Today I’m writing about the America’s test Kitchen book How Can it be Gluten Free?. If you’re thinking about going gluten free, or you already are, this book is a must. There are bread recipes, biscuits, cake, all kinds of cookies and sweetbreads, different cereals and tips on how to cook the best pilaf, quinoa or otherwise.
I find a lot of the content online for free, but I still recommend grabbing a physical copy because it’s super handy to have it in your kitchen for reference.
I do have a few bones to pick with it though.
First, many of the recipes call for vegetable oil. I’m not 100% but I think some of them call for canola oil specifically. Vegetable oil is terrible. I’ll write a more comprehensive post explaining why in the future. I actually have a bottle of canola oil in my pantry that I only use for polishing wood furniture and oiling my oven door hinges. I do not consider it food. This is only a minor setback though, because it’s pretty easy to substitute coconut oil or olive oil depending on whether what you’re making is savory or sweet. Sometimes I even just use butter. Because butter is better.
Second, these recipes do not take proper grain preparation (soaking/sprouting) into account. I have had some success in soaking the cakes and the chocolate chip cookies, but some of the recipes, like bread, don’t lend themselves to soaking. You could get around this by sprouting your own brown rice and then grinding it into flour, but you can’t sprout white rice and the majority of the flour mix is white rice.
Otherwise the recipes in this book are fantastic. I was making bread for a while using the basic bread recipe and even hubby liked it. I even had success making a sourdough starter with the flour blend and I got a good number of sourdough loaves out of it that were good by gluten free standards, but hubby asked me to just make regular bread after a while so I stopped that. But know it is possible.
One of my favorite things about this book is that there is an explanation of all the things they tried before landing on a really successful recipe. They explain why certain things didn’t work and why others did. You could use this book to help create your own gluten free recipes for this reason. There are also really helpful tips and tricks that would never have occurred to me otherwise. Like using psyllium husk powder – something found in the supplement section of your health food store – for structure.
Be forewarned: if you have a nut allergy there are a handful of recipes that call for almond flour (the pizza crust being one of them) for texture reasons. However, you might be able to get away with oat flour or some other flour that has more protein than rice flour.
Overall this book is amazing. My husband, who loves bread and cookies, approves of the majority of the things I make from this book. The chocolate chip cookies are my new favorite chocolate chip cookie recipe, and the sugar cookie recipe is to die for. Not to mention the chocolate cake recipe. The book is worth the money just for the desserts alone. That being said, I never knew I could like quinoa as much as I do until I followed the pilaf and porridge directions in this book. The main point I’m trying to make here is that I highly recommend it despite my misgivings. If you’re determined you can get around the two things I listed, and most of the stuff in this book is meant to be a treat anyway, so indulge yourself!