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America’s Test Kitchen Gluten Free Cookbook

America's Test Kitchen Gluten Free Cookbook

I am very fortunate, as a blogger, to have the opportunity to sample and test out many different gluten-free cookbooks, of all different types from a variety of different sources and authors. Generally, I am always very happy with them and so excited with in the 9 years I have been gluten-free, how far recipe development has come. The things people are doing in their gluten-free kitchens now, blows my mind. I can honestly tell you that when I first went gluten-free – 9 years ago, I honestly never thought some of what is being made now, even the things that I am making and creating, were ever even possible. Bread is something that I have just come to accept as something that will never be the same for me. It has come a very long way in the 9 years I have been eating gluten-free, but I still generally find it to all to just be – OK. I have made a few good recipes here and there, there are some decent store-bought brands that are OK when I am really craving a sandwich, but by-in-large, I tend to just avoid it and not go out of my way. What’s the point? When America’s Test Kitchen contacted me, with an exclusive invitation to check out an advanced copy of their latest creation – The How Can It Be Gluten-free Cookbook – I, of course, instantly and happily obliged. I was so excited to try out their recipes and share one with you. As an industry standard, America’s Test Kitchen works recipes to utter perfection, sampling, testing and playing around until they get it just right. This cookbook is literally the results of a yearlong gluten-free odyssey in the Test Kitchens. America’s Test Kitchen Revolutionizes Gluten-free Cooking Not only did America’s Test Kitchen send me the book to test out and review, but they also sent a large container of their pre-made custom created all-purpose gluten-free flour blend to bake with. So, in addition to this incredible gluten-free sandwich bread recipe, I am also sharing their easy-to-make, economical gluten-free flour blend recipe and a simple sandwich that I am obsessed with, don’t get very often and had to make with this yummy bread. Oh, and one lucky Tasty Yummies reader will receive a copy of The How Can It Be Gluten-free Cookbook. See the bottom of this post for the giveaway. My favorite thing about this amazing cookbook is the fact that America’s Test Kitchen knows not every reader will want to make a homemade blend, they evaluated all the leading store-bought options and found two commercial blends (King Arthur and Bob’s Red Mill) work well in all of their recipes, too.  The recipes include everything from foolproof bread, cakes, cookies, pie crust, pizza dough, weeknight dinners, and even fried chicken. Besides being filled with amazing recipes, The How Can It Be Gluten-free Cookbook helps readers understand gluten-free baking and cooking, with an extensive section in the front of the book explains the science of gluten as well as breakthrough strategies that every gluten-averse cook should utilize. Finally, you’ll learn what to stock in a gluten-free pantry and the very best ways to cook many familiar (and not so familiar) gluten-free grains. With The How Can It Be Gluten-free Cookbook, you’ll acquire more than just recipes that will amaze your family and friends: You will also get a valuable education in gluten- free cooking and baking. Just an FYI for you 100% dairy-free folks, as someone that generally tries to avoid dairy when I can, many of the recipes in this book, including this bread recipe and even their flour blend, do include dairy. So, keep that in mind if you need to be dairy-free. They offer dairy-free subs in many cases, but I did think it was worth mentioning. For this particular bread, I went with goat milk dry milk powder in the actual bread recipe, since that is what I keep on hand for baking and it worked great. But, since I can consume dairy as long as not in large amounts or too regularly, I decided to keep the butter and use their blend as-is. I of course, immediately looked for a bread recipe, I am always excited to try to find “the one”. I thumbed through the entire book, filled with so many amazing traditional, classic recipes recreated and perfected gluten-free. But, when I found the sandwich bread, I took a look at the ingredients and decided this would be what I tested, sampled and shared with you guys, since if you guy are anything like me, I know you are desperate for an amazing recipe. This bread is seriously the best I have had yet. Fluffy with the perfect crumb, but not crumbly and gritty. It holds together super nicely, it is great toasted or not, and it has a chew to it unlike any gluten-free bread I have made or had, yet. I especially love that it is totally gum free!! Selfishly, I wish I had created this recipe and could take credit for it. It’s that good! In addition to this classic sandwich bread recipe, there are quite a few amazing customized variations on it, in the book too; honey oat, multigrain, cinnamon-raisin, hearty country flax and more. Print Recipe The America’s Test Kitchen Gluten-free Flour Blend Makes  42  ounces  (about  9  ⅓  cups) Be  sure  to  use  potato  starch,  not  potato  flour.  Tapioca  starch  is  also  sold  as  tapioca  flour;  they are  interchangeable.  See  notes  below  about  shopping  for  rice  flours  and  substituting  soy  milk powder. 24 ounces  (4  ½  cups  plus  ⅓  cup)  white  rice  flour 7  ½ ounces  (1  ⅔  cups)  brown  rice  flour 7 ounces  (1  ⅓  cups)  potato  starch 3 ounces  (¾  cup)  tapioca  starch 3/4 ounce  (3  tablespoons)  nonfat  milk  powder Whisk  all  ingredients  together  in  large  bowl  until  well  combined.  Transfer  to  airtight  container  and refrigerate  for  up  to  3  months. Buying  Rice  Flours We  used  rice  flours  made  by  Bob’s  Red  Mill  during  our  testing  process.  We  found  some  rice flours  (including  those  made  by  Arrowhead  Mills,  another  widely  available  brand)  to  be  a  bit coarser,  which  can  negatively  impact  the  texture  of  baked  goods.  We  strongly  recommend  that you  buy  Bob’s  Red  Mill  white  and  brown  rice  flours. Using  Milk  Powder If  dairy  is  part  of  your  diet,  we  strongly  recommend  adding  the  nonfat  milk  powder.  (We  use nonfat,  rather  than  whole-­milk,  powder  because  it  is  more  readily  available.)  If  you  prefer,  use  an equal  amount  of  soy  milk  powder.  You  can  omit  the  milk  powder  altogether,  however  baked goods  won’t  brown  quite  as  well  and  they  will  taste  a  bit  less  rich,  especially  in  recipes  without  a lot  of  fat. 
america's test kitchen gluten free cookbook 1

America's Test Kitchen Gluten Free Cookbook

Gluten-free cooking takes a quantum leap forward with this collection of groundbreaking recipes and revolutionary techniques. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book we’ll tell you what works (and why) and share the simple and economical recipe for the America’s Test Kitchen’s Gluten-Free Flour Blend as well as comfort foods like Lasagna with Hearty Tomato-Meat Sauce, Baked Macaroni and Cheese, and tender and moist Meat Loaf. Learn how we reinvented the rules of baking to produce tall, light-textured Classic Sandwich Bread, Chewy Sugar Cookies with crackly tops, the ultimate Chocolate Layer Cake, flaky and tender Pie Dough for Deep Dish Apple Pie, decadent Fudgy Brownies, and more. We include an extensive basics chapter that’s a road map for understanding the science of gluten, and offer taste test results of gluten-free products. Our test kitchen doesn’t settle for second best, why should you? This is the gluten-free cookbook you’ve been waiting for.
america's test kitchen gluten free cookbook 2

America's Test Kitchen Gluten Free Cookbook

America's Test Kitchen All-Purpose Gluten-Free Flour Blend From Pizza and Cookies Go Gluten-Free Why This Recipe Works When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour—a blend is a must. Because store-bought blends perform inconsistently—one product might deliver great cookies but subpar cakes—we decided to create our own. We found that two flours—white rice and brown rice—provided the right baseline of protein, starch, and flavor. Since different starches absorb water, swell, and gel at different temperatures and to different degrees, we enlisted both tapioca starch and potato starch to create the right amount of chew and structure. Milk powder was key to our blend’s success, contributing proteins that help improve structure in our gluten-free baked goods and, along with its sugars, undergo the Maillard browning reaction, which leads to more complex flavor. Read More Ingredients Print Shopping List 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour 7 ½ ounces (1 2/3 cups) brown rice flour 7 ounces (1 1/3 cups) potato starch 3 ounces (3/4 cup) tapioca starch ¾ ounce (1/4 cup) nonfat dry milk powder Featured Equipment Mixing Bowls Buy Winner Digital Kitchen Scales Buy Winner All-Purpose Whisks Buy Winner From Our Shop // // From Our Sponsors // Instructions Makes 42 Ounces (About 9 1/3 Cups) Be sure to use potato starch, not potato flour, with this recipe. Tapioca starch is also sold as tapioca flour; they are interchangeable. We strongly recommend that you use Bob’s Red Mill white and brown rice flours (see related content for more information on rice flours). We also recommend that you weigh your ingredients; if you measure by volume, spoon each ingredient into the measuring cup (do not pack or tap) and scrape off the excess. Check out our book The How Can It Be Gluten-Free Cookbook for more recipes using the blend. Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.

America's Test Kitchen Gluten Free Cookbook

America's Test Kitchen Gluten Free Cookbook
America's Test Kitchen Gluten Free Cookbook
America's Test Kitchen Gluten Free Cookbook
America's Test Kitchen Gluten Free Cookbook

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