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The how can it be gluten free cookbook: revolutionary techniques, groundbreaking recipes

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Welcome to the test kitchen -- Preface -- The basics of gluten-free cooking -- A good start -- Grains -- Pasta -- Comfort foods -- Yeast breads, savory loaves and pizza -- Cookies and bars -- Pies, fruit desserts, and tarts -- Cakes -- Conversions and equivalencies -- Weight-to-volume equivalencies for GF flours.;Successful gluten free recipes require more than just new ingredients. The cooks at Americas Test Kitchen tried thousands of recipes (most were pretty awful) to figure out the secrets to making favorite foods without gluten. This landmark book tells what works, and why, so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And, the cooks at Americas Test Kitchen have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits, and more.

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Copyright 2013
by the Editors at Americas Test Kitchen

All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews.

AMERICAS TEST KITCHEN
17 Station Street, Brookline, MA 02445

Library of Congress
Cataloging-in-Publication Data
The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes / by the editors at Americas Test Kitchen. -- 1st ed.
pages cm
Includes index.
EPub ISBN: 978-1-936493-90-6
ISBN 978-1-936493-61-6
1. Gluten-free diet--Recipes. 2. Gluten-free foods. I. Americas Test Kitchen (Firm)
RM237.86.U48 2014
641.3--dc23
2013038636

Manufactured in the United States of America

10 9 8 7 6 5 4 3 2 1

Paperback: $26.95 US

Distributed by Americas Test Kitchen
17 Station Street, Brookline, MA 02445

EDITORIAL DIRECTOR: Jack Bishop

EDITORIAL DIRECTOR, BOOKS: Elizabeth Carduff

EXECUTIVE FOOD EDITOR: Julia Collin Davison

SENIOR EDITOR: Louise Emerick and Suzannah McFerran

EDITORIAL ASSISTANT: Melissa Herrick

TEST COOKS: Danielle DeSiato-Hallman, Sara Mayer, and Stephanie Pixley

ASSISTANT TEST COOK: Meaghen Walsh

DESIGN DIRECTOR: Amy Klee

ART DIRECTOR: Greg Galvan

DESIGNERS: Taylor Argenzio and Allison Pfiffner

PHOTOGRAPHY: Carl Tremblay

STAFF PHOTOGRAPHER: Daniel J. van Ackere

ADDITIONAL PHOTOGRAPHY: Steve Klise

PHOTO EDITOR: Steve Klise

FOOD STYLING: Daniel Cellucci and Marie Piraino

PHOTOSHOOT KITCHEN TEAM:

ASSOCIATE EDITOR: Chris OConnor

TEST COOK: Daniel Cellucci

ASSISTANT TEST COOK: Cecilia Jenkins

ILLUSTRATIONS: Jay Layman

PRODUCTION DIRECTOR: Guy Rochford

SENIOR PROJECT MANAGER: Jessica Quirk

PROJECT MANAGEMENT DIRECTOR: Alice Carpenter

PRODUCTION AND TRAFFIC COORDINATORS: Brittany Allen and Britt Dresser

WORKFLOW AND DIGITAL ASSET MANAGER: Andrew Mannone

SENIOR COLOR AND IMAGING SPECIALIST: Lauren Pettapiece

PRODUCTION AND IMAGING SPECIALISTS: Heather Dube and Lauren Robbins

COPYEDITOR: Jeff Schier

PROOFREADER: Ann-Marie Imbornoni

INDEXER: Elizabeth Parson

COVER:

Contents

Welcome to the Test Kitchen

This book has been tested, written, and edited by the folks at Americas Test Kitchen, a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cooks Illustrated magazine and Cooks Country magazine and is the Monday-through-Friday destination for more than three dozen test cooks, editors, food scientists, tasters, and cook-ware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

We start the process of testing a recipe with a complete lack of conviction, which means that we accept no claim, no theory, no technique, and no recipe at face value. We simply assemble as many variations as possible, test a half-dozen of the most promising, and taste the results blind. We then construct our own hybrid recipe and continue to test it, varying ingredients, techniques, and cooking times until we reach a consensus. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). As we like to say in the test kitchen, We make the mistakes, so you dont have to.

All of this would not be possible without a belief that good cooking, much like good music, is indeed based on a foundation of objective technique. Some people like spicy foods and others dont, but there is a right way to saut, there is a best way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. This is our ultimate goal: to investigate the fundamental principles of cooking so that you become a better cook. It is as simple as that.

If youre curious to see what goes on behind the scenes at Americas Test Kitchen check out our daily blog, AmericasTestKitchenFeed.com, which features kitchen snapshots, exclusive recipes, video tips, and much more. You can watch us work (in our actual test kitchen) by tuning in to Americas Test Kitchen (AmericasTestKitchen.com) or Cooks Country from Americas Test Kitchen (CooksCountryTV.com) on public television. Tune in to Americas Test Kitchen Radio (AmericasTestKitchen.com) on public radio to listen to insights, tips, and techniques that illuminate the truth about real home cooking. Want to hone your cooking skills or finally learn how to bake from an Americas Test Kitchen test cook? Enroll in a cooking class at our online cooking school at OnlineCookingSchool.com. And find information about subscribing to Cooks Illustrated magazine at CooksIllustrated.com or Cooks Country magazine at CooksCountry.com. Both magazines are published every other month. However you choose to visit us, we welcome you into our kitchen, where you can stand by our side as we test our way to the best recipes in America.

Picture 1facebook.com/AmericasTestKitchen

Picture 2twitter.com/TestKitchen

Picture 3youtube.com/AmericasTestKitchen

Picture 4instagram.com/TestKitchen

Picture 5pinterest.com/TestKitchen

Picture 6americastestkitchen.tumblr.com

Picture 7google.com/+AmericasTestKitchen

Navigating this E-Book

This eBook includes a that allows you to jump to any chapter. And each chapter has its own table of contents with links to every recipe in the chapter.

We have also created a that lists all the recipes in the book, divided by chapter, in one place. You can access the Recipe Index from the Table of Contents. (It also appears at the end of the book before the main index.) Each title in the Recipe Index is a link that will take you directly to that recipe.

Most eBook reading devices also offer a search function that allows you to type in exactly what you are looking for. Please read the documentation for your particular eBook reader for more information on its search function and any other navigational features it may offer.

Master Recipe Listing


THE BASICS OF GLUTEN-FREE COOKING

CHAPTER 1: A GOOD START

CHAPTER 2: GRAINS

CHAPTER 3: PASTA

CHAPTER 4: COMFORT FOODS

CHAPTER 5: YEAST BREADS, SAVORY LOAVES, AND PIZZA

CHAPTER 6: COOKIES AND BARS

CHAPTER 7: PIES, FRUIT DESSERTS, AND TARTS

CHAPTER 8: CAKES
Preface

Let me start with the sad truth. The vast majority of gluten-free recipes either do not work or the results are so second-rate that you would be hard-pressed to eat them. Muffins are gritty and crumbly. Cookies spread all over the baking sheet. Cakes are dense, gummy, and overly sweet. Pizza crusts are cracker-like. And, in general, baked goods are greasy.

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