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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 am new to gluten free cooking and I was making soooooooooo many mistakes. then I got this book and my bread is now turning out wonderfully. best investment I ever madePublished 1 day ago by ShalomfromBetty
Great book - have made a number of their recipes - the basic gluten free flour recipe was especially usefulPublished 7 days ago by Ronald L Schmid
Overall I've had better luck with other GF cookbooks. There are other GF cookbooks that are more sophisticated. Read morePublished 10 days ago by Happy camper
Started dating a Celiac so all my old baking recipes went out the window. Not only does this book have great, well tested recipes, they also tell you what the philosophy behind the... Read morePublished 17 days ago by Abraham Kline
I have bought a lot of gluten free books on Amazon and none of them compare to this one. I am shocked that this one is so good but I have tried several of their cake recipes and... Read morePublished 18 days ago by cheri sarner
America's Test Kitchen is the best! They do all the work and research so you don't have to. SUCH a great resource since my son just got diagnosed with Celiac's Disease.Published 25 days ago by Jeremy
This is a must have for GF cooking - everything explained with examples of different results from various GF ingredients this book will travel with me.Published 1 month ago by D A Holland
These recipes are tested to perfection. The sandwich bread recipe alone is worth the money! Guaranteed thumbs up!Published 1 month ago by Heather C. Tenan