America's Test Kitchen... My new friend

About 2 years ago my sister gave me a cookbook compiled by America's Test Kitchen.  They have a TV show where they basically have figured out the science behind cooking.  They test out how different ingredients make the recipe turn out.  Let me just say I have tried so many of their recipes... and every single one has ALWAYS turned out perfect.

Well when allergies came into view, I didn't use it as much because I basically went back to the basics and well, I was in survival mode.  About 3 months ago, I got an email from America's Test Kitchen saying they just produced a new cookbook... A GLUTEN FREE one!  As excited as I was, I wasn't to hopeful that the recipes wouldn't contain corn, or oats, or beans...  Another frustration I have with most Gluten Free cookbooks is each recipe calls for 10 different flours, some hard to find, and then you try it and it tastes like cardboard.  Lets face it, I really don't like very many Gluten free cookbooks.  Well, I decided to check it out anyway and to my surprise this was different.  They developed their own flour blend, that they use in ALL their recipes.  Some contain others in addition, but for a majority, they use their own blend, AND ITS CORN & OAT FREE!

I told my husband and my sister that that is what I wanted for my birthday.  About a month ago in the mail, Happy Early birthday to me, came the cookbook!  Thanks sis!

I bought all the flour to make their "blend" which cost me a grand total of $9 to make 9 cups, plus I had extra flour left over to make another batch.  Not to bad considering the price of most blended flour these days.  Also in the book it suggests 2 other types of flour blends that will work with their recipes.  It explains if you use this kind of flour how it will turn out and how if you use the other, it might have a different texture.

It has been so exciting to try their recipes.  I love the why's behind the cooking.  I have found that as I have been doing my own recipes, I will say, oh this needs more structure, I will add extra of this or I should beat the egg whites first to help it stay light.

I have made quite a few things over the past month out of it, and I have not been disappointed.  I honestly think its my new best friend.

For those of you looking for a good Gluten free cookbook, I would highly reccomend searching out this one.  If you don't want to buy the cookbook but try the flour blend, it is on their website

HERE

(I would recommend getting a scale because they explain in the book how too much or too little can affect the recipes.)

I honestly love looking for ways to make my food better.  This is more than a cookbook it is more like a text book on how to succeed in making gluten free food.

I should probably add... I have no affiliation with America's Test Kitchen.  I just love that book!