Here are 350+ must-have recipes that raised the bar on gluten-free cooking and baking with foolproof techniques for great-tasting lasagna, fried chicken, cookies, biscuits, and more. PLUS find a new generation of whole-grain recipes perfected using ATK’s revolutionary Whole-Grain Gluten-Free Flour Blend, bringing “wheaty” flavor to baked goods from Sandwich Bread to Cherry Crisp and Chocolate Chip Cookies.
We also offer 75 dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 600 full-color photos, a chapter on Rice and Grains, and detailed nutritionals for every recipe. We also give you information on the best supermarket gluten-free breads and pasta, including all-new information on legume pastas.
Standout Recipes from the First Best-Seller Include:
• Old-Fashioned Birthday Cake – A little melted white chocolate makes the cake tender and moist.
• Extra-Crunchy Fried Chicken – Our kitchen developed a coating so crisp you can hear the crunch
• Flaky, Tender Pie Crust – A spoonful of vinegar helps GF flours create just the right structure.
• Real Sandwich Bread – Forget squat slices; psyllium, eggs, and a foil collar are the keys to real bread.
• New York-Style Pizza – Ground almonds give the crust just the right chew and promote browning.
Plus from Volume 2:
• More than 150 recipes from muffins to casseroles to yeast breads to desserts
• Exciting recipes such as Chicken Parmesan, baguettes, yeasted doughnuts, scones, sprouted grain bread, flourless nut and seed bread, and lemon layer cake
• Many dairy-free variations of baked goods using alternate diary products
• Baking recipes using the all-purpose gluten-free flour blend (equivalent to all-purpose flour) in cookies, bars, muffins, scones, cakes, and breads
• Nutritionals for every recipe
