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 gooey 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.

26 comments on “gluten-free cherry pie

  1. Susan

    I’m surprised to hear you’re not sharing any recipes from the new cookbook unless someone buys or pre-orders it. Nicole Hunn (Gluten-Free on a Shoestring) shares LOTS of recipes from her books.

    1. shauna

      We’ll be sharing some along the way. And you’ll be seeing other recipes from the book in other places than our site. We all have different methods, don’t we?

      1. Cristina

        I’m sure you didn’t mean to sound so rude in your reply, Shauna, but it sure reads that way. What Susan is actually saying is that she is interested in your recipes and wants to see more of them (i.e. a potential customer). That doesn’t really deserve “We all have different methods, don’t we?”. The GF market is now a bit too saturated for that poor level of customer interaction, so maybe examine your “different methods”. I am sure you’ll delete this comment pretty soon anyway, you must delete a lot of them if there are only 2 up now, or do you only have 2 customers left from being so rude?

        1. Felicia

          Wow, Shauna has shared hundreds of recipes with her readers over the years. Rude? Maybe some people here are awful self-entitled….

        2. shauna

          Cristina, I certainly didn’t mean for my comment to be rude. I’m sorry you read it that way. I’m afraid your comment reads as quite rude to me. However, I’d like to explain what I meant by different methods, to see if we can quell what seems to be some anger here. Every publisher has a different outlook on sharing recipes from a cookbook before it’s published. Some publishers want the author to share plenty of recipes, in an attempt to entice readers to buy the book. Others, like ours, prefers there to be a tight list of recipes that are shared in the media, including magazines and blogs. The idea behind that is that too many recipes out in the internet makes the book less special. We’re going to be sharing some recipes from the book along the way. There is also magazine and blog coverage planned. So in fact, we’ve been giving a great deal of thought to customer service, to how we can best reach people who might want to try recipes before buying the book. That’s all I meant by different methods — there’s no one right way to this business. In fact, much of it is a guessing game. And we’re all trying our best to do our best.

        3. Cristina

          You’re right, I was very rude in my comment. I apologize. Thank you for not deleting my comment and engaging with me even though I was critical of you.

          Your replies to the original point Susan made and to Melodye below suggest you are confusing customer service with promotion. Customer service is, as Melodye alluded to, how you engage with your community. Good marketing includes promoting your product, of course, but also being responsive to customer wants and taking responsibility when you don’t/can’t/won’t meet them.

          Taking responsibility would be more like saying “I know a lot of you are disappointed that I didn’t share that recipe” instead of “we all have different methods”, which is a deflection. Also, there’s another deflection here disguised as an apology: “I’m sorry you took it that way” is not actually an apology and takes no responsibility for your own actions, and talking about quelling “anger” is a similarly passive aggressive way to blame the other party while taking no responsibility for yourself. I’ve seen you deflect critical commenters before, but when you respond to even mild criticism with accusations that someone is angry or is overly interested in your online writing, it says more about you than it does about them. And yes, I have forgotten my manners again and am being rude. I apologize.

          Since you (and Felicia) have missed the underlying reason for most of the negative comments on this post, I’ll tell you: the title of this post is Gluten Free Cherry Pie, and yet there is no recipe for pie. That’s just a tease, really. It’s disingenuous. You’re setting people up to be disappointed. If your strategy includes posting recipes in other magazines and blogs, awesome! Give us the link to that, don’t clickbait us and then tell us to wait a year.

        4. dee

          Christina, this is horribly rude. Shauna has been sharing countless cooking tips, advice, videos and recipes to her readers FOR FREE for years. I don’t know where you get off? And she has thousands of fans. What have you been doing to help people, Christina? I know I can cook for my gluten intolerant son safely and well. Thanks Shauna!!!!

  2. Carolyn

    I can’t wait for your cookbook. I will be preordering (as I have done with your other books). I adore the love you have for your books and writings. Hope you are feeling better from your scary episode.

  3. Tabitha

    I just made GF cherry pie for our July 4th and it came out a little funny looking but absolutely delicious! It is one of favorite summer desserts, hands down. I like a primarily almond-flour based crust but curious to see how you make yours! Can’t go wrong with cherry pie!

  4. Melodye

    I just have to say I have been enjoying your site,was involved with the kickstarter campaign and was a bit put off by this whole recent post about your cookbook. I usually enjoy reading whatever youmpostmevem order the coconut oil despite the comments that were left This recent post feels commercial to me, as if selling cookbooks is more important than the conenection to the Gluten Free community and to your followers. I felt that way before I clicked and read other comments. Maybe you had no intention of sounding that way , or responding in a clipped manner but it sure had that feel. Maybe you are,just a bit stressed All the best despite this

    1. shauna

      Melodye, I’m sorry you feel that way. We do have a cookbook coming out and we’d like to let lots of people know about it. Since we created the cookbook for gluten-free folks who worry they can never have their favorite foods again, our intention is to draw people’s attention to the book so they can buy it if they want. And, after all, this is our livelihood!

      1. Cristina

        Please, Melodye, correct me if I’m wrong, but I suspect it felt commercial to you not necessarily because of the content of the post, but because the title of the post was not “Gluten-Free Girl: American Classics Reinvented” or “Let me tell you about our book!” but instead a tease, “Gluten Free Cherry Pie”, and then no pie, but a long post promoting the book and the flour.

        Shauna, everyone here gets that this is your livelihood, and is supporting you every time we click on a page. What we object to is the tease.

  5. Ina Gawne

    Hi Shauna. Your new book sounds wonderful!! Maybe I missed a past post, but will we be able to get your flour blends in Canada? I would sure love to give them a try!

    1. Cristina

      I don’t think you can, Ina, but I am sure someone will correct me if I’m wrong.

  6. meg

    Just an FYI, there is no “st louis buttery cake.” I think you meant gooey butter cake, yes? Congratulations on the book!

    1. Christopher

      I’ve heard of it referred to as St Louis Gooey Butter Cake, Gooey Louis, Gooey Cake, St Louis Butter Cake, etc. My parents are from there.

      1. meg

        I am also from there 😉 St Louis Buttery Cake is not a thing. Give it a google! You can’t find any references to that. I have also heard of people saying “supposably” and “irregardless.” Doesn’t mean those are real.

  7. Tabitha

    Well, I think it’s kind of a minor thing that Shauna’s title for her blog entry was confusing to a couple of you. I go to a couple of different gluten-free sites and I’ve never seen such a nasty commentary on any of them! Shauna you seem to attract a particularly volatile bunch. Who gets that mad over such a thing?

    1. Cristina

      I’m guessing that was directed at me even though it wasn’t in the same thread. I think you’ve mistaken criticism for being “nasty” (please see pretty much any newspaper site comments for something that is actually nasty). Other GF bloggers, like Nicole Hunn, and other non GF bloggers, like Deb Perelman and David Lebovitz for instance, have more positive comments (and more comments generally) because they respond to their readers with authenticity, humility, and a real willingness to admit their human faults without obfuscation. They engage their communities genuinely, without defensiveness or deflection. When you choose to blog about your life, this is what people respond to, and we can tell the difference when we don’t get it.

      1. Tabitha

        Wow! Kind of…..an overreaction Christina! Shauna, i’ll stick to just reading your blog and not commenting anymore. I think your trolls are a little too hyperactive.

  8. Stan

    Some people are bored obviously. Paragraph upon paragraph telling a blogger how to run her business, seems like she’s pretty successful without your input, Christina….who apologizes for being rude and then goes on to be more rude! Hilarious.. This person needs her cherry pie NOW! Haha, why not go google it doofus?

  9. Fern

    Shauna, I’m surprised there is so much sniping on this lovely post about cherry pie! I guess some people are hard to please. Look forward to the new book!

  10. Mickie

    Looking forward to another great book ! Don’t mind the cranky pants, some folks need attention whether it’s negative or positive. Hope your next venture is successful and God Bless!

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