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Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen Paperback – September 3, 2013

4.6 out of 5 stars 36 customer reviews

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Editorial Reviews


2013 National Jewish Book Award Finalist in Contemporary Jewish Life and Practice

One of The Oregonian's Best Gluten-Free Cookbooks of 2013:
“The cookie and brownie sections alone are swoon worthy.”

One of Delicious Living's Best Gluten-Free Cookbooks of 2013:
“[T]his labor of love means you and your hungry brood will never be without something to nosh (a much more expressive word than snack) . . . I also appreciate the chapter on how to get the most out of your store-bought GF cake or flour mix.”

“Traditional Jewish food is undeniably delicious, but many of its classic dishes are not accessible to people who avoid gluten. Fortunately, [Nosh on This] bridges the gap, offering more than 100 gluten-free recipes that are inspired by traditional Jewish fare. Once off-limit treats like black & white cookies, rugelach, challah, and marble chiffon cake are no back on the menu. It is the perfect gift for any gluten-free friend.”

“In the ever-growing pile of gluten-free cookbooks, we found one recently that stands out. It’s got good recipes, and it’s a lot of fun. Nosh on This: Gluten-Free Baking From a Jewish-American Kitchen is one couple’s take on getting all the treats without the wheat.”
Los Angeles Times

“Expertise, enthusiasm, and stunning photographs distinguish this excellent gluten-free baking collection.”
Library Journal

“The recipes [in Nosh on This] are innovative and unique, from apple upside-down cake with honey pomegranate syrup to sweet potato pumpkin butter pie . . . The color photos, many of them full page, are beautifully styled and photographed.”
The Jerusalem Post

“[T]he book’s greatest asset is that it makes the gluten-free baker feel like anything is possible.”
Jewish Book Council

“[Nosh on This] has plenty of typically Jewish treats―honey cake, babka, hamantaschen, rugelach, challah, macaroons, mandelbrot―but also lots of familiar, everyday sweets and pastries that anyone can enjoy, from pies, fruit tarts, layer cakes, and cupcakes to brownies, lemon bars, eclairs, even lots of doughnuts. Those parents whose kids can’t eat everyday packaged items should especially enjoy the recipes for homemade cookies inspired by Oreos, Mallomars, Stella D’oro Swiss Fudge Cookies, Fig Newtons, and more. And the tone is lively, fun, and just irreverent enough to make even infrequent bakers feel at home in the kitchen.”
Bay Area Bites (KQED)

“Lisa and Tim’s dream for Nosh on This is that a family that includes both gluten-free and gluten-eating members could eat the same desserts made with the recipes from their cookbook; there wouldn’t be a need to make the traditional baked goods in addition to theirs, because the gluten-free versions taste just as good.”

“[An] informative manual for making scrumptious and gluten-free Jewish baked goods. With color pictures of every dish and well-defined instructions, this book is a welcome addition to the gluten free baking world.”
Publishers Weekly

“Lisa Stander-Horel is a great baker and a mensch. With Nosh on This, she has created a bevy of recipes for gluten-intolerant folks who still want the foods they ate as part of their family's traditions. I want one of everything, please!”
Shauna James Ahern, author of Gluten-Free Girl Every Day

“What could be more comforting than a book of noshable treats the whole family―gluten-free or not!―can enjoy? Nosh on This provides delicious gluten-free recipes to tantalize everyone.”
Kyra Bussanich, Cupcake Wars–winning founder of Kyra’s Bake Shop and author of Sweet Cravings

Nosh on This is a wonderful, carefully crafted, and must-have cookbook not only for gluten-free Jewish-American bakers, but for all gluten-free bakers. It is a unique resource that brings gluten-free Jewish baked specialties into the realm of deliciousness!”
Jeanne Sauvage, author of Gluten-Free Baking for the Holidays

“Had Lisa Stander-Horel simply taken traditional Jewish holiday recipes and made them gluten-free, it would have been enough. Instead, she added incredible flavor and flair to gluten-free baking, ensuring whatever you make will be devoured. The recipe photos will convince you gluten-free also means gorgeous presentation. Nosh on This is a total reinvention of bubbe-style goodies that everyone could enjoy. Maybe it should be subtitled: you don’t have to be gluten intolerant to enjoy this book because the baking is simply uncompromised, irresistible goodness.”
Marcy Goldman, bestselling author of A Passion for Baking, A Treasury of Jewish Holiday Baking, and The Best of BetterBaking.com

“This book provides wonderful gluten-free alternatives to classic Jewish baking, and it’s so modern! Many of our diners request gluten-free dishes―it’s nice to have Nosh on This as a new authority to turn to for inspiration and instruction.”
Ellen Kassoff Gray, co-author of The New Jewish Table and co-owner of Equinox Restaurant

“A must-have cookbook for the gluten-free baker who craves traditional Jewish baking for holidays and every day. Enjoy an amazing array of gluten-free noshes that anyone following a GF diet can finally enjoy!”
Norene Gilletz, author of The New Food Processor Bible and Norene’s Healthy Kitchen

About the Author

Lisa Stander-Horel and Tim Horel are the writing and photography team behind the baking blog Gluten Free Canteen. The authors have been experimenting with gluten-free baking recipe development for over a decade. Their work has been published in Living Without magazine and a variety of online publications including Salon, Huffington Post, Joy of Kosher, GourmetLive.com, BlogHer Food, and more.

Former restaurant critic and executive food editor of the New York Daily News, Arthur Schwartz is an award-winning cookbook author, including his last Jewish Home Cooking: Yiddish Recipes Revisited, which was named best American-subject cookbook by the International Association of Culinary Professionals (IACP) and was nominated for a James Beard book award. He is acknowledged as one of the country's foremost experts on food, cooking, and culinary history. He has a weekly show on WHDD, Robin Hood Radio, an NPR affliate in Sharon, CT.

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Product Details

  • Paperback: 288 pages
  • Publisher: The Experiment (September 3, 2013)
  • Language: English
  • ISBN-10: 1615190864
  • ISBN-13: 978-1615190867
  • Product Dimensions: 7.2 x 0.6 x 9.1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #369,502 in Books (See Top 100 in Books)

More About the Author

Lisa Stander-Horel and Tim Horel are the recipe writing and photography team behind the book, Nosh on This: Gluten Free Baking from a Jewish American Kitchen published by The Experiment (2013) and the baking blog, Gluten Free Canteen. Lisa's baking philosophy is pretty simple; baking gluten-free doesn't have to be taste or texture-free and whenever possible, use chocolate.

Lisa comes from a long line of bakers who emigrated from Eastern Europe to America. Over the past decade Lisa has successfully recreated these family recipes into a gluten-free Jewish Baking collection. Covered in gluten-free flour, Lisa can usually be found in the kitchen wielding some sort of spatula while developing and testing new recipes. Rest assured, chocolate will be nearby.

Tim Horel is the photographer for the Gluten Free Canteen blog and willingly shot all the photos for the Book of Nosh, creating a pictorial chronicle of the book's passage from concept (read: many early baking wrecks) to the final version (read: tested recipes that succeeded). He began his photography career taking macro photos of flowers, then children, then dogs, then dogs in Paris, then food in Paris, then gluten-free baked goodies created for the blog. Geek by day and photographer by night, Horel can often be spotted with a lens in one hand and a cookie in the other.

They have been experimenting with gluten-free baking recipe development for over a decade. Their work has been published in Living Without magazine, Salon, Huffington Post, Joy of Kosher, GourmetLive.com, BlogHer Food, and BurdaFood.net/Sweet Dreams magazine (Germany).

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
Lisa Stander-Horel and Tim Horel's "Nosh on This" (an update of last year's self-published "Gluten Free Canteen's Book of Nosh: Baking for Jewish Holidays & More") is a veritable treasure trove of delicious Jewish-American baked goods like mandelbrot, hamantashen, rugelach, babka, and macaroons rounded out with cupcakes (pumpkin with honey buttercream, dark chocolate cinnamon, cherry chocolate, coconut), donuts, fluffy layer cakes, Danish, éclairs, and Austrian-inspired gems like Sachertorte and Linzer torte. You'll also find several variations of challah and baked savories like kugels, hand pies, latkes, and quiche, as well as homemade confections (peanut butter cups, marshmallows, truffles, and the sinfully delicious coconut matzo rocky road). In addition to being gluten-free, many recipes are dairy-free as well, very handy for those keeping kosher as well as those who are allergic to dairy as well as gluten.

I had eagerly awaited this book as soon as I heard it was coming out; in preparation for marathon baking, I stocked up on white and brown rice flour and tapioca starch. Unfortunately, I was unable to locate any local stores selling the recommended Authentic Foods superfine white and brown rice flours and it would have cost me close to $40 to order them online, so I ended up using Bob's Red Mill GF flours. Unlike some GF cookbooks, "Nosh on This" does not use any premixed all-purpose mixes containing starches or stabilizers; the base Nosh flour recipe consists of brown and white rice flours and tapioca starch in a 2-1-1 ratio (given by weight and also volume). Most of the Nosh recipes are (xanthan/guar) gum-free as well; several (particularly the bread recipes) call for Expandex Modified Tapioca Starch to help create the "nice bendy tear" in traditional breads.
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Format: Paperback Verified Purchase
They're not too hard to follow, the book is written well, and you don't need a million different ingredients.
The first recipe I tried was challah. The recipe was relatively easy, and the result tasted....LIKE CHALLAH!
If you're a gluten-free Jew, you've got to get this book.
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Format: Kindle Edition Verified Purchase
I've been following Lisa's website for a while and LOVE her GF recipes. Always interesting flavors and different types of treats--cakes, bars, etc. Every recipe I have tried has worked out great and I usually get some great feedback on the item. When I saw she had a cookbook I had to check it out and support her for all that she gives us FREE as far as information, recipes, fun on her site. I wasn't disappointed in the book. I did prefer the digital version for my use but I liked it so much I bought a special one to share with my library for their patrons. Lisa was gracious enough to sign a bookplate for the book which made it even more of a great donation. Can't say enough about how great it is to support someone who does a daily job of helping those of us who want to bake for people with GF issues. I'm lucky I don't have the problem myself but I have plenty of folks who do require this special diet and it's great to share with them as well as folks who can eat gluten. Thanks, Lisa, for a great book.
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Format: Paperback
I love this book! I received it as a gift, and while I am not Jewish, I was hoping that it would fill my need for a great baking cookbook--it is FANTASTIC! I have made cookies, danish, brownies, and lemon bars--so far. Everything I've made has been amazing. You do not need to purchase any expensive flours in order to get an excellent product--I went to Whole Foods and purchased the flours in bulk, mixing batches of it when I run low. I've blended them in my food processor in order to make them "superfine", but I don't feel like it made that much of a difference. Certain things, like guar gum, pectin, and xantham gum, can be pricey, but you use so little that they will last forever. For me, it is worth it to purchase everything so that I can make great gluten-free baked goods. And for people who have complained about other "special" ingredients--it states that you don't HAVE to purchase some of them, you just need to use additional tapioca starch. These are amazing recipes, with excellent instruction--if you have been missing things like danish, you will not be disappointed!
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A big part of my Jewish identity is in the kitchen. I look forward to each holiday, and the special foods we enjoy with each season. When I was diagnosed with Celiac Disease, I was devastated. My first thought was "You mean I have to spend the rest of my life without bagels and challah?" I didn't know how I would make it through my Jewish year without honey cake, blintzes, rugelach, sufganiyot, cheesecake and all kinds of Passover sweets.

This book was very helpful in getting me through my first gluten-free Hanukkah. So far, I've made the Big Fat Baked Sufganiyot, the Rugelach and the quick challah. I won't lie. They don't taste quite as good as their counterparts made of wheat, but they don't make me sick either. As you probably know, substituting gluten-free "flour" for wheat flour in recipes just doesn't work, so I am grateful that this book has recipes for gluten-free versions of my hamantaschen, mandelbrot, honey cake, chocolate babka, kugel, latkes, and many recipes for challah.

This book was marketed as a Jewish gluten-free cookbook, but it is also full of random recipes for all kinds of cakes, cookies, pies and pastries that I didn't need. I find it irritating that the authors took the time to include recipes for Puppy Pumpkin Crackers and Pastry Cream-Filled Eclairs, but neglected to print even one recipe for that quintessential dish of Jewish cooking: matzoh ball soup. For this oversight, the book loses one full star!

I would have liked to see fewer recipes for pies and cupcakes and more savory gluten-free Jewish recipes such as Cholent, Bagels, Blintzes, gefilte fish, knishes, kreplach, bourekas, mock couscous, and felafel on gluten-free pita.
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