Flourless: Recipes for Naturally Gluten-Free Desserts by Nicole Spiridakis

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  • Lemon loaf

    • nadiam1000 on March 27, 2016

      I made Almond Paste for this recipe. The cake came together very easily and I used an 8 x 4 loaf pan, lined with parchment. The 9x5 called for would have been too large and the cake would have been very flat. I made a syrup of the juice from the lemon (only zest is called for) with an equal amount of sugar - in my case it was a 1/4 cup. I poked holes in the cake while it was warm and poured the syrup over to soak. I don't know about the texture - pretty dense, good flavor - maybe separate eggs and fold in. I will probably not make again - the Tartine version is superior if gluten is not an issue.

  • Almond paste

    • nadiam1000 on March 27, 2016

      I used ground almonds so all the sugar went into to the food processor at once. I had leftover egg whites and used 2 T. for one egg white. This came together very easily and was smooth and not sticky. I made the Lemon Loaf and refrigerated the rest for later use.

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  • ISBN 10 1452119554
  • ISBN 13 9781452119557
  • Linked ISBNs
  • Published Aug 12 2014
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

This collection of dessert recipes is so delicious no one will know they are gluten-free! With 75 recipes for naturally gluten-free desserts, author Nicole Spiridakis uses a wide range of non-wheat flours to finesse the balance between decadent and dietary. These tasty recipes bypass complicated alternate flour mixes and hard-to-find "gums," fulfilling the increasing demand from those embracing a gluten-free diet (whether by necessity or choice). With creamy puddings infused with warm spices, cloudlike meringue cookies, dark chocolate brownies and fruit crisps and crumbles, Flourless turns dietary restrictions into something scrumptious.

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