The How Can It Be Gluten-Free Cookbook
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I’ll be the first to admit I was worried when the test kitchen decided to tackle gluten-free cooking. But after more than a year of recipe development, we published The How Can It Be Gluten-Free Cookbook and rocked the GF world (even Nigella said so).Jack Bishop, Chief Creative Officer
Give your gluten-free batters and doughs a rest before baking to allow the starches to hydrate and prevent grittiness.
Read labels carefully. Some surprising foods contain gluten, like soy sauce and some baking powders.
Many breaded foods start with a dusting of flour. For gluten-free cooking, swap the flour for cornstarch.
Gluten-free flours that are more coarsely ground are starchy and gritty. Buy flours that are as finely ground as possible.