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

Advance Praise for Nosh on This

Lisa Stander-Horel is a great baker and a mensch. With Nosh on This, she has created a bevy of recipes for gluten-intolerant folks who still want the foods they ate as part of their familys traditions. I want one of everything, please!

SHAUNA JAMES AHERN, author of Gluten-Free Girl Every Day

What could be more comforting than a book of noshable treats the whole familygluten-free or not!can enjoy? Nosh on This provides delicious gluten-free recipes to tantalize everyone.

KYRA BUSSANICH,Cupcake Warswinning founder of Kyras Bake Shop and author of Sweet Cravings

Nosh on This is a wonderful, carefully crafted, and must-have cookbook not only for gluten-free Jewish-American bakers, but for all gluten-free bakers. It is a unique resource that brings gluten-free Jewish baked specialties into the realm of deliciousness!

JEANNE SAUVAGE, author of Gluten-Free Baking for the Holidays

Had Lisa Stander-Horel simply taken traditional Jewish holiday recipes and made them gluten-free, it would have been enough. Instead, she added incredible flavor and flair to gluten-free baking, ensuring whatever you make will be devoured. The recipe photos will convince you gluten-free also means gorgeous presentation. Nosh on This is a total reinvention of bubbe-style goodies that everyone could enjoy. Maybe it should be subtitled: you dont have to be gluten intolerant to enjoy this book because the baking is simply uncompromised, irresistible goodness.

MARCY GOLDMAN, bestselling author of A Passion for Baking, A Treasury of Jewish Holiday Baking, and The Best of BetterBaking.com

This book provides wonderful gluten-free alternatives to classic Jewish baking, and its so modern! Many of our diners request gluten-free dishesits nice to have Nosh on This as a new authority to turn to for inspiration and instruction.

ELLEN KASSOFF GRAY, co-author of The New Jewish Table and co-owner of Equinox Restaurant

A must-have cookbook for the gluten-free baker who craves traditional Jewish baking for holidays and every day. Enjoy 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 and Norenes Healthy Kitchen

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

Copyright 2013 Lisa Stander-Horel and Tim Horel

All rights reserved. Except for brief passages quoted in newspaper, magazine, radio, television, or online reviews, no portion of this book may be reproduced, distributed, or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or information storage or retrieval system, without the prior written permission of the publisher.

The Experiment, LLC

260 Fifth Avenue

New York, NY 10001-6408

www.theexperimentpublishing.com

Nosh on This includes a variety of gluten-free recipes, as well as dairy-free alternatives. While care was taken to provide correct and helpful information, the suggestions in this book are not intended as dietary advice or as a substitute for consulting a dietician or medical professional. We strongly recommend that you check with your doctor before making changes to your diet. The authors and publisher disclaim all liability in connection with the use of this book.

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and The Experiment was aware of a trademark claim, the designations have been capitalized.

The Experiments books are available at special discounts when purchased in bulk for premiums and sales promotions as well as for fund-raising or educational use. For details, contact us at .

Library of Congress Cataloging-in-Publication Data

Stander-Horel, Lisa.

Nosh on this : gluten-free baking from a Jewish-American kitchen / Lisa Stander-Horel and Tim Horel.

pages cm

ISBN 978-1-61519-086-7 (pbk.) -- ISBN 978-1-61519-178-9 (ebook)

1. Gluten-free diet--Recipes. 2. Jewish cooking. I. Horel, Tim. II. Title.

RM237.86.S73 2013

641.5676--dc23

2013012379

ISBN 978-1-61519-086-7

Ebook ISBN 978-1-61519-178-9

Cover design by Susi Oberhelman

Cover photographs by Tim Horel

Author photograph courtesy of the authors

Text design by Pauline Neuwirth, Neuwirth & Associates, Inc.

Manufactured in the United States of America

Distributed by Workman Publishing Company, Inc.

Distributed simultaneously in Canada by Thomas Allen and Son Ltd.

First printing August 2013

10 9 8 7 6 5 4 3 2 1

With love to our daughters and the ZZ boys

CONTENTS

FOREWORD

FORTUNATELY, I dont have a problem with gluten, a kind of protein found in bread, cake, cookies, pastaall those delicious foods that are made with wheat, the most plentiful source of gluten in the United States. But I think I can relate in a very small way to not being able to eat the things you crave. When I was young, and all Jewish delicatessens in Brooklyn were kosher delicatessens and thus closed for the eight days of Passover because of holiday dietary restrictions, one couldnt get a pastrami sandwich for that whole week. A whole week! It killed me. Naturally, I who loved pastrami in every season, and certainly more than any other meat, craved it most intensely during Passover when I couldnt get it.

I am sure people, even Jews, can live without rugelach, mandelbrot, strudel, and challah. But when you cant possibly eat them because you have celiac or Crohns disease, or a wheat or gluten allergyI mean you would get very sick if you did eat themand, on top of that, youve grown up with a grandmother who baked all day and egged you on to nearly daily submission to her sweets with a plaintive Eat a little something, darlingwell, the craving must be unbearable.

In fact, Lisa Stander-Horel did have such a grandmother, and both she and Tim Horel, her husband and coauthor of this authoritative book, did find their cravings unbearable. What happened in their family is typicalbroken bones and other obscure symptoms took their toll for eight years before the final diagnosis of celiac disease, an autoimmune response to gluten, which is one of those genetically transmitted diseases that afflict a large number of Eastern European Jews among other groups. (Although, as you likely know because its in the news all the time, Americans of every ethnicity are, for various reasons, also following gluten-free diets.) The shelves of my kosher supermarket in Brooklyn have many more gluten-free products than the mainstream markets do. For Passover, there are now even gluten-free matzos and matzo products. The tragic irony is that we Jews are a people with an extensive repertoire of high-gluten delicacies, many of which we regard as cultural icons. Its like, I love rugelach, therefore I am Jewish. We even have special prayers that we say before eating pastry and bread.

Naturally, the first thing Lisa didexpert baker that she is, a woman from a serious baking family in the Eastern European traditionwas figure out how she could enjoy noshes, as her family refers to all those beautiful baked things. This was not easy. Flours used for gluten-free bakingrice flour and tapioca flour, to name twodont behave the same way as wheat flour. Gluten is, with the obvious pun actually a point of etymology, the glue that holds them together. Experimentation, manipulation, and, I am sure, many sweet duds led to this great collection of recipes. Not all the recipes are from Stander-Horels Eastern European tradition, but they all have their roots there. Lisa has contemporized many, added more or different flavors, or just changed the technique so that you get a superior product with the special ingredients needed to bake gluten-free. There is nothing like