Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat »

Coconut flour is a delicious low-carb, gluten-free alternative to wheat. It is high in fiber, low in digestible carbohydrate, and a good source of protein. 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 good 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, chees crackes, and chicken pot pie, but don't want the wheat; you will love the recipes in this book! All recipes include low-sugar or no-sugar variations.

Library Journal

Nutritionist and naturopathic physician Fife (director, Coconut Research Ctr.; The Coconut Oil Miracle) emphasizes the health benefits of coconut flour, a naturally low-carb and gluten-free substance. He details the various properties of coconut flour, provides general information on nutrition and maintaining a healthy diet, and offers tips on the use of coconut flour and an appendix of resources. The crux of the book is the compilation of numerous recipes using coconut flour for the preparation of such items as baked goods, breads, and main dishes. These recipes, in addition to lacking gluten, are also free of wheat, soy, trans fats, artificial sweeteners, and yeast. Of particular interest to those with gluten allergies or related dietary restrictions, this book may also appeal to nutrition and health food enthusiasts. For most public libraries.-Courtney Greene, DePaul Univ. Libs., Chicago Copyright 2005 Reed Business Information.