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Almond Flour! Gluten Free & Paleo Diet Cookbook: 47 Irresistible Cooking & Baking Recipes for Wheat Free, Paleo and Celiac Diets (Gluten-Free Goodness Series) [Kindle Edition]

Donatella Giordano
5.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

Irresistible Recipes for Cooking and Baking with Almond Flour

***From the critically acclaimed, best-selling author of "Coconut Flour! 47+ Irresistible Recipes for Baking with Coconut Flour: Perfect for Gluten Free, Celiac and Paleo Diets" ***

In addition to its numerous health benefits, almond flour is a delicious gluten-free alternative to conventional wheat-based flour.
Whether you're:
  • Looking to add some exotic flavor to your baking repertoire
  • A diagnosed Celiac
  • Following the Paleo diet (or another gluten-free diet)
  • Just in love with the great taste of Almonds
  • A seasoned gluten-free/low carb veteran
  • Just starting out with a gluten or wheat-free diet
  • This book is for you.

Donatella Giordano shows you with everything you need to cook and bake tasty, varied, and guilt-free meals and treats that will impress even the most die-hard gluten/wheat addicts (we all know one!). She even shares the secret of you how to make your own almond flour for cheaper than you can buy it in stores!

Not just another recipe book:
Unlike other almond Flour and Gluten-Free Recipes which stop at simply providing a list of smoothie recipes together with some generic/stock pictures of baked treats, this book includes everything you need to know about living gluten-free and provides the complete nutritional breakdown for each of the 47 delicious recipes.

In addition to being delicious, almond Flour is packed with benefits including being:
  • Completely Gluten Free
  • Cheap and Easy to buy or make at home
  • High in Vitamin E, Magnesium, Iron and Calcium
  • Low on The Glycemic Index (Low GI)
  • High in Protein
  • High in Fiber
  • Low in Carbohydrate

Get your copy at the low introductory price and take charge of your gluten-free life today!
Bon Appétit!

Now including SPECIAL BONUS eBOOK! : Gluten Free Living Secrets

This is an exclusive publisher bonus available for our readers only,  here's just a taste of what you will discover inside:

    * eliminating gluten from your child's diet
    * transform your pantry to be gluten-free
    * A list of essential gluten-free shopping tips
    * keep your kids happy around their gluten-eating friends
    * Tips on staying gluten-free when eating out

Grab your gift today as it is available for a strictly limited period only!

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Product details

  • Format: Kindle Edition
  • File Size: 372 KB
  • Print Length: 104 pages
  • Publisher: NaturalWay Publishing (25 Mar. 2013)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00C1GJX5O
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • : Not Enabled
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #637,521 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews
5.0 out of 5 stars Excellent book 3 Oct. 2014
Format:Kindle Edition|Verified Purchase
Lovely recipes - can't wait to start making them this weekend.
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Most Helpful Customer Reviews on (beta) 4.2 out of 5 stars  32 reviews
14 of 14 people found the following review helpful
4.0 out of 5 stars I've already used a couple of these recipes! 13 May 2013
By Sneaky Burrito - Published on
Format:Kindle Edition
I am not on the Paleo diet and I do not have a health condition mandating that I eat gluten free. I did have high triglycerides a few years ago, and have been assiduously avoiding white flour, white rice, and so forth. This has made baking (something I love) a bit more challenging. I've found a lot of flours I like (coconut, whole wheat pastry, oat), but sometimes have trouble choosing the correct flour for a particular application, or modifying a recipe to work with a new, unusual flour. Thus, I was excited for a chance to read and use this cookbook dedicated solely to almond flour.

The book contains a lengthy introduction with information on the botany of almonds, how to make almond meal, the nutrient content of almonds, etc. I think it is worth a read and it is written at a level appropriate for the layperson to understand. As a biochemistry Ph.D., I have additional questions about some of the health information presented (I'm skeptical by nature), but I can go look that up on my own; the book gives enough information for me to be able to find out more if I choose to. There's also nutrition information at the beginning of each recipe (far more than is usually included in a cookbook).

This IS a Kindle format cookbook, so a few brief words about formatting. There aren't any pictures, but I actually have numerous, well-loved cookbooks with no pictures or with drawings and no photographs, so that's not an issue for me. If it is an issue for you, though, now you know. I did not make note of grammar errors and the formatting was generally quite good. There may have been a missing bullet point here or there, or ½ and 1/2 in the same recipe, but it didn't interfere with my ability to understand what was being communicated. (Tip: If you haven't tried cooking from a Kindle cookbook before, put your Kindle inside a gallon-size freezer bag and close it up tight. You can still use the touch screen and/or buttons, and you don't have to worry about spills.)

The recipe breakdown is as follows:

Soups (4 recipes)
Vegetarian (7 recipes)*
Fish (5 recipes)
Meat (7 recipes)
Sweet Stuff (24 recipes)**

*Note: "vegetarian" is sort of a catch-all category that includes almond bread, lasagna, crackers, a vegetarian loaf, and a couple of others.
**Not the actual title of the section (which is "Desserts, Cakes, Muffins, and Other Sweet Treats).

As a vegetarian, I skipped the meat and fish recipes. However, they're there, if you're interested. I did try four of the 47 recipes offered and will discuss those below; hopefully I have chosen representative recipes!

#47 Orange and Apricot Muffins: This recipe was tricky. I was surprised that it turned out well, but it did. You should note that many of the sweet baked recipes in this book (this one included) are very eggy. This recipe was for six muffins, and it included FOUR eggs. I make muffins regularly, and normally use one or two eggs for a dozen muffins. Anyway, the recipe also calls for grated coconut but I only had shredded (bigger pieces). This may make a difference in terms of liquid absorption. After mixing the batter, I decided there was too much liquid and added some coconut flour (didn't measure it). The other thing I would say about this recipe is that you may want to put more dried fruit in it. There were only two tablespoons (1/8 cup) of chopped dried apricots. I think you could easily get away with an entire ½ cup. These tasted good, actually, and had a fluffy texture. However, I would advise limiting yourself to one or two of these muffins at a sitting and if you want more food with your breakfast, opt for something light like fruit, and not a side of scrambled eggs. It was just a little too much egg for me to have both! (You can also use regular honey instead of raw honey if you want.)

#6 Savory Crackers: This was pretty easy. I didn't have dried tomatoes, so I substituted tomato paste. I thought these were good and would definitely make them again. I did try to roll them out like I do with other crackers, and that didn't work super well. I also think I made them too thin, because I had to take them out of the oven before the entire cooking time had elapsed. The recipe says to put blobs of the dough on the baking sheet, and that is probably what I will do next time. Still, not going to take off any points for ME not following the directions. The texture was interesting (in a good way).

#26 Chocolate Brownies: Another eggy recipe, but then, a lot of brownie recipes are high on the eggs. If I had one complaint here, it's that the instructions tell you to "grease a cake pan" but give you no direction as to the size of the cake pan. Should I use a 13 by 9 sheet cake pan? An 8 inch round cake pan? 9 inches square? Based on the volume of batter, I chose a Pyrex dish that I think is about 9 inches square (for no other reason than that I used it to make brownies last week and they turned out OK). One minor gripe here: the ingredients list calls for one teaspoon of baking soda, but in the "method" section, it's referred to as sodium bicarbonate. I know these are the same thing, but it's probably best to choose one term and stick with it. Also, this recipe called for 3.5 ounces of almond flour, but other recipes called for ½ cup or 1 cup. It's probably best to either stay with cups (which everyone is likely to have, in the US anyway) or list both cups and approximate weights. I have a postal scale that is so out of date I use it to weigh stuff in the kitchen, but some people might not even have that. These had an unusual spongy texture. Not bad, just different from the denser brownies I'm used to. I think it's because you beat the egg whites until stiff peaks form (this adds volume). I think I would've preferred these to be a touch sweeter and/or denser, but that's a personal preference. They're certainly not bad.

#4 Warm Broccoli and Almond Soup: This one is another keeper - I will definitely make it again sometime. I don't know how much I can say about it. You might want to saute the vegetables for longer than the directions say, but I won't hold it against this cookbook author because I pretty much never find cookbooks, websites, or magazines, that get that right. It has a texture very much like a "cream of" soup but no dairy. I did use only four cups of stock instead of the recommended six, but that's because I wanted a thicker soup. Still worked.

I'd say the level of skill required to use this cookbook is intermediate. Depending on your own personal preferences and/or what ingredients you have available, you may need to make some modifications. If I hadn't been a somewhat experienced cook/baker, I might not have known to add flour to the muffins, for example, or what type.

Equipment Needed: You will find it useful to have a food processor, a hand or stand mixer, and possibly also a blender or immersion blender (for the soups).

Note on Ingredients: I used packaged almond flour for some recipes (from Bob's Red Mill) and also bought raw almonds and made my own almond meal for some others. Both seemed to work well. Many recipes call for coconut oil. I happen to keep this around the house. You could probably substitute butter or olive/canola oil in many of the coconut oil recipes and still have it come out. Many other recipes call for almond milk. This is not something I normally keep in the house, being more a fan of the dairy kind. However, almond milk is not expensive and is pretty easy to find. (If you really can't find it in your local store, order it online - before you open it, you can store it at room temperature.)

In the end, I'd say I learned a lot about the possible uses of almond flour, have found some recipes to make more than once, have found many others I'd like to try (I ran out of eggs...), and would recommend this book to intermediate-to-advanced home cooks. I am seriously considering seeking out other books by this author.

I received a free e-copy of this cookbook from the author in exchange for posting an honest review.
10 of 11 people found the following review helpful
5.0 out of 5 stars A book as a blessing 9 April 2013
By Keira Burdock - Published on
Format:Kindle Edition|Verified Purchase
I've been a cook all my life, or at least since I was a very young girl. My first tutor was my grandma, and then my mother took her turn in showing me the way around the kitchen. I have managed over the years to master countless recipes and ways of cooking. During the last few years though, thanks to the e-book explosion, I have been offered the opportunity to improve my skills but also learn new things.

As an experienced cook I can't say that this book came as a surprise to me. I've been experimenting with almond flour recipes for quite some time, and most often than not the results were satisfying. However, by opening the electronic pages of this volume, I came face to face with quite a few surprises, and I can't hide the fact that for a few moments I felt angry with myself for not having created these recipes on my own. It wasn't too long though before I got to work. I've started with chocolate brownies (my favorites) and moved on from there. And every new day brought a pleasant and delicious surprise to me and my family. We fell in love with most of the recipes and some of them became a must in our daily diet.

After having read this book and tried most of its recipes, I have to say that, I felt blessed, since thanks to it I could keep doing what I love the most without ever getting bored.
7 of 7 people found the following review helpful
5.0 out of 5 stars Delightful 11 April 2013
By Dandelion - Published on
Format:Kindle Edition
I have been attracted to almond flour, it sounded delicious, but I never bought it until now. After reading this well-written, reader-friendly recipe book, I have tried several simple recipes -- there are nearly 50 -- and I am convinced. Almond flour gluten-free cooking is great, light, tasty and healthy. Gluten allergies affect many people with skin rashes, indigestion and mood swings. This book can help them to look and feel better, while enjoying soups, cookies, biscuits,and any recipe that calls for wheat flour. Thank you Donatella Giordano! Best wishes, Letha
6 of 6 people found the following review helpful
3.0 out of 5 stars Not what I expected 1 Sept. 2013
By Nancy Norwood - Published on
Format:Paperback|Verified Purchase
With such a beautiful cover I was expecting pictures. This book contains not one. It also prints one recipe on top of the other in print out style and its hard to see where one starts and stops. I am used to one page/ one recipe and maybe a pic that fits the format. When you go through it it is hard to figure out what you are going to end up with with no pictures or organized categories. She does put them all together, soups, fish, meat, etc... But with the unusual ingredients and unusual spacing of recipes, you have to go and look for what catagory you are in.
Now, the recipes do look good, but it's just not user friendly.
5 of 5 people found the following review helpful
5.0 out of 5 stars Exceeds Expectation 18 April 2013
By Leo Little - Published on
Format:Kindle Edition
The first question I asked when I looked at this cookbook was What is almond flour? and Why would I want to use it in my cooking. In the very beginning Donatella not only explains the helpful benefits of almond flour, but goes on to inform readers of the different grades of almond flour and meal. Where you might purchase the product and even how you can make your own almond flour at home. I cant wait to try all the recipes which also include nutritional information and easy to follow directions. The almond Broccoli soup will be at the top of my list and I plan to substitute almond flour in my pie crusts and crisps. Thank you Donatella for introducing an amateur cook like myself to the wonders of almond flour.
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