Wine & Dine

Super Scientific Gluten Free Yums

June 1, 2014 | 2 comments


One of the many reasons Em wins the best roommate ever award is that she sends me emails with titles like Super Scientific Gluten Free Yums. She usually listens to NPR when she’s working in the lab, and a while ago there was this story called ‘Test Kitchen’: Have Your (Gluten-Free) Cake, And Love Eating It Too.

America’s Test Kitchen did a huge test to figure out how to make delicious gluten free food. They used a different approach and rather than just substituting with gluten free ingredients, they reinvented recipes and techniques to achieve the best possible result. No more gritty cakes, crumbly cookies, or gummy breads.

Their findings are published in The How Can It Be Gluten Free Cookbook. Em, being an awesome friend, went and bought it for me.


I think it might be the best gluten free cookbook ever. It’s 336 glorious pages with 180 recipes and beautiful photos, covering everything from simple starters to complicated desserts. They give a great overview of the science of gluten, lots of cooking and baking tips, and evaluates different commercial flour blends (plus gives you the recipe for their own flour blend).

The best thing is that for each recipe they do not only give easy to follow step by step instructions, but also includes comments about the ingredients and possible substitutions (e.g. what different results you would get if you use one flour blend vs another). What I like the most, however, is that they also explain why the recipe works. The scientist in me really appreciates this.

The cookbook is so great that I’m starting a new project: I’m gonna try all these amazing recipes (and share the results here on the blog).

For more food-related posts, visit the Weekend Cooking linkup over at Beth Fish Reads.