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A coworker told me that NPR's Fresh Air shared an interview with America's Test Kitchen experts Jack Bishop and Julia Collin Davison on the new gluten-free cookbook called The How Can It Be Gluten Free Cookbook. I missed the on-air interview and am not certain if it's available to listen to (I didn't see an obvious link to the post-recorded interview-please share if you see something I didn't), but there is an article summary and two wonderful recipe samples (Dark Chocolate Cupcakes and Chocolate Chip Cookies), plus the tried-and-true flour mixture they swear by.

http://www.npr.org/2014/03/20/291873792/test-kitchen-have-your-gluten-free-cake-and-love-eating-it-too

I have purchased the recipe book, but haven't yet tried the recipes in it yet. I've been reading it and really like the format-they begin each recipe talking about the goal for taste/texture/etc, the challenges they encountered in testing, and how they solved those challenges. True to their reputation, they seem to have taken a thorough approach and I'm excited to try the recipes. Our gf ingredients can be expensive and I hate to waste money and time on recipes that turn out to be flops-and there have been many in my long celiac history. ATK comes up with some unique ingredients to solve the challenges of gf cooking (like white chocolate chips, psyllium fiber, etc). They aren't focused on health food, so many of the recipes for me are really more special occasion, but I am thrilled if I can find a go-to recipe that I know will work every time for those occasions. There are recipes for pies/tarts, cakes/cupcakes, breads, biscuits, dinner rolls, corn bread, main dishes with grains like Arborio rice, quinoa, millet, etc. They also have some recipes for some unique ethnic breads and a few dishes you may not have heard of before. My only gripe is the cookbook won't lay flat because of the binding, but I suppose that keeps the cost more reasonable to have a traditional binding.

I'd love to hear if anyone else had tried the cookbook and has some favorites they loved.

Liz
Boise, ID


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