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

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  • ATK all-purpose gluten-free flour blend

    ATK all-purpose gluten-free flour blend (page 7)

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

    • Categories: Cooking ahead; Gluten-free; Vegetarian
    • Ingredients: rice flour; brown rice flour; potato starch; tapioca starch; powdered milk
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  • ATK whole-grain gluten-free flour blend

    ATK whole-grain gluten-free flour blend (page 9)

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

    • Categories: Cooking ahead; Gluten-free; Vegan; Vegetarian
    • Ingredients: teff flour; brown rice flour; ground flaxseeds; sweet rice flour
    show
  • Whole-grain pancakes

    Whole-grain pancakes (page 39)

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

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Gluten-free
    • Ingredients: teff flour; brown rice flour; ground flaxseeds; sweet rice flour; sugar; milk
    show
  • Dairy-free whole-grain pancakes

    Dairy-free whole-grain pancakes (page 39)

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

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Dairy-free; Gluten-free
    • Ingredients: teff flour; brown rice flour; ground flaxseeds; sweet rice flour; sugar; unsweetened soy milk
    show

  • Fluffy oat pancakes (page 41)

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

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Gluten-free
    • Ingredients: oat flour; ground cinnamon; nutmeg; milk; store-cupboard ingredients
    show

  • Dairy-free fluffy oat pancakes (page 41)

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

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Dairy-free; Gluten-free
    • Ingredients: oat flour; ground cinnamon; nutmeg; store-cupboard ingredients; unsweetened soy milk
    show

  • Johnnycakes (page 43)

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

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; American; Gluten-free
    • Ingredients: stone-ground yellow cornmeal; store-cupboard ingredients
    • Accompaniments: Maple butter
    show

  • Dairy-free johnnycakes (page 43)

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

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; American; Dairy-free; Gluten-free
    • Ingredients: stone-ground yellow cornmeal; store-cupboard ingredients; vegan buttery spread
    • Accompaniments: Maple butter
    show

  • Maple butter (page 43)

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

    show

  • Whole-grain waffles (page 45)

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

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Gluten-free
    • Ingredients: teff flour; brown rice flour; ground flaxseeds; sweet rice flour; sugar; milk
    show

  • Dairy-free whole grain waffles (page 45)

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

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Dairy-free; Gluten-free
    • Ingredients: teff flour; brown rice flour; ground flaxseeds; sweet rice flour; sugar; unsweetened soy milk
    show

  • Whole-grain blueberry muffins (page 47)

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

    • Categories: Cakes, small; Breakfast / brunch; Gluten-free
    • Ingredients: teff flour; brown rice flour; ground flaxseeds; sweet rice flour; sugar; ground cinnamon; xanthan gum; butter; yogurt; heavy cream; blueberries; turbinado sugar
    show

  • Dairy-free whole-grain blueberry muffins (page 47)

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

    • Categories: Cakes, small; Breakfast / brunch; Dairy-free; Gluten-free
    • Ingredients: teff flour; brown rice flour; ground flaxseeds; sweet rice flour; sugar; ground cinnamon; xanthan gum; blueberries; turbinado sugar; coconut milk yogurt; soy cream
    show

  • Coconut-cashew muffins (page 49)

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

    • Categories: Cakes, small; Breakfast / brunch; Gluten-free
    • Ingredients: sweetened coconut; butter; yogurt; cashew nuts; rice flour; brown rice flour; potato starch; tapioca starch; dried milk; xanthan gum
    show

  • Dairy-free coconut-cashew muffins (page 49)

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

    • Categories: Cakes, small; Breakfast / brunch; Dairy-free; Gluten-free
    • Ingredients: sweetened coconut; cashew nuts; rice flour; brown rice flour; potato starch; tapioca starch; xanthan gum; coconut milk yogurt
    show

  • Corn muffins (page 51)

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

    • Categories: Cakes, small; Breakfast / brunch; Gluten-free
    • Ingredients: rice flour; brown rice flour; potato starch; tapioca starch; dried milk; stone-ground yellow cornmeal; xanthan gum; sour cream; butter
    show

  • Dairy-free corn muffins (page 51)

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

    • Categories: Cakes, small; Breakfast / brunch; Dairy-free; Gluten-free
    • Ingredients: rice flour; brown rice flour; potato starch; tapioca starch; stone-ground yellow cornmeal; xanthan gum; soy sour cream
    show
  • Currant scones

    Currant scones (page 53)

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

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Gluten-free
    • Ingredients: rice flour; brown rice flour; potato starch; tapioca starch; stone-ground yellow cornmeal; xanthan gum; dried currants; sour cream
    show
  • Dairy-free currant scones

    Dairy-free currant scones (page 54)

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

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Dairy-free; Gluten-free
    • Ingredients: rice flour; brown rice flour; potato starch; tapioca starch; stone-ground yellow cornmeal; xanthan gum; dried currants; soy sour cream; Earth Balance vegan buttery spread
    show

  • Date-nut bread (page 57)

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

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Cooking ahead; Gluten-free
    • Ingredients: rice flour; brown rice flour; potato starch; tapioca starch; stone-ground yellow cornmeal; xanthan gum; dried milk; buttermilk; dates; walnuts
    show

  • Dairy-free date-nut bread (page 57)

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

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Cooking ahead; Dairy-free; Gluten-free
    • Ingredients: rice flour; brown rice flour; potato starch; tapioca starch; stone-ground yellow cornmeal; xanthan gum; dates; walnuts; unsweetened soy milk; distilled vinegar
    show

  • Whole-grain chai spice bread (page 59)

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

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Cooking ahead; Gluten-free
    • Ingredients: milk; chai tea bags; teff flour; brown rice flour; ground flaxseeds; sweet rice flour; xanthan gum; sugar; butter
    show

  • Dairy-free whole-grain chai spice bread (page 59)

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

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Cooking ahead; Dairy-free; Gluten-free
    • Ingredients: chai tea bags; teff flour; brown rice flour; ground flaxseeds; sweet rice flour; xanthan gum; sugar; unsweetened soy milk
    show

  • Whole-grain gingerbread coffee cake (page 61)

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

    • Categories: Cakes, large; Frostings & fillings; Afternoon tea; Breakfast / brunch; Cooking ahead; Gluten-free
    • Ingredients: teff flour; brown rice flour; ground flaxseeds; sweet rice flour; xanthan gum; milk; sour cream; ground ginger; ground cinnamon; ground allspice; ground cloves; nutmeg; sugar; butter; espresso powder; confectioner's sugar
    show

  • Dairy-free whole-grain gingerbread coffee cake (page 61)

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

    • Categories: Cakes, large; Frostings & fillings; Afternoon tea; Breakfast / brunch; Cooking ahead; Dairy-free; Gluten-free
    • Ingredients: teff flour; brown rice flour; ground flaxseeds; sweet rice flour; xanthan gum; ground ginger; ground cinnamon; ground allspice; ground cloves; nutmeg; sugar; espresso powder; confectioner's sugar; unsweetened soy milk; Earth Balance vegan buttery spread; soy sour cream
    show

Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

    • crandall57 on November 18, 2022

      Excellent bread. Used the ATK all-purpose gluten free flour mixture from the cookbook using coconut milk powder. Made the dairy free version of the bread with soy milk. Interesting that they provide a dairy free version of this bread, when their flour contains dried milk. Maybe you're meant to make the dairy free version with King Arthur Gluten-Free Multi-Purpose flour.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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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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