This past Tuesday, the editors of FaveGlutenFreeRecipes and RecipeLion (that’s me) had the opportunity to attend a gluten-free cooking event presented by America’s Test Kitchen Editorial Director, Jack Bishop. America’s Test Kitchen is the most-watched cooking show on public television, and is now in their 14th season. They recently launched a new cookbook entitled, The How Can it be Gluten Free Cookbook, which was at the center of this presentation.
As a huge fan of the America’s Test Kitchen TV show, I was thrilled to attend this event. I’ve watched Bishop run the taste test segment for years, so it felt like I was meeting a celebrity!
I learned a lot about gluten-free cooking at the presentation. Bishop was very knowledgeable about the topic and discussed everything from how to make a gluten-free flour blend to tips on making the perfect gluten-free pie crust. It was fascinating to learn all of the complexities of cooking for this particular diet. As I do not personally follow a gluten-free diet, I did not have a wide knowledge of gluten free cooking. I received a good taste of it that night, though (no pun intended).
As you gluten-free folks already know, going gluten-free doesn’t mean cutting out one ingredient. It’s about finding the right combination of ingredients that will result in the same type of food. For example, if you’re making a cake, you want a similar cake texture, not a fudgy one. America’s Test Kitchen discovered how to replicate all kinds of food, such as birthday cake, pie crust, sandwich bread, pizza dough, and fried chicken. It’s important to note, however, that their goal for this cookbook was to create gluten free recipes that taste just as good as recipes with gluten, not identical.
We learned a lot about gluten free cooking at this event, and I’d like to share a few things right here:
Helpful Tips for Gluten-Free Cooking + Gluten-Free Facts:
- It is very important to measure flour by weight, not volume, because different flours weigh different amounts.
- Roll pie crusts between saran wrap instead of on a floured surface. Flour must be hydrated in gluten-free baking (meaning it should be mixed in well), so excess flour will mess up the final product.
- Problem: gluten-free bread loaves are always tiny. Solution: Make a foil “souffle collar” to put on top of your loaf pan and fill it with double the amount of dough. This will allow the dough to rise without spilling over during baking.
- Gluten-free baked goods have a shorter shelf life than foods that contain gluten. Therefore, it’s best to make recipes that yield less food. You can always double the recipe if you’re expecting more people, but you never want to make too much. (All of the recipes in The How Can it Be Gluten Free Cookbook are portioned like this!)
- Gluten controls the spreading of cookie dough. It’s common for gluten-free cookies (if making a recipe that hasn’t been perfected) to spread out on the cookie sheet and create one large, flat cookie.
Your favorite recipes without the gluten:
Gluten-Free Homemade Pie Crust
*America’s Test Kitchen is shooting a gluten-free episode in two weeks,
so keep your eyes out for that episode in the future!
Giveaway!
You didn’t think we’d rave about this cookbook and then not offer you one, did you?! We are giving away not one, but TWO copies of The How Can It Be Gluten Free Cookbook. All you have to do is leave a comment answering the question below. We will pick a winner at random on Monday, May 5, 2014.
The Fine Print:
Contest open to US and Canada residents 18+.
Leave a comment on this blog post answering the question below to enter.
One comment per person, please answer the question below.
You have until 11:59pm ET Sunday May 4, 2014 to enter the contest.
We’ll be picking two winners, so be sure to check your email frequently to see if you’re one of them!
What is your favorite thing to eat that’s gluten free (naturally or from a gluten-free recipe)?
- 17 Gluten Free Pumpkin Recipes for Fall - September 24, 2020
- 10 Gluten Free One Pot Meals for Busy Nights - September 19, 2020
- 14 Deliciously Easy Potluck Recipes - September 11, 2020
I loved bread before I started eating gluten free, so I couldn’t give it up. I love making egg in the holes in the morning for breakfast with gfree cinnamon raisin bread!
I recently discovered an amazing spinach-artichoke dip that is not only naturally gluten free, but also dairy free. People are really getting creative and it makes life easier for those of us with food allergies/intolerances!
Garden Lites souffles. They are gluten free and delicious.
I have found some real good gluten free granolas that are healthy too as well as a couple of cold cereals. I also enjoy making my own gluten free granola. I am learning that baking gluten free is a learned skill and it has been interesting learning all the things you need to know with the various flours, etc.
I loved the Best Brown Butter Banana Bread recipe. I’m a big bread lover and this was easy to follow and yummy!
My local health food coop has gluten free brownies that are to die for.
I made gluten free cupcakes with gluten free strawberry icing for my daughter for an Easter Tea. They were both from Betty Crocker. My daughter was thrilled because she hasn’t had a cupcake in a long time.
I love this great spelt GF bread!!!
I love gluten-free homemade breads.
I tried a gluten free spinach and artichoke dip! It was delicious!!
I love gluten free breads and simple gluten free yellow cakes
All the gluten free things are new to me. I have several friends and family who make gluten free recipes. I would love to share recipes with them. All of it sounds good to me, especially bread.
My most favorite gluten free dessert is gluten free brownies with cherry pie filling added.
I love pizza! Couldn’t live without it in one form or another. Going gluten-free, I have to substitute other things for the wheat crust, but it’s not that hard to do to at least get the flavor of pizza with other dishes or “crusts”.
Creme Brûlée is my favorite naturally gluten free recipe!
I love cornbread and wish I had a recipe that was gluten-free.
I love cornbread and I have a wonderful recipe, but now I need one that is gluten-free.
cracker… i need the crunch
My favorite gluten free food is the sweet potato and I like it prepared anyway from baked to mashed to chips. Growing up I hated sweet potatoes and now I eat them all the time, sometimes making a meal out of a monster sized one!
I tried being gluten-free for Lent and decided to remain gluten free. So far the best thing I tried (even though I wasn’t sure I’d like it) was a cauliflower pizza casserole. My husband now says it’s one of his favorites!! Crazy what you discover!
I have just started baking gluten-free because every recipe I found online called for a different type of flour or starch. It took forever to purchase all these ingredients that were brand new to me. So far gf Cinnamon Raisin Bread is my favorite. But I would love a copy of the ATK Gluten-Free Cookbook. I have several other ATK cookbooks and their recipes are always FANTASTIC.
My favorite thing to eat that’s gluten free is scrambled eggs with cheese and spinach with a corn tortilla. Sometimes I throw some black beans and salsa in there too. Yum!
I think corn chips are a “can’t live without” staple for me!! Haven’t tried making them myself, but won’t eliminate the possibility!
Gluten free chocolate cake cause I love chocolate!
My sister lives gluten free and swears by it. I’m interested in learning more about it and ways to cook meals that are gluten free!
Sweet potato with butter and sprinkled with cinnamon is my favorite GF food. Sometimes I eat it for breakfast, sometimes for lunch – anytime is my favorite time.
I really like spaghetti squash with roasted zucchini, broccoli, & pasta sauce.
my fav is pizza!
I love sweet potatoes and cauliflower because I can change the texture into something that is comforting.
I am constantly eating indian food now its just more interesting than immitating foods I haven’t even had for 8 years
I’ve been making my own granola for a while (most have wheat), mixing that with fresh pears or berries (depending which season I’m in) and a couple spoonfuls of vanilla yogurt. Perfect breakfast to fuel me to lunch.
I love gluten free chocolate cupcakes.
gluten-free homemade bread
I love gluten free granola with my yogurt 🙂
My favorite gluten free dessert is apple cobbler. I also love stir fry with chicken.
I love chocolate cake
i love mexican food, my fave gluten free items are corn tortillas and anything they make like enchiladas, tacos and casseroles
I like popcorn to snack on
I love Mexican food as well… so one of my favorite thing to eat that is gluten free is tacos with guacamole! Yum!!!!!
Quinoa pudding makes an enjoyable breakfast
Gluten-Free Risotto is my favorite.
I haven’t tried gluten free yet, that’s why this cookbook interests me.
I haven’t tried gluten free yet, but I’m very interested.
Would love to try the chocolate cake!