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Who knew gluten-free baking could be so good?
Chocolate Cookies
Gluten-free cooking is the pinnacle of recipe development since replacing wheat flour is a tricky business; simply substituting a gluten-free flour blend for regular flour doesn't work. Our testing spanned several phases, from initially learning about the science of gluten-free baking, to testing all the major gluten-free flour blends on the market in a wide range of baked goods, to developing our own gluten-free flour blend.
You don’t really appreciate gluten, or realize how many of your favorite foods contain gluten, until you need to go without it. If you’re among the millions of Americans who’ve gone gluten-free, The How Can It Be Gluten-Free Cookbook, will be a revelation. It was the result of a yearlong odyssey in the test kitchen, during which we reinvented the rules of baking (and cooking) and taste-tested dozens of gluten-free supermarket products. Every recipe is reliable and, as always, reliably delicious.
Almond extract was just the right finishing flavor touch that complemented the cherries and the millet.
We kept the chocolate and cocoa combination and swapped out the traditional butter for oil, which had proven successful in other gluten-free cakes.
Our kitchen developed a coating so crisp you can hear the crunch.
A spoonful of vinegar helps gluten-free flours create just the right structure.
