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All of our revolutionary GF recipes & ratings together in one book
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| Dear friend, |
| Our first gluten-free cookbook, the How Can It Be Gluten-Free Cookbook
, was published to a groundswell of support from our fans and supporters, as well as from many people who had never bought a book developed by our test kitchen but who were desperate for gluten-free recipes that were reliable and tasted great. Although we’re not in the business of prescribing diets or offering up medical advice, engineering foolproof recipes for great food is what we do best, and we delivered recipes—for everything from pancakes to pizza—that tasted as good as their wheat counterparts. |
| We asked for and got lots of feedback on our first book, from ideas for recipes (bagels were often mentioned) to pleas for whole-grain recipes and dairy-free recipes and nutritional information for every recipe. Our second gluten-free book addressed all these wishes, including a versatile and healthful whole-grain gluten-free flour blend. |
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With the publication of this combined volume, the How Can It Be Gluten-Free Cookbook Collection,
you can now have our entire treasury of foolproof, great-tasting gluten-free recipes—the result of many years of research and recipe tests—at your fingertips. We’ve also updated our ratings on gluten-free supermarket products such as bread and pasta (there’s good news on those fronts . . . but you can still do better with our recipes!). With this book in hand, great-tasting food will pack your days from morning to night. Best of all, you’ll never have to settle for pale gluten-free imitations of your favorite foods. That, and this giant compilation of our best GF recipes, is great news indeed. |
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All our best,
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| Jack Bishop |
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Chief Creative Officer
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| Sacrifice-Free Cooking Is More Like It
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Six Foods You Never Thought You’d Eat Again
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| The sooner you get your hands on this cookbook of 350+ groundbreaking recipes, the sooner you can enjoy favorite foods you never thought you’d eat again, like:
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Extra-Crunchy Fried Chicken
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| We developed a coating so crisp that you can hear the crunch.
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Pizza
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| For an airy yet crispy crust, add two leaveners and start with a cold oven.
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All-American Meatloaf
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| For a tender, moist meatloaf, swap a panade for . . . potato flakes.
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Birthday Cupcakes
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| A little melted white chocolate makes the cake tender and moist.
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Whole-Grain Sandwich Bread
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| A wheaty, earthy bread needs an extra yolk and two old baking tricks.
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New York-Style Cheesecake
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| Achieving a buttery cookie crust that stays crispy is among the biggest GF riddles we solved.
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| Crispy, Crunchy, Flakey, and Tender
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Extensive Testing
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| Gluten-free cooking is the pinnacle of recipe development since replacing wheat flour is a tricky business; simply substituting a gluten-free flour blend for regular flour doesn't work. Our testing spanned several phases, from initially learning about the science of gluten-free baking, to testing all the major gluten-free flour blends on the market in a wide range of baked goods, to developing our own
gluten-free flour blends. We also sent out our recipes to recipe testers—home cooks just like you—and received more than 2,000 written reports back. The feedback helped us further refine our instructions and recipes so that you can be even more successful when making them at home. |
| Our Own Gluten-Free Flour Blends |
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In gluten-free baking recipes that call for a gluten-free flour, the brand of flour will have a significant impact on the final baked good. That’s because each brand of flour blend, whether all-purpose or whole-grain, relies on a mix of different ingredients, yielding cookies, cakes, breads, and muffins with varying textures, colors, and flavors. Store brands are expensive, and some use flours or starches that give baked goods off-flavors or gummy textures. We developed the America's Test Kitchen All-Purpose Gluten-Free Flour Blend after having mixed success with those on the market; no single blend was a clear favorite, and not one performed well in all applications.
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| While our all-purpose flour blend is simple to make and costs less than commercial blends, if you opt to buy a GF flour blend, we recommend that you use King Arthur Gluten-Free All-Purpose Flour. Our second choice is Betty Crocker All-Purpose Gluten Free Rice Flour Blend.
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In addition to our all-purpose flour blend, we created the ATK Whole-Grain Gluten-Fee Flour Blend that adds a nutritional burst and robust flavor to hearty baked goods such as pancakes and waffles, breads, cookies and bars, and free-form tart dough. We’ve kept this blend as allergen-friendly as possible and avoid milk powder, oat flour, and potato starch. We could not find a store-bought whole-grain flour blend that delivered the same earthy, “wheaty” flavor as our blend, and for that reason we don’t recommend using any store-bought blends in our recipes that call for our whole-grain blend. |
| (Updated!) Gluten-Free Product Ratings
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| We’ve revisited gluten-free supermarket ingredients that make cooking—and eating—easier. Discover what’s best and what to avoid when choosing gluten-free sandwich breads and Italian-style pastas, including all-new information on legume pastas. We also explored substitutions for pantry staples, such as soy sauce, that are typically made with wheat. |
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Legume Pastas: The popularity of these high-protein, high-fiber products is quickly expanding into the mainstream. Are any of them worth bringing home? We found three options that we could recommend and six that didn’t quite pass muster. Spend your money wisely and, more importantly, don’t waste great sauce on bad GF pasta. |
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| Gluten-Free Got Good
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Inside the
Giant Combined Book
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All 350+ recipes from our two best sellers, organized for easy reference from early in the morning (johnnycakes) to late at night (chocolate cake) with detailed nutritionals for every recipe. |
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Extensive front section with the basics (and not-so-basics) of gluten-free cooking, recipes for our economical gluten-free flour blends, which binders work best for which foods and how to substitute them, “The Gluten-Free Pantry,” and top-rated GF supermarket products.
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A newly expanded troubleshooting chart for what can go wrong in gluten-free baking. |
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G-F Testing Labs with every recipe show you swapping options (our flour blends vs. store bought and more ingredient choices) right up front. |
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Why This Recipe Works features and Recipe Lab pages highlight how we solved the problems unique to gluten-free baking and cooking through lots of trial and error informed by science—what worked, what didn’t, and why. |
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Smart Shopping features keep you informed throughout. What’s gluten-free tamari and soy sauce? Looking for Asian hot chili sauces or the best cocoa powder? They’re in here.
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Dairy-free variations for dozens of our recipes help you tailor your own recipes to be dairy-free |
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| Sacrifice-Free Cooking Is More Like It
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The Ultimate Resource for Eating Gluten Free
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| Expand your repertoire and raise your expectations forever with innovative recipes for everything from breakfast favorites, rice and grains, and comfort foods to incredible cookies, pies, and cakes. The test kitchen takes you inside our years of gluten-free recipe development so that you can learn not only how to make the 350+ foolproof recipes in this book but also how to adapt and troubleshoot your own gluten-free recipes. Watch out for the “Gluten-Free Fix” and “Recipe Labs” features throughout the book that explain
the science of gluten and breakthrough strategies that make you a smarter cook. |
| Beef Pot Pie |
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Beef pot pie hits all the marks as a savory, comforting one-dish meal, with its flaky pastry topping and savory, flour-thickened gravy. The test kitchen’s Gluten-Free Pie Dough was a lock for the crust; it's easy to work with and stays tender thanks to sour cream and vinegar. The thickener for the rich, velvety sauce took a bit more exploration. We tested every gluten-free thickener we could think of: arrowroot, tapioca starch, potato starch, potato flour, white rice flour, gelatin, and even xanthan gum. The latter two turned the sauce gloppy and unappetizing, while most of the starches produced fillings that were slimy and oddly translucent. In the end, the best option was right in front of us the whole time. |
| Chicken Parmesan |
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Most store-bought gluten-free bread crumbs are not very good, so to put a comfort food classic such as this (and our Eggplant Parmesan) back on the menu, we needed a few problem-solving tricks. We made bread crumbs using our favorite store-bought gluten-free bread, but given its high starch and lack of structure, it didn’t act like regular bread (it broke down into sticky clumps). We toasted it in the oven and added a little cornstarch, which ensured a finer, drier coating. Switching up the traditional chicken, sauce, and cheese layering order prevented the ultracrispy coating from turning soggy.
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| Whole-Grain Blueberry Muffins |
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These beauties, a perfect pop of fruity, earthy, nutty flavor in every bite, took a fair amount of testing to get just right. Yogurt added moisture to the batter without making it too loose, but using the amount we needed to get to the right texture added a sour flavor. Instead we swapped in some heavy cream, which nicely hydrated the flours and made the texture more substantial. More eggs and baking soda in addition to baking powder all added up to light muffins with domed tops. |
| Test Kitchen Tip: Cooling and Storing Gluten-Free Muffins and Quick Breads |
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Our gluten-free muffins, quick bread, and coffee cake may taste as good as versions made with wheat flour, but their shelf life is shorter. The high starch content in gluten-free flour means that it absorbs moisture much more quickly than traditional all-purpose flour does, making these baked goods dry and crumbly fairly quickly. We show you how to best preserve texture and flavor in the How Can It Be Gluten-Free Cookbook Collection. |
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| Chocolate Chip Cookies |
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Gluten-free versions can be overly cakey and gritty—a far cry from the chewy-centered, crispy-edged cookies we love. Cutting back on the butter (gluten-free flour blends can’t absorb as much fat as all-purpose flour can) and melting it before adding it to the batter along with a little milk for hydration made a world of difference. You’ll get two more versions of everyone’s favorite cookie in the How Can It Be Gluten-Free Cookbook Collection—our Whole-Grain and Dairy-Free Whole-Grain Chocolate Chip Cookies.
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| Crispy, Crunchy, Flakey, and Tender
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Grains: Naturally Gluten-Free
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| We devote a chapter to the wide range of gluten-free grains, from quinoa to millet to oat berries, that are now sold in most supermarkets, and we share the very best ways to cook them in an array of approachable, appealing recipes, such as Wild Rice Pilaf with Pecans and Cranberries, Almost Hands-Free Risotto with Parmesan and Herbs, and Quinoa Patties with Spinach and Sun-Dried Tomatoes. |
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A Quantum Leap Forward
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| Combining two landmark cookbooks—the New York Times best-selling How Can It Be Gluten-Free Cookbook and the How Can It Be Gluten-Free Cookbook Volume 2—How Can It Be Gluten-Free Cookbook Collection
is now one must-have volume. Here are the 350+ foolproof recipes that raised the bar on gluten-free cooking and baking along with the test kitchen’s updated reviews of gluten-free products, information about store-bought blends, and how to stock a gluten-free pantry. |
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