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How Can It Be Gluten Free Cookbook Collection

In stock

SKU

CQ34

Special Price $19.99 Regular Price $40.00

Two landmark cookbooks in one—the New York Times best-selling The How Can It Be Gluten-Free Cookbook and The How Can It Be Gluten-Free Cookbook: Volume 2.

Together for the first time . . . all 370 revolutionary test kitchen recipes (Lasagna! Fried chicken! Chocolate chip cookies!) that raised the bar on gluten-free cooking and baking. Use the test kitchen’s All-Purpose Gluten-Free Flour Blend in recipes (we also tell you how to substitute popular store-bought GF flours), or use our Whole-Grain Gluten-Free Flour Blend to bring "wheaty" flavor to baked goods from Sandwich Bread to Cherry Crisp and Chocolate Chip Cookies.

We offer over 75 dairy-free recipe variations and an expanded troubleshooting chart for what can go wrong in gluten-free baking. Six hundred full-color photos, a chapter on “Rice and Grains,” and detailed nutritional information for every recipe have you covered. We also give you information on the best supermarket gluten-free breads and pastas, including all-new information on legume pastas (we tasted the good, the bad, and the inedible of all of the above so you won’t have to).

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.