Flourless.: Recipes for Naturally Gluten-Free Desserts Hardcover – Aug 12 2014
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"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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Most Helpful Customer Reviews on Amazon.com (beta)
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.
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 amazon.com. 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!