The Gluten-free, Almond Flour Cookbook, by Elena Amsterdam. Published in 2009. 144 pages.
I stumbled upon this one in our local library and it couldn’t have come at a better time. I have finally accepted the reality that at this stage of life, the white sugar and white flour have to be forever banished. Or at least relegated to the odd special occasion. Since special occasions seem to occur with startling regularity in this house, I have to take the further step of figuring out which times I’m willing to throw caution to the wind and eat the cake.
I had been grappling with how to make this adjustment, given that baking is a very big part of my life. I even brought a decent supplemental income for a couple of years selling my home baked wares. Our eldest is also quite the baker and is on the cusp of developing quite the entrepreneurial enterprise as a baker herself. In other words, around here gluten is more than just the protein found in wheat that makes the bread chewy and the cake stay together. It’s a major part of kitchen life. Because we thoroughly enjoy working with it, I was a little sad to say goodbye to baking as much as anything else.
Enter this little book by Elena Amsterdam, and baking (at least baking I can actually eat) re-entered my life in a snap. I haven’t tried every recipe in the book yet, but I have tried 5 and not one has been disappointing. That was enough for me to go ahead and offer a review and endorsement of the book. The second reason I felt comfortable with it is that my husband thoroughly enjoyed the flavor of both the pancakes and the pecan shortbread cookies, and he is not easily impressed. Because he has become increasingly less tolerant of high levels of sweetness, these recipes are a good fit for him as well.
The natural sweetness of the almonds means that only few tablespoons of agave nectar are used as the sweetener in most of the recipes. I haven’t made one of the cakes yet, but I will this weekend -I hope, as we have quite a full one ahead- but the frostings will require confectioners sugar, making them recipes with a higher level of sweetness.
The caveat here is that almond flour is expensive. I paid $13.95 at our local warehouse club for a three-pound bag and felt like I was getting a real deal. However, because I am making adjustments to my diet which are permanent and not a temporary fix, I don’t have a problem with making the investment. As far as I am concerned, almond flour is equivalent to gluten free GOLD for someone who loves to bake but wants to keep the white flour in their diet to a minimum.
 The dietary changes are not related to weight loss, but rather hormone balancing, and by that I mean hormones of all sorts: adrenal and thyroid as well as estrogen and progesterone. I may review a good book I read on the subject at a later date. I am giving it 30 days to see if the positive changes I am experiencing are more than just a fluke.