New Gluten-Free Cookbook by Kyra Bussanich

Food Network's Cupcake Wars winner Kyra Bussanich has just released her new guten-free cookbook, entitled "Sweet Cravings, 50 Seductive Desserts for a Gluten-Free Lifestyle".

The book includes over 50 delicious recipes, including this one for Apple Crisp:


Gluten-Free Apple Crisp Recipe
Makes about 8 servings

• 6 large / 906 g tart apples (Pippin or Granny Smith)
• 1/3 cup / 76 g sugar, or 1/4 cup / 76 g maple syrup
• 2 tablespoons / 16 g tapioca starch
• 1 tablespoon / 7.8 g ground cinnamon
• 1/2 teaspoon / 1.1 g Chinese five-spice powder
• 1/2 teaspoon / .9 g ground ginger
• Generous pinch / 3.6 g salt
• 3 tablespoons / 42 g cold butter

Topping

• 1/2 cup / 89 g sweet white rice flour
• 1/2 cup / 74 g millet flour
• 1/2 cup / 67 g tapioca starch
• 1 cup packed / 244 g golden brown sugar
• 1 teaspoon / 2.6 g ground cinnamon
• 1 teaspoon / 4.7 g salt
• 1/2 teaspoon / 1.1 g Chinese five-spice powder
• 1/2 teaspoon / .9 g ground ginger
• 3/4 cup / 170 g butter, room temperature
• 3/4 cup / 68 g gluten-free oats
• 1/2 cup / 51 g chopped pecans or walnuts (optional)

Preheat the oven to 350°F.

Peel, core, and slice the apples into 1/4- inch slices. Put the apple slices into a large bowl and sprinkle the sugar over the top. Add the tapioca starch, cinnamon, five-spice, ginger, and salt and toss together to evenly coat the apple slices. Pour into a 9 by 13-inch baking pan, dot the top with pieces of the butter and set aside.

To make the topping, combine the flours, tapioca starch, brown sugar, cinnamon, salt, five-spice, and ginger in a mixing bowl. In a stand mixer with a paddle attachment, mix in the butter until it is uniformly incorporated into the flour mixture. Stir in the oats and pecans.

Crumble the oat topping evenly over the apples. Bake until the topping is golden brown and set and the apples are warm and bubbly, 55 to 60 minutes.

You can prepare everything ahead of time. Refrigerate the apple filling and keep the topping frozen until ready to assemble and bake. Don’t refrigerate the unbaked topping overnight, as the millet flour will interact with the butter and taste and smell cheesy when it’s baked.

List $12.98 Hardcover $9.99 Kindle
144 pages color smooth glossy paper
Ten Speed Press
First Edition September 10, 2013
ISBN-10: 1607743604 ISBN-13: 978-1607743606

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