Hier geht's zur deutschen Version dieses Posts I'm a curious person and love trying out new things. When "Cook's Illustrated" , one of my favorite food magazines, published a gluten free cookbook , I bought it, out of curiosity, even though I have no problems with gluten. I was especially interested in how the culinary geeks from "America's Test Kitchen" got to their good looking results. My own trials, though taste-wise acceptable, left a lot to be desired regarding their consistency. My first gluten free bread - dense, greasy-looking crumb When my lovely hairstylist asked me whether she could order some gluten free rolls for her Christmas menu, I jumped at the opportunity to try a recipe for dinner rolls from "The How Can It Be Gluten Free Cookbook ". The rolls get their necessary structural support from psyllium husk, a fiber supplement from the natural food aisle, more known for its beneficial effect on all kinds of digestive maladies.