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2014 Cookbook Giveaway: Alice Medrich, Flavor Flours

In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!

Now, I’d like to introduce my third guest and her new cookbook!

WHO: Alice Medrich, alicemedrich.com
BOOK: Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
RECIPE: Gluten-Free Nutty Thumbprint Cookies
NOTE FROM ALICE ON THE COOKIES: These thumbprint cookies are a filled version of ultra-tender, not-too-sweet Russian tea cakes, which are remarkably similar to Mexican wedding cakes or those divine crescent-shaped Austrian cookies made with almonds or hazelnuts instead of walnuts or pecans. The combination of rice and oat flours makes these especially tender and flavorful. To make tea cakes or wedding cakes instead of thumbprints, skip the “poking” and filling steps and just dust the cookies with powdered sugar.

To enter for your chance to win, just share your favorite gluten-free flour in the comments below.*

COVER. Flavor Flours. HIGH RES2

*The winner will be selected at random on Monday, January 5, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

NUTTY THUMBPRINT COOKIES

Makes: thirty-six to forty 1½-inch cookies

1½ cups (150 grams) walnuts or pecans
¼ cup plus 2 tablespoons (55 grams) white rice flour or ½ cup plus 1 tablespoon (55 grams) Thai white rice flour
1¼ cups plus 2 tablespoons (140 grams) oat flour
¼ teaspoon salt
⅛ teaspoon baking soda
⅓ cup (65 grams) granulated sugar
¼ cup (60 grams) cream cheese, cold, cut into chunks
12 tablespoons (1½ sticks/170 grams) unsalted butter, slightly softened and cut into chunks
1 teaspoon pure vanilla extract
¼ cup (20 grams) powdered sugar for dusting

1. Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
2. Combine the nuts, rice and oat flours, salt, baking soda, and granulated sugar in a food processor. Pulse until the nuts are coarsely chopped. Add the cream cheese, butter, and vanilla. Process just until the dough forms a ball around the blade.
3. Shape slightly rounded tablespoons of dough into 1-inch balls. Place the cookies at least 1½ inches apart on the lined or greased pans. Bake for 15 to 20 minutes, until golden brown on the bottom. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. As soon as the cookies are out of the oven, press the handle of a wooden spoon about halfway into the center of each one.
4. Set the pans or just the liners on racks to finish cooling. Let the cookies cool completely before storing. Unfilled cookies may be kept in an airtight container for at least 2 weeks. Use the strainer to dust the cookies with powdered sugar, and fill with any chocolate frosting or Nutella; alternatively, shortly before serving, fill with jam, preserves, lemon curd, or purchased dulce de leche or cajeta.

Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch.




Cookies, Fall, Gluten-Free, Holidays & Parties, Winter



2014 Cookbook Giveaway: Brittany Angell, Every Last Crumb

WHO: Brittany Angell, brittanyangell.com
BOOK: Every Last Crumb: Paleo Bread and Beyond
RECIPE: Gluten-Free, Dairy-Free Cinnamon Roll Cookies (nut-free and grain-free, too!)

To enter for your chance to win, just share a favorite cinnamon treat in the comments below.*

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2014 Cookbook Giveaway: Alejandra Ramos, The Puerto Rican Christmas Table

WHO: Alejandra Ramos, Always Order Dessert.
BOOK: The Puerto Rican Christmas Table: 40+ Classic Holiday Recipes Restyled for Modern Kitchens
RECIPE: Gluten-Free, Dairy-Free Tembleque (Coconut Pudding)

To enter for your chance to win, just share a favorite holiday memory in the comments.*

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It’s been quite a journey. It’s hard to believe it’s already been seven years since my son Isaiah, now 17, was first diagnosed with gluten intolerance and dairy intolerance. I remember his words when the doctor gave him the news as if it were yesterday. “Mommy, what am I going to eat?” Honestly, those words still echo in my mind. The fear we both shared in not knowing what was going to happen next.

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Before I ever even came close to conquering yeasted cinnamon buns, I made these pancakes to satisfy that craving. They actually resemble cinnamon buns, too, down to their cinnamon swirl and sugary icing. My family and I have always been fans of Bisquick, but after trying the gluten-free version from the supermarket, we weren’t convinced that it was a perfect substitute. So I studied the ingredients on the original mix and replicated its taste and texture.

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Silvana's Gluten-Free and Dairy-Free Kitchen

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