4.65/5
Author: America's Test Kitchen
Publication Date: Mar 1, 2014
Formats: PDF,Paperback,Kindle,Spiral-bound
Rating: 4.65/5 out of 2117
Publisher: America's Test Kitchen
Which weight loss plan works best? What are the best books on health and nutrition - What is the best free weight loss app? Discover the best Health, Fitness & Dieting books and ebooks. Check our what others have to say about America's Test Kitchen books. Read over #reviewcount# reviews on The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. before downloading. Read&Download The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America's Test Kitchen Online
Mar 20, 2014
What I liked the most about this cookbook is its approach to gluten-free cooking. Instead of just providing recipes, America's Test Kitchen explains what they tried that didn't work as they developed each recipe. Maybe that doesn't sound like a big deal, but gluten-free cooking (especially baking) requires a completely different sort of cooking chemistry than what most people are familiar with. Because they explained what the challenges of each recipes were, what they tried, why they tried it, What I liked the most about this cookbook is its approach to gluten-free cooking. Instead of just providing recipes, America's Test Kitchen explains what they tried that didn't work as they developed each recipe. Maybe that doesn't sound like a big deal, but gluten-free cooking (especially baking) requires a completely different sort of cooking chemistry than what most people are familiar with. Because they explained what the challenges of each recipes were, what they tried, why they tried it, and how successful the results were, I learned more about gluten-free cooking from this cookbook than I'd learned in my previous 18 years of being gluten-free. While the baking recipes use a flour blend developed by America's Test Kitchen (which can be made in bulk for less than buying flour blends), each recipe also includes adaptations for using two different commercially available flour blends. ...moreMar 26, 2014
Have been experiencing mild depression after adopting a gluten-free diet for an auto-immune thyroid disorder. This book SAVED me. Goodbye wheat, and good riddance--there really is something to this wheat belly business--but I honestly can't live on quinoa alone, and America's Test Kitchen says, yes, even though you shouldn't (for reasons having nothing to do with wheat), you can still eat pancakes! and cookies! and a piece of bread once in a while! And it's good!Feb 09, 2017
America's Test Kitchen does this thing where they introduce each recipe by explaining the process they used to develop it, and thus share with you their toil and heartache. It goes something like this: "We wanted to maximize the flavor so we doubled the thing, but our first attempt came out too flat, so we added more stuff, but then it rose too much and collapsed, so we added an extra round thing for protein and lift and it turned out perfectly," and at first I'm like, Oh, what a happy ending! America's Test Kitchen does this thing where they introduce each recipe by explaining the process they used to develop it, and thus share with you their toil and heartache. It goes something like this: "We wanted to maximize the flavor so we doubled the thing, but our first attempt came out too flat, so we added more stuff, but then it rose too much and collapsed, so we added an extra round thing for protein and lift and it turned out perfectly," and at first I'm like, Oh, what a happy ending! But after half a book of that I shifted straight into Thank god it's you spending five weeks in the kitchen trying to perfect a gluten-free layer cake and not me because after the third time it didn't come out I would straight up murder the next person to set foot in my kitchen.Sep 19, 2014
It's not very often that I talk about the gluten-free cookbooks that I try out, but if I were to recommend only one book to the baker who is missing their cookies and crepes, it would be America's Test Kitchen's How Can It Be Gluten-Free.Jun 11, 2014
I've been a fan of the America's Test Kitchen for over a decade. I've always loved how they get into the science behind their cooking and explain why recipes work. Even so, I've never bought a cookbook from them--been tempted in the past, but haven't done it. Until now. After previewing this cookbook from my library, I knew I'd have to have it since I went gluten-free last year. I'm a baker at heart, and have missed making breads and goodies that I can partake in--or even simple things that I've been a fan of the America's Test Kitchen for over a decade. I've always loved how they get into the science behind their cooking and explain why recipes work. Even so, I've never bought a cookbook from them--been tempted in the past, but haven't done it. Until now. After previewing this cookbook from my library, I knew I'd have to have it since I went gluten-free last year. I'm a baker at heart, and have missed making breads and goodies that I can partake in--or even simple things that suddenly became more complicated like fried chicken.Apr 30, 2014
I like the cookbook enough to buy it, but I didn't cook anything in it yet! A lot of my family is going gluten free and this cookbook explain how to cook for them. I like that the cooking processes are described- why it works/how different gluten free flours work in each recipe.Mar 22, 2014
America's Test Kitchen applied their extreme attention to detail and exhaustive testing to gluten-free baking and created the ultimate reference book. These are by no means healthy recipes, but for recipes that turn out right the first time, this will be my go-to resource. I'm most excited to use their testing notes and techniques to improve my own gluten-free baking, which relies heavily on almond and coconut flour and minimal sweeteners.Mar 13, 2014
This cookbook, from the American Test Kitchen, got me excited. I've been a long time fan of their Cook's Magazine.Mar 01, 2014
This is the third America's Test Kitchen cookbook I've acquired ... and this time, it was out of necessity. As a newly-diagnosed Hashimoto's thyroiditis patient, I am having to go gluten-free to help stop the anti-thyroid antibodies. And, as someone who loves bread, all I could think about was deprivation.Mar 12, 2014
I haven't tested any of the recipes myself yet, but I am very excited to do so. As always, the research and ensuing recommendations are clearly and carefully explained, and any brand recommendations are well reasoned. I'm glad they were as happy with Bob's Red Mill brown rice flour as I have been. I'm definitely going to try out the flour blend suggested in this volume...I'm currently using a mix recommended in another GF cookbook, that has sorghum, brown rice, cornstarch, and potato flour. I've I haven't tested any of the recipes myself yet, but I am very excited to do so. As always, the research and ensuing recommendations are clearly and carefully explained, and any brand recommendations are well reasoned. I'm glad they were as happy with Bob's Red Mill brown rice flour as I have been. I'm definitely going to try out the flour blend suggested in this volume...I'm currently using a mix recommended in another GF cookbook, that has sorghum, brown rice, cornstarch, and potato flour. I've found that it works fabulously for some things (like my favorite banana bread recipe) and less well for other things (pound cake turned into a sodden lump that tasted odd too). The mix here uses brown rice flour, white rice flour, potato starch, and tapioca starch but purports to be less grainy than the similarly constructed commercially available King Arthur Flour GF blend. Looking forward to trying it out. ...moreApr 07, 2015
An amazing gluten-free cookbook from America's Test Kitchen. If you truly want to bake gluten-free you're going to have to relearn how and this book will tell you. Most recipes use xanthan gum for stability and after mixing cookie dough you have to let it rest for 30 minutes before shaping or the cookies will spread. There are tons of little tweaks that have to be made; luckily, they've done the experimenting and testing so we don't have to. They also tested various brands of gluten-free An amazing gluten-free cookbook from America's Test Kitchen. If you truly want to bake gluten-free you're going to have to relearn how and this book will tell you. Most recipes use xanthan gum for stability and after mixing cookie dough you have to let it rest for 30 minutes before shaping or the cookies will spread. There are tons of little tweaks that have to be made; luckily, they've done the experimenting and testing so we don't have to. They also tested various brands of gluten-free products and give their recommendations. ...moreMay 16, 2016
I checked this book out from the library so I could bake for a family member who has celiac's disease. It's not very hard to cook for someone with celiac's, but it's very hard to bake. I thought the researchers and chefs at ATK did a phenomenal job of researching and explaining all the science necessary to bake well without gluten. Their recipe for the gluten-free flour blend worked really well in the recipes we tried (apple pie, chocolate chip cookies, brownies, and buttermilk pancakes). I will I checked this book out from the library so I could bake for a family member who has celiac's disease. It's not very hard to cook for someone with celiac's, but it's very hard to bake. I thought the researchers and chefs at ATK did a phenomenal job of researching and explaining all the science necessary to bake well without gluten. Their recipe for the gluten-free flour blend worked really well in the recipes we tried (apple pie, chocolate chip cookies, brownies, and buttermilk pancakes). I will probably buy this book to have on hand. I'm looking forward to reading the second gluten-free cookbook because they have a whole-grain flour blend, which is something that this cookbook did not. ...moreJul 17, 2017
This is an excellent cookbook--meticulously researched with a great introductory chapter that explains what gluten is and how it functions in the foods we eat as well as going through all the different types of gf flours and grains. There are even some product reviews like in the magazine (best already-made sandwich bread, etc.).May 28, 2014
This is a great book on what makes for good gluten free recipies so I can understand when to use what kinds of flours as substitutes. I've been playing with gluten-free cooking for a few years, so I like to play with different flours for different uses but didn't have a good sense on what to combine for specific purposes. This should help me increase my success in cooking quite a bit.Jan 12, 2015
This book covers perennial favorite recipes from blueberry muffins to pizza. We've adopted the pizza crust as our go-to recipe. I like that the recipe makes two crusts and we can freeze one. I've also made the deep dish apple pie (awesomely delicious) cornbread and sausage stuffing, crispy pan-fried pork chops and the all-american meatloaf. Thus far, we've been pleased with the outcomes, excepting the blueberry muffin recipe. While the recipes cater to comfort food, I find myself wanting some This book covers perennial favorite recipes from blueberry muffins to pizza. We've adopted the pizza crust as our go-to recipe. I like that the recipe makes two crusts and we can freeze one. I've also made the deep dish apple pie (awesomely delicious) cornbread and sausage stuffing, crispy pan-fried pork chops and the all-american meatloaf. Thus far, we've been pleased with the outcomes, excepting the blueberry muffin recipe. While the recipes cater to comfort food, I find myself wanting some healthier spin offs besides just the re-creation to gluten free. That said, this cookbook is a good reference for when nostalgia has me wanting food like my mom used to make. ...moreNov 11, 2014
This work is one of the best gluten-free books I've seen. They test both commercially available products as well as their own recipes, including a flour substitute. And they explain why their recipes produce superior results. So if your own food challenge is gluten, then I highly recommend this book. If, however, you're like me and also have other food allergies, such as eggs and milk, then save your time and money. Virtually every recipe has butter or powdered milk or eggs or cheese or or This work is one of the best gluten-free books I've seen. They test both commercially available products as well as their own recipes, including a flour substitute. And they explain why their recipes produce superior results. So if your own food challenge is gluten, then I highly recommend this book. If, however, you're like me and also have other food allergies, such as eggs and milk, then save your time and money. Virtually every recipe has butter or powdered milk or eggs or cheese or or or.... I gave this book three stars because it does exactly what it promises and it does it well. But "my rating" is just a three, because it does me no good--unless I'm cooking exclusively for my daughter, who has Celiac. ...moreFeb 16, 2016
This is our go-to bible with my little celiac. The recipes really work and I love that they compare them to those made with King Arthur gf flour and Bob's Red Mill gf flour. I do wish their comparisons had also included cup 4 cup, and that there was broader discussion of subbing some of these flours into non gf recipes. Like the rest of the ATK/CI line, the and techniques are spot on, but not that exotic. Because we can't eat in restaurants much anymore, and cooking is a major project, I would This is our go-to bible with my little celiac. The recipes really work and I love that they compare them to those made with King Arthur gf flour and Bob's Red Mill gf flour. I do wish their comparisons had also included cup 4 cup, and that there was broader discussion of subbing some of these flours into non gf recipes. Like the rest of the ATK/CI line, the and techniques are spot on, but not that exotic. Because we can't eat in restaurants much anymore, and cooking is a major project, I would like more ethnic and exotic foods. I have not bought the second cookbook yet though it is on my list, and maybe some of what I am seeking is there. However this is an easy to use, easily digestible cookbook for the home chef dealing with real celiac but who otherwise wants a normal diet. ...moreOct 04, 2015
It has some great recipes and the research is done well. I myself am not gluten free and I used regular flour in replacement of their gluten free flour (and additives.) The only recipe I've made so far is the banana bread recipe, and it turned out great! It was really delicious. It has the perfect amount of crunch on the outside, dense banana around the edges, and soft cake like texture in the middle. I ate more than half the loaf myself and was very pleased with the results. I am dairy free so It has some great recipes and the research is done well. I myself am not gluten free and I used regular flour in replacement of their gluten free flour (and additives.) The only recipe I've made so far is the banana bread recipe, and it turned out great! It was really delicious. It has the perfect amount of crunch on the outside, dense banana around the edges, and soft cake like texture in the middle. I ate more than half the loaf myself and was very pleased with the results. I am dairy free so I wasn't able to use most of the recipes that use heavy cream or the such, but their second how can it be gluten free book is dairy free. I'm looking forward to looking at that book soon!Mar 11, 2014
Overall a good book, especially if new to gluten free cooking or cooking for someone else. Also a nice change as the goal is to replicate things as close to taste/texture as with it vs new recipes that are "as good". We generally cook things that wouldn't have gluten anyways but the times you want something you used to have, duplication is key.Apr 25, 2014
I have only made two or three things from this cookbook, but it seems to be a great one. The thing I like in particular is that I'm a cook and yet cooking gluten free is a whole new way of cooking and this book explains the why and wherefore. That's incredibly useful because at times I've read the how to make something elsewhere and then not known the reason to do something a certain way and fallen back on my own cooking techniques and ended up with less than stellar results. I need to know why I have only made two or three things from this cookbook, but it seems to be a great one. The thing I like in particular is that I'm a cook and yet cooking gluten free is a whole new way of cooking and this book explains the why and wherefore. That's incredibly useful because at times I've read the how to make something elsewhere and then not known the reason to do something a certain way and fallen back on my own cooking techniques and ended up with less than stellar results. I need to know why to do something sometimes! This book goes into extreme detail.Oct 14, 2014
For those who eat gluten-free, you know how hard it is to find recipes that result in food tasting as good as "what you used to eat." The wizards at America's Test Kitchen have come to the rescue. Employing their vast knowledge of kitchen chemistry, and surprising themselves occasionally, they painstakingly tested various ingredients in numerous combinations and had non-gluten-free eaters taste-test the results (because if they liked the results, gluten-free eaters would, too). This cookbook For those who eat gluten-free, you know how hard it is to find recipes that result in food tasting as good as "what you used to eat." The wizards at America's Test Kitchen have come to the rescue. Employing their vast knowledge of kitchen chemistry, and surprising themselves occasionally, they painstakingly tested various ingredients in numerous combinations and had non-gluten-free eaters taste-test the results (because if they liked the results, gluten-free eaters would, too). This cookbook contains the results of their extensive labors, covering a range of cooking from entrees to desserts. I've tried several recipes and enjoyed the results. But be aware, the recipes reflect an emphasis on taste and texture, not healthfulness and the recipes I tried took more preparation time.Sep 27, 2014
If your new to gluten free cooking, this may not be the best choice for a cookbook. Like all ATK cookbooks, this one goes into great detail on why its recipes work and where others may fall short. I imagine it could be overwhelming to someone who's just coming to grips with a diagnosis that suggests such a monumental dietary change. I also found the recipes to contain many more steps than similar GF recipes in other cookbooks and online, without the end product being any better. That having been If your new to gluten free cooking, this may not be the best choice for a cookbook. Like all ATK cookbooks, this one goes into great detail on why its recipes work and where others may fall short. I imagine it could be overwhelming to someone who's just coming to grips with a diagnosis that suggests such a monumental dietary change. I also found the recipes to contain many more steps than similar GF recipes in other cookbooks and online, without the end product being any better. That having been said, although nutritionally devoid, the ATK flour blend recipe toward the beginning of the book is a great all-purpose GF blend. I mix it up in big batches and use it for pretty much everything I bake. The science behind gluten free cooking and the general tips for GF baking (like letting the cookie dough or cake batter "rest" for 30 minutes before you bake to get rid of the gritty texture) ARE very helpful, but perhaps better digested (pun intended) a few months after embarking on a gluten free journey.Jan 02, 2018
Every recipe I tried was good. Have learned good techniques and ingredients. I use Volume 2 more as it has more whole grain recipes.Sep 04, 2014
America's Test Kitchen did a beautiful job in their efforts to create a cookbook filled with mostly baked goods that actually taste good. While they seem to grasp the need for many of us to be on a gluten free diet, I didn't get the impression that they fully understood the severity of the health risks involved for some individuals. They had one goal - make gluten free treats that are as close to gluten based treats as possible.Apr 24, 2014
I don't know about you but I want to serve more gluten free meals. I don't believe that anyone in our family has an intolerance for gluten, but I do think the American diet is a little gluten heavy.Take your time and choose the perfect book.
Read ratings and reviews to make sure you are on the right path.
Check price from multiple stores for a better shopping experience.
COPYRIGHT © 2021
best2read.com