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179 of 188 people found the following review helpful
5.0 out of 5 stars If you have a gluten intolerance and love to cook, this is a must buy book!
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...
Published 9 months ago by lwest

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216 of 242 people found the following review helpful
3.0 out of 5 stars If you love white bread . . .
If you want to avoid gluten and you love white bread, you'll love this cookbook. I have non-celiac gluten sensitivity, but, even before I identified this condition, I didn't eat white bread. My husband and I love reading Cook's magazine. (We think of it as "food porn" because of the emphasis on sensory gratification in the writing of the articles.) Even so, it...
Published 9 months ago by kalmiasc


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179 of 188 people found the following review helpful
5.0 out of 5 stars If you have a gluten intolerance and love to cook, this is a must buy book!, March 13, 2014
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This review is from: The How Can It Be Gluten Free Cookbook (Paperback)
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. Luckily weights are included, which is the best way to measure baking ingredients, but there are other directions included that could be taken differently.

Really looking forward to trying many of the recipes in this book! If you have a gluten intolerance and love to cook, this is a must buy book! Or if you're fed up with the yucky pre-packaged gluten free foods, give some of the recipes in this book a try.

UPDATE: The sandwich bread recipe in this book makes THE BEST gluten free sandwich bread I've ever had. I don't have to eat gluten free, so I know what real sandwich bread taste like, and this is pretty darn close in taste. It's right on the money with texture, not gritty or dry at all, and only a bit denser with a nice, crisp crust. Plus its a really easy recipe. Most of the ingredients are easy to find even at your local supermarket. The powdered psyllium husk was the hardest to locate. Check your grocers health supplements aisle, or stop by a vitamin shop. It's used as a laxative. I ate two pieces of this bread on the same night and didn't have any issues, so don't worry about accidental laxative effects. Also, the only 4.5" x 8.5" loaf pan I had is glass, and that worked great.

UPDATE 2: I continue to try recipes in this book and haven't had a bad one yet. I haven't delved heavily into the baking section other than making several loaves of the sandwich bread (which is still amazing), but I did try the arepas recipe which was great. The Almost Hands-Free Risotto can be found in back issues of Cooks Illustrated and likely in their other cook books, and is fantastic as always.
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129 of 137 people found the following review helpful
4.0 out of 5 stars Dairy Heavy, March 29, 2014
This review is from: The How Can It Be Gluten Free Cookbook (Paperback)
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A word of warning to those who have multiple food allergies/intolerances or are vegans: this cookbook relies VERY heavily on the use of dairy products. Casein (dairy protein) has a similar structure to gluten according to my daughter's doctor, so he has recommended she avoid it as well as gluten in order to avoid her body cross-reacting.

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.

Successes:
-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.

Partial Successes
-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. The recipe only calls for oregano so I added some Italian seasoning and then it was really tasty.
-Blueberry-Almond Buckles (pg. 259) These were really good but it was more of a muffin than a buckle.
-Dark Chocolate Cupcakes (pg. 293) These were very rich and moist, which can be a real issue with cupcakes. I thought they were not sweet enough, but my kids thought they were (go figure!)

Failure:
-Tamale Pie (pg. 163) The dairy-free version I made for my daughter came out great. The version with cheese was a disaster as the crust never cooked properly. Even after baking it for 30 minutes longer than the recipe called for, the cornmeal topping was nothing but mush. I was starving by that point, so we ate it with the cornmeal mush (the taste was fine). I refrigerated the leftovers and the next day the mush had solidified enough for me to separate it out from the tamale filling part. I baked the crust for 20 more minutes until it started to look a little burned. However, it was still not solid. My suspicion is that the lack of an egg and only using cornmeal rather than a mix of cornmeal & GF flour was the reason why the crust never solidified. Why it worked for the dairy-free filling I'm not sure. Perhaps the crust absorbed too much liquid from the melted cheese?

Overall verdict: Recommended for those who are only avoiding gluten. Skip if you are avoiding dairy in addition to gluten.
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216 of 242 people found the following review helpful
3.0 out of 5 stars If you love white bread . . ., March 24, 2014
By 
kalmiasc (Seneca, SC United States) - See all my reviews
This review is from: The How Can It Be Gluten Free Cookbook (Paperback)
If you want to avoid gluten and you love white bread, you'll love this cookbook. I have non-celiac gluten sensitivity, but, even before I identified this condition, I didn't eat white bread. My husband and I love reading Cook's magazine. (We think of it as "food porn" because of the emphasis on sensory gratification in the writing of the articles.) Even so, it never occurred to me that their starting point for recipes would be an attempt to mimic the blandness of white-flour recipes. For decades GF diets relied on rice flour, but now there are so many alternatives that not only have flavor but some nutrition as well. ATK dismissed sorghum flour for "its earthy flavor that made these blends taste more like whole-wheat flour."

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.
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174 of 219 people found the following review helpful
5.0 out of 5 stars Grimoire for the Gluten-Free, March 17, 2014
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This review is from: The How Can It Be Gluten Free Cookbook (Paperback)
Judging from the reviews, it seems there are roughly three types of people buying this book.

1. People who are eating gluten-free for the health benefits.

Seriously? Hie thee to a nutritionist. The myth that gf versions of wheat-based products are some how "healthier" has been debunked time and time again by reputable doctors and professionals, especially when compared to whole grain versions of those same products. Which is not to say there isn't some benefit to cutting wheat from one's diet entirely -- by simply NOT EATING cake or pasta. But if you're really buying a recipe book which mainly contains things like chocolate cake and apple pie, only to be disappointed in the lack of nutritional value... I don't think you get how food works.

2. People with multiple allergies or special diet requirements, which include but are not limited to avoiding gluten.

I feel for you. (As long as this is a real deal and not one of those fad diets because you read an article claiming eggs were the spawn of the devil. Then I have no pity.) I do! Living in a body that mistakes any trace of wheat for poison is bad enough; I can't imagine having even FEWER options. But again: I'm unsure as to why you thought this book in particular would be helpful. This is mainly basic, comfort-eating American foodstuffs -- you'd be much better off adapting to the diet of countries or cultures which naturally gravitate away from the things that hurt you. (Before anyone gets smart: yes, this is exactly what I did myself following my diagnosis, because sub-par gf options were just a painful reminder of previous deliciousness.) Which is not to say there aren't specialty blogs or books with recipes for whatever you crave, or that the people at America's Test Kitchen didn't do their best to talk about substitutions. But sure, a cookbook that only claims to be free of gluten might not be the answer to your multiple dietary needs.

3. Celiacs or the gluten-intolerant, who sometimes just want a slice of bread that doesn't feel like punishment.

We've all been there. Cooked pasta that crunches like cereal, or dissolves into unspeakable gloop. Biscuits that could easily absorb the oil from tanker spills. Bread that would pass Monty Python's patented 'Is It A Witch?' test with flying colors.

It's not that we can't live without these things, and many of us do. But it can sometimes bewilder that, despite living in an age where we shoot people into space and pour our entire lives into our phones, there are precious few gluten-free substitutes that AREN'T actively terrible. I'm not even asking for great or indistinguishable from the "real" stuff -- it really, truly takes effort to find gluten-free versions that share any similarity of taste or texture with the food we once loved. What's the deal? Is wheat MAGIC?

... not quite, but, as the lovely, dedicated, and smart people at America's Test Kitchen explain in this book, wheat does command its own particular science. (Which might even be worse.) They take you through it in various foodstuff forms: what happens to pasta in boiling water without the protection of wheat protein, how non-wheat starches have a hard time absorbing the butter in baked goods, and why I couldn't find a decent yellow cake recipe for love or money. They tick off the usual problems with gluten-free food, even the stuff you make at home: too dry? too greasy? too dense? falls apart at the first touch? is the outside burnt to a crisp while the center remains gooey and uncooked? (I would never, ever have believed that last was possible... until the Great Cupcake Abomination of '12, in which dozens of baked goods lost their lives, and ultimately for naught.) They can tell you why and -- miracle of miracles! -- suggest how to modify your current recipes to fix it.

For me, this is why the book's a treasure. It's not just the recipes, although I've had great results so far and I'm sure will continue to do so as I work through the rest. You could even argue this book has value DESPITE the recipes, as (another thing you can easily glean from reviews) many gf peeps already have firm loyalties to a particular blog, brand, or procedure, and find ATK's to be too basic, even limited. I think it's worth noting that ATK took the most general and accessible approach possible: limiting their experiments with store-bought flour blends to two most well-known brands, and sticking to recipes that require a standard, if slightly adjusted, flour blend in the first place. (My favorite gf brownies use nothing but almond pulp.) It's very likely that, if you enjoy cooking and you've been gluten-free for a considerable length of time, you've already collected a few recipes you find preferable to the alternatives offered in "How Can It Be Gluten Free."

No, the real value of this book is its sheer thoroughness. Step by step -- misstep by misstep -- ATK walks you through their process, including a Why This Recipe Works section for each recipe and several multi-page spreads on general topics. It's an absolute treasure trove of information for those of us who DON'T have state-of-the-art kitchens and a bevvy of professionals at our disposal. It's impossible to catalogue every tidbit I took away, even on my first read-through. A good example might be the difference between their yellow cake and birthday cupcakes: no difference, except don't whip the egg whites in the latter, because it creates a dome effect which makes icing a pain. If this kind of attention to detail is not your thing -- if you're just looking for a book that tells you what to do, so you can do it and be done -- by all means, pass this one by.

However, some of us want more than good recipes. Some of us want to know WHY recipes work or fail, or why it came out beautifully that time we forgot the mixed batter on the counter because Game of Thrones was on, and it's never tasted as good since. It's the old giving a fish versus teaching how to fish -- "How Can It Be Gluten Free" puts the knowledge, and therefore power, into the hands of its reader. It's more than the recipes it offers. It's going to be my personal Rosetta Stone for any gluten-free recipes I encounter from now on, or when experimenting in making my own. I'm even planning on using its insights to adjust a few store-bought mixes, for when I've only got enough energy to turn on the oven.

So if you're in the first or second group, this book probably won't knock your socks off. But if you're my brethren of the third, and you enjoy cooking: this is an exhaustively-documented, beautifully-photographed, and near-encyclopedic tome on the ins, outs, arounds, and abouts of cooking and baking without that magical gluten ingredient.

Who needs it? We've got science on our side.
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67 of 83 people found the following review helpful
5.0 out of 5 stars FINALLY! What I've been waiting for!, March 1, 2014
This review is from: The How Can It Be Gluten Free Cookbook (Paperback)
Foodie meets Gluten Free. I have been a big fan of America's Test Kitchen for several years (pre-Gluten Free) and everything comes out with the exact taste and texture described if you follow their instructions exactly. The recipes are thoroughly tested so no more experiments which is the name of the game in gluten free baking/cooking. Nothing ever works the way it should or tastes quite right. This book is the answer to being to make your pre-GF diet favorites with nearly the same texture. I have already made the Blueberry Muffins, English Muffins, and drunken noodles (a little spicy if serving kids) and they are EXCELLENT! Thank you ATK so much for doing the copious amounts of work that must have went into creating this book. It is very much appreciated
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20 of 23 people found the following review helpful
5.0 out of 5 stars Good Recipes, Like That They Include Two Popular GF Flour Measurements, March 9, 2014
This review is from: The How Can It Be Gluten Free Cookbook (Paperback)
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The most surprising thing in the ATK book is that they've created their own recipe for a flour blend and it uses dried milk. Why is this surprising? Well, many many people who have celiac disease also have issues with dairy (as well as sweeteners for some). Still, they redeem themselves by stating on each recipe how much of King Arthur's GF Flour Blend or Bob's Red Mill GF Flour Blend should be used. This is great because those are two of the most readily available blends, and one doesn't have to create the ATK mix to try out the recipes. (Personally, I like to use Trader Joe's GF Flour Blend and Pamela's...both work similar to King Arthur but are more affordable.)

Other than that, it's a typical ATK book--lots of recipes...usually nothing too exotic so they'll appeal to many, their thoughts on what worked and what didn't. They tell you which recipes can omit xanthem gum, and which you must include it.

My favorite part was their "Gluten Free" pantry where the test/rate a whole bunch of GF products.

For Bread, they like Udi's and Canyon Bakehouse, with so many others being not recommended.

For pasta, they like Andean Dream and Jovial...although I'm a big fan of the new Barilla GF as well as Ancient Harvest Quinoa pasta, and many GF folks swear by Tinkyada.

We're a breakfast loving family, so we tried out the banana bread, and the lemon ricotta pancakes. Both were super yummy and good. We've been cooking a lot with almond and coconut flour, so I appreciated how "real" these tasted compared to those versions. (The almond flour versions aren't bad, just different in texture.) I want to try their bread recipe (with their blend of flour), but haven't invested in all the various flours yet. So far, using my favorite Trader Joe's GF flour has worked great in all recipes. Later today, we're going to try the GF chocolate chip cookie recipe...and are planning on the tamale pie. :) I really wish they had a GF cinnamon roll recipe. I'm still searching for one that works for my family. (OK, the chocolate chip cookies were good, and they do this weird thing of hydrating the dough.)

I also like how they bring up ethnic GF alternatives like arepas and this chickpea flour bread from the South of France. I've found that naturally vegetarian (or GF) recipes are much better usually than the ones where they try to create a vegetarian or GF recipe out of one which never was.

My GF good deed for those newly diagnosed is to recommend the Betty Crocker GF Brownie mix. It is superb. Even for non GF folks. If you want to bake your own, then I highly recommend Googling David Lebovitz GF brownie recipe. It uses no special ingredients/fours and is incredible.
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14 of 16 people found the following review helpful
3.0 out of 5 stars Great start for those starting a GF lifestyle, but there are better books, April 15, 2014
This review is from: The How Can It Be Gluten Free Cookbook (Paperback)
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There are a wide variety of recipes available in the "How Can it Be Gluten free Cookbook", but I am not a fan of the book itself. The book makes it easier for individuals just starting a gluten-free lifestyle to read about possible resources that can help them to adjust, but this book also makes glaring omissions and promotes certain brands above others. There's recipes like eggplant parmesan, fusi, penne with weekend meat sauce, and soba noodles with pork & veggies.

It does provide resources of different types of breads and gluten-free items tested by their kitchens. UDIs is the one that rises to the top of their taste test.

I was slightly disappointed with the GF Flour section, which had some glaring omissions in the types of flours available for gluten-free recipes. For example, in the Gluten-Free Flour pantry, it includes some basics for flours, but fails to mention coconut flour as a possible substitute flour. I didn't not like that they seemed to promote Bob's Mill as some of the best-made flour (particularly for almond flour) even though, in my opinion, there are much better brands out there. I wasn't a fan of their flour mix recipe either, which are way too high in sugars and starches.

This book is a good start for those beginning a gluten-free lifestyle, but I would recommend the book, Against all Grain, by Danielle Walker, instead.
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14 of 17 people found the following review helpful
5.0 out of 5 stars Gluten Free successful recipes!, March 14, 2014
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This review is from: The How Can It Be Gluten Free Cookbook (Paperback)
The recipes are spot on, (I've made quite a few) and whether GF cooking is familiar to you or you're brand new, this is an invaluable resource. Structure wise, the book itself is lacking. I wish they had thought to publish in binder form like some of their other books, as mine is falling apart already. Amazon is replacing for me (gotta love Amazon) so my 5 star rating is for the recipes AND for Amazon's fast and easy customer service to fix the issue. The GF baking mix that Is the basis for many of the recipes is fabulous and is easy to mix together. Most baking is more of a science and this is no different, there are steps that need to be adhered to, specific measurements to be paid attention to and perhaps this might intimidate some, but don't let that stop you. Just FOLLOW THE DIRECTIONS gwt ich are very clear and concise and easy to do) and you will find much delicious success in your baking. "Cooking" gluten free is easy...meat/veg/fruit, etc. Not rocket science, but baking is extremely finicky and now, finally, recipes that truly work. I feel confident in anything I make from this book and most folks don't know it's gluten free unless I say so. If you are vegan, vegetarian, have to watch carbs or sugar then this may not be THE book for you as they are only addressing the gluten issue...so don't order if you're looking for something that deals with other ailments/allergies/conditions. There are many other cookbooks that deal with that as well. And, if you're looking for "healthy" recipes, this probably isn't the one for you either. I'm not saying some of the recipes aren't healthy, I'm just saying that's what this cookbook is about. It is making gluten free versions of many gluten laden traditional types of foods that Americans like to eat (cakes, cookies, pasta dishes, etc.) I hope this helps someone in their decision as to whether this book is for them.
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72 of 97 people found the following review helpful
3.0 out of 5 stars Loads of Color Photos, Wide Range of Recipes, But Folks with Dairy/Egg Allergies or Vegans Will Need to Do A Lot of Tinkering, March 3, 2014
This review is from: The How Can It Be Gluten Free Cookbook (Paperback)
Vine Customer Review of Free Product (What's this?)
What I liked:
1. Their basic premise is the same as the show -- they test products then make their own version. The first 31 pages of the book go into in-depth discussions of the items they tested and why the testers didn't like them.
2. They use many color photos to demonstrate their points and techniques.
3. They offer flour substitutions instead of their blend, and include precise measurements for them.
4. The recipes include an up-front section about why it works. Their explanations are helpful and informative.

What I didn't like:
1. Although they test products, their net isn't wide enough to include the ever-growing number of gluten-free options, especially those meant for folks who cannot eat dairy/eggs or who choose not to. They only mention soy milk as an alternative option for dairy.
2. Along those same lines, their main recipe for GF all-purpose flour relies heavily on white rice and includes non-fat dairy milk. I'd like to see more whole grain options.
3. The recipe instructions are a bit overly complicated. However, this is par for the course for ATK.
4. They do not list the nutritional value/content of the recipe -- a very important element of eating GF.

For my test recipe, I used the Multigrain Sandwich Bread. It turned out alright, but it wasn't as hearty as I would have liked from a multigrain bread. In fact, it was a bit on the bland side. It was like white bread with some grains/seeds mixed in for texture. Even after toasting, it was probably a 6 on a scale of 1-10. I can see where the recipes can be tinkered with -- although the ATK folks say not to do it because they didn't like the flavor or consistency.

It's clear what they were aiming for with the book, and they made a good try of it. For someone like me who tries a LOT of GF recipes and lives the chemistry experiment that is GF dining, I prefer recipes that use alternate flours like millet, amaranth, almond, and sorghum. I also prefer a much higher nutritional content in general, rather than such a white-rice-heavy flour mixture.

However, if you're new to GF living or if you have someone in your home/life who needs/wishes to live GF, it's a decent starter book with lots of common household recipes.
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15 of 19 people found the following review helpful
5.0 out of 5 stars Everything I wanted and what I didnt know I wanted!, March 6, 2014
By 
Tiger (Fort Lauderdale, FL United States) - See all my reviews
(VINE VOICE)   
This review is from: The How Can It Be Gluten Free Cookbook (Paperback)
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What a great book...leave it to ATK! I do not have celiac disease, but I struggle with a wheat allergy. I love ATK/Cooks Illustrated and was thrilled when I heard that they would be doing a gluten free book. Here is a short list of the best things in this book:

1. They review a ton of gluten free products and give you the truth about what they are really like
2. They go into great detail to explain how/why different gluten free products work and how to substitute them in a recipe
3.They review the gluten free flour mixes and then gives you what they believe produces a better product.
4. In the recipes, they use their own mix, but they also tell you how to use the two gluten free mixes that they recommend if you do not want to make their own mix. They understand that things dont always substitute in the same measurement!
5. They give you suggestions for what to use in different situations...such as the best product for coating a cutlet.

All these things make this head and shoulders above all of the other gluten free books. But once you get past that, there are some great recipes and they have included all the different things that I would have wanted. My favorite part is that they show you how to make fresh pasta and gnocchi using their own blend as well as two different premade blends.

These cookbooks are some of the best that you can buy and the gluten free version definitely did not disappoint. Thank you ATK!
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The How Can It Be Gluten Free Cookbook
The How Can It Be Gluten Free Cookbook by Editors at America's Test Kitchen (Paperback - March 1, 2014)
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