This limited-edition bookazine (a hybrid of a book and magazine) features 69 gluten-free recipes that rely on innovative test kitchen tricks and techniques to make breads, muffins, cakes, pies, pizza, cookies, and more look and taste like the real deal. We dug into the science of gluten to understand what it contributes to our favorite baking recipes and then reengineered each one from the ground up—testing them again and again until they not only tasted great, but were absolutely foolproof.
We discovered that the best gluten-free Blueberry Muffins are made from batter that is stirred vigorously and rested for 30 minutes, that ground almonds give gluten-free Pizza Crust just the right chew and promote browning, that the keys to gluten-free Classic Sandwich Bread are psyllium powder, eggs, and a foil collar, and that the secrets to gluten-free Red Velvet Cupcakes with a moist crumb are replacing butter with oil and adding a little sour cream for lift.
You’ll get the recipe for the easy-to-make and economical America’s Test Kitchen Gluten-Free Flour Blend, as well as a basics chapter that is a road map for understanding gluten including our key discoveries, helpful tips, and staples of the gluten-free pantry.
Additional foolproof gluten-free baking recipes include: Fudgy Brownies, Deep-Dish Apple Pie, Chocolate Chip Cookies, Dinner Rolls, Coffee Cake, Raspberry Streusel Bars, Banana Bread, Olive-Rosemary Bread, Individual Blackberry-Walnut Buckles, Cheddar Cheese Bread, Lemon Bars, and Gingerbread. The Best Gluten-Free Baking Recipes 2015 Bookazine