Jack Bishop

America’s Test Kitchen’s Jack Bishop stops by with a new book, The How Can it Be Gluten Free Cookbook. We discuss the some of the book’s recipes and food trends for spring. 

Here’s a recipe from The How Can it Be Gluten Free Cookbook.

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The America’s Kitchen Gluten-Free Flour Blend

Yield: 42 ounces or about 9 1/3 cups


  • 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
  • 7 1/2 ounces (1 2/3 cups) brown rice flour
  • 7 ounces (1 1/3 cups) potato starch* 
  • 3 ounces (3/4 cup) tapioca starch
  • 3/4 ounce (3 tablespoons) nonfat milk powder

Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.

*Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.

Here’s a recipe from The How Can it Be Gluten Free Cookbook for chocolate chip cookies.

Chocolate Chip Cookies

Yield: About 24 cookies

Note: Do not omit the xanthan gum; it is crucial to the structure of the cookies. Do not shortchange the 30-minute rest for the dough; if you do, the cookies will spread too much.

  • 8 ounces (1 3/4 cups) ATK Gluten-Free Flour Blend (see above recipe)
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 5 1/4 ounces (3/4 cup packed) light brown sugar
  • 2 1/3 ounces (1/3 cup) granulated sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 7 1/2 ounces (1 1/4 cups) semisweet chocolate chips

Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with about 1 1/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.

Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

Alternative Gluten-Free Flours

King Arthur Gluten-Free Multi-Purpose Flour
8 ounces = 3/4 cup plus 2/3 cup

Bob’s Red Mill All-Purpose GF Baking Flour
8 ounces = 1 1/2 cups plus 2 tablespoons

Note that cookies made with King Arthur will spread more and be more delicate, while cookies made with Bob’s Red Mill will spread more and have a distinct bean flavor.

~Josclynn Brandon contributed to this report

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