Lake Isle Press

A New Kind of Twinkie

Though Hostess imploded with a pouf of whipped air, fear not: Elizabeth Barbone brings you a new kind of Twinkie.

Yes, you can still enjoy that tender golden crumb plumped with frothy cream which tastes like an angel. “Easy Gluten-Free Baking” contains a version without the preservatives and the gluten. Practically healthy, right? I have no allergy, but may just hop onto the gluten-free bandwagon and devour the Twinkies plus other mouthwatering treats in Elizabeth’s cookbook.

Flipping through her recipes is like sinking into a bathtub of warm water. Familiar foods engulf me: Blueberry Pancakes, Morning Glory Muffins, Peanut Butter Cookies, Classic Yellow Cake, and, oh yes, Boston Cream Pie. Gluten-free folks: you don’t have to give up that chocolate cake on your birthday; Elizabeth has a recipe that’s scrumptious and easy.

Her secret? Custom-blending flours and starches for each recipe. No weird ingredients. Just rice flours, cornstarch, and potato starch. Though “Easy Gluten-Free Baking” is true to its namesake, it’s not all plain-Jane. Gingerbread pancakes spice up the “Breakfast” section, Jalapeño-Cheddar Corn Muffins heat up “Quick Breads,” and Chocolate Pie with Pretzel Crust adds crunch to “Pies.”

In my opinion, however, the star of the cookbook is the least highbrow: the “Tastes-Like” section. Think sinful. Think Oreos, Nabisco Nilla Wafers, and Girl Scout Samoas. But HOMEMADE. Next time that adorable Girl Scout tries to get you to buy $20 Thin Mints, don’t feel guilty. Slam the door in her face, and whisk up your own of superior taste. (Just kidding, don’t slam the door. Close it firmly).

Here’s to closing the door on tasteless gluten-free food, only eaten when one absolutely has to.

And now, I bring you some recipes to whet your palate. Check out Elizabeth’s website, too, for free recipes! http://www.glutenfreebaking.com

Twinkies

Oreos

Classic Yellow Cake

By Heath Goldman

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