This all-new collection of 190 gluten-free recipes builds on the bestselling success of our first book and introduces the America’s Test Kitchen Whole-Grain Gluten-Free Flour Blend, bringing earthy, “wheaty” flavor to a variety of baked goods from Sandwich Bread and Crackers to Apple Upside-Down Cake, Chocolate Chip Cookies, and Free-Form Pear-Cranberry Tart. Recipes such as Bagels, Baguettes, Chicken Parmesan, Yeasted Doughnuts, and Blondies use the test kitchen’s All-Purpose Gluten-Free Flour Blend.
We offer over 75 recipes with dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 300 full-color recipe and step photos, a chapter on Rice and Grains, and detailed nutritionals for every recipe. We also give you up-to-date information on the best supermarket gluten-free breads and pasta. If you own the first volume, you’ll want this one, too. Order yours today and start to enjoy the food you love again.
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