The How Can It Be Gluten Free Cookbook Volume 2

America's Test Kitchen
5
Aug 21, 2016

I'm not intolerant to gluten, but I tried this diet to see if the effects I'd heard about would have any benefit for me. I ate gluten free for a month and was remarkably less tired! And it wasn't as hard as I thought it would be. It was definitely worth the extra effort. 

This is a great book if you're just starting to learn about the gluten free diet. The introduction is wonderfully organized and describes all the different kinds of 'flour' they use. Since it's from America's Test Kitchen, they explain why they used certain flours and what the finished product looked and tasted like compared to goods baked with regular wheat flour. 

They have also created and tested their own general purpose gluten free flour blend along with one that's similar to whole wheat flour. They explain what needs to be done differently with gluten free flour in baking and why you need to do it. There are pictures for everything and directions for storing the flours along with which brands they preferred. They also have a section on tested brands of popular gluten free pasta and bread. 

With almost two hundred recipes (and a picture for each one!) there are plenty of things to try.    

Written by Catherine G.

I saw Hamilton!!!

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