Free PDF , by America's Test Kitchen
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, by America's Test Kitchen
Free PDF , by America's Test Kitchen
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Product details
File Size: 320298 KB
Print Length: 330 pages
Publisher: America's Test Kitchen (October 13, 2015)
Publication Date: October 13, 2015
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00SED1SNI
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Amazon Best Sellers Rank:
#129,448 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
We have used the Volume 1 cookbook for the past year and this one adds to it in many ways both in terms of covering the changes in methods and ingredients for gluten or wheat flour free baking and providing new and innovative recipes. One of our favorites is the one for "meat loaf" and we have tried to come up with a different name as it is nothing like traditional meat load in its taste and flavor profile. It used corn tortillas instead of bread and we add green tomatillo sauce instead of ketchup (and all its sugar) and the result is something closer to a tamale than the meat load of old.The one big shortcoming is the reliance on lots of sugar for all its cookies and cakes. It would be nice if they had tried to use Stevia or other sugarless substitutes for at least a few of the recipes.This is a great cookbook with outstanding recipes that happen to be gluten free. The resulting dishes and baked goods are better than what results from following the traditional cook books or what one would buy from a bakery or pastry shop.
Even better than volume 1! Greatly expands on the first volume which was a very good gluten free cookbook. I've yet to try the new whole grain flour formula but have used several of the recipes which use the original flour from volume 1. All turned out perfectly. I've also used the new method of rising and baking with the sandwhich bread and pizza crust from volume 1. Spectacular improvement on already good recipes. ATK is my go to for gluten free baking because they've worked out the issues and document the recipe development so very well in the "why it works" for each recipe. Highly recommend this cookbook.
I reviewed the Volume 1 of this cook book. I have used that book as my go to for so much. ATK has very much perfected gluten-free baking. However, Volume 1 felt like a quickly patched together GF effort. There were many recipes, already gluten-free, from their other cookbooks. There were too many salads and other things that were to easily included and added little value. Not so with Volume 2!I keep a running list of things I want GF (I am Celiac) but have had trouble duplicating in my home kitchen lab. Things like doughnuts, popovers, baguettes, crackers, and hearty whole grain breads are included. I feel ATK has now put the full force of their testing kitchens into Voulume 2.The new whole grain flour mix is healthy and complex. The recipes take advantage of all the hearty flavors of this flour mix.Many of the recipes from Volume 1 have been greatly improved. The previous pizza crust was good. The new version is the best I have tasted yet.
My son has a few allergies and as a result we are experimenting with gluten free foods. Prior to allergies, ATK was one of our favorite cookbooks (their entire series, really). But after realizing our son had possible issues with dairy, wheat, egg, and soy, cooking--especially baking--has been problematic.Enter the ATK Gluten Free cookbooks. I love their flour blends (this recipe includes a whole wheat version), and their recipes are reliable.One of the many great things about this book is that for many (most) of the recipes, they offer a dairy free version. This is amazing for us, as I was already substituting dairy free items for dairy items in their first GF book. They suggest brands that they have tested and works well in their recipes. HOWEVER, the problem for us is that a lot of their dairy free substitutions, like so many out there, involve soy, which we also can't bake with. (Note: the ATK basic flour blend also suggests adding nonfat milk powder. I leave it out, not replacing it with any powdered milk, even soy or rice milk.)I have had good results with the dairy free options outside of their recommendations, including subbing almond milk or coconut milk yogurt for sour cream. There is one brand of cream cheese that is pea protein based instead of soy based, so that also allows us to use cream cheese if needed, like for cream cheese frosting (but I can't remember the brand, sorry. If I remember to update this review, I'll post the brand name).One of my favorite results so far has been the whole wheat carrot cake cupcakes with cream cheese frosting. I made them dairy free, wheat free, soy free, and egg free, and they were great. My go to egg subs have been chia seeds or flax seeds, and so far they have worked well in everything except chia seeds in brownies.Definitely a cookbook I recommend and would buy again!
My sister opened a bakery recently, and asked if I would be interested in doing gluten free cooking so that the gf items wouldn't be contaminated in her kitchen. I didn't have many gluten free books, so I ordered this one. Wow! Great move. This book is put out, as the title says, by America's Test Kitchen, and each recipe has been tested thousands of times. Every baked good that I have tried has been excellent. Most people can't even tell that the cookies, scones, cakes and cupcakes, dinner rolls and so forth are gluten free. Follow the recipes precisely. This team has tried, tweaked, and improved each recipe until it meets their high standards. There is even a run-down for each recipe explaining what they tried, what they discovered and why the recipe works. I have book 1 and book 2, and they are great. If I could give more than 5 stars, I would.
Tried two recipes so far: the lemon bundt cake, and the oatflour pancakes - both were very good and enjoyed by GF intolerant and rest of family alike. I would've given 5 stars based on the quality of the recipes and the information provided on taste tests of commercial products (pasta etc) but I think there should have been more savoury recipes - almost all are desserts. For example, how about GF puff pastry for pot pies or GF roux for gumbo?
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