Kelli and Peter Bronski, authors of Artisanal Gluten-Free Cooking and No Gluten, No Problem, bring you their newest book, Gluten-Free Family Favorites. With 75 recipes for feeding the whole family well on a gluten free diet, this book is a wonderful addition to a gluten free household—especially one that is overrun with tiny humans.These recipes run the gamut from breakfast basics to classy desserts, with everything in between. As a mom of a busy toddler, I was delighted to see recipes for snacks like these Fig Einsteins and Fruit Strips. Parents of gluten free kids who know how hard it is to replicate some of these treats will appreciate the step-by-step directions and clearly spelled out ingredients.
The Experiment, the publishers of this lovely book, have graciously offered a copy for one lucky winner. We will pair this book with all of the ingredients needed to make Kelli and Peter’s Artisan Gluten-Free Flour Blend (recipe below). To enter, simply follow the prompts in the app at the bottom of the page. We will randomly select a winner from all who enter by 11:50 pm on 10/19/14. Head over to No Gluten, No Problem for even more amazing recipes and snag your own copy of this book here.
Makes 36 cookies
You’ve heard of the Fig Newton, Nabisco’s classic treat—a flattened roll, with a fig paste filling contained inside a pastry that’s somewhere between a cake and a cookie. Now meet our Fig Einstein, the Newton’s gluten-free, made-from-scratch-at-home twin. Same great flavors and textures, minus the gluten.
- 1 cup (160 g) chopped, stemmed dried Figs
- 1 cup (240 ml) Orange Juice
- 2 tablespoons Honey
- Zest of 1 Lemon
- 1½ cups plus 2 tablespoons (204 g) Artisan GF Flour Blend (recipe below)
- 1 teaspoon Xanthan Gum
- ¼ cup (54 g) Sugar
- ½ teaspoon GF Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Cinnamon
- ¼ teaspoon Salt
- 6 tablespoons (¾ stick, 84 g) Butter
- 2 Eggs
- 1 teaspoon GF Pure Vanilla Extract
- To make the filling, combine all ingredients in a saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally, until the liquid is absorbed and the mixture is thick, about 30 minutes. With either an immersion blender or conventional blender, puree the filling until fairly smooth. Refrigerate until cool.
- To make the dough, combine the flour, xanthan gum, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and whisk to combine. Cut the butter into chunks and work it into the flour mixture with a pastry cutter or your hands until the mixture resembles sand. In a separate bowl, whisk together the eggs and vanilla. Add to the flour mixture and mix until dough forms.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Roll the dough out between two pieces of plastic wrap to form a rectangle about 18 x 10 inches (45 x 25 cm). Remove the top piece of plastic wrap and set aside. Use a pizza cutter or knife to cut the dough into 9 equal rectangles. (Make two evenly spaced vertical cuts and two evenly spaced horizontal cuts. You’ll end up with rectangles about 6 x 3 inches/15 x 8 cm.)
- Keeping the dough on the bottom piece of plastic wrap, slide onto another baking sheet and place in the refrigerator until the filling has finished cooling, about 10 minutes.
- Remove the dough and fig filling from the refrigerator. Move one rectangle of dough to the reserved piece of plastic wrap and spread 1½ tablespoons of filling in a roughly 1-inch (2.5 cm) strip lengthwise down the center. Use the edge of the plastic wrap to lift one long side of the dough and fold over so the edge runs down the middle. Repeat with the other long side to create a tube. Press to slightly flatten. Place the tube seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
- Bake for 10 to 12 minutes, until slightly golden Cut each roll crosswise into 4 pieces while still hot, and immediately place in a container with a lid, ideally in a single layer (or in multiple layers separated by sheets of parchment paper). This allows the Fig Einsteins to steam while cooling, resulting in the soft, cake-like texture of the rolls.
High-altitude adjustment: Increase the flour to 1¾ cups.
Artisan Gluten-Free Flour Blend
1 cup of Artisan GF Flour Blend weighs 125 g.
Single batch: Makes about 3 cups
- 1¼ cups (156 g) Brown Rice Flour
- ¾ cup (88 g) Sorghum Flour
- ⅔ cup (90 g) Cornstarch
- ¼ cup (37 g) Potato Starch
- 1 tablespoon plus 1 teaspoon (14 g) Potato Flour
- 1 teaspoon (3 g) Xanthan Gum
Combine all ingredients and whisk well to mix thoroughly. Store in an airtight container for up to 3 months in the pantry or 6 months in the refrigerator.
Recipe from Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day Every Day, copyright © Kelli and Peter Bronski, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.