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

by America's Test Kitchen

The ultimate cookbook for anyone eating gluten free Combines two landmark cookbooks--New York Times bestselling The How Can It Be Gluten-Free Cookbook and The How Can It Be Gluten-Free Volume 2--into one must-have resource.Here are 350+ must-have recipes that raised the bar on gluten-free cooking and baking with foolproof techniques for great-tasting lasagna, fried chicken, cookies, biscuits, and more. PLUS find a new generation of whole-grain recipes perfected using ATK's revolutionary Whole-Grain Gluten-Free Flour Blend, bringing "wheaty" flavor to baked goods from Sandwich Bread to Cherry Crisp and Chocolate Chip Cookies. We also offer 75 dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 600 full-color photos, a chapter on Grains, and detailed nutritionals for every recipe. We also give you information on the best supermarket gluten-free breads and pasta, including all-new information on legume pastas.Standout Recipes from the First Best-Seller Old-Fashioned Birthday A little melted white chocolate makes the cake tender and moist. Extra-Crunchy Fried Our kitchen developed a coating so crisp you can hear the crunch Flaky, Tender Pie A spoonful of vinegar helps GF flours create just the right structure.Real Sandwich Forget squat slices; psyllium, eggs, and a foil collar are the keys to real bread. New York-Style Ground almonds give the crust just the right chew and promote browning. Plus from Volume 2: More than 150 recipes from muffins to casseroles to yeast breads to desserts Exciting recipes such as chicken Parmesan, baguettes, yeasted doughnuts, scones, sprouted grain bread, flourless nut and seed bread, and lemon layer cakeMany dairy-free variations of baked goods using alternate diary productsBaking recipes using the ATK All-Purpose Gluten-Free Flour Blend (equivalent to all-purpose flour) in cookies, bars, muffins, scones, cakes, and breads Nutritional information for every recipeCustomer "I am loving this cookbook. It is so clearly written and the directions are very precise. It is fantastic to be able to make bread again - and it is delicious. I love the options for flour - you can make your own flour for the best results or you can buy a GF flour. Definitely give the homemade flour a try at some point. I can't wait to try other recipes but right now I am focused on making bread."

Genres: Cookbooks, Cooking, 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.

[Denise · Rating 5 out of 5]

Just starting to bake gluten free foods and I was completely overwhelmed with the thought of even starting. So grateful for ATK and their recipes and explanations. Also REALLY glad they have a substitution for potato starch in their flour blends as we are also a nightshade free house. So far everything I've tried, though different from our "normal" has been really tasty.

[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.

[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.

[Lena · 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.