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Oct 24, 2014
Like all America's Test Kitchen/Cooks Illustrated cookbooks, each recipe is preceded with a description of all the versions that were attempted and failed before coming up with the recipes that are presented in this book. I have made dinner rolls, pie crust, olive-rosemary bread, Quinoa Patties, and my favorite--Cranberry-Orange-Pecan muffins. All were delicious and successful. Although this book gives adjustments if the cook wishes to use a commercially available gluten-free flour blend, what I especially like about the book is that you are encouraged to make your own blend according to the given recipe and then use it for the recipes in the book. The flour blend they use contains white rice flour, brown rice flour, potato starch, tapioca starch and nonfat milk powder. Some recipes require other ingredients, such as powdered psyllium husk and xanthan gum (available at PCC markets). If you are gluten free, this book is for you!