The Low-Carb Baking and Dessert Cookbook
by Ursula Solom
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Book Summary Information
Author: Ursula SolomForeword: Mary Dan Eades M.D.
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-09-26
ISBN: 0471741264
Number of pages: 304
Publisher: Wiley
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Book Reviews of The Low-Carb Baking and Dessert Cookbook
Book Review: Love this book - can be easily modified to gluten free
Summary: 5 Stars
I love this book. I have made the sour cream coffee cake and the chocolate zucchini cake. I have celiac disease, so I have to eat strictly gluten free. I can take most recipes (except those requiring yeast and rising) and modify them to gluten free. Many are a combination of oat flour, soy and/or whey protein powder and almond flour. Since I was already using the specific carbohydrate diet, I've already been doing a lot of baking with almond flour. Even living in a large city, to get a good almond flour, I have to mail order it. That being said, I've tried making gluten free cakes and cookies with traditional gluten free flours (brown/white rice flours, tapioca, etc, etc), and the results are HORRIBLE!!!
Oh my god, the cakes from this book are SOOOO darn good compared to traditional gluten free recipes and flours. I will say, that for both of the recipes I listed above, I modified them by adding more moist ingredients. In the sour cream coffee cake, I added apple sauce. One time, I added apple sauce and shreadded apples, another time apple sauce and blueberries. All three times I sprinkled the top with a combination of cinnamon and splenda brown sugar blend. These are SO moist, and so close the consistence of non-gluten, carb loaded alternates, it's unreal.
Also, I have tried at least 5 or 6 low carbohydrate baking cookbooks which used protein powder as the flour substitute. Holy smokes, I tried and tried, but they all came out like saw dust, and I threw them all away. Not so with this cookbook. Finally baking with protein powder and you would never know.
So if you are looking for gluten free as well as low carbohydrate, and are a savvy baker (you know how to substitute), then definately give this book a try.
Summary of The Low-Carb Baking and Dessert Cookbook
Scrumptious, easy-to-make breads, pastries, and confections from a chef who is revolutionizing carb-smart cooking and eating"Ursula has worked tirelessly to develop scores of recipes for breads, biscuits, pastries, cookies, pies, cakes, candy, and confections that are not merely low-carb, they're delicious to boot! Her culinary alchemy gives us all a leg up on the learning curve to make luscious . . . treats that, if we use them wisely, will make it that much easier to stick to the . . . plan for life."
--From the Foreword by Dr. Mary Dan Eades, M.D. coauthor of The Low-Carb CookwoRx Cookbook and Staying Power
Do you dream of the warm, satisfying taste of hearty brown bread or the flaky goodness of hot buttermilk biscuits? Do you long for fresh-baked muffins, the sweet chilled delights of peach ice cream, or the yumminess of blueberry pie? Now, thanks to extraordinary chef Ursula Solom, you can once again experience the full, rich flavor and satisfaction of these and all your favorite high-carb treats without compromising on your commitment to carb-conscious eating.
From Sourdough Bread, Cheese Bread Sticks, Banana Coconut Muffins, and Vanilla Cookies to Devil's Food Cake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, and White Walnut Fudge, The Low-Carb Baking and Dessert Cookbook is filled with more than 200 all-new, easy-to-prepare recipes for savory treats and scrumptious sweets that will satisfy your cravings while helping you slim down, shape up, and realize all the benefits of carb-controlled living--including keeping the pounds off. Each recipe features step-by-step instructions and complete nutrition information. Your whole family will love these recipes--and you'll enjoy eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy lifestyle.
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