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Cooking With Coconut Flour
     

Cooking With Coconut Flour

4.2 8
by Bruce Fife
 

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Coconut flour is a delicious low-carb, gluten-free alternative to wheat. It is high in fiber, low in digestible carbohydrate, and a good source of protein. Coconut flour can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. It is the only flour used in most of the recipes in this book. These recipes are so good that you won't be

Overview

Coconut flour is a delicious low-carb, gluten-free alternative to wheat. It is high in fiber, low in digestible carbohydrate, and a good source of protein. Coconut flour can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. It is the only flour used in most of the recipes in this book. These recipes are so good that you won't be able to tell that they aren't made with wheat. If you like foods such as German chocolate cake, apple pie, blueberry muffins, chees crackes, and chicken pot pie, but don't want the wheat; you will love the recipes in this book! All recipes include low-sugar or no-sugar variations.

Editorial Reviews

Library Journal
Nutritionist and naturopathic physician Fife (director, Coconut Research Ctr.; The Coconut Oil Miracle) emphasizes the health benefits of coconut flour, a naturally low-carb and gluten-free substance. He details the various properties of coconut flour, provides general information on nutrition and maintaining a healthy diet, and offers tips on the use of coconut flour and an appendix of resources. The crux of the book is the compilation of numerous recipes using coconut flour for the preparation of such items as baked goods, breads, and main dishes. These recipes, in addition to lacking gluten, are also free of wheat, soy, trans fats, artificial sweeteners, and yeast. Of particular interest to those with gluten allergies or related dietary restrictions, this book may also appeal to nutrition and health food enthusiasts. For most public libraries.-Courtney Greene, DePaul Univ. Libs., Chicago Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9780941599634
Publisher:
Piccadilly Books
Publication date:
07/01/2005
Pages:
162
Sales rank:
437,023
Product dimensions:
5.70(w) x 8.10(h) x 0.80(d)

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Cooking with Coconut Flour 4.3 out of 5 based on 0 ratings. 8 reviews.
tweetieCT More than 1 year ago
My family is not gluten free, but this is a wonderful way to get a healthy flour with lots of FIBER! Some recipes are a hit, and some are not, but it's a wonderful way to learn about how to use the flour! Great alternative to other flours!
Anonymous More than 1 year ago
This is a fun book and the recipes are easy and delicious. Once I got the hang of how coconut flour absorbs the liquid, I have been having fun with all the muffin recipes.....they taste good and are good for you!
MortalCoil More than 1 year ago
This book opened up a whole world of low-carb baking that I never knew existed! If you are avoiding gluten, this is the baking book for you. The author offers many reduced-sugar versions of recipes (usually cutting sugar in half and replacing with stevia). If you are low-carb, you will have to modify a lot of the recipes and replace the sugar with another sweetener. But there are quite a few low-carb recipes that can be used without modification (e.g., crepes, quick bread, etc.). A great resource.
Anonymous More than 1 year ago
bookers2 More than 1 year ago
I have to admit I haven't used it yet. I AM glad to have it, however, as I tried to make banana bread with coconut flour, and it turned into a giant lump of dough. Obviously the fiber in the coconut flour absorbs much mopre fluid. So I immediately got on B&N to look for a cookbook. Yay. You will be the first to know when I make a successful banana bread!
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