Author Bruce Fife has done a tremendous job in researching and writing an informative book and cookbook in one, all about coconut flour, replacing wheat and all grains in each recipe with only coconut flour!
Coconut flour is ground coconut that’s been defatted and dehydrated which results in a wheat-like texture. He shows us how coconut flour is simply and successfully used in place of other flours to make all our “usual” baked goods—bar none.
Any celiac or anyone on a gluten-free diet or with food allergies can safely eat and enjoy the delicious recipes he includes in his cookbook. The goods come out of the oven light, soft, and airy, fooling others into thinking they’re eating a white flour concoction.
Cooking with Coconut Flour shares many nutritional details showing the health benefits as well as the good taste and ease of cooking. Any unusual expectations you may have in using coconut flour in your own recipes are addressed, leaving you room to be creative with your own favorite recipes.
Bruce takes into account the concerns many have about the common high-carb, high-sugar gluten-free desserts. I’m pleased to say his recipes are low in sugar, lending more flavor to entire recipes. All I tested were absolutely delicious. My three favorites so far are the Tamale Pie, Cheese Puffs, and Chicken and Dumplings. It’s just amazing one can make such savory meals using only coconut flour.
I really can say I HIGHLY recommend this book. This cookbook and resource book is given a thumbs up all the way.
From our home to yours, Tina Turbin.