{"product_id":"the-how-can-it-be-gluten-free-cookbook-volume-2-isbn-9781936493982","title":"The How Can It Be Gluten Free Cookbook Volume 2","description":"\u003cb\u003eOur all-new collection of gluten-free recipes features a new whole-grain flour blend, more than 50 dairy-free recipes, and nutritionals for every recipe. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Building on the best-selling success of The How Can It Be Gluten- Free Cookbook, we’ve gone back into the test kitchen to expand our repertoire of revolutionary gluten-free recipes, including developing a whole-grain flour blend that brings earthy flavor to a variety of baked goods such as sandwich bread, waffles, rustic walnut-cherry boule, chai spice bread, sesame crackers, and a free-form rustic tart dough used to make a stunning pear and cranberry tart. Throughout there are recipes that use the test kitchen’s all-purpose flour blend, such as bagels, hamburger rolls, brioche, baguettes, and easy-to-make pan pizzas, as well as sweet treats like yeasted doughnuts, blondies, lemon layer cake, and Dutch apple pie. Also new to this book are nutritionals for every recipe and dairy-free versions of more than half the baked goods based on extensive testing done with alternative milks and yogurt and vegan cream cheese and butter. Innovative techniques and discoveries are explained throughout: a simple oven proofing method that helps gluten-free breads rise taller and more consistently, foil collars that ensure hamburger buns that are the right size, and a double-batter-ing and double-frying method for fried fish with a crispy gluten-free coating. From breakfast foods, grains, and comfort foods to a whole range of baked goods, this new volume delivers groundbreaking recipes plus information on the best gluten-free breads and pastas on the market today and an essential resource section that is a road map for cooking and baking without gluten.\u003cb\u003eChapter 1: A Good Start\u003c\/b\u003e\u003cbr\u003e Whole-Grain Pancakes\u003cbr\u003e Fluffy Oat Pancakes\u003cbr\u003e Johnnycakes\u003cbr\u003e Maple Butter\u003cbr\u003e Whole-Grain Waffles\u003cbr\u003e Whole-Grain Blueberry Muffins\u003cbr\u003e Corn Muffins\u003cbr\u003e Coconut-Cashew Muffins\u003cbr\u003e Currant Scones\u003cbr\u003e Date-Nut Bread\u003cbr\u003e Whole-Grain Chai Spice Bread\u003cbr\u003e Gingerbread Coffee Cake\u003cbr\u003e New York-Style Crumb Cake\u003cbr\u003e Yeasted Donuts \u003cbr\u003e Cinnamon Sugar–Glazed Doughnuts\u003cbr\u003e Vanilla-Glazed Doughnuts\u003cbr\u003e Chocolate-Glazed Doughnuts\u003cbr\u003e Popovers\u003cbr\u003e Three-Grain Breakfast Porridge\u003cbr\u003e Three-Grain Breakfast Porridge with Blueberries and Maple\u003cbr\u003e Three-Grain Breakfast Porridge with Tahini and Apricots\u003cbr\u003e Quinoa Granola with Sunflower Seeds and Almonds\u003cbr\u003e Quinoa Granola with Pecans, Espresso, and Chocolate\u003cbr\u003e Quinoa Granola with Pepitas, Cayenne, and Golden Raisins\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 2: Grains\u003c\/b\u003e\u003cbr\u003e Coconut Rice with Bok Choy and Lime\u003cbr\u003e Indonesian-Style Fried Rice\u003cbr\u003e Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigette\u003cbr\u003e Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs\u003cbr\u003e Miso Brown Rice Cakes\u003cbr\u003e Sriracha Mayo\u003cbr\u003e California Buckwheat Bowls with Lemon-Yogurt Sauce\u003cbr\u003e Oat Berry and Wild Mushroom Risotto\u003cbr\u003e Rainbow Quinoa Pilaf with Swiss Chard and Carrots\u003cbr\u003e Rainbow Quinoa Pilaf with Bell Pepper, Lime, and Cilantro\u003cbr\u003e Quinoa, Black Bean, and Mango Salad with Lime Dressing\u003cbr\u003e Millet Salad with Corn and Queso Fresco \u003cbr\u003e Millet Salad with Orange, Olives, and Almonds\u003cbr\u003e Millet Salad with Endive, Blueberries, and Goat Cheese\u003cbr\u003e Millet Cakes with Spinach and Carrots\u003cbr\u003e Cucumber-Yogurt Sauce\u003cbr\u003e Polenta Fries\u003cbr\u003e Herb Mayonnaise\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 3: Comfort Foods\u003c\/b\u003e\u003cbr\u003e Buffalo Chicken Wings\u003cbr\u003e Chicken Wings with Sweet and Spicy Thai Sauce\u003cbr\u003e New England Clam Chowder\u003cbr\u003e Quicker New England Clam Chowder\u003cbr\u003e Nut-Crusted Chicken\u003cbr\u003e Orange-Flavored Chicken\u003cbr\u003e Chicken Parmesan\u003cbr\u003e Quick Tomato Sauce\u003cbr\u003e Chicken and Dumplings\u003cbr\u003e Batter Fried Fish\u003cbr\u003e Breaded Pork Cutlets \u003cbr\u003e Lemon-Thyme Breaded Pork Cutlets\u003cbr\u003e Cheesy Southwestern Meatloaf\u003cbr\u003e Vegetable Pot Pie with Crumble Topping\u003cbr\u003e Beef Pot Pie\u003cbr\u003e Vegetable Lasagna\u003cbr\u003e Chicken Enchiladas\u003cbr\u003e Strata with Spinach and Gruyère\u003cbr\u003e Strata with Sausage, Mushrooms, and Monterey Jack Cheese\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 4: Breads, Pizza, and Crackers\u003c\/b\u003e\u003cbr\u003e Whole-Grain Sandwich Bread\u003cbr\u003e Honey-Millet Sandwich Bread\u003cbr\u003e Honey Butter\u003cbr\u003e Flourless Nut and Seed Loaf\u003cbr\u003e Rustic Bread\u003cbr\u003e Brioche\u003cbr\u003e Whole-Grain Sprouted Grain Bread\u003cbr\u003e Baguette\u003cbr\u003e Bagels\u003cbr\u003e             Seeded Bagels\u003cbr\u003e             Everything Bagels\u003cbr\u003e Whole-Grain Rustic Walnut-Cherry Boule\u003cbr\u003e Rosemary Foccacia\u003cbr\u003e Whole-Grain Dinner Rolls\u003cbr\u003e Hamburger Rolls\u003cbr\u003e Classic Cheese Pan Pizza\u003cbr\u003e Pan Pepperoni Pizza\u003cbr\u003e Pan Pizza with Sausage and Peppers\u003cbr\u003e Easy Pizza Sauce\u003cbr\u003e Maple-Sorghum Skillet Bread\u003cbr\u003e Whole-Grain Sesame Crackers\u003cbr\u003e Whole-Grain Poppy Thyme Crackers\u003cbr\u003e Whole-Grain Sesame Rosemary Crackers\u003cbr\u003e Cheddar Cheese Coins\u003cbr\u003e Pimiento Cheese Coins\u003cbr\u003e Mustard, Gruyere, and Caraway Cheese Coins\u003cbr\u003e Everything Cheese Coins\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 5: Cookies and Bars\u003c\/b\u003e\u003cbr\u003e Whole-Grain Chocolate Chip Cookies\u003cbr\u003e White Chocolate-Macadamia Nut Cookies\u003cbr\u003e Oatmeal Cookies with Chocolate Chunks and Dried Cherries\u003cbr\u003e Chocolate Crinkle Cookies\u003cbr\u003e Whole-Grain Brown Sugar Cookies\u003cbr\u003e Madeleines\u003cbr\u003e Whole-Grain Ginger Snaps\u003cbr\u003e Linzer Cookie\u003cbr\u003e Rugelach\u003cbr\u003e Lime-Glazed Coconut Cardamom Cookies\u003cbr\u003e Almond Biscotti\u003cbr\u003e Whole-Grain Graham Crackers\u003cbr\u003e Blondie Bars\u003cbr\u003e Turtle Brownies\u003cbr\u003e Whole-Grain Pecan Bars\u003cbr\u003e Key Lime Bars\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 6: Fruit Desserts, Pies, and Tarts\u003c\/b\u003e\u003cbr\u003e Whole-Grain Cherry Crisp\u003cbr\u003e Blueberry Cobbler with Cornmeal Biscuits\u003cbr\u003e Strawberry Shortcakes\u003cbr\u003e Peach Shortcakes\u003cbr\u003e Pie Dough\u003cbr\u003e             Double-Crust Pie Dough\u003cbr\u003e             Single-Crust Pie Dough\u003cbr\u003e Strawberry-Rhubarb Pie\u003cbr\u003e Dutch Apple Pie\u003cbr\u003e Pecan Pie\u003cbr\u003e Lemon Meringue Pie\u003cbr\u003e Coconut Cream Pie\u003cbr\u003e Chocolate Angel Pie\u003cbr\u003e Tart Shell\u003cbr\u003e French Apple Tart\u003cbr\u003e Baked Raspberry Tart\u003cbr\u003e Whole-Grain Free Form Pear Tart\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 7: Cakes\u003c\/b\u003e\u003cbr\u003e Blueberry-Lemon Snack Cake\u003cbr\u003e Whole-Grain TK Snack Cake\u003cbr\u003e Chocolate Pound Cake\u003cbr\u003e Lemon Bundt Cake\u003cbr\u003e Whole-Grain Apple Upside Down Cake\u003cbr\u003e Polenta and Peach Cake\u003cbr\u003e Whole-Grain Carrot Cupcakes\u003cbr\u003e Rainbow Sprinkle Cupcakes\u003cbr\u003e Hostess Cupcakes\u003cbr\u003e Chocolate Hazelnut Torte\u003cbr\u003e Lemon Layer Cake\u003cbr\u003e Lavender Teacakes\u003cbr\u003e Chocolate Molten Cakes\u003cbr\u003e Whole-Grain Individual Sticky Toffee Pudding Cake\u003cbr\u003e CheesecakeAmerica’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":46302579720421,"sku":"NP9781936493982","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781936493982.jpg?v=1742928211","url":"https:\/\/k12savings.com\/es\/products\/the-how-can-it-be-gluten-free-cookbook-volume-2-isbn-9781936493982","provider":"K12savings","version":"1.0","type":"link"}