Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat
by Bruce Fife
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Book Summary Information
Author: Bruce FifeEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2005-07-01
ISBN: 0941599639
Number of pages: 160
Publisher: Piccadilly Books, Ltd.
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Book Reviews of Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat
Book Review: It all tastes like quiche
Summary: 2 Stars
I am disappointed with this book. Our household is primarily gluten free and definitely dairy free. Anyone who is both those things knows that it is difficult to find good substitutes for the wheat laden counterparts of breads and cookies. And if you do, you must combine several types of flours and gums.
Finding this book I hoped that might be eliminated - maybe I could use only one type of flour, albeit expensive flour. I took the leap and added the Aloha Nu brand (also produced by Fife) of coconut flour to my order.
Although most of the recipes use butter and milk, I did not list that as a dislike as he states you can use coconut oil or coconut milk to substitute.
The one thing I did like is that he provided a lower sugar version for each recipe.
My first dislike is that he is repetitive in going over the benefits of coconut. High fiber, low carb, gluten free, chock full of vitamins and minerals. That could really take up a lot less space then 40 pages.
My second dislike is that every recipe I tried tasted like quiche with an undertone of coconut. At first I thought I might be measuring improperly. If the recipe said 2 tbsp sifted coconut flour, I measured 2 tbsp then sifted. But when I tried again sifting first then re-measuring, the same result. These are the recipes I have tried:
* Coconut Bread - tastes like quiche
* Coconut Pancakes - tasted more like an omelet
* Sausage muffins - quiche
* Coconut chocolate chip Cookies - ok, so these turned out great with a flavor of chocolate macaroon and I think it's because it had the lowest egg to coconut flour ratio.
Everything has such a high egg content and that is primarily what you taste: eggs. I have yet to try a pie crust (no eggs) recipe. Maybe that will redeem my review from 2 to 3 stars.
For things like breads and muffins I would recommend Gluten Free Baking Classics instead.
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Summary of Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat
Do you love breads, cakes, pies, cookies, and other wheat products but can't eat them because you are allergic to wheat or sensitive to gluten? Perhaps you avoid wheat because you are concerned about your weight and need to cut down on carbohydrates. If so, the solution for you is coconut flour. Coconut flour is a delicious, healthy alternative to wheat. It is high in fiber, low in digestible carbohydrate, and a good source of protein. It contains no gluten so it is ideal for those with celiac disease. 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 delicious 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, cheese crackers, and chicken pot pie, but don't want the wheat; you will love the recipes in this book! These recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, trans fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and reduced sugar versions. Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss.Natural Foods Books
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