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The Gluten-Free Almond Flour Cookbook Paperback – Illustrated, 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.
- Item Weight : 12.7 ounces
- Paperback : 144 pages
- ISBN-10 : 158761345X
- Dimensions : 7.05 x 0.39 x 8.03 inches
- ISBN-13 : 978-1587613456
- Publisher : Celestial Arts; Illustrated edition (July 28, 2009)
- Language: : English
- Best Sellers Rank: #101,582 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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I have a few things, but it's just me, so I did not want to dock any stars.
I do feel the recipes are TOO sweet! easily fixed by reducing by as much as half or more! and I do not feel Agave is a healthy sweetener. so I used maple syrup, honey or organic evap. cane juice crystals
I also feel good quality organic grass fed butter is healthier and much better tasting than grapeseed oil for many recipes. But like I said, this is all just me, so I still give the book 5 stars because the substitutions are easily made with great results.
I realize many Americans still have a "taste" for the very sweet (and probably why we have such an epidemic of diabetes) I married a European who has taught me to make cakes etc. that are not nearly so sweet and now I have lost my taste for it (it's rather amazing how that worked). European cakes are just not as sweet as American cakes & desserts, for the most part. So I think either Elana has a sweet tooth, or she is appealing to the American market! but like I said, it was an easy fix to make the desserts more palatable for my family.
Butter can also easily be substituted for the grapeseed oil in the recipes, I even added a bit of butter to the chocolate cake recipe, to give moisture when I used evap. cane crystals. to sweeten (only 1/2 C. was plenty sweet for us!) - and my family LOVES this cake, which could not be easier to make - for the marshmallow frosting, I used maple syrup and reduced it by 2/3 - it maybe did not hold it's shape quite as well, but I'm not complaining since it was my adjustment and no one complained at my house!
little hint: I used cocoa to "dust" the baking pan for the choc. cake - almond flour would be great, but it's so PRICEY - so I was trying to conserve
So I give the book 5 stars in spite of all this, because I think it's not intended be a low sugar cook book, it is called "Gluten-Free" - and I feel it really helped me get over my fears of how to use almond flour - I have cooked so many years with wheat flour, I had no idea how this was all going to work with almond flour? but it's been a fun & delicious adventure! so I feel this book is an excellent starting place. The recipes are simple and pretty forgiving, so I think even beginners can easily follow them and if you are more experienced and want to make a few adjustments for preferences/tastes like I did - you can still have great results!
Want to impress the ladies at a Sunday brunch? Whip up the savory tart crust in under 15 minutes and throw together their vegetable quiche to die for.
Aren't much of a breakfast eater but know you have to eat a little something to keep your metabolism going? Slice a thin piece of the nut/seed museli bread recipe packed full of protein and you'll be satisfied til lunch time. I make a double batch and freeze the bread for months worth of breakfasts at a time. Winning!
Almost all the recipes are built off the same building blocks so you aren't going to be hunting down esoteric ingredients once you get a basic pantry set for her style of cooking. Grapeseed oil, Almond flour, arrow root powder (all easily found these days at the grocery store or here on amazon)...that will get you started.
I've now bought 5 copies and gifted them to friends and family after knocking their socks off with my potluck dishes. Do the same. Get this book. You will not regret it.
WHAT IS THIS BOOK LIKE?
The chapters are pretty straight forward
Using Almond Flour
Stocking Almond Flour Pantry
Bread and Crackers
Pies, Pastries, and Crusts
Cakes and Cupcakes
Cookies and Bars
Toppings Syrups, and Sauces
The recipes are well laid out and some of them have colored photos along with them for motivation. Not every recipe has photos, however. The paper is very sturdy, slightly shiny, and thick enough for repeated use. The binding does not lay flat without something to hold down each side.
HOW IS THIS BOOK TO USE?
Here is where my love of this book takes a most unusual turn. I have been on an anti-fungal diet for a few years now. I have had asthma almost completely reversed after a lifetime of suffering. Allergies have taken a back seat in my life for the first time since I was small. I have had breakthroughs. My husband, however has been stubborn and not joined me in my new eating habits. He did not think he needed to- until he developed the worst case of ezcema I have ever seen on his entire body. I knew that this way of eating would reverse it in him too and after severe suffering, he was ready to do ANYTHING.
That means he has to eat what I do- grain free, grass fed meat and dairy, and other changes. The problem is that if he wants to make something to eat, he does not always want to use the books I use. I bought this book for him. I was wondering if it would ever get used. WOW was I surprised.
This book is not only easy to use, but it is easy for my husband who does not want to take time to read through things and wants freedom to do his own thing. This book was PERFECT for that.
WHAT HAVE WE HAD SO FAR?
We have enjoyed the best crackers, cookies, and cake that I have ever had. WOW, this has been a fantastic thing to get. We only use honey and no other sweetener (besides occasional maple syrup) and with a few minor substitutions, the results have been spectacular. He has made recipes as they are and have been great. He has mixed recipes and it has been great. You would never guess these things had no grain in them. I am IMPRESSED!
THE BOTTOM LINE
Not only is this book nice to look at and easy to use, but the recipes so far have been satisfying and delicious. I am usually the creative cook here, but I am ultimately impressed that my husband has enjoyed using this book. He loves it. THAT IS A HUGE DEAL!
I will update with more input as he continues to use this. It is officially his book, so I am letting him have the fun of exploring it.
AND HEALTH BONUS
The stubborn horrific ezcema that my husband could not shake is now almost completely gone from diet, essential oil spray and lotion I designed and supplements Having this book is worth its weight in GOLD for that. NOTHING was helping him until we made this important change.
Not only is this book very good and meets a need
Top reviews from other countries
I avoid gluten and can't tollerate cows milk and make my own almond milk (delicious!) from raw soaked almonds. It seemed a shame to waste the pulp so I dried it in my dehydrator then ground it into flour - wasn't quite sure what to do with it but found a few decentish recipes on the net, then found this little gem of a book. Mostly, I'm trying to eat raw but there are times when you feel like a bit of a treat and this book delivers. Some wonderful gluten/dairy free recipes
Most of the recipes are easy to adapt to your own sweetening or oil preferences - doesn't take too much imagination (I substituted stevia in some as I'm a bit wary of too much agave)and you really don't have to have roasted almond flour. 1 cup raw almonds to 3 cups water, whizz it up in a blender, strain through fine sieve or cheesecloth. Use the milk and dry out the pulp then grind into flour.
(agave substitute: I soaked a few pitted dates in water till soft then whizzed them in a blender with the soaking water, adding a bit more water to make a syrup consistancy if needed.
This book means that at parties and family gatherings, I can make something that we can all eat without depriving the lucky ones who don't have food allergies/sensitivities.