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Gluten free bread is ridiculously expensive! Gluten free baking is tricky. I bought this book mostly for the bread recipes.
Pros:
There aren’t a bunch of weird ingredients in bread recipes (Although I had to buy psyllium husk, which is kinda pricey)
Recipes explain what each ingredient does in a recipe (great to pick up general gf baking knowledge).
They use their own gluten free flour mix- but they list the sub amounts for bobs redmill mix and King Arthur flour mix (note- I use namaste cup for cup blend and I used the sub amount for King Arthur)
Step by step picture in some areas of book.
Cons:
Not a lot of dinner recipes- it’s mostly bread, pasta, sides, desserts.
I did the math, and a loaf of homemade sandwich bread comes out to about half the price you would pay in store! Plus it’s a larger piece of bread and there not huge holes in the middle of it- those of you that eat gluten free bread know what I’m talking about! Not only that, but it tastes a hundred times better.
Two thumbs up.
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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
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A Good StartCoffee 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. |
PastaDrunken 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 FoodsEggplant 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 BarsRaspberry 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. |
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Customer reviews
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Reviewed in the United States on February 16, 2021
Pros:
There aren’t a bunch of weird ingredients in bread recipes (Although I had to buy psyllium husk, which is kinda pricey)
Recipes explain what each ingredient does in a recipe (great to pick up general gf baking knowledge).
They use their own gluten free flour mix- but they list the sub amounts for bobs redmill mix and King Arthur flour mix (note- I use namaste cup for cup blend and I used the sub amount for King Arthur)
Step by step picture in some areas of book.
Cons:
Not a lot of dinner recipes- it’s mostly bread, pasta, sides, desserts.
I did the math, and a loaf of homemade sandwich bread comes out to about half the price you would pay in store! Plus it’s a larger piece of bread and there not huge holes in the middle of it- those of you that eat gluten free bread know what I’m talking about! Not only that, but it tastes a hundred times better.
Two thumbs up.
Verified Purchase
It’s worth it
By Jenn J. on February 16, 2021
Gluten free bread is ridiculously expensive! Gluten free baking is tricky. I bought this book mostly for the bread recipes.By Jenn J. on February 16, 2021
Pros:
There aren’t a bunch of weird ingredients in bread recipes (Although I had to buy psyllium husk, which is kinda pricey)
Recipes explain what each ingredient does in a recipe (great to pick up general gf baking knowledge).
They use their own gluten free flour mix- but they list the sub amounts for bobs redmill mix and King Arthur flour mix (note- I use namaste cup for cup blend and I used the sub amount for King Arthur)
Step by step picture in some areas of book.
Cons:
Not a lot of dinner recipes- it’s mostly bread, pasta, sides, desserts.
I did the math, and a loaf of homemade sandwich bread comes out to about half the price you would pay in store! Plus it’s a larger piece of bread and there not huge holes in the middle of it- those of you that eat gluten free bread know what I’m talking about! Not only that, but it tastes a hundred times better.
Two thumbs up.
Images in this review
Reviewed in the United States on December 28, 2020
I have the volume 1 and 2 books and gifted this single one to my SIL and MIL. I compared the books and it appears no recipes have been omitted.
Verified Purchase
Vol 1 & 2 combined, nothing missing, hands down the best GF cookbook
By Diana P. on December 28, 2020
Hands down the best gluten free cookbook ever. All variables have been tested to come up with the best possible solution. We’ve got a celiac in our family. Made the red velvet cupcakes but turned them into cake. Everyone agreed it was the best GF cake I had ever made.By Diana P. on December 28, 2020
I have the volume 1 and 2 books and gifted this single one to my SIL and MIL. I compared the books and it appears no recipes have been omitted.
Images in this review
Reviewed in the United States on February 1, 2021
Verified Purchase
Reviewed in the United States on December 11, 2020
Verified Purchase
Reviewed in the United States on April 4, 2021
Verified Purchase
Reviewed in the United States on November 27, 2020
Verified Purchase
Reviewed in the United States on May 10, 2021
Verified Purchase
Top reviews from other countries
F & C Doyle
The only cookbook to measure (cubed) butter by tablespoons - mental arithmetic marathon
Reviewed in the United Kingdom on April 22, 2021Verified Purchase
The only cookbook to measure (cubed) butter by tablespoons - mental arithmetic marathon
Reviewed in the United Kingdom on April 22, 2021
I do have other ATK cookbooks, notably, they have been written later and include gram values, as well as cups & ounces in the recipes. Not so this one - no grams to be found.Reviewed in the United Kingdom on April 22, 2021
Every one of these cookbooks stresses (what we over here have been doing for decades:) weighing ingredients, rather than measuring volume (cup measurements) for much higher accuracy. Imagine my shock / horror, when I find that every single measurement of butter in this large cookbook is in tablespoons? 7 tablespoons of cubed butter? you’re having a laugh, that’s a volume measurement! I don’t mind a bit of arithmetic in cooking - but this is just silly, only cups and ounces, no grams for anything.
Also, the content is very American, not only in choice of recipes (meatloaf & “biscuits” etc) also in its plentiful comparisons, tests & recommendations of products available only in the US (Bob’s Flour Mill etc). Useless to us. Also, the photos just look dated somehow - - probably because this is a reprint of 2 earlier books - upon looking through every page twice now, I haven’t seen anything where I thought “oh that looks good, I’ll try that” - which surely is the point of every cookbook, even a gluten-free one. All-in-all, I’d rank it as one of the worst cookbooks I’ve bought - luckily I ordered 3 GF ones, and the other 2 look much better (Phil Vickery’s essential gluten-free in particular looks very good indeed, pleased with that one). Becky Excell’s one looks / seems good too, but fewer photos.
Images in this review
Dotty Morris
The book Is quite questionable to me
Reviewed in the United Kingdom on June 14, 2021Verified Purchase
Elaine
Outdated recipes.
Reviewed in Canada on March 16, 2021Verified Purchase
Amazon Customer
Best gluten free cookbook
Reviewed in Canada on February 28, 2021Verified Purchase
Sus
Book is falling apart
Reviewed in Canada on April 26, 2021Verified Purchase
Book is falling apart
Reviewed in Canada on April 26, 2021
I haven’t had this cookbook for very long and it’s already falling. It’s a great resource but I’m disappointed that the pages are coming out. There’s no option for me to have it replaced. Totally bummed.
Reviewed in Canada on April 26, 2021
Images in this review
