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The How Can It Be Gluten Free Cookbook Paperback – March 1, 2014
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Top Customer Reviews
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.Read more ›
The pictures are great and the test kitchen tips are very useful. I've been cooking GF for over 2 years now and learned a bunch of new information from this cookbook.
-Buckwheat Blueberry Pancakes (pg. 37) These were lighter than other GF buckwheat pancake recipes I've tried, probably because of whipping the egg whites. That does, however, make the recipe rather time consuming.
-Lemon-Ricotta Pancakes with Pear-Blueberry Topping (pg. 39) These were really tasty but a pain to make.
-Cranberry-Orange Pecan Muffins (pg. 49) Letting the batter sit as suggested *DOES* improve the texture of the muffins. Great tip!
-Almond Granola with Dried Fruit (pg. 61) Insanely good!
-Fusilli with Kale-Sunflower Seed Pesto (pg. 107) I was a bit dubious about this because I'm not a huge fan of kale but it was actually surprisingly tasty.
-Millet-Cherry Almond Muffins (pg. 51) Split decision on these. I thought they were tasty but did not like the crunch of the millet. My kids LOVED these.
-Millet Porridge with Maple Syrup (pg. 63) Bland as written. I added some peaches and then it was good.
-Hot Quinoa Breakfast Cereal with Raspberries and Sunflower Seeds (pg. 65) Okay, but I wasn't crazy about the taste of the sunflower seeds with the other ingredients.
-Penne with Sausage and Red Pepper Ragu (pg. 115) A little bland as written.Read more ›
Okay, given this bias, did they at least come up with a decent multigrain bread for those of us who prefer this style? No, not really. The best they could do is a "multigrain sandwich bread" using their white-flour blend but adding a small amount of a hot-cereal product. It's as if they chose to ignore most of the GF product advances of the past 5-10 years. Faced with a need to add protein to their flour blend (to provide structure, not nutrition), they added milk powder or powdered egg whites. This eliminates a whole subgroup of folks who have issues with dairy as well as gluten. Why not try other flours, such as almond, coconut, millet, amaranth, etc.?
I think that some of the scientific discussions might prove useful, but when I want to make satisfying breads, I'm not going to start with white rice flour as the default. I am sorely disappointed in the narrow focus of the ATK's experiments with gluten-free cooking. Generally I prefer Carol Fenster's recent cookbooks using a sorghum flour blend, but I also look for recipes online and in other cookbooks that combine high-protein and high-fiber flours.
Most Recent Customer Reviews
I love ATK and was so happy to see that they have published a gluten free cookbook. I've made several of the recipes and have enjoyed them. Read morePublished 4 hours ago by ALK007
I have so many GF cook books BU"T this one tells you why or why it won't work. LOVE IT, the recipes are tried and true.Published 1 day ago by pat
You can't find a better book for gluten free recipes. Not only does it contain fantastic recipes, but it's a wealth of information on everything gluten free. Read morePublished 1 day ago by Sue S.
America's Test Kitchen did a great job with this one. The brownie recipe is amazing. The blend of flour they produced is cheaper than anything you can find at the store and works... Read morePublished 4 days ago by Tretnine
After being diagnosed with Celiac disease 3 years ago, I have bought many gluten free cookbooks. Over time I had 5 to 6 different flour mixes in my freezer due to each author's... Read morePublished 5 days ago by Evangeline Burns
It's an excellent cookbook. I have tried just about every recipe. Love many of the recipes in the book. Many of them it's hard to tell they are not gluten.Published 10 days ago by JANICE KIM