Recipe of the Week
Gluten-Free Chocolate Crinkle Cookies
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.
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Gluten-Free Basics
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America's Test Kitchen All-Purpose Gluten-Free Flour Blend
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.
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America's Test Kitchen Whole-Grain Flour Blend
None of the store-bought whole-grain gluten-free blends worked consistently in every recipe. So we made our own.
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Gluten-Free Single-Crust Pie Dough
We built a gluten-free pie dough from the bottom up that bakes up tender, but also light and flaky.
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Gluten-Free Fresh Pasta
So how do you make great fresh pasta without wheat flour—one of only two ingredients in the classic recipe (the other is eggs)?
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Gluten-Free Prebaked Pie Shell
Gluten-free pie doughs are notoriously difficult to work with. Could we get everything right?
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Gluten-Free Double-Crust Pie Dough
Perfect pie dough has just the right balance of tenderness and structure.
Gluten-Free Breads
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Gluten-Free Banana Bread
For the ultimate banana bread, we wanted to pack in as much banana flavor as possible without turning out a mushy loaf.
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Gluten-Free Currant Scones
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.
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Gluten-Free Light and Fluffy Biscuits
A biscuit must be buttery, but gluten-free flours just don't absorb fat all that well, and many early attempts were very greasy.
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Gluten-Free Cinnamon-Raisin Bread
We wanted to develop a fluffy, sweet loaf with a soft crumb, plenty of raisins, and a generous cinnamon swirl.
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Gluten-Free Olive-Rosemary Bread
We found that a long, slow baking process was the key to a soft crumb and crust.
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Gluten-Free Classic Sandwich Bread
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.
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Gluten-Free Bagels
All too often, the best part of a gluten-free bagel is the cream cheese smeared on top. We wanted to change that.
Gluten-Free Breakfast and Brunch
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Gluten-Free Lemon Ricotta Pancakes
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.
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Gluten-Free Blueberry Muffins
We set out to make a golden-domed gluten-free muffin that also had a tender, delicate interior.
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Gluten-Free Corn Muffins
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.
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Gluten-Free Coffee Cake
This coffee cake feeds a crowd and is perfect for Sunday brunches or special-occasion breakfasts.
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Gluten-Free 10-Minute Steel-Cut Oatmeal
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.
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Gluten-Free Buttermilk Pancakes
Just because you need to avoid gluten doesn’t mean you can’t enjoy a leisurely Saturday morning pancake breakfast.
Gluten-Free Cookies and Bars
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Gluten-Free Chocolate Crinkle Cookies
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.
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Gluten-Free Peanut Butter Sandwich Cookies
These easy-to-make sandwich cookies feature crunchy cookies and a smooth filling, both packed with big peanut butter flavor.
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Gluten-Free Oatmeal Cookies with Chocolate Chunks and Dried Cherries
Creating a recipe for chewy, moist, gluten-free oat cookies turned out to be more challenging than we had anticipated.
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Gluten-Free Chocolate Chip Cookies
Gluten-free chocolate chip cookies as good as the original.
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Gluten-Free Fudgy Brownies
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.
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Gluten-Free Key Lime Bars
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.
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Gluten-Free Blondies
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.
Gluten-Free Pies and Cakes
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Gluten-Free Chocolate Cream Cupcakes
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.
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Gluten-Free Strawberry-Rhubarb Pie
The filling for this summery pie is naturally gluten-free. Could we give it a crust that was, too?
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Gluten-Free Rainbow Sprinkle Cupcakes
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.
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Gluten-Free Yellow Layer Cake
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.
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Gluten-Free Chocolate Layer Cake
No more dense, bricklike cakes. Our rich-tasting chocolate layer cake is fluffy and tender, and bakes up tall and sturdy.
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Gluten-Free Pumpkin Pie
Our gluten-free version of this seasonal favorite boasts the most flavorful pumpkin pie filling we had ever tasted.
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Gluten-Free Lemon Meringue Pie
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.
Gluten-Free Meals
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Gluten-Free Chicken and Dumplings
This comforting dish boasts dumplings that are light and tender yet substantial in a brothy stew full of concentrated chicken flavor.
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Gluten-Free Chicken Parmesan
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.
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The Best Gluten-Free Pizza
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.
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Gluten-Free Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs
We were after a version of the now popular rice bowls that pair nutty brown rice with roasted vegetables.
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Gluten-Free Fried Chicken
Could we develop a recipe that delivered moist chicken coated with a crisp, mahogany crust—without traditional flour helping us out?
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Gluten-Free Vegetable Lasagna
We wanted a gluten-free vegetable lasagna with tender, flavorful vegetables, great cheese flavor, and a light tomato sauce.
Cookbook The How Can It Be Gluten Free Cookbook
We've revolututionized gluten-free cooking and compiled everything we learned into this comprehensive cookbook, which features more than 100 recipes for dishes you never thought you'd eat again.
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