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The Gluten-Free Almond Flour Cookbook, by Elana Amsterdam
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Review
“Outstanding gluten-free goodies... this lovely cookbook, full of enticing photos, has my mouth watering.” —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.” —Providence Journal “Flour Girl: Gluten-Free Almond Joy” —Washington Post“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.” —Cookbook Digest"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”
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From the Publisher
* A full-color collection of 99 no-gluten, lightly sweetened, quick-and-healthy recipes made with almond flour. * 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.
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Product details
Paperback: 144 pages
Publisher: Celestial Arts; Original edition (July 28, 2009)
Language: English
ISBN-10: 158761345X
ISBN-13: 978-1587613456
Product Dimensions:
7 x 0.4 x 8 inches
Shipping Weight: 11.2 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
742 customer reviews
Amazon Best Sellers Rank:
#15,936 in Books (See Top 100 in Books)
I just received this book and was so excited to add it to my extensive library collection. It's beautifully illustrated and I made the Savory Vegetable Quiche the very day the book arrived. I must say that the quiche was absolutely delicious and all three of us gave it a 5 for flavor, though I omitted the grapeseed oil, using just a bit of EVOO. For a book to omit the nutritional information which is vital to people with diabetes or are on a low-carb or low-fat diet, or those that count calories, it's incomplete.I went to Ms. Amsterdam's web site, [...] to ask a question, hoping to receive an answer and there is no way to contact her. I did read this under her FAQ's section:"If you need nutrition information along with your recipes, then you probably do not want to buy my book. Who knows though. You'll need to decide that. On your own. Don't listen to me. I like my books. Of course I do. I wrote them. So this is a post to tell you. I don't provide nutrition information. I might someday. But I might not. Don't hold your breath. Don't call people names. It's not nice. And by the way, I'm doing really well with my health. So don't worry about me. I take really good care of myself now."She goes on to say, "First, let's get down to basics. Anyone can use a simple website called sparkpeople.com to gather nutrition information about anything they eat. Including my recipes. Second. I am not a big corporation. I'm a mom. I have celiac disease. I have multiple sclerosis. I also have 2 children. And, even a husband. Though I neglect him. To write posts like this. I'm not complaining though. I like to write. It's good. But, just like all of you, I'm juggling my way through life every day."I use MyNetDiary for my iPad, iPhone and their web site to input every morsel of food that I ingest. Needing this information, I searched the Internet and Elana was right - sparkpeople.com has the nutritional information which I promptly entered and saved into Paprika and printed it out. I suppose the work-around for this irresponsible act of not including this vital information is to staple the print out to each and every page of this book on the recipes I'm interested in making.When I turned to page 81 for the Savory Pie Crust, I saw that it, too, included grapeseed oil - 1/4 cup! Plus there's a heavy emphasis on agave nectar. I came up with a great recipe for low carb almond flour pie crust (courtesy of about.com) and it was so simple to make - held together beautifully - and you simply add three tablespoons of butter to the 1-1/2 cups almond flour - added a tad of Stevita - and WOW! Was it ever tasty. I found this book's recipe for the pie crust too "fussy" and I prefer simple and healthy and I insist upon knowing what I'm preparing for our family.I wish I had read her FAQ section prior to purchasing the book. I have The Sparkpeople Cookbook, Better Homes & Gardens Biggest Book of Diabetic Recipes, The New Glucose Revolution Low GI Vegetarian Cookbook, Dr. Neal Barnard's Program for Reversing Diabetes - and each and every one of these marvelous cookbooks/recipes includes the number of calories, fat, fiber, protein and carbohydrate.Without this information, I feel the book wasn't ready to be published - or on the cover of the book below the title it should state there is no nutritional information inside the book. I hate surprises.
I love the recipes I have tried! and the book has helped me learn how to cook without regular flour/gluten -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 crystalsI 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 conserveSo 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!
I am not gluten intolerant, but this is one of my top 5 favorite cook books for a reason. EVERY. SINGLE. RECIPE. IS. DELISH. And I mean, not in a "good for a gluten-free food" kinda way. Truly spectacular clean eating.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.
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