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

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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.

  • Double-crust pie dough

    • jenmacgregor18 on November 02, 2019

      Made this for a green tomato mincemeat pie. I had to add a bit more water for the dough to come together— maybe 2 T. Refrigerated overnight. Was a bit difficult to roll out. It was cracking & crumbling after resting at room temp for 15 minutes. . I let it rest another 5-10 minutes and it was a bit softer and easier to handle. I refrigerated bottom crust in pie pan while I rolled out top crust. Used the shorter baking time listed for the deep dish apple- 45 minutes. It browned beautifully. The texture was crisp. It was different than a wheat crust- almost like a fried pie dough; but not off putting. Very good overall.

  • Apple crisp

    • jenmacgregor18 on October 26, 2019

      This had a few extra steps and different assembly as compared to a typical crisp. And it took a bit longer to put together. The topping turned out well. My apples needed more sugar than the 1/3 cup though, very tart. Should have tasted them with the sugar. Nothing a little vanilla ice cream won’t fix. I’d repeat.

  • Creamy chocolate frosting

    • jenmacgregor18 on October 14, 2019

      very rich, chocolaty and creamy. a winner. I made 1/2 batch for choc. cupcakes. I ended up with a bit more than 2 cups.

  • Dark chocolate cupcakes

    • jenmacgregor18 on October 14, 2019

      I used the King Arthur Flour GF AP mix. Be sure to follow the weight to use for the flour. (KAF has 22% more flour in 1 Cup than the ATK mix). I let the batter sit for 30 minutes before baking. There was quite a difference in the texture. They were quite gritty before the rest. These turned out great. No weird textures or off flavors. Just great, chocolate cupcakes. I didn't tell D they were GF - He's been chowing them down. :)

  • Applesauce snack cake

    • jenmacgregor18 on October 21, 2019

      I subbed allspice for cloves. And I added 2 cups chopped macintosh apples, 1/2 walnuts and 8 dates, chopped. Excellent texture & flavor. I agree w/ sherrib - you can't tell it's gluten free. I wouldn't hesitate to increase the walnuts and/or dates. And I think a German buttercream - or even pastry cream - something custardy would be great here.

    • 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.

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

    • jenmacgregor18 on October 21, 2019

      I've only tried the King Arthur Flour and this blend. Both worked very well - but I do prefer the America's Test Kitchen 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.

  • Lemon ricotta pancakes

    • jenmacgregor18 on November 02, 2019

      I screwed up and omitted the melted butter—but they still turned out okay. A bit flatter than I was expecting; but they tasted very good. I’ll have to try again with the butter.

  • Cranberry-orange pecan muffins

    • jenmacgregor18 on November 26, 2021

      This was my first fail from this book. They turned out dry and crumbly, even though I rested the batter for 30 minutes before baking. Maybe from the ground pecan flour...? Not sure, but they weren't for us.

  • Golden cornbread and sausage stuffing

    • jenmacgregor18 on October 21, 2019

      Added Aleppo pepper and a little harissa. Got 2 thumbs up from B & D.

  • 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.

  • 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.

    • jenburkholder on November 27, 2020

      My everyday bread. I make it in a regular 9x5 pan which, yes, makes squatter loaves. But no worrying about the foil collar or anything, and I don't really care too much about the shape. I make it, slice it, and freeze it. I don't find it at all crumbly but it is certainly on the more "hearty" side for texture.

  • 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.

  • 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.

  • 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.

    • jenburkholder on November 27, 2020

      Good crust, I've only used it for single-crust pie but worked well. Cover the edges during the whole baking time though, otherwise by the time the pumpkin pie is done it's too dark (even if covered the whole time of the pumpkin-baking portion). Not exactly a perfectly similar substitute for gluten-y crust, but a very good option.

  • 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.

    • jenburkholder on September 26, 2021

      I adore brownies and these are a very good GF version. Definite repeat.

  • 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

  • Buttermilk pancakes

    • jenburkholder on November 27, 2020

      Very good pancakes. Could hardly tell they were GF (you read that a lot but it's rarely true, IMO).

  • All-American meatloaf

    • jenburkholder on September 26, 2021

      Good meatloaf, the potato flakes as a breadcrumb substitute works really well. Other than that it's the Cook's Illustrated Best Recipe meatloaf, which is really just a solid recipe.

  • Light and fluffy biscuits

    • jenburkholder on September 26, 2021

      Good. A little sandy-textured but a pretty solid recipe. My gluten-eating family were still happy to eat them, and I was very happy to be able to eat them as well.

  • Corn cakes (Arepas)

    • jenburkholder on September 26, 2021

      Naturally gluten-free but always delish. Sometimes I've made them just as a side bread for something like black bean soup. You can even toss in some cheese to the mix to make cheesy arepas.

  • Stuffed corn tortillas (Pupusas)

    • jenburkholder on September 26, 2021

      I love pupusas. These are good - the additional seasonings mixed with the cheese is tasty. Can also stuff in a bit of refried beans if you have them. The curtido (cabbage slaw) is a must as an accompaniment!

  • Brazillian cheese bread rolls

    • jenburkholder on September 26, 2021

      There are two different types of recipes for pao de queijo - one like this (all just blended together) and one that is made more like a choux dough. This is very easy and very tasty so I've never tried the other method. Know that the batter will be very thick and a bit hard to get out from under the blender blades. They freeze well.

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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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