The How Can It Be Gluten Free Cookbook Author: Editors at America's Test Kitchen | Language: English | ISBN:
1936493616 | Format: PDF
The How Can It Be Gluten Free Cookbook Description
Review
Even ultra-experienced gluten-free cooks and bakers will learn something from this thoroughly researched, thoughtfully presented volume. It begins with an introduction to the science of gluten, strategies for replacing wheat in recipes, troubleshooting suggestions, and helpful evaluations of commercial brands of gluten-free flour blends, sandwich bread, and pasta. The editors advise against using more brands than they recommend. Each entry opens with an explanation of "why this recipe works" and many include additional tips and variations. And the recipes cover the dishes gluten-free eaters are most likely to crave. There are breakfast recipes, including lemon ricotta pancakes and buttermilk waffles; entrees, such as spaghetti and meatballs, fried chicken, and cheese quiche; and breads: multigrain sandwich bread, dinner rolls, and English muffins. Of course there are desserts, too, from oatmeal-raisin cookies to deep-dish apple pie. The simplicity of the dishes belie the innovation contained in this book--it's a necessary addition to any gluten-free cookbook collection. --Publishers Weekly
- Paperback: 336 pages
- Publisher: Cook's Illustrated (March 1, 2014)
- Language: English
- ISBN-10: 1936493616
- ISBN-13: 978-1936493616
- Product Dimensions: 9.1 x 7.3 x 0.9 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
I've been a subscriber to Cooks Illustrated for years now. I've always adjusted their recipes containing gluten for my Celiac husband, and avoiding their baking recipes has been disappointing. So I was thrilled to see this cookbook in my Amazon suggestions.
I've so far flipped through many recipes and reviewed the recipe for sandwich bread and pizza crust, and am looking forward to trying both out this weekend. What I love about this book is the science and testing for each recipe is recorded with the recipe so you know why certain ingredients are added or omitted. Then if you want to adjust a bit you can do so with the knowledge of why a recipe is built the way it is.
The big bonus in this book: there is a recipe for a gluten free flour mix, but weights and measurements for two other popular store bought flour mixes are provided for each recipe. If you've ever tried to buy ingredients for a gluten free flour mix in a regular grocery store you know it can be tough to find some, but easier to find pre-packaged mixes, so this is a huge bonus.
The only drawback I can see is for someone who is not a more seasoned cook/doesn't enjoy cooking, some of the recipes are advanced. The directions are always easy to follow, but the outcome can vary depending on your take on the directions. For instance, instructions are provided on how to measure flour for the gluten free flour mix. Part of the instructions include tapping or lightly packing the flour as you scoop it into the measuring cup. My tap vs my husband's tap are completely different levels of pressure, and would result in slightly different flour mixes which could vary a recipe enough to be noticeable.
Hubby got me this book and I have to say that it is the best I've seen so far. I love ATK books anyway because they always explain why something works (or doesn't) and they give very clear instructions and tips. I love that they include a picture of every recipe. PIctures help entice you to want to try the recipe. I've tried several gluten-free flour (mixes) both homemade and pre-made and so far I think ATK has it right. Them and perhaps, Pamela's. Another perk to this book is they compare every recipe made with their flour mix and also with King Arthurs and Bob's Red Mill and they tell you what you can expect if you use a specific blend. Such as KA will result in a tender crumb but not rise as high, and BRM will be denser with a slight bean taste. The ATK mix uses easily found ingredients, nothing unusual. So far I've made the buttermilk waffles and the oatmeal cookies. The waffles were the best ever! I sent the recipe to my friend and her family loved it. They said they were even better toasted the next day. They freeze wonderfully and reheat nicely in a toaster over. Very crisp and light on the outside and tender on the inside. The oatmeal cookies were very good, too. I found that I liked them slightly undercooked. The recipe said "best eaten the same day", but I'm on day three and think they are still yummy. Perhaps because I undercooked them slightly so they stayed soft. I did not have almond flour so I used almond meal in the cookies, I thought it would be find since they are a heftier cookie. Would like to try again with almond flour.
Wendy S.
P.S. Just made the buttermilk pancakes (for lunch!!!!) and they are scrumptious! I did add a teaspoon of vanilla and substituted plain Kefir for the buttermilk because that's is what I had on hand.
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