Gluten-free Sandwich Bread from America’s Test Kitchen – How Can It Be Gluten-free Cookbook + Giveaway

by Beth @ Tasty Yummies

America's Test Kitchen - The How Can It Be Gluten Free Cookbook

I am very fortunate, as a blogger, to have the opportunity to sample and test out many different gluten-free cookbooks, of all different types from a variety of different sources and authors. Generally, I am always very happy with them and so excited with in the 9 years I have been gluten-free, how far recipe development has come. The things people are doing in their gluten-free kitchens now, blows my mind. I can honestly tell you that when I first went gluten-free – 9 years ago, I honestly never thought some of what is being made now, even the things that I am making and creating, were ever even possible.

Bread is something that I have just come to accept as something that will never be the same for me. It has come a very long way in the 9 years I have been eating gluten-free, but I still generally find it to all to just be – OK. I have made a few good recipes here and there, there are some decent store-bought brands that are OK when I am really craving a sandwich, but by-in-large, I tend to just avoid it and not go out of my way. What’s the point?

When America’s Test Kitchen contacted me, with an exclusive invitation to check out an advanced copy of their latest creation - The How Can It Be Gluten-free Cookbook - I, of course, instantly and happily obliged. I was so excited to try out their recipes and share one with you. As an industry standard, America’s Test Kitchen works recipes to utter perfection, sampling, testing and playing around until they get it just right. This cookbook is literally the results of a yearlong gluten-free odyssey in the Test Kitchens.

America's Test Kitchen - Gluten-free Sandwich Bread Recipe

America’s Test Kitchen Revolutionizes Gluten-free Cooking

Not only did America’s Test Kitchen send me the book to test out and review, but they also sent a large container of their pre-made custom created all-purpose gluten-free flour blend to bake with. So, in addition to this incredible gluten-free sandwich bread recipe, I am also sharing their easy-to-make, economical gluten-free flour blend recipe and a simple sandwich that I am obsessed with, don’t get very often and had to make with this yummy bread. Oh, and one lucky Tasty Yummies reader will receive a copy of The How Can It Be Gluten-free Cookbook. See the bottom of this post for the giveaway.

My favorite thing about this amazing cookbook is the fact that America’s Test Kitchen knows not every reader will want to make a homemade blend, they evaluated all the leading store-bought options and found two commercial blends (King Arthur and Bob’s Red Mill) work well in all of their recipes, too.  The recipes include everything from foolproof bread, cakes, cookies, pie crust, pizza dough, weeknight dinners, and even fried chicken.

Besides being filled with amazing recipes, The How Can It Be Gluten-free Cookbook helps readers understand gluten-free baking and cooking, with an extensive section in the front of the book explains the science of gluten as well as breakthrough strategies that every gluten-averse cook should utilize.

Finally, you’ll learn what to stock in a gluten-free pantry and the very best ways to cook many familiar (and not so familiar) gluten-free grains. With The How Can It Be Gluten-free Cookbook, you’ll acquire more than just recipes that will amaze your family and friends: You will also get a valuable education in gluten- free cooking and baking.

Just an FYI for you 100% dairy-free folks, as someone that generally tries to avoid dairy when I can, many of the recipes in this book, including this bread recipe and even their flour blend, do include dairy. So, keep that in mind if you need to be dairy-free. They offer dairy-free subs in many cases, but I did think it was worth mentioning. For this particular bread, I went with goat milk dry milk powder in the actual bread recipe, since that is what I keep on hand for baking and it worked great. But, since I can consume dairy as long as not in large amounts or too regularly, I decided to keep the butter and use their blend as-is.

America's Test Kitchen - Gluten-free Sandwich Bread Recipe

I of course, immediately looked for a bread recipe, I am always excited to try to find “the one”. I thumbed through the entire book, filled with so many amazing traditional, classic recipes recreated and perfected gluten-free. But, when I found the sandwich bread, I took a look at the ingredients and decided this would be what I tested, sampled and shared with you guys, since if you guy are anything like me, I know you are desperate for an amazing recipe.

This bread is seriously the best I have had yet. Fluffy with the perfect crumb, but not crumbly and gritty. It holds together super nicely, it is great toasted or not, and it has a chew to it unlike any gluten-free bread I have made or had, yet. I especially love that it is totally gum free!! Selfishly, I wish I had created this recipe and could take credit for it. It’s that good! In addition to this classic sandwich bread recipe, there are quite a few amazing customized variations on it, in the book too; honey oat, multigrain, cinnamon-raisin, hearty country flax and more.

America's Test Kitchen - Gluten-free Sandwich Bread Recipe

I made this amazing loaf of bread, let it cool and instantly decided to toast up a few slices for one of my very favorite lunches, of all time: A vegetarian open-faced sandwich with white bean spread, avocados, sprouts and other goodies.

Gluten-free Toast with Herbed White Bean Spread, Avocado, Radish and Sprouts

Herbed White Bean Spread

I make this simple herbed white bean spread to top some of the toasted bread with, I added some avocado,  sliced radish fresh from our garden, thinly sliced red onions, sprouts and some fresh pepper. Perfection.

Gluten-free Toast with Herbed White Bean Spread, Avocado, Radish and Sprouts

To assemble these open-faced sandwiches: spread the herbed white bean spread over top the toast, top with thinly sliced radishes, thinly sliced red onions, fresh avocado wedges, sprouts or your favorite baby greens (I love arugula) and some freshly ground black pepper or red pepper flakes. Voila! Perfect lunch! Obviously, you can totally make this sandwich your own with your favorite fresh or roasted veggies, greens, etc.

 

America's Test Kitchen - How Can It Be Gluten-free Cookbook Giveaway

America’s Test Kitchen – How Can It Be Gluten-free Cookbook Giveaway

One lucky winner will receive a copy of the  America’s Test Kitchen The How Can It Be Gluten-free Cookbook. Please use the Rafflecopter widget below to enter. Lots of opportunities to get your name in the running. Enter as many different ways as you would like.

a Rafflecopter giveaway

America's Test Kitchen Buttermilk Waffles
Still want more from The How Can It Be Gluten-free Cookbook? My friend Meg of Beard and Bonnet also had opportunity to review their new cookbook, as well and she is sharing her thoughts and their gluten-free buttermilks waffles over on her site. How beautiful are those waffles? So enter the giveaway here then hop over to read Meg’s site to read her review and check out the recipe for these beautiful waffles, and heck go enter her giveaway, too, while you are there.

Oh and don’t miss out the Gluten-free Blueberry Muffins recipe that Jeanine of The Baking Beauties is sharing from the  The How Can It Be Gluten-free Cookbook.

*Disclosure: I received a preview copy of The How Can it Be Gluten Free Cookbook free of charge. The opinions expressed however, are completely my own. This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

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{ 117 comments… read them below or add one }

1 dana February 17, 2014 at 6:25 am

I love cookbooks and learning how to cook in new ways.

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2 laura February 17, 2014 at 6:35 am

on the leave a blog post comment entry option it says ‘Leave a comment below saying why you want a copy of The Paleo Chocolate Lover’s Cookbook’
super excited about this test kitchen cookbook.

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3 tastyyummies February 17, 2014 at 6:43 am

Ha, thanks Laura, I actually just caught that a couple minutes ago and changed it. Thanks for letting me know ;)

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4 Kimberly A February 17, 2014 at 7:09 am

Love all your give a ways girl!

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5 Thomas February 17, 2014 at 7:39 am

The folks at Cook’s Illustrated (American Test Kitchen) appear to have turned out another great book on baking. Because of their experience with cooking and baking, I would expect this to be a great add to any kitchen.

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6 Alexandra February 17, 2014 at 8:49 am

I just started experimenting with gluten-free baking last year after realizing how much better I feel when I’m not bingeing on white sugars and glutens all the time. Having such an excellent resource at my fingertips by way of ATK would be a huge help in the kitchen!

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7 Ouida Lampert February 17, 2014 at 9:06 am

Because I am gluten free and recipe challenged!

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8 Michelle M February 17, 2014 at 9:45 am

My sons are very sensitive to gluten so we have been following a restricted diet for almost two years now. I used to love to bake, but it’s very frustrating to try gluten free recipes I find on the internet and so many of them are just awful. It would be great to get a cookbook from ATK because everything they do I know turns out fantastic!

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9 Tamika Taylor February 17, 2014 at 10:02 am

I am trying to cut back on wheat products and think this would be a great starting point.

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10 Stephanie Cook February 17, 2014 at 10:11 am

As I work on healing Hashimotos it would be awesome to have tried and tested gluten-free recipes to add to my kitchen toolbox. I do have a question about the recipe, “secure foil with staples” what the heck does that mean?

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11 tastyyummies February 17, 2014 at 12:26 pm

I know that part of the recipe gets a tad confusing, I was struggling when reading it, myself. Thankfully in the book there is a photo illustrating what to do (which I saw after I wrapped my foil all wrong). Basically if you wrap the foil around the bottom and then up the sides, with the top of it stopping above the rim of the pan on all sides – stapling it to itself, on the corners, keeps it in place.

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12 Katrina February 19, 2014 at 5:20 pm

Another silly question for you. The bread is baking right now–30 minutes in. I haven’t really looked at it but am wondering if it is really supposed to bake for an hour and a half? I’ve never baked a loaf of bread that long. I’ll just keep watching it. Just making sure it’s not a typo. Maybe it’s because 350 is a bit lower than usual, I think. ;)

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13 Katrina February 20, 2014 at 7:07 am

I ended up baking it for 1 hour 15 minutes. It’s great. Probably wouldn’t have been okay for another 15, too.

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14 tastyyummies February 20, 2014 at 7:21 am

eh I was thinking there was no way it could bake for the full hour and a half, since my loaf started to brown in the first 30 minutes, but I let it do it’s thing for almost the entire time and it was perfect. I forgot to spray the top of the loaf with water, so that could have been why it browned so quickly, but about halfway through I lightly covered it with foil to keep it from browning too much. Isn’t it just the yummiest bread ever?

15 Debra February 17, 2014 at 10:14 am

Interested in starting to cook gluten free & love ATK. Have followed them for years.

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16 noelle February 17, 2014 at 10:48 am

this would be amazing!

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17 MaryB February 17, 2014 at 11:53 am

People in my extended family need to eat gluten free so I would love to have some more ideas and cooking options when they come for a meal, which is often!

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18 Turtle1313a February 17, 2014 at 12:53 pm

I am so happy to be following your blog. I tried quite a few of your recipes on the whole family over the holidays and they were quite the success. Living overseas — it is so nice to have a connection that feels like home, and this is the place for me. I cannot wait to try the sandwich bread recipe (although I will have to wait to get the ingredients on the next trip back to the U.S.), but I have already jotted it all down.

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19 Meg @ Beard and Bonnet February 17, 2014 at 1:04 pm

Such a beautiful post! Those pictures, that bread, stunning!

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20 Jill @ Fitness, Health and Happiness February 17, 2014 at 1:45 pm

I am new to gluten free and I need a jump start with recipes that are healthy, clean and taste good. Slowly but surely I will train my brain to create my own gf recipes but for now the book and Tasty Yummies will do just fine.

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21 Erin McGrath February 17, 2014 at 2:49 pm

I am just getting into experimenting w/ gluten free flours and this book sounds like just what I need

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22 Lisa Rago February 17, 2014 at 3:56 pm

I am so glad to see all the improvements in gluten free cooking. Thank you for working so hard on making and finding them. Many members of my family have had to go gluten free. I am constantly looking for great tasting gluten free recipes so that my son realized that he can be gluten free without giving up taste.

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23 Milk February 17, 2014 at 3:56 pm

Better Than Milk makes a rice milk powder and in Asian stores they sell coconut cream powder for us gfdf and soy free folk. Also am egg free so will use egg replacer.

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24 Elizabeth Monticue February 17, 2014 at 4:09 pm

This cookbook is quite compelling. Gluten free baking can be tricky, it would be good to have well tested recipes. Thank you for showcasing this cookbook!

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25 gayle February 17, 2014 at 4:28 pm

Your blog is new to me; what a great first post to find! I watch ATC regularly and am so happy they’ve done a gluten free cookbook. I would love to have it.

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26 Monica M February 17, 2014 at 5:01 pm

I have a lot of America’s Test Kitchen Cookbooks. Since I am new to Gluten Free (under 6 months), I have been waiting for them to come out with a Gluten Free Cookbook. I test some of their recipes and they have sent me a few Gluten Free ones to try, so I knew one was in the works. Would love a copy.

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27 gayle February 17, 2014 at 5:06 pm

Forgot to mention I have many autoimmune conditions so avoid gluten by doing all my own baking. Would love this cookbook.

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28 Kim February 17, 2014 at 5:36 pm

I am new to your blog and the cooking gluten free. I love ATK so I know this cookbook must be awesome. I’d love to win!

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29 April February 17, 2014 at 5:41 pm

I love America’s test kitchen and the look of this bread recipe- I’m a lover of cookbooks so this would be such a great gift! Thanks for the giveaway!

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30 Shirley @ gfe & All Gluten-Free Desserts February 17, 2014 at 6:08 pm

This bread looks great, Beth! Shared on my gfe Facebook page. I bet that this recipe would be easy to convert to dairy free with Vance’s Dari-Free powder and dairy-free “butter.” Thanks!

Shirley

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31 Lisa February 17, 2014 at 6:23 pm

As a GF newbie I’d love to check this book out to make yummy foods for my celiac kid!

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32 Lisa P February 17, 2014 at 6:59 pm

I am gluten free and I love bread…nuf said!

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33 Heather February 17, 2014 at 8:41 pm

I started eating gluten free a couple of months ago due to allergies and asthma. I always loved baking and got a bread machine last year, but I have yet to find a really good gluten free bread. I also love America’s Test Kitchen and watch their show on PBS. I don’t doubt that they have come up with some amazing recipes!

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34 Kelley February 17, 2014 at 9:03 pm

I LOVE America’s test kitchen! I am so happy they decided to tackle gluten free so I don’t have to try and adapt their recipes anymore :)

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35 Cathy February 17, 2014 at 9:03 pm

I really need me some really good gluten free bread!

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36 Brad G. February 17, 2014 at 9:30 pm

Always love new Gluten Free ideas, this book looks great!!

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37 Dale Baird February 17, 2014 at 10:14 pm

I would love this cookbook because I am trying my best to cook gluten free. I gave up gluten about 4 months ago, since then I have lost 25 lbs and have lowered my cholesterol and blood sugar. I am going to continue with healthy gluten free cooking that all my family will enjoy and I think this cookbook will give me the recipes and knowledge to cook gluten free, thank you

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38 Cynthia P February 17, 2014 at 11:46 pm

Although I’ve been cooking and eating gluten-free for several years now, I am still somewhat scared to do much baking . . . and I sure do miss fresh bread. So, this book seems like it will be extremely helpful in my quest to do more GF baking. Thanks very much for hosting such a great (and needed) giveaway.

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39 Josie February 18, 2014 at 3:03 am

i’d love to win this book because i’m always on the look out for new ways of cooking gluten free! my dad’s gluten free and i have never been able to make gluten free bread that works… hopefully this could give me a hand!

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40 Tanya R. February 18, 2014 at 3:31 am

Bread is the one thing I really miss. This would be awesome to win

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41 Debra February 18, 2014 at 4:07 am

America’s Test Kitchen is amazing with their scientific approach to cooking. I have been waiting for this cookbook and their recipes ! Can’t wait for this to be in my kitchen!

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42 Pamela February 18, 2014 at 5:00 am

I’ve recently gone gluten-free and am still learning the techniques and doing a lot of experimentation. I’d love to have the cookbook by America’s Test Kitchen! It would shorten my learning curve tremendously! Thanks for the giveaway!

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43 Christina February 18, 2014 at 5:17 am

I love America’s Test Kitchen, and as a nutritionist, I am always looking for new, delicious, and healthy gluten-free recipes. I am very excited about this book!

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44 Jeannie Schlitt February 18, 2014 at 5:36 am

I would love a copy of this book. I have never baked or bought gf sandwich bread that actually tastes good and stays together or doesn’t turn into a brick. Thank you for the recipe!

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45 Cyndi Z February 18, 2014 at 6:07 am

I shifted to a mostly GF lifestyle for about year now and am feeling great. It’s exciting to see all the new advancements in GF baking. Love your blog. Thank you for all your experiments and testing to bring us GREAT recipes and food inspiration, and the ATK GF cookbook giveaway!

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46 Cyndy February 18, 2014 at 6:47 am

Having to change over to gluten-free for new family members.

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47 Katrina February 18, 2014 at 7:20 am

I’ve been dying for some really good gluten free bread! Love ATK, they really do have great tried and true recipes.

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48 andrea February 18, 2014 at 7:44 am

love ATK! so glad that they’ve devoted a book to gf baking…definitely on my must buy list :)

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49 Kelly Payton February 18, 2014 at 8:54 am

I would love to win this cookbook giveaway then I could make a delicious gluten free loaf of bread!

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50 Amy C February 18, 2014 at 9:17 am

We are making the switch to a GF lifestyle for health reasons. It’s a difficult transition to GF with children, but I’m certain that as it is with all of ATK’s other cookbooks, the recipes in this one will be a success. I would love to own a copy! Thank you.

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51 Rachael Riley Patten February 18, 2014 at 10:29 am

I’d love to have this cookbook because I have several of the ATK books and they are the gold standard. I have yet to make a recipe of theirs that isn’t awesome. So excited they are tackling gluten-free!

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52 Sam February 18, 2014 at 11:17 am

This looks wonderful! I have a birthday coming up, if I don’t win one (fingers crossed) I’m gonna have to beg someone to get if for me. I already have 3 ATK cookbooks and I love them all, esp the science geek in me.

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53 Candie Bennett February 18, 2014 at 11:35 am

I’m new at the gf way of cooking so I need help. I love all of the Americas Test Kitchen and I know this new book would be a great help to me. Great blog and I’m going to try the bread right now. Thanks!

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54 Laurel February 18, 2014 at 2:01 pm

I’m excited to play with this recipe. I think it’s really weird that they conclude Bob’s Red Mill is the best rice flour though! It’s so gritty! Did they limit it to flours available in supermarkets? I prefer Authentic Foods (http://authenticfoods.com/products/item/35/Superfine-Brown-Rice-Flour) and I wonder how this would turn out with a superfine flour.

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55 JoAnn February 18, 2014 at 2:08 pm

The sandwich bread dough is rising as I write to you. I’m a little surprised about baking for 1 1/2 hours. That seems too long. I will start checking after an hour in the oven. Anxious to try this bread.

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56 Angela February 18, 2014 at 4:19 pm

Wow what an awesome site you have – thanks for sharing so many wonderful recipes!

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57 Dhea Powers February 18, 2014 at 4:21 pm

I would love to learn how to make my own tasty gluten free breads. Eating gluten free is new to me and so far it’s been hard. The breads I have tried so far have not been that good either.

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58 Joni February 18, 2014 at 4:32 pm

I found you via The Baking Beauties/Jeanine Friesen’s blog, I am hooked on your site and
have signed up for your posts/newsletter. Thank you for the opportunity to win this book.

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59 Jill February 18, 2014 at 5:31 pm

Can’t wait to see what ATK has done with my favorite Tollhouse Choc Chip Cookie recipe.

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60 J LeBlanc February 18, 2014 at 9:27 pm

I love cookbooks and this looks like a great one!

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61 Erin February 19, 2014 at 5:08 am

Thanks for this giveaway! I’m still in the early stages of a gf journey, and would love a cookbook like this to help me learn the ropes!

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62 JoAnn February 19, 2014 at 7:06 am

The sandwich bread is awesome. If other recipes are as good as this one this cookbook is a winner. Baking the bread for 1 1/2 hours did turn out to be perfect.

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63 Megan McD February 19, 2014 at 10:49 am

Great cookbook! I saw this on QVC the other day.

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64 Kim Farris February 19, 2014 at 1:03 pm

I really like all you teach your readers. Im new to gluten free and already i m starting to feel better and i have faith this new way of eating will help my daughter with some issues she is having. The cookbook and cookware will be sooo helpful because at this point i only have recipes from the doctor and of course since reading your page i learn new recipes which makes my teenagers happy:). Bread is one thing that im super excited to learn to make:). Thankyou very much for sharing your knowledge:)

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65 emaliah82 February 19, 2014 at 1:05 pm

I used to watch America’s Test Kitchen ALL OF THE TIME with my mom when I lived at home years ago. CANNOT CONTAIN how excited I am that they came out with a gluten free cookbook! My friends are going to be soo excited as well!!! :)

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66 Sarah G February 19, 2014 at 1:46 pm

I would love this cookbook because my husband and mom have gluten intolerances and possibly my daughter. I would love to try some new recipes!

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67 Michelle oetjen February 19, 2014 at 2:55 pm

I have a son with multiple food allergies. He is gluten free diet. This book would make cooking for him easier. Michelle

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68 Jess February 19, 2014 at 7:09 pm

Can’t wait to try the sandwich bread recipe!

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69 Aya Keela February 19, 2014 at 7:45 pm

I love cooking gluten free for healthier eating and am even more excited that ATK has come out with a cookbook with their perfect recipes! They have never failed me and this is extremely exciting to me!! I hope I win!!!

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70 edi keller February 20, 2014 at 9:56 am

i love Americas Test Kitchen and Im so happy to seea gluten free cookbook from them!

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71 Donna Lynch February 20, 2014 at 10:24 am

I am trying to eat healthier and this book would be a great help.

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72 Janella Enajibi February 20, 2014 at 10:42 am

The bread looks amazing – can’t wait to try it!

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73 S. Harris February 20, 2014 at 9:43 pm

Why do I want a copy of ATK’s awesome new GF cookbook??? Well…….let me count the ways: 1. My husband needs to eat GF so our whole family (usually) does too, 2. I NEED new GF recipes! 3. I’m tired of wasting ingredients on GF recipes that haven’t been tested or tasted and end up turning out yucky. No one wants yucky food, GF or not! 4. This book looks awesome! 5. I’ve always loved ATK but mostly gave up making their recipes up because of the need to be GF. 6…..7….I’ve got a bunch more but I’ll stop. Thanks for the awesome giveaway!

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74 Teresa February 20, 2014 at 11:53 pm

I have everything I need except the powdered Psyllium husks, darn. Now I’ll have to wait and order some. s there a substitute you could suggest??

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75 tastyyummies February 22, 2014 at 12:37 pm

I wouldn’t recommend replacing the powdered psyllium husk, no. It is crucial to the structure of the bread. According to the ATK book “powdered psyllium husk is especially effective at creating a more open and airy crumb. In extensive kitchen tests, we found it was the only choice in yeast breads and pizza. It produced breads with a bit of a chew and a better rise….”

I say order some online and then make this bread as is. It is so worth it. :)

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76 Tari Bramlett February 21, 2014 at 4:06 pm

Thanks for this Giveaway chance! Love your FB page and ATK’s as well!! Can hardly wait to get my hands on a copy :) If i don’t win it, it will go on my Mother’s Day idea list for my daughters ;)

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77 Vauna February 22, 2014 at 9:22 am

New to GF & ATK is a tried & true favorite for recipes!

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78 C Martin February 24, 2014 at 6:14 am

I need this book for a better quality of life!!! Going gluten free to cure major dietary issues…

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79 Maria February 24, 2014 at 4:20 pm

my husband is gf and I need some more recipes!

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80 Kimberly Cunningham February 24, 2014 at 6:43 pm

our family is new to gluten free but it’s time to go there. I’ve trusted America’s test kitchen for years. I can trust them to have gotten the recipe right.

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81 Martha Wright February 24, 2014 at 7:42 pm

I have been waiting for this book to be released.

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82 Betty Jo February 25, 2014 at 12:56 am

I have severe sensitivities to gluten so cook gluten free. This looks like an awesome cookbook and I’m sure I’ll use the recipes often. Thanks for the opportunity to win it.

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83 Diana February 25, 2014 at 6:34 am

I would love to win because I still have so much to learn in gf baking.

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84 Diana February 25, 2014 at 6:40 am

Just wondering if you know if you can grind whole psyllium husks to form a powder? All i have are the whole not the powder will it make a big difference?

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85 tastyyummies February 25, 2014 at 3:31 pm

I am not sure Diana, I have never tried it. I guess it would be worth a shot, if you have a grinder than can get you a fine grind.

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86 JoAnn February 25, 2014 at 6:48 am

The best part about this book, aside from being gluten free, is that it has been tested so very well by America’s Test Kitchen. You just know it has to work!

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87 Caroline February 25, 2014 at 9:00 am

So I have all sorts of health issues. And my husband and I want to cook better but since I’m gluten-free we mostly just cook the same stuff over and over again – usually rice and some chicken or something. I’m bored and since he and I both trust America’s Test Kitchen completely (we watch the show every Saturday), I think this book would really help us (me) out! Thanks so much for the giveaway!

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88 Corey February 25, 2014 at 9:08 am

This would be a terrific resource to have on my bookshelf!

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89 Susan February 25, 2014 at 10:12 am

I’m looking forward to trying this bread. And…I’m glad to have found your blog! yay!

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90 Vyana February 25, 2014 at 10:16 am

I’m on the hunt to find the perfect new to GF cookbook for my mom…and I want to eat EVERYTHING I’ve seen from the book so far. :)

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91 stylefriendly February 25, 2014 at 1:43 pm

I would love to learn how to cook with gluten-free flours.

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92 Franchesca February 25, 2014 at 4:50 pm

Finally a g-free cook book thats reliable!

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93 Leah Robertson February 25, 2014 at 5:39 pm

I am a vegetarian and I was recently diagnosed with Rheumatoid Arthritis. I’m only 29 and that’s relatively young to be diagnosed, especially as badly as mine is. My doctor said it would help with the pain to go to a gluten free diet. I’m a little overwhelmed at the moment and could use any help or advise!

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94 Meril Davenport February 25, 2014 at 10:29 pm

As someone who is gluten, dairy, soy, and onion free – I make pretty much all of my own food. I love the feeling that comes with making great healthy food for me and my kids (even if they don’t always appreciate it!) Bread is the last thing on my list to tackle. Thanks for sharing the recipe. I generally use avocado in lieu of butter…….I think I’ll try it.
A copy of the book would not go amiss in this house…… Thanks!

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95 Sonya February 26, 2014 at 8:29 am

I want to win for my friend who is mostly gluten free! She is a wonderful person and I would love to be able to give her this book!

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96 Gillian OCallaghan February 26, 2014 at 4:57 pm

I would love to get this cookbook and share the hints with the students in my gluten free cooking classes!

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97 J February 27, 2014 at 10:18 am

I need to help my gluten intolerant wife.

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98 Rusty February 27, 2014 at 9:16 pm

I want a copy of this cookbook so I can help my family see how easy and tasty g-free can really be!

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99 Betsy March 1, 2014 at 5:22 am

Thanks so much for posting this recipe! I’m new to your blog so perhaps you’ve explained the reasoning behind some of this elsewhere. If so, I’d love the link with the explanation.

1) Why a ceramic pan?

2) Can you mix the dough with a food processor?

3) Will heavy-duty aluminum foil work instead of 2 layers of regular foil?

4) Does ATK’s new book use only their rice flour mix or do they provide suggestions/instructions for using other flours? I really don’t care for the texture rice flour mixes produce, and I’ve come up with a blend of almond and quinoa flours that I really like for muffins. I was hoping for some guidelines for using various other flours.

Thanks so much!

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100 Amy March 3, 2014 at 10:15 am

I’ve made this bread twice now, and just cannot understand why it works so much better than other recipes I have tried (and I’ve made hundreds of loaves of GF bread!). It is without doubt the best homemade bread I have ever made (GF or not), and uses quite possibly the cheapest ingredients available to do it. I expected it to be gritty because of the rice flours, but it was so soft and had a perfect, moist crumb. The crust was absolutely amazing. The second time, I did sub in 1 ounce ultratex 3 to 2 ounces tapioca starch in the flour blend. It gives it a little longer shelf life without going stale.

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101 old biddy March 12, 2014 at 2:44 pm

I already bought the cookbook, so don’t enter me in the giveaway. Anyway, I just wanted to say it is an awesome cookbook and I’ve already made two kinds of cookies and the buttermilk waffles. All the recipes have turned out really well and I am looking forward to trying the bread recipes as soon as I buy some powdered psyllium husk.
Incidentally, in my first batch of flour I used about 50% brown rice flour and 50% white rice flour, and I also had to adjust the relative amounts of the starches since I was running low on both white rice flour and potato statch. Nonetheless the recipes still came out really well.

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102 tastyyummies April 4, 2014 at 9:29 am

glad to hear the recipes still came out good with that change in the blend! Thanks for sharing.

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103 Amber March 14, 2014 at 7:11 pm

My husband and I are thinking about making our home gluten-free. I’m doing a lot of research before we jump completely in! :) We are thinking about this because of health issues/questions with myself – headaches, joint pain, etc. One of my concerns is the use of Agave Nectar. I have an allergy to aspartame. I have not tried other sweetners like Agave Nectar becuase of fear, honestly. My allergy to aspartame, splenda, equal, sweet n’ low…is so severe that I don’t even want to chance it….horrible migraines that appear to be strokes – numbness on one side, not able to speak, drooping of my face, confusion, sleeping…the list goes on.
Can I use honey in place of Agave Nectar? If I can, should I use the same amount, increase or decrease?
Looking forward to trying your recipes!!!!

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104 tastyyummies April 4, 2014 at 9:28 am

Amber, sorry I am confused there is no agave nectar in this recipe or really any recipes on my website. I don’t use the stuff.

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105 Noreen March 15, 2014 at 4:35 pm

I was so looking forward to making this bread, but am also so disappointed. It did not rise above the pan, and not at all in the oven. And it fell when I set it to cool completely, so consequently it is very dense. The dough was extremely stiff and I wonder if I might have pressed it too hard putting it in the pan. I have checked and rechecked the recipe and ingredients, but can’t see any other reason. Any possible other explanation? (I am a seasoned baker, having been on the GF diet for 20 years)

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106 tastyyummies March 16, 2014 at 8:02 pm

Bummer Noreen. I am sorry to hear it. Could it have been an issue with the yeast you used, maybe the water wasn’t warm enough. Not too long ago I made another recipe and it didn’t rise and when I made it again with a newer yeast, it came out perfect. I guess if you are a seasoned baker, you probably know more about the yeast, than I do. Did you change anything about the recipe, did you use the flour blend that ATK recommends or another one?

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107 mrslongpants March 24, 2014 at 8:13 am

I don’t have colieac disease but have struggled with a wonky tummy, digestive system and skin problems for a few years now. I have eliminated most dairy, sugar and have found that cutting down on gluten helps tremendously. My skin looks better and my gut feels better too. When I reintroduce gluten (especially bread) I experience immediate heartburn and most times, hello pimple!

I live in South East Asia where getting some of the fancier gluten-free flours are difficult (quinoa, oat, amaranth, teff). I appreciate this bread recipe so much! Its a bit of a challenge to find gluten-free oats or oat flour here but I had some sorghum flour and subbed that for the oat flour (easy peasy based on weight). I went through various stages of excitement making this bread. It rose beautifully and looked oddly like regular gluten filled bread dough after the rise, with stretchy bits bursting open. Popped it in the oven and soon my home was filled with the smell of home made bread! I cannot tell you how I’ve missed bread! Especially here where food isn’t really catered to gluten-free folks. Every soy sauce here has wheat and a bottle of wheat free tamari is $16-$24! Liquid gold and a pain to find. Even my non gluten-free husband liked this bread and he is a self declared BREAD MAN. It is the first gluten-free loaf that is the most like regular home made bread in my opinion. Also, one of the cheapest to make based on the ingredients. Can’t wait to try it subbed with millet or buckwheat flour. Thank you so much for sharing this and I am definitely going to grab a copy of this book. Hopefully my local Kinokuniya will order it in for me! Yay, I can have proper toast and jam again! THANK YOU HEAPS!! xx

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108 tastyyummies April 4, 2014 at 9:27 am

I am so so glad you enjoyed this bread so much. It truly is the very best gluten-free bread, that I have ever found!! I actually hope to make a loaf this weekend!! I have been dreaming of it ever since I made it ;)

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109 MissJubilee March 28, 2014 at 3:18 am

I saw the GF episode on the ATK podcast stream a couple weeks ago and was so excited to listen to it! I immediately set out in search of the bread and chocolate chip cookie recipes, the former of which landed me here (the latter on their own website). The first time I made the bread I was going with what I had on hand, so it was kind of cobbled together over a couple of days, and when I had the dough in the mixer it was SO watery that I thought I must have forgotten the oat flour and poured in extra rice flour (since I was out of oat). It still came out yummy.

Fast forward one trip to the grains market for fresh-ground everything. (I am so sad that I’m leaving Asia in June, it’s GF-baker’s heaven, such cheap fresh ingredients… with the occasional weevil, but the extra protein can’t hurt right?) This time I’m sure I have everything right except the psyllium husks – I’ve been using flaxseed meal instead as it’s another common substitute for xantham gum – but it’s still really like pancake batter, not like cookie dough. It’s sitting by the radiator now (so sad when those go off next week), and I’m curious to see how it turns out. No one else has commented on the thin consistency, but I’m amazed that three tablespoons of ANYTHING could make that much difference, it almost seems like it should have only one cup of water or another major change. I may have to ask my mom to bring some of that stuff with her when she visits in May to help me move back (she’s the one who has to be GF, I just play around with it)… We’ll see what I get in a couple hours!

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110 MissJubilee March 28, 2014 at 10:34 am

Yeah, the texture was definitely better last time, when I added extra flour. It rose a little but was too soupy to really become yeast-bread-like, it’s more like quick bread texture, and it didn’t even need the foil (what a sad waste of foil!) whereas last time it overflowed when I let it rise too long. I’m thinking it must be the missing psyllium husks – can something really soak up that much liquid in 6 minutes of mixing?! I’ll ask Mom to bring some in May, and till then put in more flour or less water. Thanks for sharing the recipe!

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111 MissJubilee March 28, 2014 at 10:31 am

I saw the GF episode on the ATK podcast stream a couple weeks ago and was so excited to listen to it! I immediately set out in search of the bread and chocolate chip cookie recipes, the former of which landed me here (the latter on their own website). The first time I made the bread I was going with what I had on hand, so it was kind of cobbled together over a couple of days, and when I had the dough in the mixer it was SO watery that I thought I must have forgotten the oat flour and poured in extra rice flour (since I was out of oat). It still came out yummy.

Fast forward one trip to the grains market for fresh-ground everything. (I am so sad that I’m leaving Asia in June, it’s GF-baker’s heaven, such cheap fresh ingredients… with the occasional weevil, but the extra protein can’t hurt right?) This time I’m sure I have everything right except the psyllium husks – I’ve been using flaxseed meal instead as it’s another common substitute for xantham gum – but it’s still really like pancake batter, not like cookie dough. It’s sitting by the radiator now (so sad when those go off next week), and I’m curious to see how it turns out. No one else has commented on the thin consistency, but I’m amazed that three tablespoons of ANYTHING could make that much difference, it almost seems like it should have only one cup of water or another major change. I may have to ask my mom to bring some of that stuff with her when she visits in May to help me move back (she’s the one who has to be GF, I just play around with it)… We’ll see what I get in a couple hours!
(sorry if this has double-submitted. Wordpress is blocked and I didn’t have my VPN on, not sure if it posted the first try.)

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112 Trish April 4, 2014 at 3:43 am

I also live in Asia and don’t have the psyllium husks. I haven’t tried this bread yet as I just found it. I find that Asian flours often times take less water. There is one bread recipe that calls for 1 2/3 cup water and I only put in 2/3 cup. I often have to cut the water down. I would definitely put less in to get the cookie dough consistency and try it that way.

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113 mrslongpants April 4, 2014 at 9:19 am

Where abouts in Asia are you both? In Singapore and Malaysia it’s relatively easy to get psyllium. Let me know if you need any help I’d be happy to see if I can send some your way :)

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114 tastyyummies April 4, 2014 at 9:26 am

that’s such a sweet offer @mrslongpants ;)

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115 tastyyummies April 4, 2014 at 9:25 am

MissJubilee, I definitely would recommend you don’t skip the psyllium, America’s Test Kitchen did many many rounds of testing on these recipes and with various substitutions and they are quite clear that there is NO substitute for the psyllium in most of the recipes that call for it. Not using the psyllium would absolutely cause it to have a much different consistency. It acts quite different from xanthan gum and flaxsesed in recipes. It does soak up a ton of moisture and it also creates this incredible texture that I have never found with anything else, in my gluten-free baking. I love the stuff. Have you looked online at all for it? It can be purchased on Amazon http://amzn.to/1gu2Xh8 that is the brand that I use.

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116 Alejandra April 25, 2014 at 4:55 pm

Hello!!, thank you so much for share this amazing recipe with us. I will do it for my son who is celiac but he can’t also drink milk, so what do you recommend for replace the milk in the flour. Thanks in advance. and sorry about my english I’m from venezuela. greetings

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117 shelley in bigsky country July 24, 2014 at 4:59 pm

great looking recipes….i’ve just started going gluten free….the book would be a great bonus…..play well……

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