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Dear Gluten-Free Bakers,

Happy New Year! I hope you enjoyed a wonderful holiday season!  Are ready to
get into the kitchen and do some serious baking? I know I am. There is
something comforting about spending quiet time in the kitchen after the
hustle of the holidays.

This month in Gluten-Free Baking and More, we have recipes designed to help
you celebrate the New Year.

*Baguettes and Crusty Rolls. This recipe is a great Sunday baking project.
The baguettes are nice and crispy, perfect for a hearty soup or sandwich.

*Cream of Mushroom Soup. I know most people don't have time to make a soup
that takes all day. The hardest part of this recipe is chopping the
mushrooms! From start to serving, this soup takes about 15 minutes to make.

*Boston Cream Pie. What could be better for a blah January day than a
delicious yellow cake filled with luscious pastry cream and iced with a
to-die-for ganache? Get out the forks!

*Maple Cornmeal Pancakes. Pleasantly crunchy, these pancakes are a nice
break from the standard "buttermilk" variety.

*Jam Sandwich Cookies. I think adults love sandwich cookies even more than
kids do. These are delightful. Think about a thin, buttery shortbread cookie
filled with your favorite jam and you have these cookies.

*Breaded Pork Cutlets. This easy recipe is ideal for a busy weeknight. The
pork is pounded very thin, ensuring a nice, tasty cutlet.

*Chocolate Covered Gluten-Free Pretzels. You can make this recipe and talk
on the phone at the same time. Chocolate covered pretzels are a great
"sweet-salty" treat for Super Bowl Sunday.

*Tips and Techniques from the Test Kitchen. Is a perforated baguette pan
worth the money? What is the best way to mix gluten-free baguette dough?
Find out in this month's issue of Gluten-Free Baking and More.

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Happy Gluten-Free Baking,
Elizabeth Barbone
Owner
Gluten-Free Baking and More
www.glutenfreebakingandmore.com

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