The How Can It Be Gluten Free Cookbook Collection: 350+ Groundbreaking Recipes for All Your Favorite Foods by America's Test Kitchen

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

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.

  • 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.

  • 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.

  • Golden cornbread and sausage stuffing

    • jenmacgregor18 on October 21, 2019

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

  • 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.)

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Chocolate layer cake

    • dianev on February 24, 2015

      The perfect birthday cake.

  • 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.

  • 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

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1948703505
  • ISBN 13 9781948703505
  • Published Nov 17 2020
  • Format Hardcover
  • Page Count 624
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

The ultimate book for anyone eating gluten free that combines two landmark cookbooks The How Can It Be Gluten-Free Cookbook and The How Can It Be Gluten-Free Cookbook, Volume 2 into one must-have resource.

Here are 370 classic recipes that raised the bar on gluten-free cooking and baking with foolproof recipes for lasagna, fried chicken, cookies, biscuits, and more. PLUS find a new generation of whole-grain recipes perfected using ATK's revolutionary Whole-Grain Gluten-Free Flour Blend, bringing "wheaty" flavor to baked goods from Sandwich Bread to Cherry Crisp and Chocolate Chip Cookies.

We offer over 75 dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 600 full-color photos, a chapter on Rice and Grains, and detailed nutritionals for every recipe. We also give you information on the best supermarket gluten-free breads and pasta, including all-new information on legume pastas.

Companion Includes:
    Old-Fashioned Birthday Cake - A little melted white chocolate makes the cake tender and moist.
    Extra-Crunchy Fried Chicken - Our kitchen developed a coating so crisp you can hear the crunch
    Flaky, Tender Pie Crust - A spoonful of vinegar helps GF flours create just the right structure.
    Real Sandwich Bread - Forget squat slices, Psyllium, eggs, and a foil collar are the keys to real bread.
    New York-Style Pizza - Ground almonds give the crust just the right chew and promote browning.

Plus from Volume 2:
    More than 150 recipes from muffins to casseroles to yeast breads to desserts
    Exciting recipes such as Chicken Parmesan, baguettes, yeasted doughnuts, scones, sprouted grain bread, flourless nut and seed bread, and lemon layer cake
    Many dairy-free variations of baked goods using alternate diary products
    Baking recipes using the all-purpose gluten-free flour blend (equivalent to all-purpose flour) in cookies, bars, muffins, scones, cakes, and breads
    Nutritionals for every recipe

Customer Review:
"I am loving this cookbook. It is so clearly written and the directions are very precise. It is fantastic to be able to make bread again - and it is delicious. I love the options for flour - you can make your own flour for the best results or you can buy a GF flour. Definitely give the homemade flour a try at some point. I can't wait to try other recipes but right now I am focused on making bread."

Other cookbooks by this author