The Gluten-Free Almond Flour Cookbook PDF PDF Downlaod
All About The Gluten-Free Almond Flour Cookbook PDF
The prevalence of celiac disease and gluten sensitivity among millions of adults and children has created the need for gluten-free recipes that are as nutritious and tasty as their traditional counterparts. Popular food blogger Elana Amsterdam offers ninety-nine family-friendly classics--from Pancakes to Eggplant Parmesan to Chocolate Cake--that feature her gluten-free ingredient of choice, almond flour. Because these recipes are low glycemic, low in cholesterol and dairy, and high in protein and fiber, they are also ideal for people with diabetes, obesity, and high cholesterol.
So whether you’re looking for a quick breakfast treat, a comfort food entrée, or a showstopping dessert, The Gluten-Free Almond Flour Cookbook proves that gluten-free cooking can mean healthy eating for everyone.
The Gluten-Free Almond Flour Cookbook PDF Details:
- Amazon Sales Rank: #807 in Books
- Published on: 2009-07-28
- Released on: 2009-07-28
- Original language: English
- Number of items: 1
- Dimensions: 7.97" h x .41" w x 7.02" l, .75 pounds
- Binding: Paperback
- 144 pages
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Most helpful customer reviews
325 of 356 people found the following review helpful.
Some Good Ideas, but Edit Out the Agave Nectar
This book has a number of good and SIMPLE recipes for gluten-free and low-carb dishes using almond flour. Well worth adding to the shelf; it simplifies and collects a lot of information about almond flour that is widely scattered.
The one big caution is that the author uncritically uses agave nectar for sweetening in almost all the recipes. She says this is because agave nectar is "lower on the glycemic index", but that's not an advantage, that's merely because agave nectar is largely fructose, the most dangerous of the sugars.
From Stephan Guyenet, Ph.D. in neurobiology (blog at [...]
"Agave syrup is made from the heart of the agave plant, which is pressed to release a juice rich in inulin. Inulin is a polymer made of fructose molecules. The inulin is then broken down either by heat or by enzymatic processing. The result is a sweet syrup that is rich in fructose. Agave syrup is marketed as a healthy, alternative sweetener. In fact, it's probably as bad or worse than high-fructose corn syrup (HFCS). They are both a refined and processed plant extract. Both are high in fructose, with agave syrup leading HFCS (estimates of agave syrup range up to 92% fructose by calories). Finally, agave syrup is expensive and inefficient to produce. The high fructose content gives agave syrup a low glycemic index, because fructose does not raise blood glucose. Unfortunately, as some diabetics learned the hard way, using fructose as a substitute for sucrose (cane sugar) has negative long-term effects on insulin sensitivity."
I find that these recipes can be adapted by omitting the ill-chosen agave nectar sweetner, in favor of either ordinary sugar (sucrose) or for low-carbs an equivalent combination of Emerald Forest Sugar Erythritol, 1-Pound (Pack of 6) and NuNaturals NuStevia Pure White Stevia Extract, 1 Ounce (Pack of 2), as recommended by Lauren at Healthy Indulgences blog [...]
70 of 73 people found the following review helpful.
recommended with reservations
If you are simply looking for GF recipes, there are better books out there. I made a few of the sweet items along side other similar GF recipes using Pamela's mix (biscotti for example) and found I preferred the items made with Pamela's mix for flavor and texture. The almond flour items weren't bad, it's just that the things I made with Pamela's tasted more like traditional nonGF food. If carb consumption is your main concern, then this may be more suited to your tastes.
I also tried several savory recipes. I have been searching for a savory GF pie crust that won't impart that sweetish aftertaste to my favorite quiche recipes. While I am not completely satisfied with this recipe, it's the best GF savory pie crust to date. Also, the pizza crust, again not the best taste/texture but it is really handy to throw together in just a couple of minutes and it is way better than any frozen crust I've had. It's also very filling. Finally, I tried the eggplant parmesan and it is the best eggplant parmesan I've had since going GF. For me, that recipe was worth the cost of the book.
Finally, like others have said, the final verdict is still out on the agave nectar and grapeseed oil. I used them for the first time I made a recipe because I wanted to follow exactly. If I repeated the recipe, I replaced them with sweeteners and fats I am more comfortable with.
72 of 77 people found the following review helpful.
My #1 go-to cookbook!
By Kimberly Dominguez
Elana Amsterdam has created the cookbook of my dreams! No refined sugar, wheat and often no dairy in the recipes, but best of all is her use of Almond Flour! I have never used it before getting this book and I have to say it is a revelation. Packed with protein and so delicious that once my friends try "just a bite", they beg for more. I've had this book for all of a month and it's already dog-eared and covered in post-it bookmarks saying "Make this next " or "This was fantastic!" I have loved every single thing I've made from this book. I can't recommend it more highly. Your family and friends will thank you for the delicious food and treats - and you will be giving their body the nutrients it needs. I've done a LOT of alternative recipe cooking in my day and this is the only one I have ever found to be simple, quick, easy and just as delicious as traditional recipes. Did I mention quick? I'm amazed at how fast I can throw them together! It's a working persons DREAM! Quick and healthy!
I'm not celiac or diabetic, but I do like keeping things natural. This book is everything and more that I could have hoped for. I would have put 11 stars if I had the choice. Get this book and change your life. Rediscover what real food tastes like.
The Gluten-Free Almond Flour Cookbook PDF PDF Download