No more gritty, crumbly, or dense gluten-free baked goods. Just perfect results, every time.

The How Can It Be Gluten-Free Cookbook [America's Test Kitchen] [View in a Web browser →]( NEW YORK TIMES AND AMAZON BEST SELLER [The How Can It Be Gluten-Free cookbook]( cover price: $26.95 Your Price: $15.95 [ORDER NOW]( [Save up to 50% on The How Can It Be Gluten-Free Cookbook, Bread, Flourless Chocolate Cake]( The New York Times and Amazon best seller full of revolutionary recipes for all your favorite foods “We refer to this book in our house as ‘the bible.’ We’ve made five great recipes in less than a week, including the BEST scratch pancake I’ve ever made with or without gluten and chocolate chip cookies that no one at work knew were GF.” Jeanne Herb, Frenchtown, N.J. Dear Home Cook, 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, our New York Times and Amazon best seller, [The How Can It Be Gluten-Free Cookbook]( will be a revelation. You know that the vast majority of gluten-free recipes out there simply do not work or are just not worth eating. Baked goods are gritty, crumbly, greasy, dense, gummy, or overly sweet. Comfort foods suffer, too, as anyone who has tried lasagna, fried chicken, and pizza made with gluten-free ingredients can attest. Now there are many reasons why someone might be interested in a gluten-free diet. Although our test kitchen isn't in the business of prescribing diets or offering up medical advice, we can diagnose problems with a recipe and then use a scientific approach to test our way to a foolproof version. This is exactly the expertise needed to develop reliable, and reliably good, gluten-free recipes. [The How Can It Be Gluten-Free Cookbook]( is 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. You can buy the book now for just $15.95 (a savings of 40% off the $26.95 cover price). Order multiple copies and save even more—you'll save 50% off the cover price for each additional book you order. Our best to you, [Jack Bishop Signature] Jack Bishop Editor and Chief Creative Officer Save up to 50% when you order today! [order now]( Six Foods You Never Thought You’d Eat Again The sooner you get your hands on this collection of nearly 180 groundbreaking recipes, the sooner you can enjoy favorite foods you never thought you’d eat again, like: [Cupcakes]( [Old-Fashioned Birthday Cake]( A little melted white chocolate makes the cake tender and moist. [Fried Chicken]( [Extra-Crunchy Fried Chicken]( Our kitchen developed a coating so crisp you can hear the crunch. [Pie Crust]( [Flaky, Tender Pie Crust]( A spoonful of vinegar helps gluten-free flours create just the right structure. [Dinner Rolls]( [Dinner Rolls]( Two leaveners, milk powder, and a little lemon juice creates rich, soft, pillowy rolls. [Pizza]( [New York-Style Pizza]( Ground almonds give the crust just the right chew and promote browning. [Waffles]( [Buttermilk Waffles]( Our crisp, rich-tasting waffles rise with the help of an extra egg and baking soda. Save up to 50% when you order today! [order NOW]( Extensive Testing 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. We also sent out our recipes to recipe testers—home cooks just like you—and received more than 2,000 written reports back. The feedback helped us further refine our instructions and recipes so that you can be even more successful when making them at home. [Testing in the Test Kitchen]( Our Own Gluten-Free Flour Blend We developed the America’s Test Kitchen Gluten-Free Flour Blend after having mixed success with those on the market; no single blend was a clear favorite, and not one performed well in all applications. Not only are store brands expensive, but some use flours or starches that give baked goods off-flavors or gummy textures. While our flour blend is simple to make and costs less than half the price per pound of commercial blends, not all home cooks are going to want to make a homemade flour blend. So almost all the recipes in this book can be made with blends from King Arthur or Bob's Red Mill; we note the taste and texture trade-offs that you may experience when using these popular gluten-free blends. Same Recipe, Different Flours [Comparing Flours]( Save up to 50% when you order today! [order NOW]( Inside the Book [Inside Spread]( 1 180 foolproof recipes for all your favorite foods, minus the gluten. 2 Full-color photographs show you what the final recipe will look like. 3 Why This Recipe Works summarizes what we learned on our way to the winning recipe. 4 Gluten-Free Testing Lab offers detailed information on ingredients as well as on how the use of two popular commercial blends will impact the final recipe. 5 Test Kitchen Tips share innovative techniques and ingredient information that will help you be more efficient and successful in the kitchen. Save up to 50% when you order today! [order NOW]( Some of our Groundbreaking Recipes Classic Sandwich Bread Forget squat slices. For light-textured bread large enough to slice for sandwiches, we added psyllium and eggs to our dough to help build a strong protein network that trapped gas and steam—key to producing a tall loaf. A foil collar helps the dough rise up rather than out. [Classic Sandwich Bread]( Blueberry Muffins To avoid the grittiness that plagues most gluten-free muffins, we had to forget everything we knew about baking. For tall, tender muffins, the batter must be stirred vigorously (not gently) and then rested for 30 minutes so the gluten-free flour can hydrate. [Blueberry Muffins]( Chocolate Chip Cookies Gluten-free versions can be overly cakey and gritty—a far cry from the chewy-centered, crispy-edged cookies we love. Cutting back on the butter (gluten-free flour blends can't absorb as much fat as all-purpose flour can) and melting it before adding it to the batter along with a little milk for hydration made a world of difference. [Chocolate Chip Cookies]( Save up to 50% when you order today! [order NOW]( The Basics of Gluten-Free Cooking To help readers understand gluten-free baking and cooking, an extensive section at the front of the book explains the science of gluten as well as breakthrough strategies that every gluten-averse cook should utilize. We tell you how to stock your pantry, offer taste test results for gluten-free sandwich breads and pastas, and much more. Here you will find information on: ⁃ The Science of Gluten ⁃ Strategies for Replacing Wheat Flour ⁃ Test Kitchen Discoveries and Troubleshooting Tricks ⁃ Deciding Whether to Make or Buy a Flour Blend ⁃ Measuring Gluten-Free Flour ⁃ The Use of Binders ⁃ Making Ingredient Substitutions ⁃ Ratings of Gluten-Free Breads and Pastas ⁃ Gluten-Free Grains—Check Out Our Handy Guide Save up to 50% when you order today! [order NOW]( Recipe Labs Making gluten-free food that doesn't taste gluten-free required inventive science-based solutions. Recipe Lab pages highlight how we solved the problems unique to gluten-free baking and cooking through trial and error—what worked, what didn't, and why. [Recipe Lab Spread]( Gluten-Free Fixes These illustrated pages take readers behind the scenes at the test kitchen and provide an at-a-glance summary of the breakthrough techniques behind many of the landmark recipes in this book. [Gluten-Free Fixes Spread]( Save up to 50% when you order today! [order NOW]( Grains: Naturally Gluten‑Free [Wild Rice Pilaf with Pecans and Cranberries] We devote a chapter to the wide range of gluten-free grains, from quinoa to millet to oat berries, that are now sold in most supermarkets, and we share the very best ways to cook them in an array of approachable, appealing recipes, such as Wild Rice Pilaf with Pecans and Cranberries, Almost Hands-Free Risotto with Parmesan and Herbs, and Quinoa Patties with Spinach and Sun-Dried Tomatoes. [The How Can It Be Gluten-Free Cookbook]( A Quantum Leap Forward We all make daily compromises; some are easier than others. Folks who follow a gluten-free diet make difficult compromises at every meal. If you've reluctantly relegated your favorite foods to memory because you don't eat wheat, let the recipes in [The How Can It Be Gluten-Free Cookbook]( and the savings of up to 50% off the cover price be your rewards. Because unlike trying all those gluten-free muffins (or brownies, or pizzas), buying this book is a decision you won't regret. [The How Can It Be Gluten-Free Cookbook]( Save up to 50% today when you order The How Can It Be Gluten-Free Cookbook. [ORDER NOW]( [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Cook's Science]( America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines, America’s Test Kitchen and Cook’s Country from America’s Test Kitchen public television shows, dozens of best-selling cookbooks, member websites, the America’s Test Kitchen Cooking School, and Cook’s Science, a new digital experiment with cooks, scientists and journalists reporting from the world of food and science. We have a single mission: to help you succeed every time you cook. FOLLOW US [Facebook]( [Twitter]( [Pinterest]( [Instagram]( [YouTube]( [Forward to a friend →]( View this email in a [Web browser](. Offer expires August 9, 2017. All prior sales excluded. No substitutions. We sent you this email because our records indicate that you requested to receive email from America's Test Kitchen. 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