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.

• Rainbow quinoa pilaf with Swiss chard and carrots

  • SarahCopeland on March 07, 2026

    Very earthy

• Pecan-crusted chicken

  • SarahCopeland on March 07, 2026

    A lot of work. It tasted good, but not amazing.

• Orange-flavored chicken

  • SarahCopeland on March 07, 2026

    The sauce is delicious

• Chicken enchiladas

  • SarahCopeland on March 07, 2026

    Absolutely delicious

• 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.

• Hamburger rolls

  • jenburkholder on March 27, 2024

    I had a serious yearning for chili dogs, and no GF hot dog buns in the store (plus they'd be awful) led me to make my own using this burger bun recipe. I halved the recipe to make 5 buns that were just the right size. I did use their foil collar method but would try one without next time. As usual with GF bread items I cut and froze what I didn't need immediately. Very good, definitely repeat. They are much heartier textured than the typical super squishy bun, which I enjoyed.

• Dairy-free whole-grain gingersnaps

  • crandall57 on June 21, 2023

    Excellent cookies! I used the dairy free variation with Canola oil. Great with bourbon.

• 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.