The keys to the kingdom of the proper nooks and crannies in real English muffins are a very high-rising bread (check), which is then fork-split to reveal all those yeasty holes in irregular fashion (check). You can get that effect by making your own, thanks to this recipe from Nicole Hunn's Gluten Free on a Shoestring Bakes Bread.
Our recipe for gluten free ciabatta bread—a slightly flattened Italian yeast bread that typically has having large air pockets within—comes from a popular book called Gluten-Free on a Shoestring Bakes Bread, by Nicole Hunn. The recipe includes both starter and dough ingredients and directions.
In an excerpt from Nicole Hunn’s book Gluten-Free on a Shoestring Bakes Bread, author Nicole Hunn offers a quick and easy recipe for homemade gluten-free hamburger buns.
In an excerpt from Gluten-Free on a Shoestring Bakes Bread, author Nicole Hunn shows how to make your own braided challah bread.
Excerpt from Nicole Hunn's book Gluten-Free Classic Snacks Drake’s Ring Dings (or Hostess Ding Dogs) have a moist, dense, devil’s-food-style cake with a smooth, creamy filling, all covered in a thick layer of rich chocolate glaze. While I was growing up, they were always my favorite chocolate snack cake. A couple of companies make special pans for homemade snack cakes like Ring Dings.
This recipe is a delicious shortcut to fresh-baked doughnuts. Just bake these in 12 muffin cups - nice and easy.
Traditional staples, easy dinners and comfort foods are things we all crave these days. That’s why I devoted an entire chapter to the subject in my latest cookbook, Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (2nd edition). These recipes are three of the comfort foods my family and I love. Simple to prepare, they’ll warm your home and your heart with a feeling of pride, give you a well-earned sense of accomplishment and leave you with more money in your pocket at the end of the day because they’re made from scratch.
This recipe for macaroni and cheese is casserole-style with eggs, poured into a 9x13-inch baking dish, covered and baked until firm. This is also a great make-ahead dish. Just prepare the pasta and cheese mixture, pour it into a prepared baking dish, cover it tightly with foil and plastic wrap, and freeze it. When you’re ready to serve it, there’s no need to defrost it first. Just remove the plastic wrap but retain the foil, pop it in a preheated oven and bake until it’s bubbling and the eggs are set. This recipe can be made dairy-free and egg-free; see instructions.
The secret to flavorful Szechuan meatballs is to allow the ground beef to marinate so it absorbs the flavors of the gluten-free soy sauce, honey, vinegar and ginger. Be sure to use ground beef that’s at least 90 percent lean. If you use beef that’s less lean, the fat drains onto the pan when the meatballs are baked and much of the flavor drains right along with it. The sesame oil in the marinade is much tastier and less greasy than the fat in the ground beef. This recipe can be made egg-free; see instructions.
Shepherd’s pie is one of those classic comfort foods that never disappoints. The zucchini in this recipe is tasty with the tomato sauce and adds nice moisture. A mixture of red and sweet potatoes makes a colorful and savory crust. Feel free to play with the types of vegetables and potatoes you use.