They tried thousands of recipes (most were pretty awful) before they figured out the secrets to making favourite foods without gluten. In this landmark book, they tell what works (and why) so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And they have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits and more.

The New York Times and Amazon best seller full of revolutionary recipes for all your favourite foods.

You don’t really appreciate gluten, or realize how many of your favourite foods contain gluten, until you need to go without it. If you’re among the millions of Americans who’ve gone gluten-free, The How Can It Be Gluten-Free Cookbook, will be a revelation. It was the result of a yearlong odyssey in the test kitchen, during which we reinvented the rules of baking (and cooking) and taste-tested dozens of gluten-free supermarket products. Every recipe is reliable and, as always, reliably delicious.

• 180 foolproof recipes for all your favourite foods, minus the gluten.
• Full-colour photographs show you what the final recipe will look like.
• Detailed information provided on ingredients as well as on how the use of two popular commercial blends will impact the final recipe.

About the Author
This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.