Gluten free low carb? Is that possible?
It is, with the new cookbook from authors Peter Reinhart and Denene Wallace, titled The Joy of Gluten-Free, Sugar-Free Baking.
The issue with many gluten free flours is the high carbohydrate content, meaning that once you are diagnosed with celiac disease and start eating alternatives to normal wheat flour products you are likely to put on weight.
If you have celiac disease and diabetes then it is even more important to keep the carbs low.
But no-one wants to live without some goodies do they?
This book is stuffed full of adaptable recipes that use low carb flours and alternatives to sugar without comprising on flavor.
There is a chapter each on ...
- Breads and Rolls
- Pizzas and Focaccias
- Crackers, Breadsticks and Pretzels
- Muffins, Scones, Pancakes, Waffles and other Breakfast Treats
- Brownies, Cakes and Coffee Cakes
What you won't find in this book are recipes using rice flour, soy flour or cornstarch. Instead you will be introduced to varieties such as hazelnut flour, pecan flour and even flour from seeds such as sunflower, sesame and pumpkin.
If you are looking for almond flour recipes you will also find those within the pages of the book, along with a few that use garbanzo beans (chickpeas). These flours all help to improve the flavor while still being gluten free low carb options.
Peter and Denene encourage you to experiment and adapt the recipes, perhaps substituting a different nut flour or blend.
Normal white sugar is replaced with Spenda or Stevia, on a volume basis (as it is lighter in weight than sugar).