Product Overview
Introducing the ultimate cookbook for gluten-free enthusiasts, a comprehensive collection that combines two landmark cookbooks—The How Can It Be Gluten-Free Cookbook and The How Can It Be Gluten-Free Cookbook: Volume 2—into one indispensable resource.
Within these pages, you'll find a treasure trove of 350+ must-have recipes that have redefined gluten-free cooking and baking. Unlock the secrets to creating delectable lasagna, fried chicken, cookies, biscuits, and more with foolproof techniques that guarantee great taste and texture.
But that's not all! This cookbook introduces a new generation of whole-grain recipes, perfected using ATK's revolutionary Whole-Grain Gluten-Free Flour Blend. Prepare to indulge in the "wheaty" flavors of Sandwich Bread, Cherry Crisp, Chocolate Chip Cookies, and many more delightful treats.
Additionally, the book offers 75 dairy-free variations for those with dietary preferences or restrictions. The expanded troubleshooting chart empowers you to overcome any challenges in gluten-free baking, ensuring your creations turn out perfect every time. Accompanied by over 600 full-color photos, a dedicated chapter on Grains, and detailed nutritionals for every recipe, this cookbook is a comprehensive guide that will inspire your culinary adventures.
Discover the best supermarket gluten-free breads and pasta, with all-new information on legume pastas to broaden your gluten-free options.
Standout Recipes from the First Best-Seller Include:
- Old-Fashioned Birthday Cake: A touch of melted white chocolate adds tenderness and moisture.
- Extra-Crunchy Fried Chicken: A crisp coating that audibly crunches with every bite.
- Flaky, Tender Pie Crust: The perfect structure with the help of a spoonful of vinegar.
- Real Sandwich Bread: Say goodbye to squat slices, and enjoy real bread using psyllium, eggs, and a foil collar.
- New York-Style Pizza: Ground almonds create the ideal chew and promote browning in the crust.
Plus from Volume 2:
- Over 150 recipes ranging from muffins and casseroles to yeast breads and desserts.
- Exciting recipes like chicken Parmesan, baguettes, yeasted doughnuts, scones, sprouted grain bread, flourless nut and seed bread, and lemon layer cake.
- Many dairy-free variations of baked goods using alternate diary products.
- Baking recipes using the ATK All-Purpose Gluten-Free Flour Blend, equivalent to all-purpose flour, featured in cookies, bars, muffins, scones, cakes, and breads.
Whether you're new to gluten-free cooking or an experienced gluten-free baker, this cookbook is a goldmine of delectable recipes and expert tips to ensure your gluten-free creations delight and impress. Say hello to a world of scrumptious gluten-free possibilities, and enjoy flavorful dishes that rival their gluten-containing counterparts!
