The Gluten Free Almond Flour Cookbook and More "

The Gluten Free Almond Flour Cookbook and More "

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The 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 more

Product details

  • Paperback | 144 pages
  • 175.26 x 200.66 x 10.16mm | 362.87g
  • Berkeley, United States
  • English
  • Original
  • 18 full-colour photos
  • 158761345X
  • 9781587613456
  • 10,039

Review quote

Outstanding gluten-free goodies... this lovely cookbook, full of enticing photos, has my mouth watering. "DeliciousLiving Magazine: Blog""" The need is huge for cookbooks for celiacs on limited diets. They will welcome "The Gluten-Free Almond Flour Cookbook" when it arrives. "Providence Journal""" Flour Girl: Gluten-Free Almond Joy Washington Post Amsterdam s recipes will carry you through the day, with pancakes for breakfast, pizza for lunch, and quiche for dinner. She takes classic recipes...and adapts them to almond flour, creating plenty of meal options. "Cookbook Digest" "We all need to pay attention to the food we eat, all of the time. For people with celiac disease, this is normally an even greater challenge--but not for Elana! Her healthful and flavorful recipes taste as good as they are good for you. Made with almond flour and high in protein and fiber, these dishes are sure to even please the gluten eaters in your family!" Alice Bast, President and Founder of the National Foundation for Celiac Awareness (NFCA) For many people, normal food becomes off-limits when they find they have an allergy or condition, such as celiac disease. To wrestle new limitations into foods that are every bit as delicious and appealing (if not more so) is a coup to be celebrated. Having tried the chocolate chip cookies, I speak from experience when I say there is nothing lacking in these recipes. They are truly wholesome and delicious! DEBORAH MADISON, "Vegetarian Cooking for Everyone " Elana has a tremendous gift for creating classic recipes using healthy ingredients. Her high-protein, gluten-free treats are incredibly tasty! I highly recommend this book if you are looking for good food that is also good for you. DR. ROBERT ROUNTREE, "Smart Medicine for a Healthier Child " Local hero Elana Amsterdam (straight out of Boulder) offers dozens of wheatless recipes from chicken parmesan to chocolate cake, all of which call for gluten-free almond flour. Enough of the recipes will appeal to gluten-eaters to make this collection a great go-to resource for blended families and/or hosts cooking for gluten-intolerant guests. Readers with a sweet tooth are especially well-served here, but savory recipes like salmon burgers round out the roster. " The Denver Post," Causing a STIR: Best Cookbooks of 2009 In her "Gluten-Free Almond Flour Cookbook," the ingenious celiac Elana Amsterdam offers another possible approach, a sandwich bread made from finely milled almond flour (do not use Bob's Red Mill brand) and almond butter that is nutty and versatile. Amsterdam's recipes are refreshingly simple, as the almond flour reduces the need for the expensive and obscure mix of flours other gluten-free recipes require.... But the ground nut has other virtues, including high amounts of protein and vitamins and low glycemic impact. Amsterdam employs it in a range of dishes, from shortbread cookies and carrot cake to a savory tart with kale. Her snappy herbed crackers, which are a welcome change from commercial nut-thins and dry rice crisps, are equally easy to make and delicious. "" "The Philadelphia Inquirer," Gluten-Free But Still Tasty "show more

About Elana Amsterdam

Eco-entrepreneur and gluten-free guru Elana Amsterdam is the author of The Gluten-Free Almond Flour Cookbook, published by Ten Speed Press in July 2009. On her website, Elana's Pantry, she shares weekly recipes and ingredient selection alongside purchasing, preparation, and meal-planning tips with her readers and visitors (traffic 50,000 unique hits monthly). Visit her website at She has written for publications including the Denver Post, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant, and has been featured in a variety of publications including 5280, Working Woman, Crain's New York Business, Fortune Magazine, and the Wall Street Journal, and has appeared on CNN and MSNBC. Elana lives in Boulder, Colorado with her husband, two boys (chefs in training), two bunnies, and five more

Table of contents

Acknowledgments • viii Introduction • 1 Using Almond Flour • 3 Stocking the Almond Flour Pantry • 7 Breakfast • 13 Breads and Crackers • 25 Entrées • 39 Pies, Pastries, and Crusts • 65 Cakes and Cupcakes • 83 Cookies and Bars • 97 Toppings, Syrups, and Sauces • 121 Sources • 127 Notes • 129 Index • 130show more

Rating details

876 ratings
4.16 out of 5 stars
5 45% (396)
4 32% (283)
3 17% (151)
2 4% (37)
1 1% (9)

Our customer reviews

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 more
by Britta Wigginton
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 more
by Mona Benjamin
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