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:
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.
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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.
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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