, salt and sugar to combine well.
  3. Create a well in the center of the dry ingredients, and add the butter, vanilla, egg and milk, mixing to combine after each addition. The dough will be thick. Knead the dough with your hands until it’s smooth, adding more milk by the half-teaspoonful as necessary to bring the dough together.
  4. Place the dough on a lightly-floured surface and dust it lightly with flour to prevent the dough from sticking to the rolling pin. Roll out the dough to ¼ inches thick and slice it into 3 ½ x 4 ½-inch rectangles (there should be at least twenty four rectangles). If the dough becomes difficult to handle at any point, wrap it in plastic wrap and place it in the freezer to chill briefly.
  5. Place 1 tablespoon of strawberry jelly on the center of the half rectangles of dough, and spread it into an even layer, leaving a ¾-inch border clean on all sides of the rectangle. Cover with the remaining rectangles of dough and press all around the clean edge to seal. Using a sharp knife, pastry or pasta wheel, cut off about ½ inch of dough around all sides of the pastry. Place the pastries 2 inches apart from one another on the prepared baking sheet. Dock the pastries by piercing them randomly on top with a toothpick or wooden skewer. Place the baking sheet in the center of the preheated oven and bake until the pastries are very lightly golden brown around the edges and just set in the center, about 8 minutes.
  6. Remove the pastries from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to the wire rack to cool completely.
  7. For the glaze: In a medium-sized bowl, mix the confectioners’ sugar and 1 tablespoon of the water until a thick paste forms. Add more water by the half-teaspoonful as necessary to create a thickly pourable glaze. Spread the glaze thickly on top of each cooled pastry and sprinkle them lightly with nonpareils. Allow them to set at room temperature before serving.
  8. The finished pastries can be stored in a sealed glass container at room temperature and should maintain their texture for at least 3 days. For longer storage, wrap them individually in freezer-safe wrap, and freeze them for up to 2 months. Defrost the pastries at room temperature or unwrap and defrost them in the toaster.
IMG_6917From Gluten-Free Classic Snacks by Nicole Hunn. Reprinted with permission from Da Capo Lifelong, 2015

{GIVEAWAY}

In addition to being able to share this recipe with all of you I am also giving away THREE copies of this incredible cookbook – get ready for some childhood food memories to come rushing back. Please read the giveaway instructions carefully! Giveaway is open to both residents of the United States and Canada!! How to enter – please leave a separate comment below for each entry! There is one mandatory post and all others are optional! Giveaway ends on Friday July 24th. Winners will be chosen using random.org and will have 48 hours to respond, if no response is received a new winner will be chosen. Good luck to all who enter!

  • Visit this page and leave a comment below telling me what you would make first (MANDATORY POST)
  • Like Gluten Free on a Shoestring on Facebook
  • Follow Gluten Free on a Shoestring on Twitter
  • Follow Gluten Free on a Shoestring on Instagram
  • Follow Gluten Free on a Shoestring on Pinterest
  • Like Creative Cooking Gluten Free on Facebook
  • Follow Creative Cooking Gluten Free on Twitter
  • Follow Creative Cooking Gluten Free on Instagram
  • Follow Creative Cooking Gluten Free on Pinterest
  • Post about this review and giveaway on social media and be sure to include both Gluten Free on a Shoestring and Creative Cooking Gluten Free! Leave a separate comment for each social media site that you share on and be sure to include the links!!

The Great Food Blogger Cookie Swap 2012

The Great Food Blogger Cookie Swap 2012

I am very excited to be part of second annual The Great Food Blogger Cookie Swap. The Great Food Blogger Cookie Swap started up last year by Lindsay from Love & Olive Oil and Julie from The Little Kitchen. This event brings together hundreds of bloggers from all over to be “Secret Santa” to one another by baking and sending cookies. This year they partnered with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer and OXO (who will match donations up to $100,000.00! Read more about The Great Food Blogger Cookie Swap and how you can donate to Cookies for Kid’s Cancer on their website.

I was given the names of three lovely bloggers: Desiree of The Unconventional Kitchen, Lesley of Chef Lesley Palmer, and Heather of A Sweet Simple Life. I decided to go to the little book that my aunt, sister, and I made a few years back of my grandmother’s recipes and convert her chocolate chip cookie to be gluten-free. Who doesn’t love a classic chocolate chip cookie? I know I do. Just in case there were any nut allergies I left out the chopped nuts but feel free to add those in.

IMG_4189

In return for baking a dozen cookies for each of my three matches, I was also sent cookies from three other bloggers! All of the cookies were delicious. The three bloggers that I received cookies from are Alicia of Alicia Carlson Photography: Food. Family. Life, Karen of FabGrandma, and Gina of Health Love and Chocolate.

Are you a blogger that wants to participate in next years event? Visit this link to fill out the contact form to receive information when the event gets closer!

IMG_4184

Grandma’s Chocolate Chip Cookies

Inspired by my grandmother’s chocolate chip cookie recipe that I re-worked to be gluten-free.

Ingredients:

2 ½ cups gluten-free all-purpose flour (I used a mock version of Cup4Cup from Gluten-Free on a Shoestring)

1 teaspoon xanthan gum (omit if your all-purpose flour already contains this)

1 teaspoon baking soda

¼  teaspoon grey salt (kosher, table, etc. is also fine)

¾ cup dark brown sugar (I used wholesome sweeteners)

¼ cup white sugar (I used wholesome sweeteners)

2 sticks/1 cup butter – cold, cut into cubes

2 large eggs

1 tablespoon pure vanilla extract (make sure this is gluten-free)

1 ½ cups chocolate chips (semi-sweet, milk, or dark – whatever you like the best)

½ cup chopped nuts (optional)

Method of Prep:

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with either parchment paper or a silpat (do not grease either one)
  3. In a medium bowl, combine the all purpose flour, xanthan gum (IF needed), baking soda, and salt – whisk to combine. Set aside.
  4. In the bowl of a stand mixer (or large glass bowl if using a hand mixer), add the sugars and mix on low to combine well.
  5. Add the cold butter and mix on low until combined – do not over mix.
  6. Add two eggs and vanilla extract, mix until combined – do not over mix.
  7. Slowly add the flour mixture into the sugar and butter mixture while on low-speed.
  8. Just when everything is incorporated, turn the mixer off and add in the chocolate chips and nuts (optional).
  9. You can mix with a wooden spoon to incorporate the chocolate chips and nuts (optional) or you can mix it with your hand…that is my preferred method.
  10. Using a tablespoon scoop out cookie dough and place onto prepared baking sheets. If using a large baking sheet you should be able to fit 12 cookies – these do not spread that much.
  11. Bake for 12-15 minutes and cool immediately on a wire rack.

 Makes about 40 cookies! Perfect for the holidays!

 Enjoy

IMG_4185

IMG_4190