flourless. by Nicole Spiridakis

          I am someone who likes to be able to pronounce the ingredients I am eating.  All too often when I look at food packages I find words that are difficult for me to say.  Unless I have had the item before, this usually means I put whatever I’m looking at back on the shelf.  Recently gluten-free cookbooks, especially the baking ones, have been treated the same way.  I want what I am making to be naturally gluten-free.  Putting in an additional stabilizing ingredient in order to make my gluten-free baked good successful is not what I am looking to do.  That is why I love the book flourless.: Recipes for Naturally Gluten-Free Desserts. 

Every recipe in flourless. is made from natural, easily recognized ingredients.  I don’t believe there was a single one where I had to wonder what an ingredient was or how to pronounce it.  The recipes also range from the traditional (Peanut Butter Cookies) to the creative (Almond Cake with Balsamic-Roasted Strawberries).  My mom made the Oatie Squares.  They were really good, and they made me even more interested in trying the other recipes.

I suggest borrowing flourless. from the library. It will give you a chance to experience the book before actually purchasing. Then if you decide you want to own it, the book is available for purchase from Boswell Book Company, Amazon, and Barnes and Noble. Once you have it home, enjoy baking naturally gluten-free.