Fabulous & Flourless : 150 Wheatless and Dairy-Free Deserts: Amazon.ca: Books

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First Sentence
RECIPES FOR NUT CAKES make up the core of this book. Read the first page

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Customer Reviews

6 Reviews

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4.2 out of 5 stars (6 customer reviews)

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1 of 1 people found the following review helpful

4.0 out of 5 stars A Health Warning, April 29 1998

By A Customer

This review is from: Fabulous & Flourless : 150 Wheatless and Dairy-Free Deserts (Hardcover)

Wonderful variety of recipes for those who must be flourless in their lifestyle. It will take me a couple of years to try and eat all the recipes which caught my eye. However, a word of caution to the reader. Many of her recipes call for raw eggs which are never cooked. Since these foods will be left at room temperature for extended periods of time, the danger of salmonella infection is very real. I would hope that, in this day and age, an author would consider this commonly known danger and comment on it in the book. So use the raw egg recipes at your own risk.
That said, I would not hesitate recommending this book for its scrumtious, yet fairly simple recipes that any home baker should be able to master.

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4.0 out of 5 stars Good for low carb dieters, too, Feb 22 2004

By A Customer

This review is from: Fabulous & Flourless : 150 Wheatless and Dairy-Free Deserts (Hardcover)

I bought this book hoping that I could adjust some of the recipes to use splenda or stevia to substitute for some of the sugar in the recipes, since otherwise, the recipes usually are low enough in total carbohydrate grams to be do-able on even the more restrtictive low-carbohydrate diets. The best luck in terms of lowering the sugar content while still keeping a good flavor and texture involved switching out half the sugar for splenda, and not using stevia at all except in the darkest chocolate of the recipes, where the herbal note of stevia doesn't compete with the other flavors. The sugar is still there, but there's less, and a low-carber can feel like they're not being _completely_ bad, as well as not _completely_ deprived of desserts.

Some of the recipes involve higher-carb fruits like bananas, but in general, the use of the nut flours brings most of the recipes (using your food counts book) to within the realm of possibility.

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5.0 out of 5 stars Best desserts found in 20 years of looking, Jan 10 2002

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Dla "Dla" (WA United States) - See all my reviews

This review is from: Fabulous & Flourless : 150 Wheatless and Dairy-Free Deserts (Hardcover)

My father was diagnosed with gluten intolerance over 20 years ago. My whole family loves to cook and has tried every book on the market, and every experiment with weird flours you can possibly imagine -- mostly with so/so results. Overly dense bread, cakes with strange aftertastes... acceptable but not stellar.

Then I saw this book and I bought it! Wow! As a birthday present I made the hazelnut brownies for my father and you'd think I had given him a new house or something. YES, these recipes are work, not something you can do with what you have on hand... HOWEVER, I can honestly say that even I liked the results of this book, and the brownies... well, you'd never know they didn't have flour in them. REALLY.

A few notes: if you're going to do the hazelnut recipes, do yourself a favor and mail order them roasted and skinned. I bought them raw at a coop and roasting and removing the skins was the most annoying part.

Second note on the brownie recipe: It can be a bit hard to get the brownies out of the pan without breaking. The second time I made them I used a springform pan and I was much happier.

If you want your friend/familymember/yourself to love you forever, I highly recommend this book!

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Most recent customer reviews

2.0 out of 5 stars Not Dairy Free
I am allergic to wheat and choose a vegan diet. I purchased this book due to the summary and fabulous reviews only to find that the title of this book is completely innaccurate... Read more

Published on Mar 26 2002 by jesse

5.0 out of 5 stars Excellent GF recipes based on ground nuts
Contains excellent info on working with many kinds of ground nuts for baking. The results are exactly like what you'd find in a fine Viennese konditerei. Read more