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Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat Paperback – Abridged, February 15, 2011
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Top Customer Reviews
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?!!
I bought this book hoping to find some really interesting main dishes that I could use to expand my use of coconut in daily food preparation. I was somewhat disappointed to find that the bulk of this cookbook is devoted to bread, muffins and desert items. This 160 page book has 50 pages of general information, about 90 pages of bread and dessert items, and 17 pages of main dish recipes with a predominant use of ground meat in those recipes. I seldom eat or cook with ground meat so these recipes were of little interest to me.
I suspect that anyone buying this book is interested in improving his nutrition, so if you are looking for a healthy bread/dessert recipe book, this cookbook may be perfect for you.
As I read the information I was truly surprised at the problems that wheat and gluten cause in people that they are not aware of, myself included, and wheat is in just about everything that we consume. That is not good for those of us who are not informed of the problems wheat intolerance can cause.
However, take heart! The author gives us a wonderful alternative in the use of coconut flour. This versatile flour can be used to make just about any recipe that you want, with a few adjustments. Coconut flour is also good for you. It improves digestion, helps regulate blood sugar, protects against diabetes, helps prevent heart disease and cancer and can even be in aid in weight loss. Sounds almost like a miracle flour doesn't it?
Perhaps it is.
This work is absolutely chock full of easy to understand information on the use of Coconut flour and its benefits. The author has also given page after page of delicious recipes that use this flour and can be substituted for those you now use. You can still have the foods you love but without the bad effects of wheat.
This is a well thought out, well researched book and one that as you read it, you can tell the author knows his subject matter. That is comforting.
If you are concerned about your health, looking for some answers to improve it this work is for you. I'm going to keep it close by as a reference and share the valuable information I have acquired from it. Great job! Great book! I recommend this one.
Most Recent Customer Reviews
So far I have tried more than a few of the recipes. Could not eat any of them. If there was a medical condition causing the need then you need it, but could not bring myself to... Read morePublished 4 days ago by Carl
I received this book right away, and it was in great condition. Recipes look appealing although I have not had time to try them yet. Read morePublished 9 days ago by Rehab Addict
I like this book a LOT, and the recipes are pretty darn good, too. The only real problem is that almost every recipe for baking includes 3-8 eggs! Well, Dr. Read morePublished 1 month ago by Joyce E. Stotts
This book was published in 2005 and is out of date to the extent of being nearly useless. I realized I was gluten-intolerant in 2006, and studied everything I could find about the... Read morePublished 2 months ago by Mariah York
Very disappointed, title says a delicious low- carb, gluten-free alternative to wheat, which is not true. Read morePublished 2 months ago by D. Roberts
ONLY get this if you can eat 2-4-6-12 eggs per recipe. I think Bruce Fife put a lot of work into these recipes. Read morePublished 2 months ago by katpink
Good recipes for beginners. The soft sugar cookies I made came out great.Published 2 months ago by Kindle Customer