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Most Helpful Customer Reviews
39 of 39 people found the following review helpful:
5.0 out of 5 stars
Low carb dosen't need to m ean no flavor.,
By
This review is from: The Low-Carb Baking and Dessert Cookbook (Hardcover)
I love the recipes I have tried. My favorites are Pecan Toffee Crunch, which are just like candied pecans but low in carbs. So often foods that are low in carbs often are even lower in flavor. Another delicious recipe is the Nutty Hi-Pro Mini Bars. These are moist and so creamy......they are worth the price of the cookbook. Try the crepes...you will not be disappointed. Another delicious recipe is the Meringue Shells....made without sugar and yet are fantastic. Another recipe I love is the Shortbread Cookies. They are soft and yummy. The Sandy Pecan Balls are comparable to Russian Teacakes and are as delicious.
Some great bread recipes are the Date bread, olive and Brown bread. These are all wonderful. Just because it's low-carb does not mean you are sentenced to a life of no flavor .The author has spent considerable time in explaining different sweeteners and where to get them. This book will revitalize your commitment to eating low-carb, because the flavor has not been sacrificed.
31 of 31 people found the following review helpful:
3.0 out of 5 stars
Mixed reaction,
By
Amazon Verified Purchase(What's this?)
This review is from: The Low-Carb Baking and Dessert Cookbook (Paperback)
I come from a family that loves to bake, and homemade breads and cookies have been a staple in my life. I was so excited to find a cookbook devoted to low-carb baking, but I have to say that many of these recipes have not met my need for delicious baked goods. The cheesecakes are fabulous. The muffins are dry, but they pass muster for my morning breakfast. The breads and cookies, however, were so disappointing that my husband and I couldn't eat them. I discovered that I didn't like the taste of vital wheat gluten (a key ingredient in the bread recipe I tried) and the cookies didn't have near the texture I was looking for. I'm still glad I bought the book, but it wasn't quite what I was hoping for.
60 of 70 people found the following review helpful:
4.0 out of 5 stars
Discussion of sweeteners used,
By
This review is from: The Low-Carb Baking and Dessert Cookbook (Hardcover)
This book has lots of recipes -- over 200 according to the cover.
In this review, I am focusing on giving information about which types of sweeteners are used as ingredients in this cookbook. The bread recipes use a little Stevia as sweetener, or no sweetener. Most of the recipes for muffins, rolls, coffee cake, and desserts (cakes, pies, cookies, ice cream, pudding) use a combination of 3 sweeteners together -- Stevia, Splenda (sucralose), and Xylitol. Most of the candy recipes use chocolate that has already been sweetened by sugar alcohols by the manufacturer. Xylitol is a type of "sugar alcohol". Sugar alcohols seem safe for diabetics and those on low-carb diets, because they don't get absorbed by the body (for the most part), and just pass through. Sugar alcohols are used in most low-carb candy bars for dieters and-or diabetics. Sugar alcohols taste great, with no bitterness or aftertaste. The only apparent drawbacks to sugar alcohols are (1) the expense, (2) not available at SOME grocery stores, but there are some mail-order sources; and (3) as stated in small print on the labels of most products with sugar alcohols, "excess consumption may cause a laxative effect". In other words, they can cause loose bowels when eaten "in excess". How is "in excess" defined? It depends on your digestive system. Mine is sensitive, so that half of a candy bar sweetened by sugar alcohols causes unpleasant effects. My husband can tolerate at least twice as much. In comparison, Splenda (sucralose) and Stevia do not have the potential digestive problems, but do have a tiny bitter after-taste, in my opinion. Some people don't seem to notice the after-taste of Splenda. Splenda is more expensive than regular sugar. Splenda has a little bit of carbohydrate (although much less than regular sugar), so if you have a lot of it, the carbohydrates do "count". Stevia has no carbs. If you have difficulty finding Stevia, try a health food store or the internet. In the first chapter, the author states that it is OK to modify the ratio combinations of sweeteners in the recipes. "If you want to leave out xylitol, double the about of Splenda called for; reverse this if you want to leave out the Splenda". A chart of sweetener equivalents is on page 14. Exceptions on substitutions: The cookie chapter cautions against leaving out the xylitol for cookie recipes (I assume because of the texture). Substitutions for candy receipes are also restricted. I haven't actually tried any of the receipes in this book yet, so I can't comment in that regard. To test how you react to sugar acohols, you could buy some candy that contains Maltitol or other sugar alcohols, and see what effect it has on you and your family. Check how many grams of sugar alcohols are listed in the nutrition information label, when figuring out how many grams you can tolerate. Some sugar-free candies, such as Russell Stover brand, and some sugar-free ice creams are sweetened by a combination of sugar alcohols and Splenda. The ratio of sugar alcohol to Splenda varies by brand.
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