gluten-free cherry pie

cherry pie_

It’s the 4th of July today. It seems fitting to celebrate this independence day with some cherry pie.

This is gluten-free cherry pie, of course. As much as I’d love to share this recipe with you right now, I’m going to make you wait just a bit. You see, this sour cherry pie is one of the 130 recipes in our next cookbook, Gluten-Free Girl: American Classics Reinvented. Today seemed the best day to start telling you more about the book we’ve been calling “the American book” around here for more than 2 years now.

If you pre-order it today, you’ll have it in your hands in just under 2 months. (You can order it at Amazon, Barnes and Noble, and Indiebound right now.) If you do pre-order, save the confirmation email you receive. Next week, we’ll share with you a thank you-gift we are sending to everyone who orders the book in advance.

Danny and I are both so happy with this book. I truly do believe it’s the best book we’ve created. As much as I love all our books, especially Gluten-Free Girl Every Day, which won the James Beard award, there’s something special about Gluten-Free Girl: American Classics Reinvented. We created it especially for you.

In the past, we’ve tried to create cookbooks that offered a glimpse of the foods we love, whether it was restaurant-quality dishes, the joyful foods of first discovery, or healthy meals based on the needs of a family with small children. We created food we loved and offered it to you. So many of you have written over the years, telling us how much these books have meant to you. That has always been cause for celebration around here.

However, Gluten-Free Girl: American Classics Reinvented is a different kind of cookbook for us. And it might be better for it.

This is a crowd-sourced cookbook. For months, we asked you and readers at Facebook and Twitter and Instagram and Google+ and Pinterest about the dishes you missed the most when you had to go gluten-free. Emails flooded in. Danny and I spent many evenings on the couch, side by side, going through responses from folks from the South on the Facebook page or requests for Midwestern casseroles or pleadings for dishes from Pennsylvania Dutch country or Hawaii or the Southwest. We made lists and spreadsheets and divided them into chapters. We pondered and played and made dishes we loved. I researched the history of every dish we decided to make. And we cooked and cooked and took notes and made more iterations of each dish until we created recipes that truly worked. And then we had friends over for lunch to taste test. And other friends to test the recipes. And we chatted about every possibility — less sugar? could we make this dairy-free? — as we did mounds and mounds of dishes, every day. The next day, we went back for more.

We’ve been actively thinking and talking about and working on this American book since March of 2013. We’re so excited to offer it to you now. We wrote it for you.

(May we suggest you start stocking up now on our gluten-free all-purpose flour? Every recipe in Gluten-Free Girl: American Classics Reinvented was tested to work beautifully with this flour. We also give you the formula for a great grain-free blend in the cookbook, which is easy to make. We’re hoping to have our grain-free blend on the market by the end of the year. We’ll keep you posted.)


I’ll be telling you all about Gluten-Free Girl: American Classics Reinvented over the next two months. There will be behind-the-scenes stories of recipes we particularly love. There will be giveaways and enticements and chances to be part of a gluten-free community that loves to cook great food. We’ll share photographs of the some of the dishes you can learn to make from the book, such as soft pretzels and New York bagels and St. Louis buttery cake and smoked salmon eggs benedict and pigs in a blanket. This is comfort food, old familiars, special occasion food that will make you feel part of the group when you go to family gatherings and birthday parties.

(Sorry I can’t give you the cherry pie recipe for today’s 4th of July celebrations. But you can master it for next year!)

The much-loved, regional dishes of America might be my favorite part of this country. The food that gathers us around the table as Americans is the food that we created for you in this book, Gluten-Free Girl: American Classics Reinvented.

Meet Our Sponsors: Viva Labs Organic Extra Virgin Coconut Oil

Viva Labs coconut oil_

Remember when no one had heard of coconut oil? Those days are long gone, thankfully. We’re crazy about coconut oil around here.

And today and tomorrow, you can get a 24% discount on a 16-ounce package of our favorite coconut oil, Viva Labs organic extra virgin coconut oil, our latest sponsor. Simply click on this link on Amazon (Viva Labs Organic Extra Virgin Coconut Oil) and enter the promo code GFGPROMO. You’ll receive 24% off your purchase.

Of course, coconut oil is great in curries, since it complements all the flavors of ginger, turmeric, cumin, and garlic so well. (I love this Madhur Jaffrey lentil curry, but I use coconut oil in place of the canola oil.) But it’s also great as the oil for popping popcorn. Once I popped corn with coconut oil, I’ve never used another fat for it. (Try that popcorn with finely chopped fresh rosmary, a tiny of bit of lavender, and sea salt.) A friend of mine insists that her sweet tooth is sated by sucking on frozen coconut oil (it actually tastes like white chocolate); she puts it in ice cube trays so she can have a couple a day for a week. Some folks use coconut oil as a moisturizer, a shaving cream, and a topical ointment for other beauty and medical concerns.

Take a look at this fascinating piece about the great cookbook author, Paula Wolfert, who is trying to fight her Alzheimers’ with her consciously chosen diet. She drinks Bulletproof coffee, a combination of coconut oil and grass-fed butter. “The butter and oil in the coffee fill me up until lunchtime. And my doctors explain that your brain is 75 to 80% fat, and what you want to do is get energy from fat rather than from sugar.” (I love the Kickstarter to raise funds to create a biographical cookbook of Wolfert.)

My favorite use for coconut oil? Making gluten-free cakes. We’re going to start telling you more and more about our upcoming cookbook, Gluten-Free Girl: American Classics Reinvented, starting on the 4th of July. But I’ll give you a sneak peek: coconut oil is much better than butter in gluten-free cakes. Its lovely buttery texture makes those cakes delicious and fluffy. You’ll want to stock up on coconut oil soon.

However, not all coconut oil is the same. Some taste flat. Some taste a little cheap. And some taste rancid. You don’t want that.

This is why Viva Labs Organic Extra Virgin Coconut Oil is our latest sponsor. This is our very favorite coconut oil.

The coconut oil from Viva Labs is organic and cold-pressed to maintain its quality. It has no bleach, deodorizers, or secret ingredients. And it tastes richly of coconut oil.

So many gluten-free folks find they have to be dairy-free as well.  Viva Labs Organic Extra Virgin Coconut Oil is a gift for those who have to be dairy-free. We use it all the time and we don’t miss the butter when we do.

Today and tomorrow, Viva Labs is offering a 24% discount on their 16-ounce package of coconut oil for readers of this site. Simply click on this link on Amazon (Viva Labs Organic Extra Virgin Coconut Oil) and enter the promo code GFGPROMO. You’ll receive 24% off your purchase.

This offer is only good through Monday evening so act now!

Great gluten-free cake awaits you.




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