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The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More

Average Rating 3.5
( 33 )
Rating Distribution

5 Star

(15)

4 Star

(4)

3 Star

(5)

2 Star

(4)

1 Star

(5)

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Most Helpful Favorable Review

14 out of 14 people found this review helpful.

Simple, Easy & Yummy Recipes

This is a very practical cookbook. The author uses many of the same ingredients throughout. This is great because once you stock your pantry with almond flour, celtic sea salt, baking soda, & agave nectar you are ready to go. If you have ever been discouraged with co...
This is a very practical cookbook. The author uses many of the same ingredients throughout. This is great because once you stock your pantry with almond flour, celtic sea salt, baking soda, & agave nectar you are ready to go. If you have ever been discouraged with cookbooks with too many hard to find ingredients, then this is the cookbook for you. This author considers the nutritional value of all of her ingredients and recipes. We especially enjoy the chocolate chip cookies & cupcakes. They are loaded with lots of fiber & protein. Since my girls have been diagnosed with gluten sensitivity this cookbook has been an excellent source for yummy food & baked goods. Order this book. You will be delighted!

posted by 915460 on September 20, 2009

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Most Helpful Critical Review

10 out of 10 people found this review helpful.

Good Info and some good products

It's a good book overall. Some of the items are a bit pricy. You don't get a crispy crunchy texture like you would with regular flour, but almond flour does have a lot of nutritional value, low carbs and low on the glycemic index (GI for diabetics). I had to adjust m...
It's a good book overall. Some of the items are a bit pricy. You don't get a crispy crunchy texture like you would with regular flour, but almond flour does have a lot of nutritional value, low carbs and low on the glycemic index (GI for diabetics). I had to adjust my oven temperature below the recommended setting. I usually set my oven to 300 and adjusted the cooking time to avoid burning. The almond flour tends to cook quickly and therefore could result in burning or deep browning. I also found that I adjusted the measurements (lowering them). Some things resulted too sweet or too oily. The pastry cream was a nice new twist. I was actually pleasantly surprised. My personal favorite items that I've always used are grapeseed oil and agave nectar. Not terribly expensive and both offer great nutritional value.

posted by Cook2 on November 21, 2009

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  • Anonymous

    Posted November 11, 2009

    Problem

    The chocolate cake (on the cover) overflowed my 9-inch pan and messed up the oven.
    Agave nectar, this book's choice sweetener, is subject to safety debate.

    1 out of 12 people found this review helpful.

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  • Anonymous

    Posted August 21, 2014

    This book was not worth the money. The recipes did not turn out

    This book was not worth the money. The recipes did not turn out because steps were missing. I make a lot of food from scratch and I was not able to create the food properly. The desserts either didn't last long before they became soggy- and I mean they lasted maybe 3 days tops before you had to throw them out. The main dishes didn't turn out and became really frustrating when the ingredients you are using are expensive! And what did turn out tasted alright. It wasn't anything to brag about or bring to the neighbors. 

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  • Anonymous

    Posted April 5, 2013

    Good Gluten Free Cookbook

    Love it so far.
    With the exception of the pecan pie recipe. I messed it up big time the night before Easter.
    So I may not try this one again.
    Waste of time and money, since it flopped.

    0 out of 3 people found this review helpful.

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  • Anonymous

    Posted April 28, 2010

    No text was provided for this review.

  • Anonymous

    Posted March 16, 2010

    No text was provided for this review.

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