The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.

by America's Test Kitchen (Editor)

Overview

Gluten free recipes perfected

Successful gluten free recipes require more than just new ingredients. You need new techniques and that's where our test kitchen team can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell what works (and why) so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits and more.

Product Details

ISBN-13:	9781936493616
Publisher:	America's Test Kitchen
Publication date:	03/01/2014
Pages:	336
Product dimensions:	7.30(w) x 9.00(h) x 1.10(d)

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!

Table of Contents

Welcome to the Test Kitchen viii

Preface 1

The Basics of Gluten-Free Cooking 2

A Good Start 32

Grains 66

Pasta 96

Comfort Foods 130

Yeast Breads, Savory Loaves, and Pizza 168

Cookies and Bars 210

Pies, Fruit Desserts, and Tarts 244

Cakes 280

Conversions and Equivalencies 312

Weight-to-Volume Equivalencies for GF Flours 314

Index 315