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The Gluten-Free Almond Flour Cookbook Paperback – July 28, 2009
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—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.”
“Flour Girl: Gluten-Free Almond Joy”
“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.”
"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”
From the Publisher
* Almonds are today's superfood: high-protein, low-glycemic, low-cholesterol, and full of fiber and antioxidants.
* Author's website on gluten-free cooking receives 50,000 hits per month.
More About the Author
Her first book, The Gluten-Free Almond Flour Cookbook, published by Random House in 2009, was named one of the "Best Cookbooks of 2009" by The Denver Post. Gluten Free Cupcakes (Random House 2011), is full of spectacularly delightful, yet healthy and nutrient dense desserts.
Her forthcoming book, Paleo Cooking from Elana's Pantry, a gluten-free, grain-free, dairy-free, nightshade-free collection of quick and easy recipes ranging from dinners to desserts, will be released in June 2013. Elana lives in the heart of Boulder, Colorado with an assortment of grueling taste testers that range from her brutally honest husband of 18 years to her two teenage sons.
Top Customer Reviews
Potential buyers should know that this book is not only geared towards grain-avoiding and celiac diets, but also aims for a 'healthy' approach to baking, in the name of which it largely avoids butter and refined sugars. In addition to the titular substitution of almond flour for wheat flour, there is a relatively single-minded substitution of grapeseed oil for butter/shortening and agave nectar for white sugar. While I don't have any general problems with agave or grapeseed oil, unlike some readers, I'm not satisfied with these ingredients in all cases.Read more ›
I also tried several savory recipes. I have been searching for a savory GF pie crust that won't impart that sweetish aftertaste to my favorite quiche recipes. While I am not completely satisfied with this recipe, it's the best GF savory pie crust to date. Also, the pizza crust, again not the best taste/texture but it is really handy to throw together in just a couple of minutes and it is way better than any frozen crust I've had. It's also very filling. Finally, I tried the eggplant parmesan and it is the best eggplant parmesan I've had since going GF. For me, that recipe was worth the cost of the book.
Finally, like others have said, the final verdict is still out on the agave nectar and grapeseed oil. I used them for the first time I made a recipe because I wanted to follow exactly. If I repeated the recipe, I replaced them with sweeteners and fats I am more comfortable with.
The one big caution is that the author uncritically uses agave nectar for sweetening in almost all the recipes. She says this is because agave nectar is "lower on the glycemic index", but that's not an advantage, that's merely because agave nectar is largely fructose, the most dangerous of the sugars.
From Stephan Guyenet, Ph.D. in neurobiology (blog at [...]
"Agave syrup is made from the heart of the agave plant, which is pressed to release a juice rich in inulin. Inulin is a polymer made of fructose molecules. The inulin is then broken down either by heat or by enzymatic processing. The result is a sweet syrup that is rich in fructose. Agave syrup is marketed as a healthy, alternative sweetener. In fact, it's probably as bad or worse than high-fructose corn syrup (HFCS). They are both a refined and processed plant extract. Both are high in fructose, with agave syrup leading HFCS (estimates of agave syrup range up to 92% fructose by calories). Finally, agave syrup is expensive and inefficient to produce. The high fructose content gives agave syrup a low glycemic index, because fructose does not raise blood glucose. Unfortunately, as some diabetics learned the hard way, using fructose as a substitute for sucrose (cane sugar) has negative long-term effects on insulin sensitivity.Read more ›
I've recently had to go on a low-sugar, gluten-free diet and was upset that I was going to miss out on all the Christmas baking this year. However, a friend of mine made me a delicious gluten-free cake and I realized that I could make delicious desserts that everyone would like if I did some research.
And so, last Christmas was full of cakes and cookies all gluten-free, made from "regular" recipes I modified through a lot of research and a lot of trial and error. Success! But I don't always have time to hunt down new recipes so I figured I'd buy a cookbook to help me out. The reviews on this cookbook seemed very positive so I purchased it.
Well, what a disappointment! Many of the recipes are oily and bland tasting. The author uses Agave as a sweetener in most recipes and despite what the book says, this ingredient is NOT good for diabetics (you'd be better off using a sugar alcohol like xylitol). Sure, the author would probably say that Agave is "natural" unlike sugar alcohols (which are known for being more processed) however, Agave isn't 'natural' like maple syrup, it' is also highly processed sweetener that has more fructose than high fructose corn syrup.
I also assume she is trying to be "healthy" by staying away from milk, butter, and eggs in her recipes. Unfortunately, this ends up doing the recipes a lot of disservice. The use of grapeseed oil (light and relatively flavorless oil) makes her desserts taste heavy and (for lack of a better word) oily. The chocolate chip cookies I made came out as flat as a pancake... if she used ingredients like eggs it would help bind her recipes together better.Read more ›
Most Recent Customer Reviews
Love this book. Elana has tasty and easy to follow recipes. She makes eating healthy fun and easy.Published 6 days ago by Cindy S.
I've only tried one of the recipes so far -- the carrot cake with coconut frosting -- but I plan on trying more of them, in particular the Olive Rosemary bread (once I conquer the... Read morePublished 24 days ago by Genevieve H.
This cookbook is great if your looking to bake with almond flour. The majority of the recipes I've tried out of this cookbook have been wonderful and are now family favorites! Read morePublished 1 month ago by Dad On The Go
Use this book often to make great desserts for my grandson who is gluten free.Published 2 months ago by tsitsifly