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Flourless.: Recipes for Naturally Gluten-Free Desserts Hardcover – August 12, 2014


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Flourless.: Recipes for Naturally Gluten-Free Desserts + Let Us All Eat Cake: Gluten-Free Recipes for Everyone's Favorite Cakes + Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
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Product Details

  • Hardcover: 192 pages
  • Publisher: Chronicle Books (August 12, 2014)
  • Language: English
  • ISBN-10: 1452119554
  • ISBN-13: 978-1452119557
  • Product Dimensions: 7.8 x 1 x 9.8 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #11,822 in Books (See Top 100 in Books)

Editorial Reviews

Review

"This book sets itself apart in the category by providing recipes that don't require specialty flours, gums, or starches. A flawless angel food cake uses cornstarch; intense chocolate cookies rely on egg whites." - Cooking Light

About the Author

Nicole Spiridakis is a food writer and journalist who lives in San Francisco, California, and Morocco.

John Lee is a San Francisco–based photographer.

More About the Author

Nicole Spiridakis is a writer and recipe developer living in Casablanca, Morocco. She has written for NPR Online, the San Francisco Chronicle, New York Times, Washington Post, Point Reyes Light, and Reuters, among other publications, and posts regularly to her blog cucinanicolina.com. Recently of San Francisco, Nicole is currently residing in North Africa with her husband and baby daughter, Sierra, for the next few years. More of Nicole's work is available on her website, nicolespiridakis.com

Customer Reviews

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Most Helpful Customer Reviews

40 of 40 people found the following review helpful By Kindle Customer on August 24, 2014
Format: Hardcover Verified Purchase
As someone who loves baking, I honestly have felt a huge sadness each holiday as I have to relegate myself to tasteless desserts and recipes that produce cookies with a texture more suited to building materials or projectiles rather than consumption. So I was very intrigued to try recipes from FLOURLESS.

I am a book person, not just a baker so I want to say something about the book itself (and not just the recipes) as that sort of thing matters to me.

The quality of the book itself is lovely. The illustrations and pages feel classic, something that belongs beside my CANAL HOUSE COOKING series. I love cookbooks with a bit of personal history or story before each venture or a bit of personalization and this book is rich with it.

Now to the real thing, the baking! So far I've tried the Strawberry Rhubarb Maple Cake, Pear-Chocolate Cake, Walnut Torte with Coffee Cream and Pavlova with Cream and Berries and today we (my kids and I) will venture into the Chewy Cinnamon Molasses Cookies. I love that these recipes have a lot of flavor, and while the cookbook is definitely a goodies book, you are presented with recipes that rely on flavor, fruit and natural sweeteners like maple syrup rather than huge amounts of sugar. They also have (or so it seems) more protein than a lot of desserts due to the use of egg whites and nut flours, which I like. We have not yet had one kitchen disaster, I'm proud to say! They are also very pretty desserts. I was especially impressed with the presentation of the Pear-Chcolate Cake and made a note that I will make that for future events as it has a wow factor. I also wanted to add, on a practical level, Gluten Free cooking is notoriously expensive.
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25 of 26 people found the following review helpful By R. Dangermond on August 19, 2014
Format: Hardcover Verified Purchase
I'm in Gluten Free heaven for sure. I just got back from a month in Spain where gluten free is only just beginning to be understood. I managed to avoid gluten the whole time I was there, but it took ingenuity - a lot of denial when tapas were spread on the table and also creative menu selection to make meals. When I developed Hashimoto's in 2012, I experimented with gluten free for a couple of months and then said, no way, this is too hard, but stomach attacks and inflammation notwithstanding, I went back and have been gluten free for a year. Still, I don't like food items that are made to taste like something they are not. I like transparency in food. This book magically gives recipe after recipe of sweet delights naturally gluten free - say what? - yes, naturally. I sat with a cup of green tea on my couch the morning after I arrived back at my home in New Orleans and lingered on each page, each image, each recipe and I know the year ahead is going to be a sweet one indeed. Thank you Nicole for giving us a natural "sin gluten" option as they say in Spain.
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14 of 15 people found the following review helpful By L. Frederick on September 2, 2014
Format: Hardcover Verified Purchase
I love this cookbook. It really comes in handy for events like parties, PTA meetings and other school functions, where someone may have allergies or celiac disease. But mostly I appreciate the recipes for what they are: delicious and easy to make! I am not gluten-free myself nor am I a gourmet cook or baker, but you would never know it by the way I use this book. I get to impress the heck out of people with these sweet treats. Ha!

This cookbook makes a great gift, too. It's solid with nice heft and pages of beautiful photos. I am giving it as my Christmas present this year along with a bag of hazelnuts and jar of rosemary because I love the shortbread recipe so much (sweet and salty wholesome buttery goodness mmmmmm). Also you can't beat the price on amazon.com. Bargain!

I noticed my bookstore sells it in the GF section, but it should really be sold in the dessert section because it stands by itself as a great dessert cookbook. Seriously, you don't miss the wheat. Instead you start realizing how much wheat you eat, especially after having toast, cereal, a sandwich and crackers on any given day. Wheat flour is so boring to me now. Yay oats!
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5 of 5 people found the following review helpful By Donna Dr on September 28, 2014
Format: Kindle Edition Verified Purchase
This is one cookbook that I wish I had access to when I first had to go gluten free. The recipes are fantastic, with no difficult to find ingredients or strange tastes due to the flour substitutes. If your life is a GF one, this is a cookbook that you truly should buy. It deserves far more stars than 5.
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4 of 4 people found the following review helpful By AmandaGal VINE VOICE on October 2, 2014
Format: Kindle Edition Verified Purchase
I really love this book because it doesn't use a lot of fakey ingredients. Many "flourless" recipes use weird flours and chemical binders. Most of these recipes are heavy on eggs,but use normal, whole ingredients. I've made several cookies and one cupcake recipe and they were hits!
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3 of 3 people found the following review helpful By Y Cardona VINE VOICE on September 22, 2014
Format: Hardcover Verified Purchase
Food porn at its best, this book has luscious recipes and mouth watering photos that will have you throwing away all dietary caution and feast on baked goods. The recipes go from simple to elaborate, but if you are familiar with GF baking this will be easy for you. This book is so darn pretty you can have it on an end table and let people indulge in dessert fantasies. I haven't' tried any recipes yet, but don't even care, I love tho shook just because it exists and holds the promise of goodness within.
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