How Can It Be Gluten Free Cookbook Collection: 350+ Groundbreaking Recipes for All Your Favorites Hardcover – November 17, 2020

I love this cookbook by America’s Test Kitchen! It is better than any other GF cookbook I have seen! It gives you such great detail and taste test product review and they tell you which GF flours worked best in the recipes! Great pictures to support the subject!I am finding this cookbook extremely valuable with great recipes, product review and the quality of this is EXCELLENT! I am thrilled with it and HIGHLY recommend it!

This book has been great for me. I was told 14 months ago to go gluten-free. It has really helped me to understand how gluten works. The recipes are also very nice. They are easy to follow.

I have a major sweet tooth so a recent Celiac's diagnosis was a major downer. There are a lot of prepackaged goods on the market these days, but they are expensive and/or have a very short shelf life. I love this cookbook for several reasons:1) It provides rankings of readily available gluten free flours and other necessary baking components (such as baking powder). It also provides a recipe for an all purpose flour but I prefer to use King Arthur's GF for simplicity. As such, each recipe also provides an adjustment of measurement depending on which GF flour you are using (theirs, King Arthur, or Bob's Red Mill);2) The recipes are not complex and so far I've tried the sugar cookies and the pumpkin bread - both worked great. I say this because I've found recipes online and they were not always successful. There are shorter shelf lives (is gluten a preservative so without it baked goods don't last as long?). I have followed the notes in terms of counter life BUT found both items I made freeze well and defrost well. I packaged my sugar cookies in groups of 4, and simply put a packet on the counter, eating them in the same day. Super yum.3) I love pictures with my recipes. It helps me determine what I'm in the mood for. This cookbook has pictures with each recipe!Overall, I give it more than 5 stars and am very happy that my love of sweets can continue in this new Celiac's world, and the goodies taste good.

I bought this book for my daughter’s boyfriend for Christmas because he is gluten intolerant. If you have ever tried to find good tasting recipes for those who are gluten intolerant this book is your go to guide. It is filled with great recipes and information on gluten free choices to make for anyone who needs to be gluten free in their diet. If the boyfriend comes part of our family I will need to get another one so I can fix GF recipes for my new son in law.

If you or a family member have Celiac disease, this is a great resource. The recipes offered lots of potential to replace "normal" baked goods but it isn't a panacea. Enjoy though!

Love the recipes.

I am gluten intolerant and this book is an amazing resource and cookbook to have. It not only gives a ton of great gluten free recipes that are delicious and easy to make, but it also has SO much helpful information such as... substitutions, detailed info on each of the grains, starches and additives (like psyllium powder, xanthan gum, etc.), why they chose the ingredients they did for each recipe, and so much more. It also has thick, glossy pages and it is well-bound with lots of colored pictures of final results. The instructions are well laid out and easy to follow. I cannot say enough good things about this book. If you or someone you know is gluten intolerant or celiac, or have their own reasons for avoiding gluten, THIS is the book to have.

My fiancé has a gluten allergy and I've just recently started getting into cooking dishes (from scratch) that meet his dietary needs. This cookbook has made it all so easy to navigate this new territory for me! It goes into great depth (but in layman's terms) about what is needed to preserve structure of certain breads, what to expect taste wise from several popular GF flours, dairy replacements for dairy free needs (which my fiancé has a cow dairy allergy) - with the exception of cheese for things such as quiche. However, this is a lifesaver of a cookbook. I haven't made anything yet from it but I've been studying it a lot and reading all their inserts on why they went this way, why this ingredient is needed, etc etc.Edit: since this post, my fiancé and I have made 3 recipes. The GF meatloaf, the Arepas and the GF sandwich bread. Each one turned out so delicious even though we are complete amateurs in the kitchen. The recipes are a little bit complex (in my opinion) but that's okay as we have been happy with the results so far. :)