The ultimate book for anyone eating gluten free combines two landmark cookbooks-- New York Times bestselling The How Can It Be Gluten-Free Cookbook and The How Can It Be Gluten-Free Cookbook- Volume 2 --into one must-have resource. The ultimate cookbook for anyone eating gluten free Combines two landmark cookbooks-- New York Times bestselling The How Can It Be Gluten-Free Cookbook and The How Can It Be Gluten-Free Cookbook- Volume 2 --into one must-have resource. Here are 350+ must-have recipes that raised the bar on gluten-free cooking and baking with foolproof techniques for great-tasting lasagna, fried chicken, cookies, biscuits, and more. PLUS find a new generation of whole-grain recipes perfected using ATK's revolutionary Whole-Grain Gluten-Free Flour Blend, bringing "wheaty" flavor to baked goods from Sandwich Bread to Cherry Crisp and Chocolate Chip Cookies. We also offer 75 dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 600 full-color photos, a chapter on Grains, and detailed nutritionals for every recipe. We also give you information on the best supermarket gluten-free breads and pasta, including all-new information on legume pastas. Standout Recipes from the First Best-Seller Include- . Old-Fashioned Birthday Cake- A little melted white chocolate makes the cake tender and moist.

Extra-Crunchy Fried Chicken- Our kitchen developed a coating so crisp you can hear the crunch . Flaky, Tender Pie Crust- A spoonful of vinegar helps GF flours create just the right structure. Real Sandwich Bread- Forget squat slices; psyllium, eggs, and a foil collar are the keys to real bread. New York-Style Pizza- Ground almonds give the crust just the right chew and promote browning. Plus from Volume 2- . More than 150 recipes from muffins to casseroles to yeast breads to desserts . Exciting recipes such as chicken Parmesan, baguettes, yeasted doughnuts, scones, sprouted grain bread, flourless nut and seed bread, and lemon layer cake . Many dairy-free variations of baked goods using alternate diary products .

Baking recipes using the ATK All-Purpose Gluten-Free Flour Blend (equivalent to all-purpose flour) in cookies, bars, muffins, scones, cakes, and breads . Nutritional information for every recipe Customer Review- "I am loving this cookbook. It is so clearly written and the directions are very precise. It is fantastic to be able to make bread again - and it is delicious. I love the options for flour - you can make your own flour for the best results or you can buy a GF flour. Definitely give the homemade flour a try at some point. I can't wait to try other recipes but right now I am focused on making bread.".