Cooking is a lot like a high school chemistry experiment that you eat (or throw out) at completion. Ingredients are assembled, reactions with mixing, heating or cooling take place and voila! Dinner... or disaster. There are many great cooking shows on television, but few (if any) have taken on the challenge of gluten-free recipes and what makes them different on a chemical reaction level. America's Test Kitchen (ATK) has.
(Find out more at: http://www.americastestkitchen.com/)
For those who are not familiar with ATK, their website explains it all in just a few words - "America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe."
There is also book with all of ATK's surprising discoveries for you. It's title is "The How Can It be Gluten-Free" cookbook and details tested and approved recipes (which took them nearly a year to complete). It can be ordered on their website. PBS television stations will also feature ATK's cooking show on gluten-free baking in January 2015. So you don't have to wait until then, here are three tips that rocked their established kitchen rules... and may change the way you cook and bake gluten-free in your kichen forever, too.