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The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More Paperback – Jul 28 2009


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The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More + Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes + Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour
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Product Details

  • Paperback: 144 pages
  • Publisher: Celestial Arts; 1 Original edition (July 28 2009)
  • Language: English
  • ISBN-10: 158761345X
  • ISBN-13: 978-1587613456
  • Product Dimensions: 17.8 x 1.1 x 20.3 cm
  • Shipping Weight: 363 g
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: #24,164 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

“Outstanding gluten-free goodies... this lovely cookbook, full of enticing photos, has my mouth watering.”
DeliciousLiving Magazine: Blog
 
“The need is huge for cookbooks for celiacs on limited diets. They will welcome The Gluten-Free Almond Flour Cookbook when it arrives.”
Providence Journal
 
“Flour Girl: Gluten-Free Almond Joy”
—Washington Post

“Amsterdam’s recipes will carry you through the day, with pancakes for breakfast, pizza for lunch, and quiche for dinner. She takes classic recipes...and adapts them to almond flour, creating plenty of meal options.”
Cookbook Digest

"We all need to pay attention to the food we eat, all of the time. For people with celiac disease, this is normally an even greater challenge--but not for Elana! Her healthful and flavorful recipes taste as good as they are good for you. Made with almond flour and high in protein and fiber, these dishes are sure to even please the gluten eaters in your family!" 
—Alice Bast, President and Founder of the National Foundation for Celiac Awareness (NFCA)

“For many people, normal food becomes off-limits when they find they have an allergy or condition, such as celiac disease. To wrestle new limitations into foods that are every bit as delicious and appealing (if not more so) is a coup to be celebrated. Having tried the chocolate chip cookies, I speak from experience when I say there is nothing lacking in these recipes. They are truly wholesome and delicious!”
—DEBORAH MADISON, Vegetarian Cooking for Everyone

“Elana has a tremendous gift for creating classic recipes using healthy ingredients. Her high-protein, gluten-free treats are incredibly tasty! I highly recommend this book if you are looking for good food that is also good for you.”
—DR. ROBERT ROUNTREE, Smart Medicine for a Healthier Child

“Local hero Elana Amsterdam (straight out of Boulder) offers dozens of wheatless recipes from chicken parmesan to chocolate cake, all of which call for gluten-free almond flour. Enough of the recipes will appeal to gluten-eaters to make this collection a great go-to resource for blended families and/or hosts cooking for gluten-intolerant guests. Readers with a sweet tooth are especially well-served here, but savory recipes like salmon burgers round out the roster.”
—The Denver Post, “Causing a STIR: Best Cookbooks of 2009”

“In her Gluten-Free Almond Flour Cookbook, the ingenious celiac Elana Amsterdam offers another possible approach, a sandwich bread made from finely milled almond flour (do not use Bob's Red Mill brand) and almond butter that is nutty and versatile. Amsterdam's recipes are refreshingly simple, as the almond flour reduces the need for the expensive and obscure mix of flours other gluten-free recipes require.... But the ground nut has other virtues, including high amounts of protein and vitamins and low glycemic impact. Amsterdam employs it in a range of dishes, from shortbread cookies and carrot cake to a savory tart with kale. Her snappy herbed crackers, which are a welcome change from commercial nut-thins and dry rice crisps, are equally easy to make and delicious.”
The Philadelphia Inquirer, “Gluten-Free But Still Tasty”

About the Author

Eco-entrepreneur and gluten-free guru Elana Amsterdam is the author of The Gluten-Free Almond Flour Cookbook, published by Ten Speed Press in July 2009. On her website, Elana's Pantry, she shares weekly recipes and ingredient selection alongside purchasing, preparation, and meal-planning tips with her readers and visitors (traffic 50,000 unique hits monthly). Visit her website at www.elanaspantry.com.  She has written for publications including the Denver Post, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant, and has been featured in a variety of publications including 5280, Working Woman, Crain's New York Business, Fortune Magazine, and the Wall Street Journal, and has appeared on CNN and MSNBC. Elana lives in Boulder, Colorado with her husband, two boys (chefs in training), two bunnies, and five chickens.

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Customer Reviews

4.4 out of 5 stars
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Most helpful customer reviews

14 of 15 people found the following review helpful By astrid lindgren on Sept. 19 2009
Format: Paperback
Even if you are not celiac this book is worth getting. I tried few recipes and they all worked, everything was delicious. All ingredients are very healthy, coconut oil, grapeseed oil, for most part low in sweetener, which is agave nectar and can be substituted with maple syrup. Most recipes call for eggs, with few exceptions. They are quick to prepare. The only down side is that almond flour is expensive. Wonderful book. Highly recommended.
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3 of 3 people found the following review helpful By A Canadian Fan on March 10 2013
Format: Paperback Verified Purchase
I have made several items from this cookbook and have given two books as gifts to others, so I obviously am pleased. Only a handful of recipes use any starch, so the book is definitely suited to those trying to be starch-free. Please note however in the introduction the author clearly states that the brand Bob's Mill ground almonds do NOT work in these recipes. I live in a small northern town and locally that's all I can get, so I have adapted some recipes (for example, the mixture was runny so I made muffins not scones) and she only uses Agave liquid sweetener. I have substituted brown sugar in equal measure, added a little liquid, and it works just fine, but for those who need to follow recipes exactly as is you may find some challenges. Otherwise, everything tastes delicious and I currently have 3 favourites - the pizza crust, the chocolate-chip scones, and the apricot/orange scones. All seriously YUM!
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9 of 10 people found the following review helpful By Amazon Customer on May 4 2010
Format: Paperback
We have lots of allergies in our family, which makes baking a challenge.

Elana to the rescue! Her book is packed with awesome recipes, with all our allergens removed. Yay!

So far, I've made the Classic Drop Biscuits, (which were awesome, and made the best little grain-free sandwiches!) the Choc. Chip scones, (so yummy!), the Chicken Parmesan without the cheese (kids begged for more!), the Chocolate Cake - with "marshmallow" frosting (pictured on the cover), Very Vanilla Cupcakes (not too sweet, really tasty), and my very favourite of all, Elana's Chocolate Chip cookies.

Everything I've made has been gobbled up.

I highly recommend this! Even for the (egg-free, dairy-free!) chocolate chip cookie recipe alone, it's worth it.
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3 of 3 people found the following review helpful By Chisa on April 4 2011
Format: Paperback Verified Purchase
As someone who has gone off of wheat and gluten products this book is wonderful. So many tasty treats. I haven't made a lot yet, but so far my favorite is the Apricot bars. They are a hit with my friends and family and they have a hard time believing that they are wheat free. I can hardly wait to make some of the other tempting recipes.
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1 of 1 people found the following review helpful By Deborah on Feb. 4 2014
Format: Paperback Verified Purchase
I've been a fan of Elana's since I read Dr. David Perlmutter's book Grain Brain (purchased on Amazon) and went gluten free and as low in carbs as I could go (meaning starch free) and in searching out such recipes discovered her internet site, Elana's Pantry. It's only because of her fabulous almond flour baking that my cookie monster husband was also able to go gluten free. Her recipes are just so delicious, I would never go back to regular baking or to those dreadful gluten free recipes that use all kinds of starches and gums to replace wheat flour (hello, starches turn to sugar in the body and will keep you fat!). You can try out some of her recipes from this site and you won't be able to wait to order this cookbook. She also uses very brain healthy fats and I actually substitute whatever fat she calls for with the ultimate healthy brain fat, organic coconut oil (melted) or sometimes extra virgin olive oil. I also use small amts. of raw honey (1/4 cup in cakes plus a half a tsp. of stevia) for sweeteners as all other sweeteners cause us to bloat horribly (brn. sugar, palm sugar, maple syrup, agave all do), my point being that you can substitute out whatever works for you. You should know before you buy this book that most of her baking also calls for multiple eggs as I expect this is what makes them light and fluffy. I have heard that egg replacer does work in her recipes.

Elana says you can not use Bob's Mill almond flour in her recipes and in many areas this is all that you can find, but I've learned a trick. When using either Bob's Mill or even almond meal (purchased from my local Bulk Food Store), I pulse it four or five times in my Secura nut grinder (purchased here at Amazon) to make it a little finer. A coffee grinder or even a food processor may work just as well.
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1 of 1 people found the following review helpful By Eclectic reader on June 14 2013
Format: Paperback Verified Purchase
Unable to eat not only wheat, but any type of starchy grain I was at my wits end as to how I was going to satisfy my (mainly) chocolate based dessert cravings. This book is fabulous. I use it all the time for cakes, cookies , muffins and biscuits. The main course dishes are excellent as well. Elana has a web site with numerous other recipes. Cooking with almonds I get a tasty dessert, that offers health benefits that can never be found baking with wheat. Also, I have not put on any weight and am no longer bloated. I have gifted this book to a friend who is now on the same health path as me, she loves it to, and so does her neighbour who borrowed it. BUY IT, you will not regret it.
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1 of 1 people found the following review helpful By Gabriele Surich on Feb. 25 2013
Format: Paperback Verified Purchase
Love the idea of using almond flour instead of high carb wheat substitutes. While I do not suffer from celiac disease, I am experienting with a gluten-free diet, and this book is making it easier to give up traditional bread products. The bread is a little dry, but the drop biscuits are actually quite yummie. What I like most about the recipes is that they are not too heavy on the use of eggs, and generally call for agave nectar instead of artificial sweetener. As well, the recipes are quite simple, with few ingredients.
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