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The How Can It Be Gluten Free Cookbook

The How Can It Be Gluten Free Cookbook

Volume 2

Book - 2015
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"190 all-new landmark recipes. This kitchen-tested collection of gluten-free recipes features a new whole-grain flour blend, dairy-free variations, and nutritional information for every recipe. Expand your repertoire with this inspired, innovative collection--from breakfast favorites, rice and grains, and comfort food classics to cookies, pies, and cakes"--Page 4 of cover.
Publisher: Brookline, MA : America's Test Kitchen, [2015]
Copyright Date: ©2015
ISBN: 9781936493982
Characteristics: ix, 318 pages : illustrations (chiefly color) ; 24 cm
Additional Contributors: America's Test Kitchen (Firm)


From Library Staff

The Comfort Foods chapter of this cookbook is one of my favorite human inventions. Chicken and Dumplings! Batter-Fried Fish! New England Clam Chowder! I no longer have to forego my favorites.

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Jun 13, 2018

Top customer reviews
4.9 of 5 stars from 225 Reviews
5 of 5 stars "A new Gluten-Free standard"
Volume 1 felt quickly patched together GF effort. Too many salads and other things with little value. Not so with Vol 2!
Has recipes I want GF (I'm Celiac). Like oughnuts, popovers, baguettes, crackers & hearty whole grain breads. Pizza crust, new version best I have tasted.
5 of 5 stars "Helps our dairy free and wheat free household
My son has allergies & issues with dairy, wheat, egg & soy, cooking--especially baking, been problematic. Now one of our favorite cookbooks!
Love their flour blends (this recipe includes whole wheat version) & recipes reliable.
Many/most recipes, offer dairy free version. They suggest brands they've tested & works well in recipes. Lot of dairy free substitutions, involve soy (basic flour blend suggests adding nonfat milk powder. I leave it out, not replacing it with any powdered milk, even soy or rice milk.)
Had good results with dairy free options outside their recommendations, like subbing almond milk or coconut milk yogurt for sour cream. There's 1 brand of cream cheese that's pea protein based instead of soy based, it allows us to use cream cheese if needed (cream cheese frosting!).
Favorite’s whole wheat carrot cake cupcakes w cream cheese frosting. Made them dairy free, wheat free, soy free & egg free & they’re great. My egg subs are chia seeds or flax seeds. They worked well in everything except chia seeds in brownies. Definitely a cookbook I recommend!
5 of 5 stars "If I could give more than 5 stars, I would!"
My sister opened a bakery recently. I do the gluten free cooking & use this cookbook. Wow! Great move. Each recipe's been tested thousands of times. Every baked good I've tried been excellent. Most people can't even tell the cookies, scones, cakes, cupcakes, dinner rolls etc. are gluten free. Follow recipes precisely. Team has tried, tweaked, and improved each recipe til it meets their high standards. Even a run-down for each recipe explaining what they tried discovered & why recipe works.
5 of 5 stars "Love this book!"
Made many of the recipes & everyone turned out perfectly. I always used the America's Test Kitchen recipe for the flour mix. There're directions for dairy free substitutions which I've used for each one I've made. Instructions clear & easy to read. Teach the "why & how" of each recipe & very good info/instruction about gluten free baking in first chapters.
4 of 5 stars "Great recipes but most are desserts."
Tried 2 recipes so far: lemon bundt cake & oatflour pancakes - both very good. Enjoyed by GF intolerant & rest of family alike. I would've given 5 stars based on quality of recipes & info provided on taste tests of commercial products (pasta etc) but think there should've been more savoury recipes - almost all are desserts.
5 of 5 stars" All were fantastic! Test Kitchen's recipes are reliable and worth making!"
Recipes are spot on! Made the herbed focaccia, chicken parmesan, baguettes & brown sugar cookies already. All were fantastic! I love this book and can't wait to bake more during the holidays!


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