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The How Can It Be Gluten-Free Cookbook: Revolutionary Techniques, Groundbreaking Recipes by America's Test Kitchen Editors

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Notes about this book

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Notes about Recipes in this book

  • Blueberry muffins

    • TippyCanoe on October 21, 2014

      A delicious, slightly sweet cakey muffin that does not register to the taste buds as "Gluten Free"-- in fact, this muffin has a lovely texture with a nice taste. Definitely a keeper!

    • sherrib on October 18, 2015

      Delicious! Not too sweet and the use of fresh blueberries gave it a distinctly natural flavor. As with anything, tasted best when fresh out of the oven, but these froze beautifully. When individually wrapped and frozen, it is easy to throw into kid's lunch bag to defrost naturally for lunch.

  • Classic sandwich bread

    • TippyCanoe on October 22, 2014

      The best gluten free bread I have tasted. Not only edible, but enjoyable both fresh and toasted. It does have a bit of the tell-tale GF sponginess, but the taste is surprisingly satisfying.

  • Soba noodles with roasted eggplant and sesame

    • crandall57 on August 29, 2015

      This was easy to prepare and excellent. I used 1 tablespoon of sesame oil instead of the 2 tablespoons the recipe suggested. I increased the amount of fish sauce to 2 tablespoons.

  • Granola bars

    • crandall57 on July 15, 2015

      Excellent. Used cooked salted pepitas, so a bit salty. Recipe, as directed, is a little crumbly. Great on yogurt.

  • Eggplant Parmesan

    • sherrib on October 18, 2015

      I haven't made this recipe but what I have done many times over is to use their technique for making homemade gluten free breadcrumbs (it is described within this recipe.) It blows any store bought brand out of the water and keeps very well in the freezer. No one has ever been able to tell that they are eating a gluten free breaded item when I use these breadcrumbs.

  • Multigrain sandwich bread

    • sherrib on October 18, 2015

      Definitely a good sandwich bread. Good flavor and whole-graininess. Texture a bit too dense and crumbly.

  • Chickpea flatbreads (Socca)

    • sherrib on October 18, 2015

      This is an extremely easy and good recipe to have on hand for when you want gluten free bread fast. I easily divided the recipe by six to make a single serving. The plain flatbread is, well, plain. Since recipe is easy, it is fun to experiment by adding various flavors/herbs. If you ask me, this is a must try recipe.

  • Applesauce snack cake

    • sherrib on October 18, 2015

      Moist and delicious cake. No way anyone could tell this was a gluten free cake. Personally, I am not a huge fan of cloves so will definitely try the ginger-cardamon variation next time.

  • Lemon pound cake

    • sherrib on October 18, 2015

      Delicious pound cake recipe. Ever so slightly crumbly (could have been slightly more moist but I am being extremely picky.) I particularly fell in love with the lemon glaze. I only wish they gave a plain pound cake recipe as well.

  • Flourless chocolate cake

    • sherrib on October 11, 2014

      This recipe is easy to follow and great for when you have guests coming (it can be made a couple days in advance.) I substituted coconut oil for the butter to make it non dairy. Everyone who tried it absolutely loved it. It is a very rich cake and can be challenging to slice but worth every ounce of effort and caloric density.

  • The America's Test Kitchen gluten-free flour blend

    • dianev on November 02, 2014

      Expensive to make initially but it makes wonderful baked goods. Not all of the ingredients get used up in the first batch so subsequent batches are much less costly.

  • Chocolate chip cookies

    • dianev on November 02, 2014

      Wonderful cookie. Compares favorably with wheat recipes.

  • Chocolate cookies

    • dianev on November 02, 2014

      Amazingly good chocolate cookie. Very rich--chocolate lovers will be happy!

  • Peanut butter cookies

    • dianev on December 05, 2014

      Excellent peanutty taste. Cookies spread A LOT--space them well when baking.

  • Fudgy brownies

    • dianev on November 02, 2014

      Perfect brownies.

  • Raspberry streusel bars

    • dianev on February 24, 2015

      Excellent flavor and good jammy texture. Very easy to make.

  • Single-crust pie dough

    • dianev on December 05, 2014

      Made a tasty crust for pumpkin pie. Lots of time though--chill the butter, chill the dough, chill the dough again when it's in the pie pan.

  • Pumpkin pie

    • dianev on December 05, 2014

      Excellent pumpkin pie--very firm custard with deep rich flavor. Takes a good bit of time to make.

  • Chocolate layer cake

    • dianev on February 24, 2015

      The perfect birthday cake.

  • Lemon bars

    • mamacrumbcake on March 18, 2018

      Very nice lemon bars. The lemon curd is soft and silky, but sets up nicely. The crust has a tender, crumbly texture, but does not fall apart.

  • Pizza crusts

    • mel_h on October 10, 2015

      page 195

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  • ISBN 10 1936493616
  • ISBN 13 9781936493616
  • Published Mar 01 2014
  • Format Paperback
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

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.

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