Customer Review

232 of 233 people found the following review helpful
5.0 out of 5 stars Answered my prayers for virtually guilt-free indulgence!, December 30, 2007
This review is from: Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat (Paperback)
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?!!
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Location: Sacramento, Ca, USA

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