Hardcover: 224 pages
Publisher: Ten Speed Press; 1 edition (August 14, 2012)
Product Dimensions: 8.2 x 0.9 x 10.3 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review: 4.2 out of 5 stars See all reviews (194 customer reviews)
Best Sellers Rank: #40,798 in Books (See Top 100 in Books) #46 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Gluten Free #60 in Books > Cookbooks, Food & Wine > Special Diet > Diabetic & Sugar-Free #91 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Low Carb
Being on pretty much a non-grain, non-starch, non-sugar eating plan for over a year, I've been anxiously seeking out a book like this. I am not gluten intolerant, I just eat closer to a paleo-style, but want a bit more variety and was hoping for good cracker and bread recipes. I wasn't disappointed.I made up the basic crackers, the "Any Nut" bread, and the "Hot Cross Buns" (which we've renamed the "Not Cross Buns"). The basic crackers were very simple to make and were delicious topped with a variety of salt-free seasonings I had sitting around. I made the "Any Nut" bread with walnuts and the minimal amount of sweetener called for. It was delicious and moist. The "Hot Cross Buns" were also quite delicious, but the group consensus was that these had no resemblance to the flavor of Hot Cross Buns, and therefore should not be called that (also, we decided to use a powdered-sugar glaze, powdered artificial sweetener just doesn't cut it as a glaze in my opinion).This book uses primarily nut flours in almost every recipe. This book is not for people with nut allergies. The recipes also use eggs. This is great for me since I love eggs and nuts, but people should be aware.Nut flours tend to be expensive (since nuts themselves are expensive) so I don't know if people will make these recipes as much as they would were nut flours the same price as wheat flour; however, that being said, recipes made with nut flours are very filling .. so your baked goods feed more people for the same size, or you will have them around longer.For those people familiar with Peter Reinhart cookbooks, I can say that the recipes here are much less fiddly and simple to prepare.
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