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

Price: $45.00 - $26.10
(as of Jun 12, 2024 13:28:29 UTC – Details)

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 Cookbook: 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 Include:
Old-Fashioned Birthday Cake: A little melted white chocolate makes the cake tender and moist. Extra-Crunchy Fried Chicken: Our kitchen developed a coating so crisp you can hear the crunch Flaky, Tender Pie Crust: A spoonful of vinegar helps GF flours create just the right structure.Real Sandwich Bread: Forget squat slices; psyllium, eggs, and a foil collar are the keys to real bread. New York-Style Pizza: 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 recipe
Customer Review:
“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.”

From the Publisher

How Can It Be Gluten Free Cookbook Collection

350+ Groundbreaking Recipes for All Your Favorites

Strawberry Shortcakes

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. We also offer 75 dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, 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.

The Ultimate Resource for Eating Gluten Free

Cooking without wheat has never been so easy or so good.

Combining two landmark cookbooks—the New York Times best-selling The 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 reviews of gluten-free products, information about store-bought blends, and how to stock a gluten-free pantry.

Including recipes for:

Gluten Free Basics Grains & Pasta Comfort Foods Bread, Pizza, and Crackers Cookies, Bars, and Cakes Fruit Desserts, Pies, and Tarts

A Good Start

Coffee Cake

A coffee cake that feeds a crowd is perfect for Sunday brunches or holiday breakfasts. A classic streusel was too heavy for our cake—the high-starch gluten-free flour blend didn’t offer the same structure or stability of all-purpose flour—and it sank as it baked. Instead, we took a portion of the batter, added cinnamon and nutmeg, then swirled this spiced batter into the plain batter in the pan. For a topping, a simple glaze plus candied nuts added texture and visual appeal the cake needed.

Pasta

Drunken Noodles with Chicken

Called drunken noodles because it is a supposed hangover cure, this dish features wide rice noodles in a spicy, potent sauce and lots of basil. We soaked wide rice noodles in hot water until they were just pliable so that we could finish cooking them in the sauce and infuse them with flavor.

Comfort Foods

Eggplant Parmesan

In past experience with classic recipes, dipping the eggplant slices in flour, then egg, then bread crumbs had always delivered an even, crisp coating that stayed in place. We found replacing the flour with cornstarch worked equally well for a gluten-free version.

Cookies and Bars

Raspberry Streusel Bars

A raspberry streusel bar should have a sturdy, buttery shortbread-like base, a filling with bright raspberry flavor, and a rich streusel topping that lends texture and stays in place. For the base, we started with butter, our flour blend, and sugar (plus salt for a little flavor). By mixing pieces of softened butter into the dry ingredients using a stand mixer, we ensured the right fine crumb. The flavor was exactly what we wanted, but without gluten this base couldn’t support the topping. Adding just 1/4 teaspoon of xanthan gum gave the crust the structure it needed to hold up and slice neatly without crumbling.

Publisher ‏ : ‎ America’s Test Kitchen (November 17, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 600 pages
ISBN-10 ‏ : ‎ 1948703505
ISBN-13 ‏ : ‎ 978-1948703505
Item Weight ‏ : ‎ 3.43 pounds
Dimensions ‏ : ‎ 9.41 x 1.85 x 7.76 inches