The How Can It Be Gluten Free Cookbook

The How Can It Be Gluten Free Cookbook

Revolutionary Techniques, Groundbreaking Recipes

Book - 2014
Average Rating:
8
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Publisher: Brookline, MA : America's Test Kitchen, [2014]
ISBN: 9781936493616
1936493616
Branch Call Number: 641.5631 HOW
Characteristics: viii, 328 pages : illustrations (chiefly color) ; 24 cm
Additional Contributors: America's Test Kitchen (Firm)

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k
KristinTree
Nov 14, 2017

I've been cooking / baking gluten free since the 1990s and this cookbook has become my holy grail. These recipes turn out amazing gf products, that don't taste gf! Truly! If you are looking for "healthier" baked goods, I wouldn't recommend this book - instead check out vol 2 for a whole grain gf flour blend that is divine. But if you are looking to make tasty, pleasingly textured gf versions of American staples, that aren't dry, crumbly, or taste like cardboard, get this book!

o
olpate
Jul 14, 2016

they definitely have the science down. I'm not a big fan of rice and corn products as they aren't very nutritious, but the recipes work very well. Is definitely a great starter book for those who are starting off before they begin their own experimenting.

PimaLib_KatherineB May 08, 2015

Hands down one of the best gf cookbooks out there. Check it our from your library and then buy your own copy. The recipes are well tested and explanations for ingredient choices are well explained.

m
Mobama68
Mar 05, 2015

I'm new to gluten free. I liked this book so well I bought my own copy. Lots of good information and product comparisons.

b
bridge1
Dec 22, 2014

For me, someone who is new to gluten free cooking and baking, this book explains a lot of the process. It helps me change my recipes to gluten free, though not necessarily sugar free and low carb as one reviewer complained. That was not ATK's intention. It is an excellent resource for the newbie. I have made the shortbread; it's wonderful. The meatloaf is the best I have ever made. You don't have to be celiac to appreciate this cook book.

b
bejoyce
Oct 24, 2014

Like all America's Test Kitchen/Cooks Illustrated cookbooks, each recipe is preceded with a description of all the versions that were attempted and failed before coming up with the recipes that are presented in this book. I have made dinner rolls, pie crust, olive-rosemary bread, Quinoa Patties, and my favorite--Cranberry-Orange-Pecan muffins. All were delicious and successful.

Although this book gives adjustments if the cook wishes to use a commercially available gluten-free flour blend, what I especially like about the book is that you are encouraged to make your own blend according to the given recipe and then use it for the recipes in the book. The flour blend they use contains white rice flour, brown rice flour, potato starch, tapioca starch and nonfat milk powder. Some recipes require other ingredients, such as powdered psyllium husk and xanthan gum (available at PCC markets).

If you are gluten free, this book is for you!

m
mgleaf
Oct 12, 2014

This book is a priceless resource for celiacs and other people who must avoid gluten by necessity. It is not trying to be a health food cookbook, but rather it is a working manual for those who miss their old favorite foods and thought they could no longer have them. It provides recipes and techniques that make it possible to serve foods like chocolate chip cookies, sandwiches, and pies to celiacs--with wheat eaters none the wiser. I have made more than a dozen recipes in this book and all of them were delicious. I am grateful for all the research that went into this book and for the tips the editors share that have made it possible for me to successfully modify some of my family's favorite holiday recipes. GF ingredients are expensive, so it's good to have a well-tested cookbook.

d
dfpoz
Jul 19, 2014

How truly disppointing. This is far from being a comprehensive book on gluten free cooking! They have very limited, one note gf baking mixes. They don't use a lot of the more nutritional flours in their mix recipes, even though they are just as available from sources, like Bob's Red Mill, as the starchier, more unhealthy options they offer. They make claims that are just untrue in some instances, like that some recipes naturally require more butter or oil than gf recipes can handle. Yet, I've seen lots of recipes for these items in gf books, magazines & online that don't use as much as ATK thinks they do & many of these recipes as very good--although not to hear them tell it! They mention using garbanzo bean flour, but don't mention that used alone it has an acquired taste that isn't as dominant when used in combination. Personally, I prefer using garfava flour in recipes--it amps up the protein & the aftertaste isn't an issue. They don't address NOT using potato starch, which I don't. I use millet flour, tapioca flour, etc. in most cases as a replacement. Most of the mixes they talk about have added sugar & salt, which I need to be careful of. Another reason I prefer making my own mixes, in small batches. So disappointing!

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