Last year we featured Lisa Horel from the GlutenFreeCanteen blog and her first book, the Book of Nosh, filled with gluten free classic Jewish bakery foods. After Lisa became gluten free she wouldn't give up her favorites and with so many people needing to be gluten free she has fullfilled a great need for these recipes. Check out the full interview with Lisa here, In the JOK Kitchen with Gluten Free Canteen.
Lisa is back again with more gluten free recipes in Nosh On This, she says, "Nosh on This is a larger, more comprehensive book with a detailed introduction about gluten-free flours along with lots of helpful baking tips. It contains over 100 recipes including a chapter on baked savories and a chapter on how to use a baking mix in a variety of different ways. The book is full of photos – one for each recipe."
Lisa has been on a journey for over 10 years when her family first went gluten free. She didn't want to give up all the baking she loved to with her mother and so she began to recreate her favorite Jewish baked goods and sharing with a growing audience. She says nothing much has changed since coming out with her cookbook, but she has been able to meet some interesting people and loves the evolution in gluten free baking.
If you are wondering why she is focused on desserts, she says, she doesn't like to cook!! Luckily, her husband Tim, who also takes the photos for her blog enjoys cooking so he handles the day to day for them. That sounds like a nice partnership.
I asked Lisa to tell me what her favorite recipe in the book is and she said:
I have a lot of favorites in the book. The Black & White Cookies along with the Dorable Fudgies are a childhood favorite. The Lemon Poppy-Seed Cookie is an adaptation of a recipe my mother made when we were kids. And when I bake Mom’s Brownies (which is frequently) it makes me think of good times with my brothers.
But, if you had to pick just one recipe to make from her book, she says go for the challah, the Quick Challah is easy and tastes like challah should.
The things we have learned from gluten free baking can really help us out this time of year for Passover baking without flour. Of course most of can't use rice flour and many of the other ingredients in her all purpose blend, but here are some tips from Lisa to those who are and are not gluten free the rest of the year.
1. Take advantage of all the Passover baking ingredients available this time of year and stock up because they are terrific for the gluten-free baker.
2. The savory Spinach Kugel is great with Passover noodles that are made with potato flour/starch.
3. Try a Pavlova or Coconut Matzo Rocky Road, or Chocolate Chip Macaroons (all in Nosh on This) for Passover dessert this year.
She also shared a great recipe for making your own potato matzo, wont' work for hamotzi, but could be a nice treat throughout the holiday.
Share any Passover baking questions or tips in the comments below and buy a copy of Nosh on This.