Category Archives: Cookbooks and Magazines

Gluten Free on Chicago Tonight

Monday, April 21, “Chicago Tonight” had a guest appearance by Jack Bishop from “America’s Test Kitchen” (ATK).  In the interview with Phil Ponce, he talked about the months that ATK had spent developing recipes for their book, “The How Can It Be Gluten Free Cookbook”.  Bishop did a great job of explaining the problems of cooking with gluten free flour – it doesn’t hold together well – and went on to share the recipe for ATK’s all purpose gluten free flour.

Bishop also talked about the size of sandwich bread loaves, and why they are so small. (They rise above the top of the bread pan, and then they spill over the sides.  ATK was able to make bigger loaves by putting a collar around the top of the bread pan to contain the dough as it rises.)  One would hope that some manufacturers will come out with deeper bread pans to accommodate the baking of GF breads.

In testing the recipes for the book, he explained that they would prepare food the conventional way and the gluten-free way, and then do a blind taste test, with the objective of achieving at least a 50% favorable response for the gluten free item.  The whole segment lasted 9:16 minutes, and you can watch it at http://chicagotonight.wttw.com/2014/04/21/jack-bishop.

Bishop also talked about a few of the recipes that have still stumped the ATK staff, and that they anticipate publishing another cookbook at some point in the future.

For those not familiar with America’s Test Kitchen – either the television cooking show or their books – their recipes explain the way various ingredients work in the recipe.  Their show also evaluates kitchen utensils and packaged foods by comparing them against similar items.