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    Gluten-Free Almond Flour Cookbook: 100 Recipes: Breakfasts, Entrees, and More (Paperback) By (author) Elana Amsterdam


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    DescriptionThe prevalence of celiac disease and gluten sensitivity among millions of adults and children has created the need for gluten-free recipes that are as nutritious and tasty as their traditional counterparts. Popular food blogger Elana Amsterdam offers ninety-nine family-friendly classics-from Pancakes to Eggplant Parmesan to Chocolate Cake-that feature her gluten-free ingredient of choice, almond flour. Because these recipes are low glycemic, low in cholesterol and dairy, and high in protein and fiber, they are also ideal for people with diabetes, obesity, and high cholesterol. So whether you're looking for a quick breakfast treat, a comfort food entree, or a showstopping dessert, "The Gluten-Free Almond Flour Cookbook" proves that gluten-free cooking can mean healthy eating for everyone.

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  • Almond flour is delicious5

    Britta Wigginton I prefer to eat GF (gluten free) alternative and like the use of natural products rather than refined sugars - so naturally this book appealed to me.

    The recipes are awesome. While the ingredients do cost more than basic baking ingredients, the taste of these foods are fantastic and most of all healthy. Guilt free baking :-)

    Definitely recommend for people who eat GF or who want to try it! Almond flour is a delicious alternative to GF flour. by Britta Wigginton

  • A simple introduction to gluten-free cooking4

    Mona Benjamin Unlike the author, I do not have coeliac disease or a gluten intolerance, but I do love cakes, almonds and baking and was interested in alternative recipes. What attracted me to this book was the simplicity of most of its recipes. I have done basic reading on gluten-free cooking and it seems to me that unless you have a medical imperative to bake gluten-free, it requires commitment, calling for several types of flour and usually a combination of stabilising agents.

    Amsterdam's book simply substitutes ground almonds (known as 'almond flour' in the US) for ordinary flour, making it even easier than conventional baking as there is no sifting required. The cakes I have tried have been quick and easy to prepare, and the results are delicious: moist and dense, and it seems to me that they don't 'dry out' as quickly as flour-based cakes. I have only tried one savoury recipe so far--the eggplant (aubergine) parmesan, where the aubergine slices are dredged in almond flour--and it was *outstanding*.

    The only thing I would flag up is the amount of agave syrup that Amsterdam uses (she substitutes it for sugar in every recipe). Recent research is now suggesting that agave syrup is no healthier than any other fructose or corn syrup and that its low glycemic index, which originally made it so attractive as an alternative sugar source, is deeply misleading. So I use caster sugar just as I would in regular baking. Other than that, I feel that I have purchased a book of recipes that I will be returning to again and again. by Mona Benjamin

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