Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative

Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat [Paperback]

Product Details

Paperback: 160 pages
Publisher: Piccadilly Books, Ltd.; Second edition (February 15, 2011)
Language: English
ISBN-10: 0941599884
ISBN-13: 978-0941599887
Product Dimensions: 8.4 x 5.4 x 0.5 inches
Shipping Weight: 8 ounces (View shipping rates and policies)

By : Bruce Fife
Price : $14.95

Customer Reviews

IF you don't have a problem with eggs, this is a great recipe book. I've made several of the muffin recipes and and a few of the loaves as well. I reall like the taste and texture and have recommended the book to several people. Whether the results are high or low carb depends on which recipe you choose, and you do have a choice for many of them of using the stevia-only versions. You don't have to use a recipe with cornmeal or cornstarch; they're in those particular recipes for a reason, but not in all of them. You can choose coconut milk, or any other non-dairy milk. I don't get why some reviewers make things so difficult for themselves. Can they use every recipe in every other cook book they buy? I'm not interested in every recipe in the book, but there are many more I have yet to try, and will. Of those I have made, the ingredients, except for the coconut flour itself, are all readily available.

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?