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Flourless.: Recipes for Naturally Gluten-Free Desserts Hardcover – Aug 12 2014

5.0 out of 5 stars 1 customer review

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Frequently Bought Together

  • Flourless.: Recipes for Naturally Gluten-Free Desserts
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  • Let Us All Eat Cake: Gluten-Free Recipes for Everyone's Favorite Cakes
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  • Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
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Product Details

  • Hardcover: 192 pages
  • Publisher: Chronicle Books (Aug. 12 2014)
  • Language: English
  • ISBN-10: 1452119554
  • ISBN-13: 978-1452119557
  • Product Dimensions: 19.7 x 2.5 x 24.8 cm
  • Shipping Weight: 821 g
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #119,279 in Books (See Top 100 in Books)
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Product Description


"This book sets itself apart in the category by providing recipes that don't require specialty flours, gums, or starches. A flawless angel food cake uses cornstarch; intense chocolate cookies rely on egg whites." - Cooking Light

About the Author

Nicole Spiridakis is a food writer and journalist who lives in San Francisco, California, and Morocco.

John Lee is a San Francisco-based photographer.

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Top Customer Reviews

Format: Hardcover Verified Purchase
Just the kinds of desserts I was wanting. Easy to substitute the dairy ingredients. So happy I found this book.
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Most Helpful Customer Reviews on (beta) HASH(0xa6334300) out of 5 stars 39 reviews
78 of 78 people found the following review helpful
HASH(0xa66ece58) out of 5 stars Truly Flourless Cooking! Aug. 24 2014
By Kindle Customer - Published on
Format: Hardcover Verified Purchase
As someone who loves baking, I honestly have felt a huge sadness each holiday as I have to relegate myself to tasteless desserts and recipes that produce cookies with a texture more suited to building materials or projectiles rather than consumption. So I was very intrigued to try recipes from FLOURLESS.

I am a book person, not just a baker so I want to say something about the book itself (and not just the recipes) as that sort of thing matters to me.

The quality of the book itself is lovely. The illustrations and pages feel classic, something that belongs beside my CANAL HOUSE COOKING series. I love cookbooks with a bit of personal history or story before each venture or a bit of personalization and this book is rich with it.

Now to the real thing, the baking! So far I've tried the Strawberry Rhubarb Maple Cake, Pear-Chocolate Cake, Walnut Torte with Coffee Cream and Pavlova with Cream and Berries and today we (my kids and I) will venture into the Chewy Cinnamon Molasses Cookies. I love that these recipes have a lot of flavor, and while the cookbook is definitely a goodies book, you are presented with recipes that rely on flavor, fruit and natural sweeteners like maple syrup rather than huge amounts of sugar. They also have (or so it seems) more protein than a lot of desserts due to the use of egg whites and nut flours, which I like. We have not yet had one kitchen disaster, I'm proud to say! They are also very pretty desserts. I was especially impressed with the presentation of the Pear-Chcolate Cake and made a note that I will make that for future events as it has a wow factor. I also wanted to add, on a practical level, Gluten Free cooking is notoriously expensive. The only investment I had to make to make these recipes was a coffee grinder for grinding some of the nuts. I'm grateful to be able to bake out of my kitchen again without feeling like taking a class in chemistry.

I have already purchased an additional copy as a gift for a friend. I don't often review on Amazon but this is a real must-buy if you are like me, a former gingerbread queen missing the warm smells of the holidays or the morning comfort of coffee cake.
29 of 30 people found the following review helpful
HASH(0xa693e0c0) out of 5 stars A great dessert cookbook that just happens to be wheat-free Sept. 2 2014
By L. Frederick - Published on
Format: Hardcover Verified Purchase
I love this cookbook. It really comes in handy for events like parties, PTA meetings and other school functions, where someone may have allergies or celiac disease. But mostly I appreciate the recipes for what they are: delicious and easy to make! I am not gluten-free myself nor am I a gourmet cook or baker, but you would never know it by the way I use this book. I get to impress the heck out of people with these sweet treats. Ha!

This cookbook makes a great gift, too. It's solid with nice heft and pages of beautiful photos. I am giving it as my Christmas present this year along with a bag of hazelnuts and jar of rosemary because I love the shortbread recipe so much (sweet and salty wholesome buttery goodness mmmmmm). Also you can't beat the price on Bargain!

I noticed my bookstore sells it in the GF section, but it should really be sold in the dessert section because it stands by itself as a great dessert cookbook. Seriously, you don't miss the wheat. Instead you start realizing how much wheat you eat, especially after having toast, cereal, a sandwich and crackers on any given day. Wheat flour is so boring to me now. Yay oats!
39 of 43 people found the following review helpful
HASH(0xa693e084) out of 5 stars I don't like food items that are made to taste like something ... Aug. 19 2014
By R. Dangermond - Published on
Format: Hardcover Verified Purchase
I'm in Gluten Free heaven for sure. I just got back from a month in Spain where gluten free is only just beginning to be understood. I managed to avoid gluten the whole time I was there, but it took ingenuity - a lot of denial when tapas were spread on the table and also creative menu selection to make meals. When I developed Hashimoto's in 2012, I experimented with gluten free for a couple of months and then said, no way, this is too hard, but stomach attacks and inflammation notwithstanding, I went back and have been gluten free for a year. Still, I don't like food items that are made to taste like something they are not. I like transparency in food. This book magically gives recipe after recipe of sweet delights naturally gluten free - say what? - yes, naturally. I sat with a cup of green tea on my couch the morning after I arrived back at my home in New Orleans and lingered on each page, each image, each recipe and I know the year ahead is going to be a sweet one indeed. Thank you Nicole for giving us a natural "sin gluten" option as they say in Spain.
13 of 13 people found the following review helpful
HASH(0xa693e378) out of 5 stars Great Ideas, needs a touch of work for next printing Oct. 29 2014
By AW - Published on
Format: Hardcover
This book is full of great ideas and recipes that rely more on nuts and eggs for structure, rather than GF flour blends that can be more variable (depending on your brand), expensive, and contain ingredients you may not be comfortable with. I do have a few issues with it, but I think they could be fixed in the next printing: (1) I have found a few errors in the measurements (e.g., the chocolate pear cake calls for more sugar than it's meant to, confirmed after emailing with the author, who was super responsive!), and (2) some of the pictures (which are beautiful!) are matched with the recipe they go with in the book, while others are far away, which can be confusing when you are flipping through looking for ideas.
12 of 12 people found the following review helpful
HASH(0xa693e870) out of 5 stars Best cookbook purchase in a long time! Sept. 28 2014
By Donna Dr - Published on
Format: Kindle Edition Verified Purchase
This is one cookbook that I wish I had access to when I first had to go gluten free. The recipes are fantastic, with no difficult to find ingredients or strange tastes due to the flour substitutes. If your life is a GF one, this is a cookbook that you truly should buy. It deserves far more stars than 5.