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

by Bruce Fife

Do you love breads, cakes, pies, cookies, and other wheat products but can’t eat them because you are allergic to wheat or sensitive to gluten? Perhaps you avoid wheat because you are concerned about your weight and need to cut down on carbohydrates. If so, the solution for you is coconut flour. Coconut flour is a delicious, healthy alternative to wheat. It is high in fiber, low in digestible carbohydrate, and a good source of protein. It contains no gluten so it is ideal for those with celiac disease. 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 delicious that you won’t be able to tell that they aren’t made with wheat. If you like food such as German chocolate cake, apple pie, blueberry muffins, cheese crackers, and chicken pot pie, but don’t want the wheat; you will love the recipes in this book! These recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, trans fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and reduced sugar versions. Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss.

Genres: Cookbooks, Cooking, Health, Food, Nonfiction

160 pages, Paperback

First published July 1, 2005

Reviews

[Elle]

So many good recipes! I love coconut flour and can’t wait to try these.

[Michelle Hankes]

This was a very interesting book. I like the concept of cooking with coconut flour, oil and milk. I tried several of the recipes and they do work, the problem I find is that because coconut flour is so moisture absorbing, the number of eggs required in each recipe is excessive. The other problem lies in that many of us limit our egg consumption and some are allergic all together. The best way I have found to use coconut flour is intermixed with other flours. For those who really enjoy the taste and can handle the number of eggs in the recipes, this is an excellent book.

[Peg]

Interesting sounding recipes

[KathleenB]

Dated but has a few interesting options

[Whole And]

Excellent guide to cooking a variety of dishes with the miraculous coconut flour. A great accompaniment to Bruce Fife's deeply informative coconut books.
Coconut flour is not the easiest flour to work, skills do come in time and Dr. Fife's presentation is simple. This book is a great tool if you're beginning a gluten or wheat free diet or simply want to explore the fascinating world of coconuts.

[Adrienne]

Baking with coconut flour is a great way to increase your fiber intake and avoid developing insulin resistence. Of course, I use it because it is gluten free. So far, I recommend the muffins only; they are quite good. The pancakes and biscuits were not good.

[layla]

Still working through this one. A good resource for people on the specific carbohydrate diet if they know how to substitute ingredients (mainly sugar for honey) and aren't afraid to experiment.

[Renee]

This is the only cook book I have found that contains only recipes that are free of glutinous and starchy types of flour. It also has reduced sugar variations for stevia on each recipe!

[Janine]

Really informative and yummy recipes. Its such a different way of baking than I'd done before and I love it

[Jeannie Romanello]

Kitchen shelf.

[Jill]

Had best results mixing coconut with other gluten free flours, not so many eggs required.

[Cat]

Unfortunately not as good as I had hoped that it would be. A lot of unhealthy recipes that are high in sugar and other unhealthy ingredients.

[Mary Chambers]

I'm looking forward to trying coconut flour. I bought some, but haven't done any baking recently.