Reddit reviews The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
We found 5 Reddit comments about The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.. Here are the top ones, ranked by their Reddit score.
If you haven't checked it out yet, America's Test Kitchen's GF cookbook is just amazing. My mom can't have gluten either (or dairy), and the gastroenterologist recommended this book. Their recipe for a GF flour is a perfect (imo) substitute for all-purpose flour for like, everything. :)
America’s Test Kitchen creates some amazing cooks books. Check our the first gluten free one https://www.amazon.com/Gluten-Free-Cookbook-Revolutionary-Groundbreaking-ebook/dp/B00IPPIETG. They also have a second volume for next years gift
It's actually a pretty solid read.
http://www.amazon.com/Gluten-Free-Cookbook-Revolutionary-Groundbreaking-ebook/dp/B00IPPIETG/ref=sr_1_1?ie=UTF8&qid=1395337779&sr=8-1&keywords=test+kitchen+gluten+free
Amazon lets you read the first few pages. Give it a shot.
I'm sure she has plenty of gluten free books but if she doesn't have these please consider them as a gift! They have been the only ones I've really liked so far.
Some of my favorite gluten free books are the America's Test Kitchen "The How Can It Be Gluten Free Cookbook 1 and 2" and also Russ Crandall's books "Paleo Takeout" and "The Ancestral Table".
These books have helped me so much! I didn't enjoy cooking before but these books helped me and everything I've tried so far has been delicious. My husband doesn't need to eat gluten free and he enjoys these meals so they've made our lives easier lol.
I'm not sure if your mom enjoys cooking or not but even if you buy these for yourself you can surprise her with a delicious and safe home-made meal or even cake! The ATK #2 book has a yummy cupcake recipes in it too! Everything from scratch even the icing! I made some funfetti cupcakes for a friend a week ago and she enjoyed them! She didn't realize they were gluten free lol.
Sure thing. I've been through a bunch of gluten free flour blends already. I like King Arthur and Red Bob's Mill GF AP flour the best so far. If you want different types of GF flours (rice flours, starches, etc) Red Bob's Mill is the place to go. They have everything. Most grocery stores will carry at least some of the line. I've also ordered from Amazon. I keep all my flours (I bake a LOT and stock way more flours than normal) in sterile bins to keep the bugs out. If you get flour beetles or anything like that, you have to purge with fire and depending on your level of interest, specialty flours can get a bit spendy.
Xanthum gum is the glue that holds GF everything together. You don't need much but it is pretty magical stuff. Early on I was like "1/8th of teaspoon won't make a difference". LIES. It makes a huge difference. I *believe* the King Arthur GF AP flour may already have xanthum gum in it but if you are using other flours or experimenting with converting recipes, this is an important addition to your baking.
I pull a lot of recipes (both gluten free and not) from King Arthur Flour. They have been massively expanding their gluten free recipes and they test bake EVERYTHING. I have never had one of their recipes go really south. They have lots of good advice and will help you troubleshoot as well.
If you are a big bread fan but "don't have time", this book is for you. I own both GF and original and use them all the time. They developed a method so you could make the dough/rise when you have time and then throw it in the fridge. When you want bread, you pull it out, shape, and bake. I use mine for pita a lot.
America's Test Kitchen also has a fabulous resource. It is filled with recipes but also the "basics" of gluten free baking, how it works, and what you can and can't substitute. Even if you don't use the recipes (which you probably will), I think it is a pretty valuable resource.
Finally, I troubleshot GF, vegan pasta dough. We made ravioli with it but if you are into pasta, you could probably do whatever with it. I'm pretty proud of it so I'm sharing:
250 grams Brown Rice Flour
100 g Potato or tapioca starch
1 TBSP flaxseed Meal
1 tsp xanthum gum
1 tsp salt
3/4 c warm water
2 TBSP olive oil
Mix dry ingredients in standmixer, add water slowly to form cohesive dough. Rest for 30 mins in plastic wrap at room temp. Roll, fill, whatever your final shape is. Cook for 6 min in boiling, salted water.
​
Best of luck!