The How Can It Be Gluten-Free Cookbook, Volume 2 by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Flourless nut and seed loaf

    • sherrib on February 19, 2018

      This was delicious but a bit crumbly. I suspect this had to do with hydrating the psyllium husk (I feel that I either had too much psyllium or not enough water). I wish these series of books had weight measurements in addition to volume. The bread is very nutty and seedy. It's not bread with some nuts and seeds scattered throughout. It's densely nutty and seedy - flourless!

  • Brioche

    • sherrib on September 27, 2020

      I made the non dairy version of this using almond milk and vegan buttery sticks. Delicious bread with incredible rise. If it were a tad sweeter, it could be a great gluten free challah.

  • Whole-grain sprouted bread

    • sherrib on July 18, 2018

      Delicious!! Complex and amazing, whole grain flavor. Fun to watch the grains sprout. Three days to sprout the grains, then to assemble the ingredients, then to bake for 2 hours - it's definitely not quick but well worth the time and effort. Packed with nutrition. It's the bread of my gluten-free, whole-grain dreams.

  • New York-style crumb cake

    • sherrib on July 18, 2018

      Very, very good. No one could tell this was gluten free. I let it go the full 40 minutes. The crumb topping was a bit crispy. I may let it cook for less time next time. Otherwise, it was perfect.

  • Dairy-free tart shell

    • sherrib on September 23, 2017

      Worked out very well. I made it twice. Both times I greased the tart pan with the vegan butter. The second time, I blind baked for an additional 5 minutes. Beautiful and delicious.

  • Dairy-free French apple tart

    • sherrib on September 23, 2017

      Solid and delicious recipe. I sliced the apples on a mandolin thinner than the recipe suggested. Extremely beautiful presentation.

  • Chocolate cream cupcakes

    • sherrib on February 19, 2018

      I skipped the cream center part of the recipe so this note is relative only to the chocolate cupcake part. They were fabulous! Very moist. Not dense, not crumbly. I made them for a kids Super Bowl party. The only negative review was that they were possibly "too chocolatey". That could have had to do with the brands of cocoa powder and chocolate I used (Guittard.)

  • Chocolate-hazelnut torte

    • Genscooking on January 02, 2016

      Delicious, moist, and lasts several days in good condition.

  • Blondies

    • Penchantforproduce on May 22, 2017

      This did not turn out well for us. The flavor was good but the texture is odd. More like a dry cake than a brownie. I dont think this was a function of our execution but rather the recipe itself. Will not be making again.

  • Rainbow sprinkle cupcakes

    • Catherp on March 30, 2020

      I used King Arthur's GF flour without adding xanthan gum since the mix has it in it. The cupcakes tasted like regular cupcakes and received a thumbs up from the rest of the non-GF family.

  • Honey-millet sandwich bread

    • jenburkholder on November 07, 2021

      Quite good. This and the one from the first book (grainy one with Bob's cereal mix) are my go-to GF breads. I make, slice, and freeze since it's just me eating them. They need toasting or at least warming after freezing to "freshen" it up. This one has a nice, mild flavor and rises beautifully. I cut down the sweetener a little (use honey or maple syrup), otherwise follow the recipe as written. Oh, I use a 9x5 pan and it works well, no need for the foil collar. Still makes beautifully large slices. Can you tell it's GF? Of course, but really so much better than the stuff you can buy! More substantial and with actual flavor.

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  • ISBN 10 1936493985
  • ISBN 13 9781936493982
  • Published Oct 15 2015
  • Format Paperback
  • Page Count 328
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

Follow Up to the New York Times Bestseller

This all-new collection of 190 gluten-free recipes builds on the bestselling success of our first book and introduces the America’s Test Kitchen Whole-Grain Gluten-Free Flour Blend, bringing earthy, “wheaty” flavor to a variety of baked goods from Sandwich Bread and Crackers to Apple Upside-Down Cake, Chocolate Chip Cookies, and Free-Form Pear-Cranberry Tart. Recipes such as Bagels, Baguettes, Chicken Parmesan, Yeasted Doughnuts, and Blondies use the test kitchen’s All-Purpose Gluten-Free Flour Blend.

We offer over 75 recipes with dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 300 full-color recipe and step photos, a chapter on Rice and Grains, and detailed nutritionals for every recipe. We also give you up-to-date information on the best supermarket gluten-free breads and pasta. If you own the first volume, you’ll want this one, too. Order yours today and start to enjoy the food you love again.

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