Get Free Ebook The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes., by America's Test Kitchen
Get Free Ebook The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes., by America's Test Kitchen
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The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes., by America's Test Kitchen
Get Free Ebook The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes., by America's Test Kitchen
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Review
Even ultra-experienced gluten-free cooks and bakers will learn something from this thoroughly researched, thoughtfully presented volume. It begins with an introduction to the science of gluten, strategies for replacing wheat in recipes, troubleshooting suggestions, and helpful evaluations of commercial brands of gluten-free flour blends, sandwich bread, and pasta. The editors advise against using more brands than they recommend. Each entry opens with an explanation of "why this recipe works" and many include additional tips and variations. And the recipes cover the dishes gluten-free eaters are most likely to crave. There are breakfast recipes, including lemon ricotta pancakes and buttermilk waffles; entrees, such as spaghetti and meatballs, fried chicken, and cheese quiche; and breads: multigrain sandwich bread, dinner rolls, and English muffins. Of course there are desserts, too, from oatmeal-raisin cookies to deep-dish apple pie. The simplicity of the dishes belie the innovation contained in this book--it's a necessary addition to any gluten-free cookbook collection. --Publishers Weekly
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About the Author
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!
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Product details
Paperback: 336 pages
Publisher: America's Test Kitchen; 1st Paperback Edition edition (March 1, 2014)
Language: English
ISBN-10: 1936493616
ISBN-13: 978-1936493616
Product Dimensions:
7.4 x 0.8 x 9.1 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
1,167 customer reviews
Amazon Best Sellers Rank:
#1,572 in Books (See Top 100 in Books)
I usually love cook books from America's Test Kitchen and Cooks Illustrated. I appreciate the instructions on technique, the step-by-step photos, the tips on best brands. But I'm disappointed in this book because it omits a huge range of gluten free flours and while the recipes come up with techniques for handling many challenges of gf baking, the several I've tested add plenty of materials, prep and hassle time for only marginally better results than I was already able to achieve without.The biggest disappointment was the complete lack of recipes for other essential gf flours like, almond, sorghum, millet, and garbanzo/fava. The books editors focus mainly on their own rice, tapioca blend, and use two store bought blend variations, King Arthur and Bob's Red Mill All purpose (which I also use.) From my own experience sorghum mixes with rice or almond flour can produce a blend that has more depth of whole grain flavor and is closer to wheat in texture.For people who bake all their own gf products, the effort is time consuming enough. Yet the recipe for basic sandwich bread, for example, has long rise times and added steps like building a foil collar around the pan so the bread raises higher. Ideally, one has bread pans with no handle lips so the foil collars can be properly attached. Mine don't but the dough really didn't seem to rise that much more anyway. The pizza instructions require an act of faith. The dough requires enough water to make a thickish batter which one spreads out with a spatula (sticky situation) then par bakes for an hour to drive the water out. This all before you even add the toppings and do the final baking, thus defeating the purpose of a quick pizza meal unless you spend an afternoon par baking crusts in advance and freezing them.For people who are new to gf baking this is a good starter book. But try a few other gf cookbooks to experience a world of wonderful gf flours.
*This isn't "dairy or sugar free" or aka Paleo Diet friendly book. ATK never claims it to be. So stop complaining, if you are. This is a book for people who are Gluten Free but wants maximum flavor and "gluten like foods."I watched ATK on TV since I was in college when I first starting cooking my own meals. I love the how to chips and the science behind all the recipes. I discovered I am gluten sensitive about six months ago and I wanted some REAL TASTING bake goods. I bake often for friends and families. The thought of never baking again, was depressing. I borrowed several GF cookbooks from the library to test run some recipes before purchasing ATK's How Can It Be Gluten Free . So far, my whole family loved the bake goods from this book.I have a few notes before I get to my favorite recipes:1. You do have to understand you will need to make your own GF "flour mix" but the upside is, there is only ONE FORMULA for everything in this book. Another book I tried had five mixes and I haven't been able to gather all the items needed for that book.2. You must read the intro to each recipes at least once. It gives you important information. Sometimes, you must read tips of similar recipes to get all the info. For example, under Chocolate Chip cookies, there is a tip on how to make your own frozen cookie dough.3. If you want real tasting box pasta, read the test kitchen recommendation. IT IS SO GOOD!4. Bread recipes need a standing mixer. Most recipes mix by hands. Some call for a blender or a food processor.I bought the book for the bake goods so those are the recipes I tried multiple times with success:Banana Bread: My husband brought a loaf to work and they are asking for more.Lemon Pound Cake: Brought it to a party and no one suspected.Applesauce Snack Cakes: THE BEST and EASY RECIPE in the BOOK. My twins would eat it for breakfast, lunch, and dinner.Chocolate Chip Cookies: Moist and Chewy. Brought it to several parties and everyone love it.Chewy Sugar Cookies: Perfect texture, maybe a bit lack in favor but my kids love it.Classic Sandwich Bread (which I also made hamburger buns): Taste better than anything store bought but it does dry out fast.Dinner Roll: My husband loves it with lots of butter, but it already has a lot of butter in it!Cheddar Cheese Bread: If you miss a good cheesy bagel taste, this is a similar in flavor. The texture is slightly crumbly. Yeast Free.Multigrain Sandwich Bread: BEST BREAD recipe that I tried so far, moist and flavorful. It kept moist for four days in an airtight glass container.Recipe tried but need to try again:Oatmeal Cookies: I thought they were dry. When it ran out before the chocolate chip cookies which I thought was better. So what do it know.Blueberry Muffins: They were pasty and pale but my husband and the neighbors thought they were pretty good.Brazilian cheese Bread Roll: They have a Asian Mochi like texture. My family did not find it appealing so I ate most of it myself.I am yet to tried the pie crust and pizza crust recipe but soon, I hope. It will be Thanksgiving before you know it.
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