Successful GF recipes require more than just new Ingredients. You need new techniques and that's where our test kitchen team can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell what works (and why) so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits, and more. Learn Why A Short Rest Makes Better Muffins, To avoid the grittiness that plagues most gluten-free muffins, we had to forget everything we knew about baking. For tall, tender muffins, the batter must be stirred vigorously (not gently) and then rested for 30 minutes so the GF flour can hydrate. Discover Simple Tricks for Really Flaky Crust, The gluten in wheat flour gives pie dough its elasticity and strength, so GF recipes can be crumbly and hard to roll out. (And they're never flaky.) We discovered two ingredients that solve these problems, and they're already in your pantry. Break The "Rules" To Bake The Ultimate Cake, Butter makes the best cakes, right? Think again. When you're using GF flours, most cakes turn out best with vegetable oil instead. And for extra lift, add more eggs than usual and double up on the leavener for a layer cake that looks as good as it tastes. Our Test Kitchen Doesn't Settle for Second Best. Why Should You? Giving up gluten doesn't mean you have to give up the dishes you love, or make do with second-rate approximations. Our test kitchen experts reengineered "must-have" recipes from the ground up so they look (and taste) like the real deal. Cooking without wheat was never so easy or so good. Book jacket.