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17 of 17 people found the following review helpful
5.0 out of 5 stars Fab little book.
I love this book!

I avoid gluten and can't tollerate cows milk and make my own almond milk (delicious!) from raw soaked almonds. It seemed a shame to waste the pulp so I dried it in my dehydrator then ground it into flour - wasn't quite sure what to do with it but found a few decentish recipes on the net, then found this little gem of a book. Mostly, I'm...
Published on 5 May 2012 by Thera Gal

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1 of 1 people found the following review helpful
3.0 out of 5 stars Gluten-free Almond Flour Cookbook
Excellent for those on wheat flour-free cooking. However, since finding the taste of almond flour rather overwhelming, the book has become somewhat obsolete for my own circumstances. Nonetheless, the recipes are great!
Published 12 months ago by Poshprof


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9 of 18 people found the following review helpful
2.0 out of 5 stars Wish the title indicated that she doesn't use sugar or dairy, 17 July 2012
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Dr. V. Stewart (Somerton,, Somerset United Kingdom) - See all my reviews
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This review is from: Gluten-Free Almond Flour Cookbook: 100 Recipes: Breakfasts, Entrees, and More (Paperback)
The recipes look very interesting. Unfortunately, although the book's title refers to using ground almonds instead of flour - which is the substitution that coeliacs need and the only one I wanted - once you open the book you discover that the author doesn't use sugar - she substitutes agave nectar - and she doesn't use dairy. That really does make it almost useless for me; I have a coeliac friend, was proposing to make him the odd cake (in other words, I don't need a complete change of lifestyle) and I can't find any hints on how to reverse-engineer the recipes so as to use the other missing ingredients. A bit of a waste of money unless you want to cook without anything that could intimidate the system.
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11 of 26 people found the following review helpful
1.0 out of 5 stars Nice Cutesy Book But Very Same-ey, 1 May 2011
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This review is from: Gluten-Free Almond Flour Cookbook: 100 Recipes: Breakfasts, Entrees, and More (Paperback)
Start with ground almonds, agave nectar, butter/oil and eggs. Add the spices and adjust the moisture level to make millions of cookies or cakes or pie crusts. The recipes are too same-ey and while I like the concept of using almonds to replace wheat flour, almonds are very energy dense so it seems to defeat the purpose of eating healthier. If you looked at the macronutrient ratios of the recipes, they are the same if not slightly worse than the standard products. You are not saving calories or fat and getting a lot of oxidized poly unsaturated fats from baking almonds which are more healthful eaten raw.

It's a creative but very flawed idea. Sorry
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Gluten-Free Almond Flour Cookbook: 100 Recipes: Breakfasts, Entrees, and More
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