We live in an age where we are now very aware of celiac disease and the need for food products that do not use flour. At first, the “substitutes” were bad, like, really bad. But, as time goes by, the products are better, recipes are better, and the cookbooks are far, far better.
Suzi works with the Center for Celiac Disease at Columbia University, giving a monthly class for people with celiac disease and their families. What can they cook? How should they cook it? What are the sacrifices?
Turns out, you can cook almost everything, sans flour. You cook the same as everybody else. And there is no need for sacrifice of any sort. A gluten-free meal just happens to be gluten-free but it can be, should be, delicious.
The whole meal. From apps through dessert. That’s why this book Flourless is so wonderful. It’s just packed with dessert ideas that all of us would enjoy. At the bottom of this post is a picture of one: Mexican Hot Chocolate Cake with Milk-Chocolate Buttermilk Frosting.
Flourless offers chapters for full range of desserts, from extravaganzas — that cover shot is an Opera Cake with almond sponge cake, coffee syrup, coffee buttercream and chocolate glaze — to little treats like Peanut-Sesame Brittle:
- Cakes and Cupcakes
- Cookies and Other Treats
- Puddings, Tarts, and Other Delights
- Candies and Confections
What kind of other desserts with you find? Here’s a sampling:
Almond Cake with Balsamic-Roasted Strawberries
Chew Cinnamon-Molasses Cookies
Double Chocolate Brownies
Honey-Glazed Figs with Coffee Ice Cram
Strawberry-Rhubarb Maple Cake
Spiced Poached Pears with Baked Vanilla Custard
Honeyed Blueberry Cakes
Chocolate Soufflé Cupcakes with Salted Caramel Buttercream
Lime Cornmeal Cake with Lime Curd
These are lovely dessert ideas. They do happen to be flour-free but you won’t notice. Or mind. Not one bit.
