When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour—a blend is a must.
None of the store-bought whole-grain gluten-free blends worked consistently in every recipe. So we made our own.
We built a gluten-free pie dough from the bottom up that bakes up tender, but also light and flaky.
So how do you make great fresh pasta without wheat flour—one of only two ingredients in the classic recipe (the other is eggs)?
Gluten-free pie doughs are notoriously difficult to work with. Could we get everything right?
Perfect pie dough has just the right balance of tenderness and structure.
For the ultimate banana bread, we wanted to pack in as much banana flavor as possible without turning out a mushy loaf.
Even the best traditional bakeshops often come up short when they attempt to make gluten-free scones—the results are usually gritty, crumbly, and pale.
A biscuit must be buttery, but gluten-free flours just don't absorb fat all that well, and many early attempts were very greasy.
We wanted to develop a fluffy, sweet loaf with a soft crumb, plenty of raisins, and a generous cinnamon swirl.
We found that a long, slow baking process was the key to a soft crumb and crust.
Most gluten-free sandwich bread recipes turn out squat bricks with a cardboard texture. We wanted a reliable recipe that produced a light-textured sandwich loaf.
All too often, the best part of a gluten-free bagel is the cream cheese smeared on top. We wanted to change that.
Lemon ricotta pancakes stand apart from the classic versions with their light and creamy interior that is almost soufflé-like, and a subtle milky flavor.
We set out to make a golden-domed gluten-free muffin that also had a tender, delicate interior.
By tipping the scale to use almost equal parts cornmeal and flour blend, we were able to create a moister crumb with a more powerful corn flavor.
This coffee cake feeds a crowd and is perfect for Sunday brunches or special-occasion breakfasts.
We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.
Just because you need to avoid gluten doesn’t mean you can’t enjoy a leisurely Saturday morning pancake breakfast.
For a gluten-free take on chocolate crinkle cookies that lived up to their name, we used a combination of unsweetened chocolate and cocoa powder (plus a little espresso powder) for a deep, rich chocolate flavor.
These easy-to-make sandwich cookies feature crunchy cookies and a smooth filling, both packed with big peanut butter flavor.
Creating a recipe for chewy, moist, gluten-free oat cookies turned out to be more challenging than we had anticipated.
Gluten-free chocolate chip cookies as good as the original.
Fudgy brownies contain less flour than cakey ones, so it made sense to start with our favorite recipe for fudgy brownies and use our flour blend instead.
We wanted to bring all the essence of Key lime pie to a Key lime bar, creating a bar that balanced a tart and creamy topping and a buttery rich base.
Chewy but crisp around the edges, blondies are simply butterscotch-flavored brownies that rely on brown sugar and butter to give them their signature flavor.
Hostess CupCakes were a childhood favorite for most of us here in the test kitchen, so we wanted to develop a gluten-free version that would live up to our fond memories of the original.
The filling for this summery pie is naturally gluten-free. Could we give it a crust that was, too?
Rainbow (or confetti) cupcakes are festive and especially popular with children, so we wanted to develop an easy-to-make gluten-free version that would deliver on flavor and looks alike.
A good yellow layer cake should melt in the mouth and taste of butter and vanilla. We had the same expectations for our gluten-free version.
No more dense, bricklike cakes. Our rich-tasting chocolate layer cake is fluffy and tender, and bakes up tall and sturdy.
Our gluten-free version of this seasonal favorite boasts the most flavorful pumpkin pie filling we had ever tasted.
A lemon meringue pie worthy of its name features a tart, bracing filling that is firm but not gelatinous, and a tall meringue that doesn’t break down.
This comforting dish boasts dumplings that are light and tender yet substantial in a brothy stew full of concentrated chicken flavor.
Traditional chicken Parmesan is a minefield of potential problems—a soggy crust that doesn’t stick, overcooked chicken, and a chewy blanket of mozzarella—so we knew that making this recipe gluten-free was sure to pose some challenges.
Most gluten-free pizza tastes like wet cardboard. By examining every detail, we eventually came up with a crust that’s crispy outside and light and airy inside.
We were after a version of the now popular rice bowls that pair nutty brown rice with roasted vegetables.
Could we develop a recipe that delivered moist chicken coated with a crisp, mahogany crust—without traditional flour helping us out?
We wanted a gluten-free vegetable lasagna with tender, flavorful vegetables, great cheese flavor, and a light tomato sauce.