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).
- • 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.