How Can It Be Gluten Free Cookbook Collection

The ultimate book for anyone eating gluten free combines two landmark cookbooks--New York Times bestselling 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 350+ must-have recipes that raised the bar on gluten-free cooking and baking with foolproof techniques for great-tasting 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 also offer 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. Standout Recipes from the First Best-Seller Include: - 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." About the Author America's Test Kitchen publishes award-winning cookbooks, along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000 square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.