cover image Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen

Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen

Lisa Stander-Horel and Tim Horel. The Experiment (Workman, dist.), $19.95 (288p) ISBN 978-1-61519-086-7

Once again concerned with Gluten-free noshing, Stander-Horel and Horel (Gluten Free Canteen’s Book of Nosh) have put together another informative manual for making scrumptious and gluten-free Jewish baked goods. On the heels of growing concerns over our ability to process gluten, these new recipes take into account taste as well as the obvious health question. With a smattering of recipes for different types of pastries (including cookies, macaroons, cakes, cupcakes, pies, and tarts, to name a few) there is plenty room for experimenting: “Cory-O sandwich cookies”, “pumpkin corn bread streusel muffins , even alternative ways to make “fluffy biscuits”. But it’s not just about the food; the science of making baked goods accessible to those with dietary restrictions is clearly explained. There are detailed sections on alternative flours and ingredients, on the equipment, and how to procure all of these things through secondary shops and vendors. There is even a list of resources for people with Celiac disease and a handy “Jewish Holiday Baking Chart” to make sure you make the perfect dish for the correct event. With color pictures of every dish and well-defined instructions, this book is a welcome addition to the gluten free baking world. (Sept.)