I don’t have time to expound too much, but I really love America’s Test Kitchen’s two Gluten Free books “The How Can It Be Gluten Free Cookbook” volumes 1 and 2.
Every recipe we’ve tried have been great. But the reason I wanted to share it here is how ATK analyses and shares how they decide the best ingredients for different recipes. Gluten is a very important (and more nuanced than I realized) ingredient in traditional cooking and baking. So when you remove it there are a lot of surprising effects. (And some unsurprising ones). So ATK takes you through those nuances.
It’s really fun to learn and I’m not much of a cook myself :)
Every recipe we’ve tried have been great. But the reason I wanted to share it here is how ATK analyses and shares how they decide the best ingredients for different recipes. Gluten is a very important (and more nuanced than I realized) ingredient in traditional cooking and baking. So when you remove it there are a lot of surprising effects. (And some unsurprising ones). So ATK takes you through those nuances.
It’s really fun to learn and I’m not much of a cook myself :)