What do you think?
Rate this book
The Complete Idiot's Guide to Flour-Free Eating
A healthy choice ... includes more than 125 recipes.
The Complete Idiot's Guide(r) to Flour-Free Eating has all the information readers need to easily and comfortably get on, and stick to, a healthier eating plan. It explains to readers what they can eat and what they should avoid, including important guidance on how to identify hidden flour in processed foods and how to stay flour free while eating out. Readers get advice on incorporating into the diet whole grains, nuts, beans, and other flour alternatives the body will love.
* Includes more than 125 flour- and sugar-free recipes
* Labels the more than 100 recipes that are gluten-free
* Diabetes now affects over 18 million Americans, and since flour = sugar, eliminating flour is a must to help combat this and other illnesses
The Complete Idiot's Guide(r) to Flour-Free Eating has all the information readers need to easily and comfortably get on, and stick to, a healthier eating plan. It explains to readers what they can eat and what they should avoid, including important guidance on how to identify hidden flour in processed foods and how to stay flour free while eating out. Readers get advice on incorporating into the diet whole grains, nuts, beans, and other flour alternatives the body will love.
* Includes more than 125 flour- and sugar-free recipes
* Labels the more than 100 recipes that are gluten-free
* Diabetes now affects over 18 million Americans, and since flour = sugar, eliminating flour is a must to help combat this and other illnesses
- GenresCookbooks
288 pages, Paperback
First published May 31, 2010
1 person is currently reading
2 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 of 1 review
January 27, 2020
I found this book so useless that I am returned it to Amazon. I have a good amount of knowledge in this area, not to mention recipe books, but I looked at the sample pages before I purchased it to see if it seemed a useful addition. I thought so, but was I in error on that! The authors say "flour-free" but many recipes use rice meal and corn meal--those are essentially flours. Additionally, they tell you to use store-bought flour mixes! Even if they are gluten-free, that does NOT mean they are flour-free! Perhaps the worst is how they seem to promote gluten-free, yet a huge percentage of the recipes say to use store-bought "sprouted bread" which is not free of gluten, even if technically it has no flour.
The authors seem to have mixed and matched a little of this and that with no coherent philosophy nor (even worse) guidelines for the reader who needs a specific diet.
And unbelievably also, the authors use such recipe ingredients as bananas, orange juice, and other high-carb items after railing about not using higher carbohydrate foods. I don't mind that per se as low-carb is not in the title. But there are hundreds of books that do this approach properly.
I just think this book has no coherent organizing principle and would be very confusing and possibly even dangerous for someone who is trying to change and refine his or her diet.
If what you seek is grain-free, there are a plentitude of wonderful books on cooking the paleo way these days; just do a web search. If you need gluten-free, ditto. If it's low carb you want, my absolute favorite author on the subject is Fran McCullough (she has 3 cookbooks), but I also suggest books by Dana Carpender, Dr. Atkins, or South Beach recipe books. And if you have more specific restrictions in your diet, my absolute favorite gem of a cookbook, which has amazing and delicious recipes for all kinds of limited diets, is "Allergy Cooking With Ease" by Nicolette M. Dumke.
The authors seem to have mixed and matched a little of this and that with no coherent philosophy nor (even worse) guidelines for the reader who needs a specific diet.
And unbelievably also, the authors use such recipe ingredients as bananas, orange juice, and other high-carb items after railing about not using higher carbohydrate foods. I don't mind that per se as low-carb is not in the title. But there are hundreds of books that do this approach properly.
I just think this book has no coherent organizing principle and would be very confusing and possibly even dangerous for someone who is trying to change and refine his or her diet.
If what you seek is grain-free, there are a plentitude of wonderful books on cooking the paleo way these days; just do a web search. If you need gluten-free, ditto. If it's low carb you want, my absolute favorite author on the subject is Fran McCullough (she has 3 cookbooks), but I also suggest books by Dana Carpender, Dr. Atkins, or South Beach recipe books. And if you have more specific restrictions in your diet, my absolute favorite gem of a cookbook, which has amazing and delicious recipes for all kinds of limited diets, is "Allergy Cooking With Ease" by Nicolette M. Dumke.
Displaying 1 of 1 review