America’s Test Kitchen Gluten Free Cookbook

America's Test Kitchen Gluten Free Cookbook

Gluten-free cooking takes a quantum leap forward with this collection of groundbreaking recipes and revolutionary techniques. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book we’ll tell you what works (and why) and share the simple and economical recipe for the America’s Test Kitchen’s Gluten-Free Flour Blend as well as comfort foods like Lasagna with Hearty Tomato-Meat Sauce, Baked Macaroni and Cheese, and tender and moist Meat Loaf. Learn how we reinvented the rules of baking to produce tall, light-textured Classic Sandwich Bread, Chewy Sugar Cookies with crackly tops, the ultimate Chocolate Layer Cake, flaky and tender Pie Dough for Deep Dish Apple Pie, decadent Fudgy Brownies, and more. We include an extensive basics chapter that’s a road map for understanding the science of gluten, and offer taste test results of gluten-free products. Our test kitchen doesn’t settle for second best, why should you? This is the gluten-free cookbook you’ve been waiting for.
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America's Test Kitchen Gluten Free Cookbook

Jan 01, 2017 Jo rated it it was amazing Best gluten-free cookbook ever. Book explained very clearly what ingredients work best in each type of baking and why certain non-gluten flours work or fail in each type. Best recipes I have found yet in my GlutenFree search. So good, I just bought the second in this series. I think this cookbook is essential for anyone who wants to cook gluten-free foods that truly taste as good as or better than those items made with gluten. flag Like · see review
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America's Test Kitchen Gluten Free Cookbook

Apr 30, 2014 Stephanie Mohler rated it really liked it Shelves: non-fiction, read-in-2014 I like the cookbook enough to buy it, but I didn’t cook anything in it yet! A lot of my family is going gluten free and this cookbook explain how to cook for them. I like that the cooking processes are described- why it works/how different gluten free flours work in each recipe. flag 1 like · Like · see review
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America's Test Kitchen Gluten Free Cookbook

After publishing our first, best-selling collection of gluten-free recipes, we headed back into the test kitchen to tackle new (and sometimes more challenging) recipes, test new ingredients, and create even more groundbreaking dishes. The How Can It Be Gluten-Free Cookbook Volume 2 features 190 recipes from breakfast foods, rice and grains, and comfort food classics to breads, cookies, pies, and cakes. The collection introduces a new wholegrain flour blend and dairy-free variations, and includes detailed nutritional information for every recipe.
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America's Test Kitchen Gluten Free Cookbook

Why This Recipe Works: While gluten development is less important in tender biscuits than in chewy bread, our gluten-free flour blend still fell short. As we did with other breads, we strengthened the protein network with psyllium and added an egg to boost the overall protein content. The biggest challenge was the fat. A biscuit must be buttery, but gluten-free flours just don’t absorb fat all that well, and many early attempts were very greasy. A combination of butter and oil was key. Gluten-free flours don’t absorb liquid very well either, and we found that biscuits made with buttermilk spread way too much. Switching to thicker yogurt solved the problem. (We prefer whole-milk yogurt, but low-fat yogurt will work, producing slightly drier biscuits.) Tasters missed the tang of the buttermilk, but supplementing the yogurt with a little lemon juice fixed that problem. As with other chemically leavened quick breads and cookies, we found that biscuits were much improved by letting the dough rest for 30 minutes before baking. Not only did the resting time help to thicken the wet dough a bit (making it easier to shape), more importantly it allowed the starches in the flour blend to fully hydrate. If you skip this step the biscuits will have a slightly gritty, starchy texture. Placing the biscuits fairly close together on the baking sheet trapped a little extra steam, which made them just a bit lighter and more tender. Biscuits are best eaten the day they are baked, but they can be frozen.
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America's Test Kitchen Gluten Free Cookbook

An extensive resource section at the beginning of the book provides readers with valuable information, including what the test kitchen learned about making recipes dairy-free and the dairy-free products that yielded the best results. A troubleshooting guide highlights common problems home cooks might encounter, such as dry muffins and dense cakes, and possible solutions. Key gluten-free supermarket products and ingredients are also rated, including the wide variety of all-purpose flour blends, gluten-free pasta, and sandwich breads (including white and multigrain and whole-grain options) now on the market.
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America's Test Kitchen Gluten Free Cookbook

Mar 22, 2014 Michelle rated it it was amazing Shelves: 2014 America’s Test Kitchen applied their extreme attention to detail and exhaustive testing to gluten-free baking and created the ultimate reference book. These are by no means healthy recipes, but for recipes that turn out right the first time, this will be my go-to resource. I’m most excited to use their testing notes and techniques to improve my own gluten-free baking, which relies heavily on almond and coconut flour and minimal sweeteners. flag Like · see review
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America's Test Kitchen Gluten Free Cookbook

America’s Test Kitchen applied their extreme attention to detail and exhaustive testing to gluten-free baking and created the ultimate reference book. These are by no means healthy recipes, but for recipes that turn out right the first time, this will be my go-to resource. I’m most excited to use their testing notes and techniques to improve my own gluten-free baking, which relies heavily on almond and coconut flour and minimal sweeteners.
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When it comes to gluten-free baking, the flour blend you choose makes a huge difference to the success of the recipe. Each blend relies on a mix of different ingredients, resulting in baked goods with varying textures and flavors. With few whole-grain flour blends available, the test kitchen set out to develop a blend that would give baked goods an earthy, wheaty taste, rivaling those made with traditional whole-wheat flour. After extensive testing, the ATK Whole-Grain Gluten-Free Flour Blend was created, featuring teff flour, which adds both a nutritional boost and robust flavor, brown rice flour, ground golden flaxseeds, and sweet white rice flour. This hearty new blend provides the perfect starting point for many whole-grain recipes throughout the book, such as blueberry muffins, chocolate chip cookies, gingersnaps, pecan bars, sandwich bread, and rustic walnut-cherry boule.
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Collin Davison: The one that we found worked best universally — and that means in cookies, in bread dough, in biscuits, in muffins — was King Arthur Flour gluten-free blend. And it is very much like, actually, our recipe for gluten-free flour blend in that it uses two types of rice flours — white and brown — and it also uses two types of starches, which is potato and tapioca. And those four ingredients, we found, were really the magic key to finding a blend that worked almost as good as a wheat flour.
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1. Add Psyllium and Egg for Structure: While traditional biscuits rely on gluten for structure, we had to find another solution. Adding powdered psyllium husk (as we had done in bread recipes) helped strengthen the proteins in gluten-free flours so they could do a better job of trapping gas and steam during baking. However, using too much psyllium imparted an earthy flavor that was out of place in biscuits. An egg provided additional structure along with moisture and elasticity.
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Mar 25, 2014 Dogdaysinaz rated it really liked it Shelves: own, allergic-foodie While I have not yet made any recipes from this book, I have read it cover to cover. America’s Test Kitchen explains how they tested and perfected different recipes and methods so it is easier to understand why something does or does not work. Unfortunately for me, I’m not JUST gluten-free, so I find the majority of the recipes less than useful. The remaining recipes look promising. flag Like · see review
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While I have not yet made any recipes from this book, I have read it cover to cover. America’s Test Kitchen explains how they tested and perfected different recipes and methods so it is easier to understand why something does or does not work. Unfortunately for me, I’m not JUST gluten-free, so I find the majority of the recipes less than useful. The remaining recipes look promising.
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Why This Recipe Works: People often think waffle and pancake batters are interchangeable, and while we don’t agree with that in the test kitchen, we thought our gluten-free pancake batter would at least serve as a good jumping off point for a waffle recipe. Waffles made with this batter—which includes two whipped egg whites and multiple leaveners—came off of the waffle iron with a crisp shell and a hollow interior. Clearly we had too much lift, so we eliminated the baking powder and stopped separating the eggs and whipping the whites. For more structure, we increased the amount of flour. While these waffles were better, they were a little on the heavy side. Increasing the number of eggs from two to three fixed the problem, giving the batter the heft, volume, and richness it needed without making the waffles leaden. This batter baked up into waffles with a crisp exterior and a substantial interior that was moist, with just the right amount of chew. Buttermilk gives these waffles a nice tang and helps ensure a light texture. We prefer the crisper texture of these waffles when made in a Belgian waffle iron, but a classic iron will also work, though it will make more waffles.