How Can It Be Gluten Free Cookbook Collection: 350+ Groundbreaking Recipes for All Your Favorites

by America's Test Kitchen

ULTIMATE GLUTEN-FREE COOKBOOK Get both volumes of ATK’s New York Times bestselling How Can It Be Gluten-Free series—in one package!
 
Discover 350+ yummy recipes for gluten-free cooking and baking, plus 600+ photos and recommendations approved by the Test Kitchen experts.

America’s Test Kitchen’s How Can It Be Gluten-Free cookbooks raised the bar on gluten-free cooking and baking with fool-proof techniques for ensuring your favorite comfort food staples align with your diet. Now, get both volumes from this bestselling series in one package!
 
This collection includes 350+ gluten-free recipes for every meal—from Extra-Crunchy Fried Chicken and NYC-Style Pizza to muffins, casseroles, breads, and more! Inside you’ll also
 
• 75 dairy-free recipe variations using alternate dairy products
• 600+ full-color photos to guide your cooking and baking
• A brand-new chapter on Grains, featuring a new generation of whole-grain recipes
• Detailed nutritional information for all 350+ gluten-free recipes
• Latest recommendations for gluten-free products like breads and pastas
• And so much more!
 
Featuring stand-out recipes from the original How Can It Be Gluten-Free Cookbook and with loads of advice straight from the experts at America’s Test Kitchen, this 2-volume cookbook collection makes preparing gluten-free meals and treats easier than ever!

Genres: Cookbooks, Cooking, Reference, Food, Nonfiction

599 pages, Kindle Edition

Published November 17, 2020

About the author

America's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008.

Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Learn more at https://www.americastestkitchen.com/.

Reviews

[John’aLee · Rating 4 out of 5]

Love American Test Kitchen’s cookbooks and was thrilled to find a gluten-free one. In this cookbook I love how at the beginning of each recipe they tell ‘why the recipe works’.

I am determined to get this gluten-free thing figured out, because we are highly allergic to wheat, as most people are. It’s what they have ‘done’ to wheat that makes it why we can’t digest it properly. So frustrating. Hopefully RFK Jr. can get this one figured out and fixed too.

I want to cook out of this cookbook for n 2025 and if the recipes are a hit, I’ll add a ⭐️!

[Jeanette Durkin · Rating 5 out of 5]

What a fantastic book! There are so many delicious sounding recipes that I can't wait to try!!

[Kimberly · Rating 3 out of 5]

A good starter cookbook for basic gluten-free recipes. There is a little bit of everything.

[Dara · Rating 4 out of 5]

Brasilian Cheese Bread Rolls (pão de queijo): 8.5/10. This is my very first dabble in gluten free baking & these were surprisingly good, literally better than all the cheese breads I’ve tried in gluten recipes. Very easy to make, crispy on the outside, gooey on the inside, greatly enhanced with marinara. Good bread

Lemon Bars: 0/10. Usually I don’t include in my reviews whenever a recipe doesn’t turn out, but I’m not entirely convinced it was my fault this time, & this recipe just seems very much not worth the hassle. For one, it uses an absurd amount of dishes. Flour bowl (+ paddle attachment if you’re not mixing by hand like me), baking pan (idc if it’s layered with aluminium foil, you’re gross if you don’t still wash it), two more bowls to separate egg whites from yolks, measuring cups, teaspoons & tablespoons, strainer, saucepan, whisk, grater, perhaps even a bowl for the lemon zest & a cup for the juice. Don’t forget a sifter for the powdered sugar. In short it’s doing too much. Second, for a crazily thin crust in an 8x8 pan it has no business being in the oven at 350°F for 25 to 30 minutes, on top of an extra 15 to 20 after the lemon filling has been added. “Bake crust until fragrant and beginning to brown”. Like I know my oven runs hot & all but holy fuck. It was not beginning to brown, but fully brown, in under 10 minutes, & burnt by the time I took it out of the oven the second time with the lemon filling. Hopefully this is just a one-off occurrence with this damn book because this is my first time actually using the flour blend & it is nottt off to a good start

Applesauce Snack Cake: 6/10. Another foray actually using the custom flour blend. This was just okay. It’s bland, I ate one piece by itself & another topped with vanilla ice cream. That did nothing to make this “cake” more interesting. Maybe butter on top would have been better. Another one of my gripes lies in that the recipe specifically instructs you to add all seasonings (cinnamon, nutmeg, ground cloves) into the bowl of wet ingredients. This did not work. The cloves in particular clumped up, & no amount of whisking or smushing the individual clumps with my fingers did anything to prevent the gravelly cornbread-like texture it baked up with. The crumb, minus the crunchiness of my under-mixed cloves, is actually quite moist & nice.

Chocolate Chip Cookies: 6/10. These are some of the most average chocolate chip cookies I’ve ever had, & I’m not surprised that this recipe was adapted from Toll House. It’s just such a boring cookie. I’m not sure I like how the custom flour blend works with the other ingredients flavour-wise.

[Kat's Bookshelf · Rating 5 out of 5]

I'm thankful that if I have to go gluten free that it's at a time when there exists tons of resources. I am determined to love food again now that I (mostly) have my diet issues worked out and know my limits.

I have always been a foodie who loves cooking and baking. I knew my food science and could improvise. Alton Brown was my guy. I taught the science of cooking and baking at the homeschool co-op that I ran. This was one if My Things. So upon figuring out that some of my health issues were food-related, I was devastated.

Now that I've given myself time to adjust, I want to learn the hows and whys of GF baking. Because - spoiler alert - it's not as easy as just subbing a GF alternative. At least, not most of the time.

I appreciate this book because not only is it packed with great recipes, it also takes time to explain them. If you just want a recipe book, then this book is perfect for you - recipes have been tested and refined. It gives substitution suggestions (and ramifications) for commercially available flours and ingredients if you don't want to make their blend. It also gives dairy-free alternatives if you need that.

However, if you're like me and want to learn how to convert favorite recipes to GF, this book will help you do that too. Not only does the book explain how they arrived at specific recipes, it is full of hints about how to approach your own recipes. Don't know why you need xanthum gum or psyllium husk? The first chapter walks you through commonly used ingredients and their uses.

America's Test Kitchen comes through again with another fantastic resource.

[Judith Leipold · Rating 5 out of 5]

My favorite of GF cookbooks and in my top three of all my cookbooks. This one is amazing. It explains the why and how's of the different ingredients. After testing trying and tasting 30-40% of the recipes, I realized they were all great. My hubby and guests were unable to taste the difference between the same recipes made with AP flour. I totally trust their process. Additionally, I have learned how to adapt "old favorite" recipes to make the GF version. Thank you ATK, I am a complete fan. Since getting this edition earlier this year, I am slowly building a collection of all your cookbooks. You have made me a superstar, not just of GF, but of my kitchen. Looking forward to offering GF options this holiday season.

[Brittany Martin · Rating 5 out of 5]

This is the single most useful thing I've purchased since my son's Celiac Disease diagnosis. Even if you don't make any of the recipes, the information about the science of cooking without gluten is invaluable. The detailed ingredient guide helped me avoid expensive mistakes while purchasing endless new flours and specialized additives. I feel confident that my son can continue eating all his favorite things - cake, cookies, muffins, bread, waffles - thanks to this book. America's Test Kitchen is a lifesaver!

[Emily · Rating 5 out of 5]

My go-to for everything GF. I love their flour blend recipe and using it in their own recipes. I cook/bake with this weekly!

One critique: some recipes are WAY too much work. No, I will not be draining banana juice and cooking it down before putting it back in the banana bread. I'm glad someone has the time, but not me!

[Lora · Rating 3 out of 5]

Definitely dated!!! Did not like reliance on blends and prevalence of dairy (even in blend) despite promise that cookbook was revised to include dairy-free options for each recipe.

Looks like it’s time for another update America’s Test Kitchen!

[Terresa Wellborn · Rating 3 out of 5]

Lots of yummy recipes here, no doubt one of the foremost GF cookbook Bibles out there. I haven't made any of the recipes yet, but kudos to the editors...there are pictures for every single recipe in the book, plus additional example pics in some cases.

Pub year: 2020

[April Mae · Rating 3 out of 5]

It's one of those books your never truly "finished" reading. Has some good gluten-free recipes but uses a lot of other allergy products so you need to watch that if you're avoiding other things as well. Still though, great ideas to help get you started!

[LemontreeLime · Rating 4 out of 5]

Marking this as read but don’t think I’ll ever be done rereading it. Good nite what HAVENT they figured out?

[Kacie Rytlewski · Rating 5 out of 5]

This cookbook has everything. I never doubt it - everything I’ve made has been delicious.

[Haley DeWitt · Rating 5 out of 5]

Best gluten free cookbook for replacing your favorite foods and finding new favorites!

[Christina Rose · Rating 5 out of 5]

Got this at the library. Great book for your collection. A must if you are gluten sensitive/intolerant. What works what doesn’t and why. Tips. Explains many things and what to purchase.

[Timothy Sullivan · Rating 4 out of 5]

Some good recipes here for people with gluten intolerance. I found it a helpful starting point, though I would have appreciated more about different approaches for managing this condition with diet.

[Lena (Busy at the moment) · Rating 4 out of 5]

A couple of weeks ago I found out I have Celiak disease. That really turned my world upside down. I've been reading cook books instead of books since then.

I haven't tried any of the recipes in this book but I've got most of the ingredients I need by now so I will leave it on 5 stars while I try them out.

I've watched program by America's test kitchen on TV and I know they bake things many times to see what works best.