The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
America's Test Kitchen
America's Test Kitchen, Mar 1, 2014 - Cooking - 336 pages
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.
What people are saying - Write a review
Other editions - View all
½ cup ½ teaspoon ⅓ cup ¼ cup ¾ cup Adjust oven rack almonds Arthur Gluten-Free Multi-Purpose baking powder baking soda Bob’s Red Mill brand brown rice brown sugar buckwheat cake cheese chicken chopped Click coating cook cookies cornmeal cornstarch cream crisp crumbs crust dish dough eggplant follows the recipe food processor G-F TESTING LAB garlic gluten gluten-free gluten-free flour GlutenFree Flour Blend grains granulated sugar heat oven ingredients King Arthur LAB FLOUR SUBSTITUTION large eggs loaf minutes mixture muffins noodles oat berries ounces pancakes parbaked Parmesan pasta Pilaf plastic wrap position and heat protein psyllium quinoa rack to middle rimmed baking sheet room temperature Salt and pepper sandwich bread sauce SERVES shortbread sidebar that follows simmer skillet sliced starch stirring streusel tablespoons tablespoons unsalted butter tapioca tasters teaspoon teaspoon salt tender TEST KITCHEN TIP TESTING LAB FLOUR texture toasted tomatoes vegetable oil Whisk wire rack xanthan gum