Top critical review
86 people found this helpful
Not for diabetics or low carb dieters
on 10 February 2011
I am really disappointed. Coconut flour is low in carbohydrate so would be a great flour to make breads and different types of pastry with if only I had a decent recipe book as I need very low carb meals.
So, I bought this book as well as some coconut flour from Amazon, the cover says "A delicious Low-Carb, Gluten Free Alternative to Wheat".
But many or even most of the recipes also use high carb ingredients like Agave syrup, corn starch and sugar, even the recipe for bread. The author tells you to stick carefully to the recipes as coconut flour is tricky to work with and nothing like wheat flour, so I was hesitant to change Agave syrup to an alternative low carb sweetener like the zero carb Da Vinci syrups or stevia extract. Why no use of sweeteners? Even Splenda is better than sugar. The author justifies this by suggesting Agave syrup is natural and healthier than sugar - not true, some newish research suggests otherwise.
There are various lower sugar versions of recipes included but these are still far too high in sugar for many on low carb diet.
Also there seem to be gratuitous use of this flour in recipes where you don't need any flour at all: Hummus for instance which never has flour normally, just chickpeas (garbanzo beans), tahini oil, lemon juice and various seasonings. This one has 1/4 cup of coconut flour too.
This is not a cookbook for diabetics who control their blood sugar levels with diet alone, or anyone struggling with their weight or both. The funny thing is that it emphasises the low carb content of coconut flour in the introduction but then never follows through with low carb recipes or the carb count for any of them. What a pity.
I cannot comment on the quality of the recipes for those wanting a gluten free life as I couldn't use most of them. They sound delicious, many are versions of American favourites - muffins, corn breads etc. and the book is not aimed the UK reader.