14 years ago I began cooking gluten free. Back when it was HARD. When the "can't have these ingredients" list was over a page long and they used the scientific names for everything. I have literally cried in a grocery store thinking my child would starve to death. There was no place near where we lived to buy rice flour, and the stuff we could find was very gritty, so I had to grind it myself. I used a coffee grinder. I spent hours on way too many Saturdays making flour to make bread because my boy's favorite food was a sandwich, and that was literally the only way he'd get one. NO restaurants had gluten free menus back then. They'd never heard of gluten. My 3 year old ate from the salad bar all the time.
Then I didn't cook gluten free for about 6 years. Oh, the bliss! I gave away my recipes, my everything associated with gluten free to the poor folks around me who were trying out this crazy way of life.
Then about 6 years ago two of my children and myself were diagnosed with Celiac Disease. And we went gluten free again. It is a whole different ball game these days, folks. Back then I had two or three websites I could go to for recipes. Now, there are TONS!
I'm not saying it is easy. It is never easy to go completely and totally gluten free, but we've come a long way!
Now this past year or so my dad has been told by a couple of his doctors to try gluten free (nothing to do with Celiac, as far as I know he has never been tested). He dabbles, but hates the taste of all things gluten free. He likes to cook and bake and use the smoker. He grows his own herbs and veggies. He's kind of a 'foodie' and asking him to go gluten free is an anathema
Apparently he was watching "America's Test Kitchen" and heard about their gluten free cookbook.
America's Test Kitchen's I Can't Believe it's Gluten Free.
Well he ordered one. Not for me, for himself. (Maybe there is hope that he will follow his doctor's advice after all. Maybe he ordered it just so he can make great gluten free recipes for me and the kids. He loves us that much, so I would not be too surprised.)
I was at their house this last week and picked it up. My first thought was sarcasm, "Oh how nice, ANOTHER gluten free cookbook. Blah, blah, blah..." You see, I'm not a big fan of gluten free cookbooks. I have several. I used to collect cookbooks actually. But now I have PINTEREST. My cookbook collection collects dust downstairs in the basement. I don't subscribe to gluten free (or any) magazines anymore for the same reason. I. Love. Pinterest. Love, love love. Never do paper again, right?! No hunting - which book was that in??? Store notes right there with it. WONDERFUL!
No more cookbooks for me...
But then I opened it and began reading. It was there, I was there... no commitment. Like everyone does at Barnes and Noble. Within 15 minutes I had my husband ordering ME one. Today I will explain why you may want to as well.
I began to read it like a book. No cook involved. I began to devour it. The MAIN thing that got me is that they explain the science behind their ingredients. Starting with the science of gluten. Now anyone who has had Celiac or been on a gf diet more than a month knows that gluten is a protein found in wheat and other grains. And that it helps breads and other goodies have elasticity which is why we add in guar gum or xantham gum to our gf recipes. Yawn.
But this book went into the differences between all-purpose, cake and bread flours -- did you know they have differing amounts of protein? Those differences in WHEAT flours give them each their various characteristics. My interest piqued. They went on to talk about water content in gluten development and how mixing time affects gluten. Then they spent pages covering the reasons we have flour in recipes - to thicken, coat, build structure, etc.
Now, are you wondering WHY they would spend all those pages discussing how wheat flour behaves in recipes when we can't have wheat flour in our recipes???
You see, we use flour for a reason - a purpose. By understanding the role or purpose of the four in each recipe we can substitute the various ingredients needed to accomplish those same purposes.
I hope the light bulbs are not just going on, but shattering in your head like they did in mine. You see, understanding the Science behind the gluten leads to developing recipes that behave like they should.
Here is an excerpt illustrating how thorough this book covers the flour differences, "There's one more issue to consider when replacing wheat flour in baked goods. Wheat flour contains a starch content of roughly 75%. Most gluten-free fours contain an even higher starch content, which means they can impart a gritty texture to baked goods. In effect, there's too much starch and not enough protein."
This book solves the problems of substitution in a scientific way. On page nine they have a whole troubleshooting section. If you have this type of recipe, and this problem, try this idea. For instance, if your cake is too dense, "use less fat or more stable fat like chocolate or cream cheese."
All of these recipes are based on scientific research and the opinions of taste testers. They tested the recipes with commercial blends and their own homemade blend. They evaluated several store-bought flour blends in several recipes and list the results on page 11.
I've never seen their show, but I get the feeling from my mom and dad that this is how they approach every recipe.
Because I really miss eating my mother-in-law's homemade yeast rolls at all our holiday gatherings, I decided to try out the Dinner Rolls recipe.
Under the picture of each and every recipe, are notes from their gluten free testing lab. For this one, you can see in the picture above, they tested both Bob's Red Mill and King Arthur's flours. Listing the results of using these two popular and easy to find brands.
They also discuss Psyllium husk, a necessary ingredient in their bread recipes. It is easy to find -- don't go to a natural foods place and spend more money than you have to. It can be found in the Health and Beauty department at your local super market - it is with the Metamucil and other fiber laxatives. You want plain, unflavored, with no other ingredients.
Of course, like every gf cook book I've ever seen, they have developed their own flour blend. It is not complicated to make. I liked how they give the results of using other flour blends, though, and it really gives credibility to their methods.
The next part of the recipe is my favorite part: "WHY THIS RECIPE WORKS."
This section discusses the ways they changed the recipe to accommodate the gluten free flour and still get the desired results.
Love, love love! They do this for each recipe. It fascinates me. (Remember I am a homeschool mom. Perhaps that is why I love reading this section. So much to learn!)
Then we have the recipe.
Dinner Rolls
Makes 8 rolls (I made 16 small rolls ~Staci)
1 1/3 cups warm water (110 degrees), plus 1 teaspoon water
2 teaspoons lemon juice
1 large egg and 1 yolk, plus one egg
15 ounces (3 1/3 cups) ATK Gluten-Free Four Blend (the recipe is given on page 13)
1 1/2 ounces (1/2 cup) nonfat dry milk powder
2 tablespoons powdered psyllium husk
2 tablespoons sugar
2 1/4 teaspoons instant or rapid-rise yeast
2 teaspoons baking powder
1 1/2 teaspoon salt, plus a pinch
6 tablespoons unsalted butter, cut into 6 pieces and softened
1. Spray a 9-inch round cake pan with vegetable oil spray.
I used a cupcake pan and cupcake liners both times I made this recipe this week. I made 12 then 16 rolls. The rolls were small, but that was by design.
Whisk 1 1/3 cups warm water, lemon juice, and 1 egg plus yolk together in bowl. Using stand mixer, fitted with paddle, mix flour blend, milk powder, psyllium, sugar, yeast, baking powder and 1 1/2 teaspoon salt together on low speed until combined. Slowly add water mixture and let dough come together, about 1 minute, scraping bowl down as needed. Add butter, increase speed to medium and beat until sticky and uniform, about 6 minutes.
2. Working with generous 1/3 cup dough at a time, shape into rough rounds using wet hands, and arrange rolls in prepared pan (1 in center and 7 spaced evenly around edges). Cover loosely with plastic wrap and let rise at room temperature until doubled in size (rolls should press against each other), about 1 hour. (Risen rolls can be refrigerated for up to 4 hours.)
This recipe comes with an additional tip.
Here is what I did:
I set them in the living room near the fireplace to rise. It is a little cold in the kitchen.
3. Adjust oven rack to middle position and heat oven to 375 degrees. Lightly beat remaining 1 egg, 1 teaspoon water and pinch of salt in bowl until combined. Remove plastic and brush rolls with egg wash. Bake until tops are golden brown, 35 to 40 minutes, rotating pan halfway through baking.
4. Let rolls cool in pan on wire rack for 10 minutes, then invert onto rack; reinvert rolls and let cool for 10-15 minutes. Break rolls apart and serve warm.
MY rolls didn't get inverted. They didn't get put out on a pretty plate. In fact, I hardly got a picture before they were all slathered in butter and gobbled up. We'd eaten dinner (yes, that is the green bean pan still on the stove) and everyone was waiting on the rolls. They swarmed... I snapped this picture as quickly as I could. Sorry. It is not a good picture. You can kind of see that they browned nicely. Mostly you can see that the family was excited to eat them! They were all eaten before the pan was completely cool. I made another batch the next day, but I left them rising and went to the store. My sister and mother baked them. They didn't do the egg wash -- they browned just fine. But alas, no picture.
This recipe mentions that the rolls "are best eaten the day they are made." TRUE. We took the leftover rolls to my in-laws Christmas Day. Not so good. They tasted denser (how can that be even after they were baked??) and drier. In fact, they tasted like store-bought rolls. OK, but not great.
I am completely in love with this cookbook. I am learning the science behind gluten free cooking and I know soon I will be converting my favorite recipes and they will actually turn out good! I am so excited! I will share some family favorites some day. Yay!
Here is an affiliate link to the cookbook on Amazon. If you use this link, I will get a small percentage of the price out of Amazon's advertising budget. It won't affect the price you pay. We bought ours from Amazon simply because they had the best price. I encourage you to shop around, and get the best deal you can. Today I signed up for their affiliate program so I could list this for my readers. In the end, if you do want to order from Amazon, please use this link. Thanks!


























