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The How Can It Be Gluten Free Cookbook Volume 2: New Whole-Grain Flour Blend, 75+ Dairy-Free Recipes Paperback – October 13, 2015
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America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
Top customer reviews
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I keep a running list of things I want GF (I am Celiac) but have had trouble duplicating in my home kitchen lab. Things like doughnuts, popovers, baguettes, crackers, and hearty whole grain breads are included. I feel ATK has now put the full force of their testing kitchens into Voulume 2.
The new whole grain flour mix is healthy and complex. The recipes take advantage of all the hearty flavors of this flour mix.
Many of the recipes from Volume 1 have been greatly improved. The previous pizza crust was good. The new version is the best I have tasted yet.
Enter the ATK Gluten Free cookbooks. I love their flour blends (this recipe includes a whole wheat version), and their recipes are reliable.
One of the many great things about this book is that for many (most) of the recipes, they offer a dairy free version. This is amazing for us, as I was already substituting dairy free items for dairy items in their first GF book. They suggest brands that they have tested and works well in their recipes. HOWEVER, the problem for us is that a lot of their dairy free substitutions, like so many out there, involve soy, which we also can't bake with. (Note: the ATK basic flour blend also suggests adding nonfat milk powder. I leave it out, not replacing it with any powdered milk, even soy or rice milk.)
I have had good results with the dairy free options outside of their recommendations, including subbing almond milk or coconut milk yogurt for sour cream. There is one brand of cream cheese that is pea protein based instead of soy based, so that also allows us to use cream cheese if needed, like for cream cheese frosting (but I can't remember the brand, sorry. If I remember to update this review, I'll post the brand name).
One of my favorite results so far has been the whole wheat carrot cake cupcakes with cream cheese frosting. I made them dairy free, wheat free, soy free, and egg free, and they were great. My go to egg subs have been chia seeds or flax seeds, and so far they have worked well in everything except chia seeds in brownies.
Definitely a cookbook I recommend and would buy again!
I have now purchased one as a gift for a friend.