|
Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat | 
| Author: Bruce Fife
Publisher: Piccadilly Books, Ltd.
Category: Book
Buy New: $14.95
Rating:  23 reviews
Media: Paperback
Pages: 160
Number Of Items: 1
Shipping Weight (lbs): 0.3
Dimensions (in): 8.3 x 5.4 x 0.4
ISBN: 0941599639
Dewey Decimal Number: 641.563
EAN: 9780941599634
ASIN: 0941599639
Publication Date: July 1, 2005
Availability: Usually ships in 24 hours
| |
| Editorial Reviews:
Product Description
Do you love breads, cakes, pies, cookies, and other wheat products but can't eat them because you are allergic to wheat or sensitive to gluten? Perhaps you avoid wheat because you are concerned about your weight and need to cut down on carbohydrates. If so, the solution for you is coconut flour. Coconut flour is a delicious, healthy alternative to wheat. It is high in fiber, low in digestible carbohydrate, and a good source of protein. It contains no gluten so it is ideal for those with celiac disease. Coconut flour can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. It is the only flour used in most of the recipes in this book. These recipes are so delicious that you won't be able to tell that they aren't made with wheat. If you like foods such as German chocolate cake, apple pie, blueberry muffins, cheese crackers, and chicken pot pie, but don't want the wheat; you will love the recipes in this book! These recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, trans fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and reduced sugar versions. Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss.
|
| Customer Reviews: Read 18 more reviews...
 Frustrating recipes May 11, 2008
C. Keeney (Magnet, IN USA)
I'm sorry but the recipes just do not work. I tried 2 recipes before writing this review. The last recipe was cinnamon cookies. It says to roll the cookies in cinnamon before baking but the batter is so liquid you can pour it. So my cookies are baking in a casserole dish as a small cake. I followed this recipe to the letter, because the first recipe I tried didn't work either but I changed an ingredient, so gave him the benefit of the doubt.
However, after reading the other reviews, maybe the muffin recipes actually work. I cannot eat wheat so I plan on trying a few more recipes because at least it can satisfy a sugar craving, but don't expect too much from this cookbook and be prepared to salvage the recipe.
My cookie recipe that I salvaged tasted good the next day, so that's a good thing, but the fact that I had to bake it like a cake, says a lot about the book.
 A must have for Gluten Free April 21, 2008
Creative Cooker
I have made several recipes from this book and everyone has been excellent. It is quickly becoming my favorite cookbook.
Great addition to my cookbook collection April 15, 2008
M. Julie Sherman (Oakland, CA)
Using coconut flour has been a revelation. coconut is a very healthy addition to any diet. If you are gluten intolerant, using coconut flour is a great way to be able to eat all sorts of foods that usually contain gluten. These recipes are also useful when trying to cook gluten-free for Passover. The brownie recipe I tried was delicious. This week I am going to attempt a gluten free pie crust.
Answered my prayers for virtually guilt-free indulgence! December 31, 2007
J. Wozniak (Sacramento, Ca, USA)
5 out of 5 found this review helpful
I bought this book for two reasons: firstly, to learn more about cooking with coconut flour, as my own attempts had been somewhat less than appetizing (!) and secondly, because I wanted to find reduced-carb 'treats' that I could enjoy, while still following a low-carb diet! To every dieter or carb-counter out there: this book could be the answer to your prayers!
While this book certainly is helpful to people with gluten sensitivities, there are, as has been mentioned, large quantities of eggs in most of the recipes. There's a very simple technical reason for that. Gluten is the protein found in wheat, which gives baked goods their structure and the ability to rise. Coconut flour contains no gluten, so the eggs are required to provide the protein structure.
My husband, who is gluten sensitive, is able to plough through yummy muffins, etc, with no ill effects. For me the main benefit has been in being able to indulge the odd carb craving by eating delicious baked goods that have a dramatically reduced carb content! Coconut flour contains 3 times more fiber than digestible carbs, virtually making it a negative net carb food!!!
Once I understood the principles involved with baking with coconut flour, I was able to 'freestyle' with recipes of my own, such as breakfast muffins with bacon, mushrooms and cheese! Great start to my mornings!
In fact, the muffin recipes the author gives in this book are so quick and easy, you can literally leave them to bake while showering in the morning! By the time I'm done, so are they!
Guilt-free fresh baked muffins every morning? You bet! Pounds still melting off my hips and tummy? Oh yes! Does it get any better than this?!!
Great Book! December 20, 2007
S. Chilton (O.C., California, USA)
1 out of 1 found this review helpful
My original reasons for buying this book were for the Low Carb recipes, and the fact that I love coconut! After actually making several of the items, I was eager to also share it with my friends/family that need to eat wheat/gluten-free. They've bought the book, and we're all anxious to make everything in it! :o)
|
|
|
The GF Store has partnered with Amazon to handle our billing and shipping details.
Always read food product labels if you have celiac disease.
Get Free Shipping!
|
| |
