The Book

America’s Test Kitchen Revolutionizes Gluten-Free Cooking Again

The second volume features a new whole-grain flour blend and dairy-free recipes.

After publishing our first, best-selling collection of gluten-free recipes, we headed back into the test kitchen to tackle new (and sometimes more challenging) recipes, test new ingredients, and create even more groundbreaking dishes. The How Can It Be Gluten-Free Cookbook Volume 2 features 190 recipes from breakfast foods, rice and grains, and comfort food classics to breads, cookies, pies, and cakes. The collection introduces a new wholegrain flour blend and dairy-free variations, and includes detailed nutritional information for every recipe.

When it comes to gluten-free baking, the flour blend you choose makes a huge difference to the success of the recipe. Each blend relies on a mix of different ingredients, resulting in baked goods with varying textures and flavors. With few whole-grain flour blends available, the test kitchen set out to develop a blend that would give baked goods an earthy, wheaty taste, rivaling those made with traditional whole-wheat flour. After extensive testing, the ATK Whole-Grain Gluten-Free Flour Blend was created, featuring teff flour, which adds both a nutritional boost and robust flavor, brown rice flour, ground golden flaxseeds, and sweet white rice flour. This hearty new blend provides the perfect starting point for many whole-grain recipes throughout the book, such as blueberry muffins, chocolate chip cookies, gingersnaps, pecan bars, sandwich bread, and rustic walnut-cherry boule.

Other recipes in the book use the test kitchen’s easy-to-make all-purpose flour blend created for our best-selling first volume. We expand our repertoire of foolproof recipes using this versatile blend to include bagels, baguettes, hamburger rolls, and pan pizza, as well as sweet treats like yeasted doughnuts, lemon layer cake, blondies, and Dutch apple pie.

Test kitchen notes are included for each recipe, and techniques and discoveries are explained throughout, including a simple oven proofing method that helps gluten-free breads rise higher and more consistently, foil collars that ensure hamburger buns that are the right size, and a double-battering and doublefrying method for fish with a crispy gluten-free coating.

An extensive resource section at the beginning of the book provides readers with valuable information, including what the test kitchen learned about making recipes dairy-free and the dairy-free products that yielded the best results. A troubleshooting guide highlights common problems home cooks might encounter, such as dry muffins and dense cakes, and possible solutions. Key gluten-free supermarket products and ingredients are also rated, including the wide variety of all-purpose flour blends, gluten-free pasta, and sandwich breads (including white and multigrain and whole-grain options) now on the market.

The How Can It Be Gluten-Free Cookbook Volume 2 gives readers a comprehensive road map for cooking and baking without gluten and a collection of approachable recipes that taste great.


  • PUBLICATION DATE: October 2015
  • 328 pages, paperback
  • Four-color throughout
  • $26.95 (list price)
  • ISBN 978-1-936493-98-2