When diagnosed with celiac disease, I cried tears of joy and sorrow. Joy because the diagnosis proved I was not crazy; sorrowful funeral tears for my life-long emotional relationship with bread. Since then, I searched high and low FOR YEARS for the perfect wheat-alternative flour blend. Being from the south, all I wanted in life was a biscuit that actually tasted like a biscuit! And, by gosh, I found it impossible to find a flour blend or recipe that could manage this feat (or even come close!) That is, until 2 years ago when my mother gave me the America’s Test Kitchen’s gluten-free cookbooks.
All I can say is, thank you God for America’s Test Kitchen. Without you, I would never have rediscovered that bread and baked goods actually taste good.
America’s Test Kitchen has published two gluten free cookbooks:
The first, titled ‘The How Can It Be Gluten Free Cookbook: Revolutionary Techniques, Groundbreaking Recipes,’ starts with a comparison of what is currently available in the gluten-free market – including, but not limited to, breads, pastas, and all-purpose flours. It then continues on to discuss their tested, tried-and-true, flour blend. Finally, they explain what works (and why), so we, the readers, can effectively prepare and produce cakes, lasagna, pizza, and friend chicken in our own kitchens. I think they also break and reinvent some traditional baking rules along the way!
The Second, titled ‘The How Can It Be Gluten Free Cookbook Volume 2: New Whole-Grain Flour Blend, 75+ Dairy-Free Recipes,’ expands on the former cookbook with a whole-grain flour blend, new recipes using the original flour blend, and recipes using their newly introduced whole-grain blend. True to the test kitchen, the book is filled with helpful tidbits and hints to improve your baking, cooking, and all-around kitchen skills.
Now, I use their flour blend for almost all of my baking, even when making my own recipes. It is important, again, to point out that this flour blend is not my own concoction, nor do I claim it to be so. I am choosing to write about it because I truly believe it is the best blend on the gluten-free market. And yes, I did get my biscuits back because of these books.
I have used this flour blend for many of my own recipes, such as my Lemon Poppy Seed Cake. Also, I used it for one of my best friend’s sorta rustic wedding cake. The recipe was not my own, so I focused on decorating tips instead of the recipe.
I wanted to put this blend on my website because this is what I almost always refer to when baking. You can also find the flour blend on their website. America’s Test Kitchen saved this gluten-free girl from horrible bakes! Cheers to you America’s Test Kitchen!
Once again, this mixture is from America’s Test Kitchen. I do not claim it is one of my own recipes. I recommend buying these books on Amazon or the America’s Test Kitchen website. Carving A Journey is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Although we may earn commissions for our endorsement, recommendation, testimonial, and/or link to any products or services from this website, these opinions are my own and I fully support these products. On Amazon: The First Book and The Second Book. This is not a sponsored post for America’s Test Kitchen. All of these opinions are my own.
Carving A Journey is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Although we may earn commissions for our endorsement, recommendation, testimonial, and/or link to any products or services from this website, these opinions are my own and I fully support these products.