Theinformationcontainedinthisbookisbasedontheexperienceandresearchoftheauthors.Itisnotintendedasasubstituteforconsultingwithyourphysicianorotherhealth-careprovider.Anyattempttodiagnoseandtreatanillnessshouldbedoneunderthedirectionofahealth-careprofessional.Thepublisherandauthorsarenotresponsibleforanyadverseeffectsorconsequencesresultingfromtheuseofanyofthesuggestions,preparations,orproceduresdiscussedinthisbook.

Copyright©2012byPeterReinhartandDeneneWallacePhotographscopyright©2012byLeoGongForewordcopyright©2012byDr.TomSchneider

Allrightsreserved.PublishedintheUnitedStatesbyTenSpeedPress,animprintoftheCrownPublishingGroup,adivisionofRandomHouse,Inc.,NewYork.www.crownpublishing.comwww.tenspeed.com

TenSpeedPressandtheTenSpeedPresscolophonareregisteredtrademarksofRandomHouse,Inc.

LibraryofCongressCataloging-in-PublicationData

eISBN:978-1-60774-117-6

FoodstylingbyKarenShintoPropstylingbyChristineWolheim

v3.1

Contents

Foreword

Introduction

TheBasics

CHAPTERONE

BreadsandRollsCHAPTERTWO

PizzasandFocacciasCHAPTERTHREE

Crackers,Breadsticks,andPretzelsCHAPTERFOUR

Muffins,Scones,Pancakes,Waffles,andOtherBreakfastTreatsCHAPTERFIVE

CookiesCHAPTERSIX

Brownies,Cakes,andCoffeeCakesCHAPTERSEVEN

Pies

Epilogue

Resources

Acknowledgments

AbouttheAuthors

Index

Foreword

WhenIspeaktogroups, Ibeginbytelling themthatat leastoneperson in theroomhasexperiencedheartdisease, kidney failure,morbidobesity, type2diabetes, cardiacbypasssurgery, multiple vascular stents, ridiculously high cholesterol, stress-induced andexplosivelyhighbloodpressure,glutensensitivity,andcancer.Idon’tmeanthatpeopleinthegrouphavecollectivelyexperiencedtheseconditions,ratherthatthereisoneindividualpresentwhohassurvivedthemall.Theyfindithardtobelieve,thenIexplainthatit’smyownhealthrecord—despitethefactthatthey’dneverguessitsinceIappeartobeafitandvibrantmaninhis latesixties. Irecounthowmanyofmymedicalwoesbeganduringmyfighter pilot days in Vietnam, where I experienced multiple exposures to Agent Orange.After the war, I aggressively pursued two contrapuntal paths: intensive medical study—fromfamilypracticetoaspecialtyinsurgeryandanotherinbariatrics,pluscertificationssuchasABBM,FACS,andASBP—andaself-destructivelifestyle.Ultimately,aftercheatingdeathnumeroustimes,IbeganfocusingonmyownwellnessandappliedwhatI’dlearnedinmymedicalstudiestomylife.

When ImetDeneneWallace,a fellowsurvivorofnearly fataldiabeteswhohadregainedherhealthbyapplyinganew,nutrition-basedangletohertreatment, I felt likeI’dmetakindredspirit.Ihappilyconsumedthemanybreads,cookies,andothertreatsshebakedforme,andincorporatedherdieteticapproachinmyownmeals—whichledtodeeperlevelsofhealinginmyownconditions.Celiacdisease,obesity,diabetes,andheartdiseasewon’tjustgoaway; theymustbemanageddaybyday throughconstant self-disciplineandsupport.That’swhyIamsoexcitedthatDenenejoinedwithPeterReinharttosharetheserecipessoanyonestrugglingwiththeseissuescanusethemtobuildwellness.

Denene’sstory,whichyou’llreadshortly,isacompellingtestamenttothepowerofbeinganactiveparticipantinyourhealthmanagement; itunderpinsmanyofthefollowingkeypointsonglutenintolerance,diabetes,andobesitythatformthefoundationofmypractice.

Glutenintolerance,whetherduetoceliacgeneticdisordersorcausedbyotherfactors,oftenprogresses from mildly annoying conditions such as colds and aches at first into a full-fledged hypersensitivity disease that requires daily vigilance. It becomes a life or deathsurvival battle. Many symptoms of disease, such as chronic headaches, insomnia, skinrashes,andfatigue,canoftenbetracedtoglutensensitivityevenwithoutthepresenceofgeneticceliacdisease.Eliminatingorsignificantlyreducingglutencanoftenalleviatethesesymptomsandaddresstheconditionbeforeitbecomesafull-blowndiseaseordoesfurtherharm.

Type2diabetesisoftenanoutcomeofobesity,whichinturnperpetuatesweightproblems.Obesityaffects ahugeproportionof theAmericanpopulation, and isprobably the singlegreatesthealthchallengeofourtime.Excessweightbecomesdiseasewhenthebodycannolongermanagetheconditiononitsownandstopsfunctioningasitshould.

Diseases likediabetesandceliacdonotgoaway;theymustbemanaged.Type2diabetescan often be managed without insulin or medication (in conjunction with medicalsupervision)byadjustingthediettoeliminateexcessivecarbohydrates.Insulinisproducednaturally in the pancreas, and its role in our body is to convert carbohydrates (andproteins,toalesserextent)intostoredfatcells,creatingareserveofemergencyenergyforourbody.However,whenweoverloadthepancreasanditcan’tkeepproducinginsulintodealwithexcessivecarbsinoursystem,overeatingmorphsintothediseasesofobesityanddiabetes.Simplesolution:getridofthecarbstosteminsulinoverproduction.

Thebestwaytoreducecarbsistostopeatingthefoodsthatcontainthem—especiallythosewithoutfiber.Ontheflipside,eatingfoodsthatarehighindietaryfiberishealthfulinmanyways, especially because they can somewhat balance out the carb load, moving carbsthrough the digestive system quickly and shielding the body from insulin productionoverload.Finally,replacehighcarbfoodswithalternativesthatarehighinprotein.DeneneandPeterhavedonejustthat,byexchangingcarbohydrate-andstarch-loadedfloursfornutandseedflourswithhighamountsofproteinandhealthyfats.

Attaining health andwellness involves both complex and straightforward steps, but it isalwayssimplertodealwithconditionsbeforetheybecomefull-blowndiseases.Therecipesinthisbookprovideaneasywaytoreplacedisease-causingfoodswiththosethatpromotehealthandcanevenreverse theeffectsofdisease.Theywillalsobringyou joyandwell-being,which is an important part ofmyown formula for healing.My core belief is thatwhileceliac,diabetes,andobesityarealldiseases,thesolutionisnotapill.Tomanageorreverse them requires lifestyle changes; you have to take charge of your own body andmake a commitment to a lifelong wellness path. This book is a new tool—I advise youwholeheartedlytouseit;itwillchangeyourlife,Ipromise.

Dr.TomSchneider,MD,FACS,ABBM—HealthspanInstitute,Spring,2012

Introduction

OPENINGWORDSFROMPETERIamnotsensitivetogluten,asmypreviousbooksattest.However,neitheramIimmunetothedietarychallengesbroughtaboutbythepassionateconsumptionofproductsmadewithwheat, as anyonewho has seenme also knows. Therewas a timewhen Iwas lean andmean,andthenIopenedabakeryandbeganaloveaffairwithbreadproductsofalltypes.Backin1971,whenIwastwenty-one,Iparticipatedinacommunallyoperatedvegetarianrestaurant inBoston inwhichnowhite flour,white sugar,orwhite ricewaspermitted tocross the threshold. I read everything I could find on nutrition and various popular foodphilosophiesofthetime,suchasmacrobiotics,rawfoodsandsprouts,wheatgrasstherapy,foodcombining,andjuicing.IevenmetJackLaLanne,oneofmypersonalfitnessheroes.ForthreeyearsIateonlyorganicallygrownfoodandunrefinedwholegrains,andallofmychildhood allergies and food sensitivities seemed to fade away. At five feet six inches, Iweighed a lithe 136 pounds and felt great. At the end of those three years we sold therestaurant and everyone moved on, and in the next phase of my journey, I once againbecameanomnivore.

Evenasmyweightgraduallyincreased,Imaintainedexcellenthealth,whichIattributedtothosethreedynamicyearsofimmersioninahealthfullifestyle.Bythetimemywife,Susan,and I opened our own restaurant and bakery in 1986, I weighed 155 pounds and hadbecomestocky.Whenwesoldthebusinesssevenyears later, Iwasupto165poundsandwould have been heavier were it not for the daily, physically intense work of bakingthousandsofloavesofbread,whichhelpedmeburnoffalotofcalories.

As soon as I stepped out of daily production and transitioned into teaching at culinaryschools andwriting books, I started gainingmoreweight—and quickly. The accumulatedeffectsoftastinggloriouswhite-flourbreadsofalltypes,alongwithaccesstothehandiworkoffabulouschefsandrestaurantstowhichIlostallabilitytosayno,causedmyweighttoballoon to over 200 pounds. Searching for the perfect pizza as I researched my bookAmerican Pie didn’t help either, but I sure was having fun! Fortunately, I never stoppedworking out, so even though I was, to put it bluntly, fat, it was firm fat, marbled withmuscle.Nonetheless,itwascauseforconcern,especiallythatmostperniciousoffats:bellyfat. So recently, with Susan’s encouragement, I decided it was time to get serious aboutlosingweight.

IhadalreadymetDeneneWallacea fewyearsearlierataprivate tastingofsomeofhergluten-free products andwas impressedwith howgood theywere.Gluten sensitivity is asubject Ihadbeentrackingsince1991,shortlyaftermyfirstbook,Brother Juniper’sBreadBook,cameout.Aroundthattime,LoreeStarrBrown,whohadbeenaregularcustomeratBrother Juniper’s Bakery, came in one daywith a box of homemade breads andmuffins

basedontherecipesinmybook,butallmadewithriceflourinsteadofwheatflour.Theyweredelicious.Loreeproceededtoeducatemeaboutceliacdisease,amedicalconditionthatnearly killed her before it was finally diagnosed and treated by removing all traces ofglutenfromherdiet.

Atthattime,itseemedthatonlyasmallnumberofpeoplehadissueswithgluten,sothereweren’tmany gluten-free products on themarket. But likemost peoplewho stop eatingbread,Loreemisseditgreatly,soshedevelopedherownrecipes—andthentaughtmethetechniquesshe’ddeveloped,usingriceflour,tapiocaflour(akacassavaflour),potatostarch,xanthangum,andeggreplacerstomakebreadsthatevokedtheflavorsofthoseImadeatBrotherJuniper’sBakery.Afewyearslater,LoreeandIcollaboratedonafewgluten-freerecipesthatappearedintherevisedJoyofCooking(1998edition),forwhichIservedastheeditor of the bread chapter. Soon I began creating my own variations of gluten-freeproducts,employingmyowntrickofusingflourmadefromsunflowerseedsandpumpkinseeds to improve the flavor.Oneofmy recipes isnowusedas thegluten-free crust for amajorfrozenfoodcompany.

The products I made were quite good—perhaps even excellent. But Denene Wallace’sproductswerearevelation.Andaseverychefandgourmandknows,healthfulfoodisreallyonlyasgoodas it tastes.People typicallywon’t eat food justbecause it’s good for them;theyhavetoenjoyit.IbelievethatmostofusfollowwhatIcallthe“flavorrule,”which,simplystated,isthatflavorrules!Deneneclearlyadheredtothisprimedirective,creatingbakedgoodsofuncommon tastiness thatalsohappened tobegluten-free, sugar-free, andlowincarbohydrates,thusmeetingallherdietaryneeds.

When the opportunity came for me to write a book about gluten-free baking—one thatwouldn’tsimplyrepeatwhatalreadyexists inotherbooksbutwouldaddnewoptions forhome bakers—I decided I couldn’t do it without Denene as my coauthor. So we broughttogether our collective knowledge and the fruits of our experimentation to presentmorethaneighty recipesunlikeany thatexist inotherbooksand that, inouropinion,arenotjustsafeforthosewhomustavoidgluten,sugar,andfoodswithahighglycemicindex,butalsoaresodeliciousthateventhosewhodon’thavesuchdietaryrestrictionswillembracethem.Afterall,flavorrules!

Totakemycommitmentonestepfurther,Ihadapersonalobjectivewhenworkingonthisbook.Unliketheprocessofcreatingmypreviousbooks,inwhichIgainedweightduringtherecipetesting,thistimeIwantedtoloseweight—atleast25poundsandhopefullymore,bythetimeitcameout.I’llreportonthatlater,intheEpilogue.

OPENINGWORDSFROMDENENEI’vealwaysfeltthatIwasanartistatheart,eveninchildhood.Myartisticinclinationswereevident in my love for drawing and my seemingly constant desire to rearrange and

redecoratemybedroom.Thesetalentseventuallyledtoaverysuccessfulcareerininteriordesign,firstinLouisiana,theninGeorgia.Intheearly1990s,Iestablishedmyowninteriordesign studio, The Design Source, in a suburb of Atlanta. For fifteen years, I thoroughlyenjoyedbuildingmybusinessbycreatingbeautifullivingenvironmentsformyclients.

LittledidIknowthatmycreativityandartisticskillswouldeventuallyservemewellinanentirelydifferent realm:dealingwith anunexpected and life-changinghealth issue. First,myhusband,Greg,andIdiscoveredthatwewerebothglutensensitivein2003.Then,inthesummerof2006,mydoctor toldme that Ihad type2diabetesandwould require insulinshotsfortherestofmylife.Thenewswasdevastating.I’dneverhadaweightproblemandalwaysthoughtofmyselfasquitehealthy.Ibeganaregimenoffiveinsulinshotsadayandalsostartededucatingmyselfaboutdiabetes.Myresearchledmetobelievethatchangingmydietandexercisehabitsmightallowmetoatleastreducethenumberofinsulinshots,andpossiblyeliminatetheneedforthementirely.

AsIeducatedmyselfonbloodsugarissues,Ibegantoeliminatevariousfoodsfrommydiet.Removing products containing sugarwas relatively easy because I had never been a bigeater of sweets or desserts. The challenge was drastically reducing my intake ofcarbohydrates, which are digested into sugars that ultimately enter the bloodstream.Reducing or eliminating starches such as rice, potatoes, and corn was difficult butachievable. However, I struggled with removing all grain-based bread products frommydiet.Livingonmeat,greenvegetables,andsaladssimplywasn’tenoughforaSoutherngirlraised on Mama’s home cooking. I searched supermarkets, natural food stores, and theInternet foralternativeproducts I couldconsumewithoutanegative impactonmybloodsugarlevels.ButwhatIfoundwasdownrightdepressing.Thegrain-freeproductsavailableatthetimetastedlikecardboardorworse.

I eventually realized that in order to have bread products that I not only could eat, butactuallywantedtoeat,Iwouldprobablyneedtomakemyown.SoIbeganexperimentingwithalternative flours.Theprocesswas long, tedious,andpunctuatedwithmanyfailuresthatendedup inthetrashcan.BecauseIhadnoformal trainingasabaker,mylearningcurvewasrathersteep.However,mylackoftrainingalsohadahugebenefit:Ididn’thaveany preconceived notions or rules to blockmy creative explorations, especiallywith nutandseedflours.Aftertwoyearsandamultitudeofbakingexperiments,ProseedFlourwasborn,alongwitha lineofbakedgoods thatnowconsistsofmore thanfiftyproducts—allabsolutely delicious. By substituting these products for conventional grain-based bakedgoods (alongwith other diet and lifestyle changes), I was actually able to eliminatemyneedforinsulinshotscompletely.

I’mcurrentlyintheprocessoflicensingProseedFlourproductstomajorfoodcompanies.Aspart of the early process to determine the appropriate markets for these products, ourmarketingfirm,DavisBrandCapital,broughtinPeterReinhartforatastetest.PeterwasextremelyimpressedwiththetasteandtextureoftheeightdifferentproductsthatGregandIpresented thatdayand said thathe thought Ihadachievednewheights inbakingwithalternativeflours.Later,whenhewasgiventheopportunitytowriteagluten-freebaking

bookforTenSpeedPress,hesaid,“Let’sgoallthewayandmakeitgluten-free,sugar-free,andlow-carb”andinvitedmetobehiscoauthor.

AlthoughI’vehadnoformaltrainingasabakerorchef,I’vealwaysconsideredmyselfanexcellent Southern cook, and I’ve always enjoyed creating deliciousmeals for family andfriends.RestassuredthatIwasequallydeterminedtodevelopdeliciousrecipesforthisbook—recipes everybit as goodas thoseusingmyProseedFlour. In addition, Iwanted tobesure that the recipes are simple enough to be easily duplicated and accessible to peoplewithoutformaltraining.EachrecipewasdevelopedandtestedunderPeter’sguidance.

The gluten-free, low-carb alternative flours in these recipes have changed my life andhelpedhealmybody.Myhope is that this bookbecomes an effective tool for thosewhorequireanalternativediet,aswellasforthosewhojustwantgreat-tasting,healthybakedproducts. I believe that everyone should eat food that tastes great, and it is even betterwhengreat-tastingfoodisalsogreatforyou.Enjoy!

ABOUTTHISBOOKTheserecipesaredesignedtomeetthedietaryneedsofpeoplewhoaresensitivetoglutenorhavediabeticorprediabeticconditions.Thereareonlysmallamountsofcarbohydratesinmostoftheserecipes,mostlyfromthenutandseedfloursandsmallamountsoffruitorvegetables.Inallofthesecases,thecarbsarebalancedoutbythecomplementarynaturalfiberinthesefoods.Thesearebakedgoodsthathaveessentiallynoglycemicload,makingitpossibleforpeoplewithbloodsugarorinsulinconcernstoenjoythemfreely.

Thesecrettothesuccessoftherecipesinthisbookistwofold:utilizingavarietyofnutandseedflours,andworkingwithalternative,sugar-freesweeteners.You’lllearnallabouttheseingredients in thechapter “TheBasics.”Be sure to read thepantry section,as itprovidesdetailsonhowtomakeyourownnutandseedflours,aswellaswhywemostlyusecertainalternative sweeteners (and why you need to do the same). Once you’ve digested thatinformation,you’llbeabletojoinusincreatingthemostuniqueanddeliciousgluten-free,sugar-free, low-carbbakedgoodsyou’veeverhad.Asabonus, thesebakedgoodsarenotonlysafefordiabeticsandpeoplewithglutensensitivity,butalsoagoodchoiceformanyfolks who are looking for a healthful alternative to traditional baked goods. Barringallergiestonutsorotheringredientswecallfor,theserecipesareaperfectfitforanyoneon a low-carb diet, such as Atkins, South Beach, the Belly Fat Cure, Sugar Busters, andothers,andarealsoahealthyalternativeforkids’lunchboxes.

Obviously,thereisnoonedietthatworksforeveryone.Ifyou’reallergicorsensitivetotreenuts, these recipes won’t work for you. Fortunately, there are plenty of specializedcookbooksavailable,includingsomewithafocusonallergen-freerecipes(we’velistedourfavorites in the Resources section). Our mission here is to serve the large and,unfortunately, growing population of people with diabetes, prediabetes, weight loss and

obesitystruggles,andglutenintolerance.Iftheinnovativerecipesinthisbookaccomplishthisbyofferingyounewanddeliciousoptions,itwillbeaverygooddayforus.

These baked goods do, of course, contain calories; however, when used to replace yournormal, starch-basedbakedgoods, theywill actuallyhelpwithweight loss. These recipesare free of calories from the sugars and refined grains typically used in baked goods—considered to be “empty” calories because they contain minimal nutrients beyond theircarbohydrate. Sugars and refined grains are also rapidly converted into blood sugar(glucose),andiftheyaren’tquicklyburnedupbyactivity,they’reeventuallystoredasfat.

Webelievethateveryonewill lovetheserecipes,evenpeoplewithoutdietaryrestrictions.It’s true that thebakedgoods theyyieldwon’t taste like thosemadewithwheat.For thatmatter,theyalsowon’ttastelikegluten-freebakedgoodsmadewithriceandtapiocaflour—andweviewthisasagoodthing!Theyhavetheirowndistinctiveflavorandtexture,andwebelievethattheyareextremelydeliciousandwillpleaseyourpalate.Andregardlessofdietary restrictions,most folks could benefit from eating fewer sugars and refined carbs,andfromintroducingmorevarietyintotheirdiet.Thisbookwillhelpyoudojustthat.

Allofthatsaid,weimagineyou’vechosenthiscookbookbecauseyouorsomeoneyoulovehasissueswithsugar,gluten,obesity,orcarbohydrates.Ifso,you’reprobablywellawareofalloftheinsandoutsofthesemedicalconditions.However,ifyouhavefurtherquestionsabout these topics, theResources sectionwillpointyou towardsomereputable sourcesofinformation.Justtobeclear,wearen’tmakinganyhealthclaimsorofferingadietaryplaninthisbook.That’sajobfortheexperts,andwe’rehappytoreferyoutothem.However,wewillgiveyoujustabitofbackgroundinformationonfoodallergies,glutensensitivity,obesity,anddiabeticconsiderationsinthesectionsthatfollow.

AllergyConsiderations

Thisisnotanallergen-freecookbook.Anyonewhohastreenutallergieswillnotbeabletoeat thebakedgoods in thisbook—sorry.Dairy intolerance shouldn’tbean issue,as therearemanyalternativemilkswidelyavailableandallworkwellintheserecipes.Ourgoalistoprovidea resource forpeoplewhoare sensitive toglutenorhavedifficultywith sugarandcarbs.Again,iffoodallergiespreventyoufromusingtherecipesinthisbook,seetheResourcessection,wherewe’velistedseveralcookbookswrittentoaccommodateotherfoodsensitivities.

WheatandGlutenConsiderations

Glutensensitivity,whichcanrangefromslightreactionstoalife-threateningcondition,isbecominganincreasinglycommonissue.Thoughwewon’tgetintothedetails,wedothinkit’s helpful to outline some terms and distinctions. Wheat intolerance, which is fairlycommon, lies at the mild end of the spectrum and refers to difficulties digesting wheat.Common symptoms include bloating, diarrhea, and fatigue. Depending on the level of

wheat intolerance, people may be able to tolerate limited amounts of wheat or wheathybridssuchasspeltifeateninfrequently.

Wheatallergyreferstoanactualallergicreactiontowheat,which,whensevere,maycauseanaphylactic shock; this is obviously life-threatening—but also relatively uncommon,occurring in less than 0.5 percent of the U.S. population. Those with genuine wheatallergiesmustavoideatinganyfoodscontainingwheatorwheathybrids.

Finally,glutenintolerancereferstoceliacdisease,aseriousautoimmunedisorderofthesmallintestine thataffects less than1percentof theU.S.population. Itoccurs inpeopleofallagesandhasastronggeneticcomponent.Symptomsofceliacdiseaseareoftensimilartothoseofwheat intoleranceand includechronicdiarrheaand fatigue.However, symptomsmaynotmanifest until an accumulationof exposure causes amajorhealth crisis.At thatpoint, symptoms are typically numerous and unpleasant at best. In addition, those withceliacdiseasearemorelikelytosufferfromahostofothermedicalconditions,fromotherautoimmuneconditionstointestinalcancertodiabetes.

Celiacdisease is causedbya reaction towheatproteins,mainlygliadin (a componentofgluten), creating severe bowel disorders that result in generalmalnutrition and constantinflammation.Theonlyknowntreatmentforceliacdiseaseiscompleteavoidanceofgluten.

DiabeticConsiderations

Ourobjectivewhencreatingtheserecipeswastokeepthecarbohydratecontentaslowaspossible.Deneneusescarbcountingtoassessquantitiesofnetcarbohydrates.We’llassumethat you’re familiar with carb counting. If you aren’t you can read up on it atwww.nal.usda.gov/fnic/foodcomp/search or www.nutritionvalue.org. The key tocalculatingnetcarbs is to subtract the total fiber fromthe totalcarbohydrates (usually ingrams).Theresultisthenetcarbs.Thelowerthenetcarbs,thelowertheglycemicload.Allofourrecipeshave10netcarbsorlessperserving,andmosthavefarfewer.Forexample,Toasting Bread has 1 net carb per serving. Note that this is only true of the recipes aswritten,usingalternativesweeteners,unsweetenedapplesauceandsoymilk,andminimalamountsoffruit.Thelownumberofnetcarbsalsoreliesonusingfull-fatdairyproducts.Ifyou substitute reduced-fat ingredients, therewill be less fat to bufferwhatever carbs thefinalproductdoescontain,sotheeffectonbloodsugarislikelytobegreater.

TheRoleofGlucoseSimplystated,glucose(akabloodsugar)issugarthatourbodiesconvertintoenergy.Itfallsintothecategoryofsimplesugars(monosaccharides),whicharethebasicbuildingblocksofallcarbohydrates.ItsrootwordinancientGreek,glukus,means“sweet.”Itprovidesmanypositive functions for us (like fueling the brain!), but it is also at the root of diabetes, adiseasethat’sreachingepidemicproportionsintheUnitedStatesandmanyothercountries.Thecausesandmechanismsofdiabetes and related conditionsare far too complicated to

explain here, but we will give a brief overview. Insulin, a hormone produced in thepancreas,helpsthebodyuseorstoreexcessglucoseinthebloodstream.Inahealthybody,bloodsugarlevelsincreaseslightlyafterameal,thenthepancreasreleasesinsulintokeepbloodsugarlevelswithinanormalrange.Ifbloodsugarlevelsgettoohigh,thiscancauseallsortsofdamagetothebody,especiallytotheeyes,kidneys,and,eventually,theheart.

The bottom line is that elevated blood glucose levels are often a sign of diabetes orprediabetes and cause for concern. If you suspect that you have issues with blood sugarlevels,includinghypoglycemia(abnormallylowbloodsugarlevels),youshouldseektestingimmediately.Yourdoctorwillknowwhichtesttoadminister.Andwhetherornotyouhavediabeticorprediabetic issues, if yourdiet is anything like thatofmostAmericans, you’reprobablyconsumingtoomanycarbs,whichultimatelymeanstoomuchglucose.

GlycemicIndexandGlycemicLoadGlycemic index(GI) isa ratingof theeffectof foods thatcontaincarbohydratesonbloodsugarlevels.Specifically,theratingisbasedonhowquicklythecarbohydratesbreakdownduring digestion and how rapidly they release glucose into the bloodstream. The morequicklytheyreleaseglucoseintothebloodstream,thehighertheirGI.FoodswithalowGIreleaseglucosemoreslowlyandsteadily,whilethosewithahighGIcauseamorerapidriseinbloodsugarlevels.Mostdiabeticsnowhaveaprettygoodunderstandingoftheglycemicindex,asdothosewhohavefollowedvariousdietprogramsliketheSouthBeachDiet,SugarBusters,ortheBellyFatCure.It’sahelpfultoolforkeepingbloodsugarandinsulinlevelsundercontrol. (Thereare links to reliable sources formore informationon this subject intheResourcessection.)

Glycemicload(GL)isawaytorankthecarbcontentinfoodsbyconsideringbothportionsizeandthefood’sglycemicindexrating.Thishelpsyouknowhowthatportionwillimpactyourbloodsugarlevels.TheformulausedtodetermineglycemicloadisGImultipliedbytheamountofavailablecarbohydrates,dividedby100.(Availablecarbohydratesaremeasuredingramsandexcludeindigestiblefiber.)Multiplyingtheglycemic indexbytheamountofcarbohydratesinaservingoffoodgivesabetterideaoftheeffectofthatservingonbloodsugar levels. For example, a 100-gram serving of a piece of fruitwith a GI of 70 and acarbohydratecontentof6gramsresultsinthecalculation70×6=420;whendividedby100,that’saGLof4.2.

The presence of fat or fiber slows the release of glucose into the bloodstream and canthereforelowertheoverallglycemicload.Ourgoalinthisbookwastocreaterecipesthathave a very low GL so theywon’t have an adverse effect on blood sugar,making themaccessibletopeoplewithinsulinandbloodsugarissues.However,dobearinmindthatGIandGLarejusttools;everypersonisdifferent,andthereisnosingledietaryapproachthatisrightforeveryone.Ifyouarediabetic,youprobablyknowmoreaboutthistopicthanweprovidedinthisbriefexplanation,andhopefullyyouareworkingwithadoctortomanageyourcondition.

Tip:GettingGoodCarbs

Even ifyoudohave issueswithbloodsugarand insulin,youstillneedsomecarbsto

roundoutahealthfuldiet.Sowherecanyouget them?Thesimpleanswer is toeat

lots of fresh vegetables and fruit. However, some fruits are more problematic for

diabetics than others. For instance, berries and pitted fruits like cherries, plums, and

peaches are generally a better choice than sweeter tropical fruits, like bananas and

pineapple. However, this type of sensitivity varies from person to person, especially

regarding appropriate portion sizes. In any case, we want to be clear that we aren’t

nutritionists or health professionals. Be sure to work with a qualified physician,

preferably onewho iswell versed in nutrition (sadly, not all are), to determinewhat

worksbestforyou.

NaturallyOccurringSugarsIf you’re at all savvy about nutrition, you’re probably wondering about whether bakingwith fruit is an issue.After all, fruit contains sugar. This is a valid concern.Adding fruitdoesaddsugarsandcarbs(thesameistrueofmanyvegetables).Butsugarsthatcomeaspart of a whole food, such as raisins, cranberries, apples, or sweet potatoes, areaccompaniedbyfiber,protein,andmanyothernutrientsinthatwholefood,andthistendstolessentheglycemicimpactandeffectonbloodsugarlevels.Still,becauseourgoalistogive you recipeswithminimal glycemic load,we aren’t heavy-handedwith fruit, using itonlyinselectedrecipesandonlyinsmallamounts.Ifinsulinandbloodsugarlevelsaren’tanissueforyou,feelfreetoincreasetheamountoffruitorvegetablesintheserecipes.(Infact,youcaneven replace the sugar substituteswith regular sugar ifyouare so inclined;we’lldiscussthisingreaterdetailinthepantrysection.)

TheBasics

Inthischapter,we’lldiscussingredientsthatwecallforfrequentlyorthatareunusualandalsoexplainhowtomakenutandseedflours.We’llalsooutlinetheequipmentyou’llneedinatutorialshowingbasicmixingandbakingmethodsthatapplytonearlyeveryrecipeinthis book. The recipes are actually quite easy tomake, so once you’ve read through thissection,you’llbeabletojumprightinandstartwhippingupyourownhomemadetreats.In fact, the recipesare soeasy tomake thatyoucan jump inwithout readinganyof theintroductory sections—except for thematerial onmaking your own nut and seed flours,whichisamust.Still,wethinktheinformationinthischapterwillprovebothhelpfulandinteresting,soweencourageyoutoreadallofit.Ofcourse,overtimenewinformationwillbecomeavailableandnewrecipeswillarise,sowe’vecreatedawebsitewherewecansharenew recipes and techniques and also answer questions: www.thejoyofgluten-freesugar-freebaking.com.

THEGLUTEN-FREE,SUGAR-FREEPANTRYSomeoftheingredientsyouwillneedfortherecipesinthisbookarefairlytypicalandmayalreadybeinyourpantryorrefrigerator.Youmayneedtopurchaseothers,andtherearesomethatyou’llhavetomakeyourself.(Nottoworry:Doingsoiseasy,andwe’llexplainhow in this section.) For the ingredients that are available commercially, many areavailable atwell-stockednatural food stores andeven supermarkets, and if not, theyareavailableonlineorbymailorder(seetheResourcessectionorourwebsiteforsuppliers).

A few years ago hardly anyone knew about almond flour; now, thanks to gluten-freecookbooks by authors like ElanaAmsterdam, it hasworked itsway into themainstream.That’s a great start. Now, in this book,we’re going to stretch the boundaries and utilizefloursmadefromawidevarietyofothernutsandseeds.Thealternativefloursweusemostoften are almond, coconut, hazelnut, pecan, and sesame seed, alongwith flaxseedmeal.Only a few of these are commercially available, typically almond flour, coconut flour,hazelnutflour,andflaxseedmeal;pecanflourisavailablefromsomeproducersbutishardtofind.(Andnotethattheymaybelabeled“meal,”not“flour,”asin“almondmeal.”)Bob’sRedMillmakesalloftheseflours,alongwithawidevarietyofothergluten-freeproducts,andthesearegenerallyavailableinwell-stockedmarkets—andalwaysavailableonline.Inthenextsection,we’llgiveyoupreciseinstructionsformakingallofthealternativeflours.

Of course, alternative sweeteners also play a huge role in these recipes.Andbecauseweknow many readers may have other dietary considerations, we’ve made these recipesflexible in regard to ingredients like butter,milk, and eggs. So, yes, in addition to beinggluten-freeandlowincarbohydrates,essentiallyalloftheserecipesarevegan-friendly.(Bytheway, ifyouhave trouble findinganyof thecommerciallyavailable ingredients,check

outtheResourcessection.And,asnewsourcesemerge,we’lllistthemonourwebsite.)

AlternativeFlours

Inadditiontoalmond,coconut,hazelnut,pecan,andsesameseedflourandflaxseedmeal,wesometimescallforfloursmadefrompumpkinseeds,sunflowerseeds,walnuts,andevengarbanzobeans(chickpeas).Andasyouwillsee,manyoftherecipeshavevariationsthatinvolve using different types of flour.All of the nut and seed flours are interchangeable,andthepossiblecombinationsarealmostendless.Weencourageyoutousetherecipesinthis book as a template for experimentation. Playwith the flours and combinations anddiscoverwhatqualitiesdifferentfloursimpartandwhichblendsyoulikebest.Youcanalsosubstitute flours made from other nuts, such as pistachios, macadamia nuts, and evenpeanuts.

Werecognizethatnutsandseedsandthefloursmadefromthemaremorecostlythanfloursmadefromgrains(andlegumes).Thisisunfortunate,butwebelievethepayoffintermsofflavoriswellworththeexpense.Andifyou’vehadtoavoidbreadandbakedgoodsbecauseof dietary concerns, you’ll probably consider the expense justified. Even so, you canconsiderably reduce the expensebybuyingnuts and seeds inbulk andmakingyour ownflours.Forexample,apoundofalmondsisabouthalfthepriceofapoundofalmondflour.Thisdifferencecanaddupquickly.Inthelongrun,ifyourchoiceisbetweenstore-bought“dietetic” foods, we believemaking your own breads and other treats at homewon’t besignificantlymoreexpensive—butwillbeimmenselymoredelicious!

Ifmakingnutandseedfloursathome,simplypurchasethenutsorseedsinwholeformandthengrind themuntilpowdery.Sometimesalmond flour ismade fromblanchedalmonds;however, for these recipes, that isn’t necessary. Likewise, hazelnuts need not be skinnedbeforegrindingthemintoflour.Inbothcases,theskinsaddfiberandnutrients,andthat’sagood thing. That said, you can certainly use almond flour fromblanched almonds if youpreferorifthat’swhatyouhaveonhand.

Ifyoucanpurchasenutsandseedsinbulkatastorewithahighturnoverrate,that’syourbestbet.Thatway theywill be freshandyoucanbuy just apoundor twoat a time, asneeded.Ifyouorderbymail,youmayneedtobuylargerquantities.Eitherway,storethenutsandseeds inanairtightcontainer—preferably in the freezer ifyouhaveroom,or inthe refrigerator. Theywill keep formonths. This is especially true for coconut flour andpecanflour,whichhaveastrongtendencytodryoutifnotstoredinairtightcontainers.

One last considerationaboutworkingwithnut and seed flours: Just aswithwheat flour,somebrandsofalmondorpecanflourmaybedrierthanothers,andthealmondandothernutfloursyoumakeathomemayalsohaveadifferentmoisturecontent.Becauseofthesenatural variations, the consistency of a dough or batter may not be as described in therecipe.(Thiscanalsooccurbecauseofinaccuratemeasuring,usingdifferentsizesofeggs,andsoon.)Beginwiththequantitiesof ingredientscalledfor intherecipe,butpayclose

attentionto thedescriptionsofhowvariousmixturesandthe finalproductshouldappearandwhattheyshouldfeellike.Ifamixtureseemstoodrytoformitintothepropershape,it’sfinetoaddmoreliquidasneeded.Likewise,ifamixtureseemstoowet,feelfreetoaddabitmorenutorseedflourtoreachtherightconsistency.

We have found that the greatest discrepancy can occurwhen using commercially groundpecanflourinsteadofhomeground,andwhenusingcoconutflourthathasbeenleftopento the air andhasdriedout further—inboth cases the flourwill absorbmore liquid thannormal. In some instances, the amount of extra liquid needed to reach the properconsistencycanbeasmuchasanadditional¼cuppereverycupofpecanflour(beyondthe amount specified in the recipe). But because the degree of discrepancy is difficult topredict,ineveryrecipewedescribewhatthebattershouldfeelandlooklike;usethesecuestoguideyouradjustments.

Oneofthejoysofworkingwithnutandseedfloursisthattherecipesareveryflexibleandtolerantofsuchadjustments—whichoftenisn’tthecaseforrecipesmadewithconventionalflourandyeast.Thetruthis, ifabatterordoughistoowet,therecipewillprobablyturnoutjustfine.Itmaytakelongertobakethantheinstructionsindicate,butthatcouldalsohappenifyourovenisinaccurate.Thekeytosuccessistopayattentiontothedescriptionsinthemethod,adjustthebatterordoughaccordingly,andusethevisualandtexturalcuesasyourprimaryguideindeterminingdoneness.

MakingNutandSeedFloursIfyouhaveaseedorcoffeegrinder,makingyourownnutandseedfloursiseasy,thoughyoumayhave tomake several smallbatches toproduce theamountneeded fora recipe.(Youcanalsouseafoodprocessororblender,asdescribedbelow.)Ifyou’llbemakingnutand seed flours often, we recommend investing in a good-quality seed grinder. Theytypicallyaccommodateabout½cup(120ml)ofseeds(about1.75oz/50g)ornuts(about2 oz / 57 g). (For pointers on making coconut flour, see Making Coconut Flour; forgarbanzo bean flour, seeWorkingwithGarbanzo Bean Flour, though it is now availablealready ground at most natural foods markets.) Pulse a few times and then grindcontinuouslyforabout5seconds.Removethelidandcheckontheconsistency.Iftheflourisstillunevenlyground,stiritwithaspoonorasmallspatulatobreakitupandgetitoffthegrinderwall,thengrindforafewmoreseconds.Here’sthemostimportantpoint:Don’tgrindanylongerthanittakestocreateafinemeal.Ifyoudo,youruntheriskofmakingnutorseedbutter,notflour.Repeattheprocessuntilyouhaveenoughflourfortherecipe.

Afoodprocessorwiththemetalbladeattachmentalsoworkswellbuttypicallycan’tgrindflourasfinelyasaseedorcoffeegrindercan.However,youcangrindalargeramountatonce—often the full amount needed for recipe. With the exception of coconut, thesealternative flours are more voluminous than the ingredients they’re made from. A goodstartingpointistouseaboutthree-fourthsthevolumeoftheamountofflouryouwanttomake.Sofor1cupofalmondflour,youmightstartwith¾cupofalmonds.Processthenutsor seeds forabout10secondsand thenremove the lid tocheck theconsistency.Continuegrindingasneeded,usingshortpulsesratherthananextendedperiodofprocessing,untiltheflourhasanevenconsistency.Again,becarefulnottoprocesstheflourtoolong,oryoumayendupwithapaste.

Tip:MakingCoconutFlour

Bob’sRedMillandafewothercompaniesmakecoconutflour,soyoucanpurchaseitif

youlike.Ifitisn’tavailablelocally,youcanbuyitonline.Or,aswithnutandseedflours,

you canmake it at home. Simply grind unsweetened coconut flakes into a flour in a

spice or seed grinder. Better yet, toast the coconut first. In addition to making the

coconut easier to grind, toasting also gives the flour a deeper coconut flavor that

nicelyenhancesmanybakedgoods.

Usingablender takessometrialanderror.Becarefulnot tooverloadtheblender,as thenutsorseedsonthebottomwillgetpackedunderthoseabove.Thismayhappenanyway,soit’sagoodideatoprocessforjustafewsecondsatatimeandthenstirtoredistribute.Dependingonthesizeofyourblender,about1cup(240ml)ofseeds(3.5oz/99g)ornuts(4oz/113g)willprobablybeaboutthemaximumforeachbatch.Blendatlowspeedtoavoid creating too much friction and heat, which create nut or seed butter, rather thanflour. If the ingredients aremostly ground into a flour but some larger particles remain,that’s fine. Just use the flour as is; thatway you’ll avoid creating a paste—and the finalbakedgoodwillsimplyhavemorecrunch.

FloursMadefromGluten-FreeGrains,Beans,andOtherAlternativesWe’vechosentobuildourrecipesaroundnutandseedflours,ratherthanfloursmadefrombeansandgluten-freegrains,fortwomainreasons:glycemicloadandflavor.Manygrainsand grainlike seeds are gluten-free and commonly available as flours (amaranth,buckwheat, corn,millet, quinoa, rice, sorghum, teff, wild rice, and, possibly, oats). Theytypicallyhavegoodflavor,alongwithgoodnutritionalvalueifusedinwhole-grainform.However, all are composed primarily of carbohydrates and therefore contributesignificantly to the glycemic load, causing blood sugar spikes (whole grains less so thanrefined grains). If you can tolerate carbs from gluten-free grains, then by all means usetheminyourbakedgoods.Therearenumerousexcellentcookbookstoguideyouindoingso,andwe’verecommendedafewintheResourcessection.

Floursmade from beans and legumes, such as black beans, fava beans, garbanzo beans,lentils,andthelike,areverynutritious,buttheyareoftendifficulttodigestandalsoaren’tnearly as tasty as nut and seed flours. Plus, legumes have a considerable carbohydratecomponent,andsomepeoplefindthatfloursmadefromthemhaveasignificantnegativeeffectonbloodsugarlevels.However,inourexperiencegarbanzobeanflourdoesn’thaveaspronouncedaneffect,sowe’veuseditinafewrecipes.Ifyoudon’thaveproblemswithbeanflours,feelfreetoexperimentwithsubstitutingthemforsomeoftheflourwecallforintheserecipes.Werecommendstartingwithrelativelymodestamounts—perhapsnomorethan25percentoftheflourcalledforinarecipe.

Beyondlegumesandgluten-freegrains,manyotherfoodscanbeusedtomakeflour.Afewexamplesaretapiocastarch,potatoflour,andevenmesquitebeans.But,again,wefeelthatnutandseedfloursproducethetastiestresultswithoutnegativeglycemicloads,sothosearetheflourswe’vefocusedon.

Sweeteners

Thesecondmajorwayinwhichtheserecipesdeviatefromthosefortraditionalbakedgoodsis using commercially available sugar replacers. Obviously, we cannot include sugar inrecipes forpeoplewithbloodsugar issues,norcanweusealternativesugars, fromagavesyrup tomaple syrup toSucanat—allcontain sugars,andallhaveahighglycemic index.Yet, asmany home bakers know, artificial sweeteners like Sweet’N Low and Equal don’tperformwell inbakedgoodsbecausetheyaresoconcentratedthattheydon’tcaramelize,and caramelization is an essential aspect of proper crust and flavor development. OursweetenersofchoiceareSplenda(sucralose)andstevia,whichistotallynaturalandderivedfromaplant.However,purestevia,whenusedalone,issoconcentratedthatitcan’tsupplythebulkandcaramelizingqualitiesrequired.Wedocallforliquidsteviaextract,however,to boost the sweet flavor, and also offer a couple of stevia-based sweeteners as analternativetoSplenda,whichwe’lldiscussfirst.

Splenda (or, more precisely, Splenda No Calorie Sweetener) is a commercial productdesignedtobesubstitutedforsugaronaone-for-onebasis.Itisacombinationofsucralose

andmaltodextrin,andperformswellintheserecipes.Numerousstudieshaveindicatedthatsucraloseissafeinthequantitiesusuallyingested.Feelfreetouseitintheserecipes,asitreallydoestasteandperformlikesugar.Besuretopurchasethegranulatedversion,whichisformulatedforbaking.MostsupermarketsnowoffergenericversionsofSplenda,whichperformthesameandcansaveyoumoney.

For those who prefer not to use Splenda, fortunately, stevia is also available as SteviaExtractintheRaw,anexcellentsugarsubstitutethatemployssteviaforsweetness.Thecup-for-cupversionofSteviaExtractintheRaw,specificallyformulatedforbakingandcooking,is made by combining an extract from the leaves of the stevia plant with maltodextrin,whichisenzymaticallyderivedfromeithercornorwheat.IntheUnitedStates,maltodextrinistypicallymadefromcorn,andthatisthesourceofthemaltodextrininSteviaExtractintheRaw. (If you’re sensitive to gluten, takenote: In theUnitedKingdommaltodextrin isoften made from wheat; however, the processing is so extensive that, according to themanufacturers, no gluten remains—so all maltodextrin is, at least theoretically, gluten-free.)Maltodextrin isacarbohydrate,and it isabsorbed into thebloodstreamas sugar is,butaddslessthan1gramofcarbsperserving(SteviaExtractintheRawcontainsevenless,only½gram)andisbalancedoutbythefiberinthenutandseedflours.

Another product that works well is a blend of stevia extract powder andfructooligosaccharidesderivedfromvegetablesources(fructooligosaccharideshaveasweetflavorbutareessentially indigestible fiber).One suchproduct isNewRootsSteviaSugar.NotethatitismoreconcentratedthanSteviaExtractintheRaw,sotherecipesinthisbookcallforhalftheamountofsweetenerifusingNewRootsSteviaSugarinsteadofSplendaorStevia Extract in the Raw. One downside to New Roots Stevia Sugar is that it’s quiteexpensiveandavailablemainlythroughmailorder.Despitethesedownsides,weincludeitherebecause it’smorewidelyavailable in theUnitedKingdom,whereasSteviaExtract intheRawwasonlyrecentlyapproved.

Wetriedseveralothersugarreplacers,suchasTruvia,Z-Sweet,andOrganicZero.Theseareallexcellentproducts,buttheyalluseerythritolforbulking.Asaresult,theytendtomelttoo quickly for thin products like cookies, scones, and pancakes.However, they doworkwell in cakes. If youchoose toexperimentwithusing these sweeteners,do so selectively,andstudytheequivalenciescarefully.Forexample,Z-SweetandOrganicZerocanreplacesugar(orSplendaorSteviaExtractintheRaw)inequalquantities,whereasifusingTruvia,theamountneededwouldbe less—closer to theamountofNewRootsSteviaSugarcalledfor.Theseerythritol-basedsweetenersworkespeciallywellincertaincontexts,liketoppingsandglazes,andwheretheydo,theingredientlistofferstheoptionofusingthem.

We experimented with making our own sugar replacers using erythritol (an essentiallynoncaloric sugar alcohol that doesn’t affect blood sugar levels), polydextrose (a sweet,indigestible soluble fiber), and other such ingredients, but we found that none of themperformedaswellintheserecipesaseitherSplendaorSteviaExtractintheRaw.Plus,someofthoseingredientscanbedifficulttocomeby,whereasSplendaandSteviaExtractintheRawcanbothbefoundinmostAmericansupermarkets.

In the end,we settledon threeproducts thatwork in all of our recipes for bakedgoods:Splenda (or supermarket-brand Splenda generics), Stevia Extract in the Raw, and NewRootsSteviaSugar.SplendaiswidelyavailableandNewRootsSteviaSugarisavailablebymail order in the United States and the United Kingdom. Becausewe believe thatmanyreaders will be using Stevia Extract in the Raw, which we hope will become moreinternationallyavailablebythetimethisbookispublished,orSplenda,wehavewrittenthemeasurements for these products. But for those using New Roots Stevia Sugar or similarbrands,youwillneedtousehalftheamount,asindicatedintherecipes.

You’llnotethatthemeasurementsforthesugarreplacersaregiveninvolumeonly,notinweights. While weights are generally more accurate than volume measurements, sugarreplacerstypicallyrelyonahighlyconcentratedsweetenercombinedwithabulkingagent,andtheirweight-to-volumeratiosvarywidely. Inallcases, theyaremuchlighter,cupforcup,thansugar.Ifsugarisn’tanissueforyouandyouwishtouseitwhenbaking,simplysubstitutethesamevolumeofsugarasindicatedforSplendaandSteviaExtractintheRaw.

One final note:We also call for liquid stevia extract in a fewof the recipes to boost thesweetnesswithoutthrowingoffthebalanceofingredientsneededtocreateafinalproductwithgoodtextureandcaramelization.Liquidsteviaishighlyconcentrated—justafewdropsisequaltoateaspoonofsugar—soitisn’tusedinlargevolumes.Theamountswecallforare usually less than 1 teaspoon. Liquid stevia, for sale under the Sweet Leaf and NOWbrands,isavailableatalmostanynaturalfoodsmarket.However,itisrelativelyexpensiveinstores,sorefertoourResourcessectionforamailorderoptionthatgreatlyreducesthecost.

BakingPowder

Mostoftherecipesinthisbookrelyonbakingpowderandeggsforleavening.(Afewusebakingsoda.)Wherewecallforyeast,it’sincludedforflavoronly,notleavening,astherearesofewcarbsavailabletofeedtheyeast.Bakingpowderoftencontainssomestarchtoabsorbmoisture and stabilize themixture. Unfortunately, that bit of starchmay (thoughrarely)bederived fromwheat, sopeoplewhoarehighly sensitive toglutenmayreact tocommercial baking powder. If this is an issue for you, you can make your own bakingpowderbycombiningtwopartscreamoftartarwithonepartbakingsoda.Werecommendmakingupa smallbatch; for example, combining½cup (2.5oz /71g) creamof tartarwith ¼ cup (1.75 oz / 50 g) baking soda. Simply whisk them together until thoroughlycombined,breakingupanylumpswithyourfingers.Storeyourhomemadebakingpowderin an airtight container in a cool, dry place. If it absorbs any moisture, it will lose it’sleavening power, which is one reason why we recommend that you make it in smallbatches.It’seasytomakemorewhenyouneedit.

This combination of cream of tartar and baking soda is what is known as single-actingbaking powder. As soon as the ingredients get wet, they contribute leavening due to achemicalprocessinwhichtheacidity,orlowpH,ofthecreamoftartarreactswiththehigh

pH,oralkalinity,ofthebakingsoda,releasingcarbondioxideintheprocess,andtherebycausingbakedgoodstorise.Becausethisreactionbeginsassoonastheingredientsgetwet,youneedtobakeproductsmadewithsingle-actingbakingpowderassoonaspossible.

Commercialdouble-actingbakingpowdercontainsasecondacidthatdoesn’tactivateuntilit’s exposed to high temperatures, creating a second phase of leavening. If, like mostpeople,youaren’tsensitivetocommercial,double-actingbakingpowder,youcanuseitinalloftheserecipes.

Butter,Margarine,andVegetableOils

Mostoftheserecipescallforsaltedbutter.Thiswasatoughcallforusbecauseprofessionalbakersalwaysprefertoworkwithunsaltedbutter.Butbecausemanyofourreadersmaybevegans or may wish to avoid butter for a variety of reasons, we offer the option ofreplacing the butter with a butter substitute, such as Smart Balance (or other naturalmargarines),andthesealmostalwayscontainsalt.Therefore,weformulatedtheserecipestousesaltedbutter.

This also explainswhy someof the recipes have so little added salt: some salt is alreadyincluded in the butter or margarine. If you use unsalted butter or margarine, simplyincreasetheamountofsaltasfollows:

•For¼cuporlessofbutter,don’tadjusttheamountofsalt.

•Foramountsofbutterbetween¼cupand¾cup,addanadditional¼teaspoonsalt.

•For¾cupto1cupofbutter,addanadditional½teaspoonsalt.

Ifyouchoosetousemargarine,werecommendSmartBalanceorEarthBalance.Bothareinterchangeablewithbutter.Theserecipeswereprimarilytestedusingbutter,butwhenwedidtestwithmargarine,wechoseSmartBalanceOriginalFlavorButterySpread.Ifyouusea different brand, please read the label closely and be sure to avoid any that containhydrogenatedoils.Hydrogenatedoils(akatransfats)areassociatedwithariskforcertainhealthconditions(possiblyincludingtype2diabetes),soweadvisethatyousteerclearofthese.

You can also substitute any type of vegetable oil, but it’s a more complex proposition,because oil contains more fat and less water than salted butter and margarine—and ofcoursenosalt.

ButterReplacementTableUse the following substitutions in recipes calling for butter. Substitute the appropriateamountsofvegetableoil,water,andsaltfortheamountofbutterlisted.

For¼cupsaltedbutter:3tablespoonsvegetableoil1tablespoonwaternosalt

For½cupsaltedbutter:6tablespoonsvegetableoil2tablespoonswater¼teaspoonsalt

For¾cupsaltedbutter:½cupplus1tablespoonvegetableoil3tablespoonswater½teaspoonsalt

For1cupsaltedbutter:¾cupvegetableoil¼cupwater½teaspoonsalt

Weprefercold-pressedcorn, canola,or saffloweroil.That said, choose theoilyoupreferand that’s best for your own body’s needs. Just two caveats: Don’t substitute oil for thesalted butter or margarine in recipes calling for lemon juice. There’s a synergy to thecombinationof lemonandbuttery flavors thatwill bemissing if you substitutevegetableoil. Also, use olive oil only when specified. We recommend saving flavorful (and morecostly)extra-virginoliveoilforsavorytoppingsandusingregularoliveoilinthedoughs.

Eggs

Wheneverwecallforeggswemeanlargeeggs,notextralargeormedium.Atypicallargeeggweighsabout1.65to1.75ounces(47to50g).Weuse1.75oz(50g)asthestandard.It’sfinetosubstituteliquideggsoraneggreplacerfortheeggsinarecipe.Besuretocheckthe ingredients list carefully though, as some brands of egg replacer contain gluten orstarch. If you use liquid eggs, use theweight of eggs called for in the ingredients list. Ifusing a powdered egg replacer, reconstitute it according to the instructions to equal thenumberofeggscalledfor;useitasawetingredient,notadryingredient.

For recipes that call for eggwhites only, we recommend that you buy liquid eggwhitesrather than separatingeggs.Notonlyare they inexpensiveandeasy touse,but this alsoavoidsthedilemmaofwhattodowithalloftheextrayolks.Somepowderedeggreplacers,suchasEner-Gbrand,alsohave instructions forusing theproduct inplaceofeggwhites.Notethatyoucan’tuseeggreplacersforeggwashes.Ifyouprefernottouseaneggwash,whichfunctionsprimarilytocreateashineonthesurfaceofthefinishedproduct,youcaneither omit it altogether or brush a small amount of vegetable oil on the surface of thebakeditemassoonasitcomesoutoftheoventocreatethesheen.

Also,youcan’tuseeggreplacerpowdersinplaceofeggwhitesbeatentosoftorstiffpeaks,whichafewrecipescallfor.Inthoseinstancesyoucanstillmaketherecipe,buttheresultswon’t be as light and lofty. You can, however, mix the batter longer to create as muchaerationaspossibletocompensatefortheabsenceoftheeggfoam.

Milk

Whenevermilk is called for, you canuse anykindyouwish, as longas it’s sugar-freeorunsweetened.Evenifyoudon’thaveissueswithsugar,youneedtouseunsweetenedmilkbecause that’show the recipesare formulated, so sweetenedproductswill affect the finalflavor. Other than that consideration, choose from cow’s milk, goat’s milk, or nondairymilksmadefromsoy,almonds,coconut,orhempseeds,dependingonyourdietaryneedsortastepreferences.Allworkequallywellintheserecipes,wherethefunctionofthemilkistotenderize the dough and contribute additional nutrients. If you prefer, you can evensubstitutewaterforthemilk,thoughthefinalproductmaynotbequiteastasty.Youwillseethatunsweetenedsoymilkisoftenlistedasthesuggestedchoice;thisisbecauseitaddsnonet carbs toa recipe,whichwillbeespeciallyhelpful to thosewhose concern ismorefocusedontheglycemicissuesratherthanthegluten-freeaspect.

One word of caution in regard to reduced-fat milk: We believe that people with severeproblemswithbloodsugarcontrolshouldgenerallysteerclearofreduced-fatmilkanddairyproducts.Though itmay seemodd,milkdoes contain carbs (primarily in the formof thesugarlactose).Thefatinwholemilkhelpsbalancetheglycemicloadfromthesecarbs.Butaswe’vesaidelsewhere,everyoneisdifferent,andweunderstandthatforsomefolksotherdietaryissuesmaymakefull-fatmilkproductsinadvisable.Again,choosetheformofmilkthatworksbestforyouandyourbody,andthatbestsupportsyourhealth.

OtherIngredients

Butter-flavoredsprinkles: Thismay seem like anunusual ingredient, but they’rewidelyavailable—andessentialforourpretzels!Wealsocallfortheminafewotherrecipes.Youcanfindthematalmostanysupermarket.Lookforthemintheareawherespicesorbakingingredientsarestocked.

Cheese:Asdiscussedinregardtomilk,webelievethatpeoplewithsevereproblemswithblood sugar control should generally steer clear of reduced-fat dairy products, includingcheese. Nondairy cheeses, such as Galaxy Nutritional Soy Cheese brand Veggie Slices orshreddedcheese,canbeusedinanyrecipecallingforcheese.Thesesoyandothernondairycheesesnowcomeinavarietyofstyles, includingmozzarella,Cheddar,pepperJack,andSwiss.

Chocolate:Thereareanumberofsugar-freesemi-sweetchocolatebarsandbakingchipsonthe market. We think ChocoPerfection is by far the tastiest sugar-free chocolate (seeResources).Unfortunately, itdoesn’t come in chips (itdidatone timebutwasno longer

availableatthetimeofpublication,thoughthiscouldchange),butyoucanalwaysbuythebarsandchopthemup.However,mostbrandsofsugar-freechocolateshouldperformjustfineintheserecipes.

Cocoa powder: Most of our recipes will work with either standard cocoa powder (alsocalled natural cocoa) or European cocoa (also called Dutched or Dutch-process). SomerecipesspecificallycallforEuropeancocoa,whichmeansthatthecocoahasbeenalkalizedto make it darker and taste less acidic, because we prefer that flavor in the recipe.However,youcanuseregularcocoainanyrecipethatcallsforcocoaanditwillworkfine.

Erythritol, powdered: While erythritol is widely used as a sugar replacer, we don’trecommend it for our recipes because it has a lower melting point than the suggestedsubstitutesand,thus,causestoomuchspread.However,italsocomesinapowderedformthatisappropriateforuseasadustingorgarnishingingredient.Powderederythritolissoldundera fewbrandnames thatareofequalquality,and ismainlyavailable throughmailorder(seetheResourcessectionfordetails).Somenaturalfoodsmarketsmayalsocarryit.When you order it just be sure that you are ordering the powdered version, not thegranules.Thegranulesdonotworkwellasagarnish.

Fresh fruit and vegetables: If you’re very sensitive to sugar, fruit and even somevegetablesmaybeanissue.Thereareplentyofrecipesinthisbookthatdon’tincludefruitsandvegetables,andyoumaywanttofocusonthose.However,wetypicallycallfortheseingredients inmoderate amounts, and we’ve formulated the recipes to balance out theirsugars.Werecommendthatyougivesomeoftheserecipesatryandstartwithjustaverysmallportionsoyoucanseehowtheyworkforyou.Andifyoudon’thaveissueswiththesugars in whole fruits, then feel free to increase the amount. We’ve generally providedguidanceonhowmuchyoucanaddwithoutadverselyaffectingthefinalproduct.

Raisinsanddriedfruit:Driedfruitsareevensweeterthantheirfreshcounterparts,sowedon’tcallforthemoften.Butagain,whenwedo,theamountsaremoderateandtheoverallglycemicloadofthefinalproductiscarefullybalanced,soyoumaybeabletoenjoythesetreats in moderation. And if you aren’t sensitive to the sugars in dried fruit, you canincreasetheamountifyoulike.

Salt:Wegenerallyprefer sea salt or kosher salt because theyarepure andhavea cleanflavor.Forbaking,weuseregular-grindseasaltandthesmallergrindofkoshersalt,andthis is what we mean when we say just plain “salt” in ingredient lists. Don’t substitutecoarser formsof salt; theyweigh less, spoon forspoon,and thatdifferencecanaffect theflavorof the finalproduct. Ifyouhaveonlycoarsesalt, increasetheamountbyabout25percent.Also,notethatbecausetheamountofsaltintheserecipesissolow,youcanalsouseiodizedtablesaltifyoulike.

Sprayoil:Therearesomanyvegetableoilspraysonthemarket,suchasPam,Spectrum,and Smart Balance. Spray oil is used primarily to prevent sticking, so any type will doexcept those that contain flour (the label will usually say “For Baking,” but check the

ingredients list tobe certain).However,we recommendbutter-flavored spraysbecauseofhownicelytheyenhancetheflavorofnutflour.Regardlessofwhatvarietyyouchoose,besuretohavesomeonhand,becausewecallforitinalmosteveryrecipe!

Sugar-free maple-flavored syrup: If sugar isn’t an issue for you, then we highlyrecommendthatyouusepuremaplesyrup.Butsinceyou’rereadingthisbook,webetthatyou or someone you love is sensitive to sugar. Fortunately, there are some serviceablesugar-freemaple-flavoredsyrupsonthemarket.WerecommendMapleGroveFarmsSugar-FreeMaple-FlavoredSyrupandVermontSugar-FreeSyrup.Pleasenote thatMapleGroveFarmsbrandisacompanythatalsomakesexcellentpuremaplesyrup,buttheymakebothofthesetwosugar-freebrands,whichisprobablywhytheirproductstastebettertousthanany of the other sugar-free brands—they know realmaple syrup. The sugar-free version,labeledVermontSugar-FreeSyrup,containsonly5gramsofcarbsper¼cupserving.TheMaple Grove Farms Sugar-Free Maple-Flavored Syrup contains 12 carbs per serving (bywayofcomparison,thereare53netcarbsinanequalamountofpuremaplesyrup).Botharelabeled“sugar-free,”buttheVermontSugar-Freeversionhastheleastamountofcarbs,sopurchasethatoneifcarbsareaconcern.Ifyoucan’tfindthisbrand,youcanfindothersugar-freemaple-flavoredsyrupsinmostgrocerystoresalongsidetheothersyrups.Readthelabelscarefullyandoptfortheonewiththefewestcarbs.

Xanthan gum: Gums are often used as gluten replacements because they stabilize andthickenproducts.Guargum,derivedfromguarbeans, isonetype,butwepreferxanthangum because it is easier to digest than guar gum, which causes gas in some people.However, if you already use guar gum feel free to continue using it in these recipes.Xanthangumisderivedfromthefermentationofglucoseorothersugarsandisdriedintoapowder that forms a gumwhen it is hydrated. There is no glycemic load from the smallamountofgumusedintheserecipes.

THEGLUTEN-FREE,SUGAR-FREETOOLKITForthemostpart,thetoolsyou’llneedtomaketheserecipesareidenticaltothosefoundinanywell-equippedkitchen.However,afewspecialitemswillcomeinhandy,andwealsohavesomepointersonafewtools.

Baking pans: You’ll need a variety of baking pans for the recipes in this book: rimmed

bakingsheets(typically13by18inches),roundorrectangularcakepans,loafpans,miniloafpans,springformtubepans,Bundtpans,muffinpans,andafewothers.Butdon’tfeelyouhavetorushoutandbuyalloftheseifyoudon’talreadyhavethem.Youcanbuythemalongtheway,astheneedarises.Forthatmatter,youcanalsousedisposablepansatfirst,whileyou’reassessinghowmuchbakingyou’relikelytodo.Double-layered,insulatedpansare also great, as they cook more evenly and protect the bottoms of products such ascookiesorscones(youcanalsodoublepantheseproductsifyoufindthattheyneedit).Asyoubeginbakingtheseproductsyouwillquicklybeabletoassesswhetheryouwillneedtodoublepanoruseinsulatedpans,dependingonhowyourovenbakes.

Blender:Ifyoudon’thaveaseedgrinderorfoodprocessor,youcanuseablendertomakenutandseedflour.Justbesuretofollowtheinstructionsanddon’tblendfortoolong,oryoumayendupwithnutorseedbutter.

Bowls:It’shandytohaveanassortmentofstainlesssteelmixingbowlsofvarioussizes.Youcanalsouseglassorceramicbowls,buttheyaremorevulnerabletochippingorbreaking.

Bread knife: The breads and other baked goods in this book are a bit more prone tocrumblingthantraditionalbakedgoods.Asharp,high-qualityserratedknifewillgoalongwaytowardensuringslicingsuccess.

Cookie cutters or biscuit cutters: These are convenient for cutting out the dough forcrackers.A2-inchroundcutteristheperfectsizeforcrackers.

Digital kitchen scale:Measuring byweight is alwaysmore accurate than using scoops,especially for flours. Using the weight measurements when given will probably yieldsuperiorresultswithouttheneedforadjustmentstoamountsorcookingtimes.Ifyoudon’thaveascale,thevolumemeasurementsprovidedwillworkfine.

Electricmixer:Anelectricmixerisn’tessentialformostoftherecipesinthisbook,butifyouhaveone,itwillmakeeasyworkofthemixing.Refertotheinstructions forguidanceonusinganelectricmixerwiththerecipesinthisbook.

Foodprocessor:Ifyoudon’thaveaseedgrinder,afoodprocessorisyournextbestbetfordoingthejob.Usethemetalbladeattachmentandfollowtheinstructions.Afoodprocessorisalsohandyforgratingcarrots,cheese,andotheringredients,andformakingpesto.

Icecreamscoops:Sure,you’regoingtowanttoscoopupsomesugar-freeicecreamtotopyourbakedtreatsonspecialoccasions.Butyou’llalsofindicecreamscoopshelpful,dayin,dayout,forscoopingbatterintomuffinpans.

Measuring spoons and cups: Of course, you cannot bake without a set of measuringspoonsandasetofmeasuringcups.Betteryet,havetwosetsofeachsoyoucanuseonesetforliquidingredientsandtheotherfordryingredients.

Metalspatulas:Thesecomeinavarietyofstylesandaresuitedtonumeroustasks, from

flippingpancakestoicingcakes.

Mixingspoons:Mostofthedoughsandbattersinthisbookareveryeasytomixbyhandandcometogetherinamatterofminutes.Still,alargesturdyspoonisdefinitelythebestchoice.

Muffinliners:Whetheryougowithpaperorfoilmuffinliners,theywillmakeitsomucheasier toextractmuffins fromthepan.Theyalsospeedcleanup.What’snot to likeaboutthat?But, ifyoudon’thaveany,weoffer in therecipesectionanalternativemethod forpreparingpanssothatthemuffinswillreleaseeasily.

Parchmentpaperorsiliconebakingmats: It’salwaysagood idea to linebakingpanswithparchmentpaperora siliconemat.Thisprotects thedough fromoxidationandalsoensuresthatyourbakedgoodswon’tstick.

Pizzacutter:Thisniftytoolisveryusefulforcrackersandalsofor…well…pizzas.

Rollingpin:Whenyoumakecrackersorpiecrusts,arollingpinisessentialforrollingthemoutevenlyandthinly.

Rubberspatulas:We’resureyoudon’twanttowasteevenoneiotaofthedeliciousbattersanddoughsyou’ll bemaking. If youdon’t alreadyhave several rubber spatulasonhand,investinafewsoyoualwayshaveacleanone,readytoscrapethebowl.

Seedgrinder:Ofallthetoolslistedhere,thisisprobablytheoneyou’releastlikelytohave—butit’salsooneofthemostimportant.Althoughyoucanuseafoodprocessororblendertomakenutandseedflours,aseedgrinderdoesasuperiorjobofgrindingnutsandseedsinto flour without overheating them (see full instructions). You can also use an electriccoffeeorspicegrinderforthispurpose(thoughcoffeegrinderssometimesgetclogged),andyoumaydiscoverdevicesmarketed forallof thesepurposes.Whatevername theygoby,thesegrindersarecommonlyavailableatcookwarestoresorincookwaredepartmentsandcanbeaveryeconomical(andfun)purchase.DenenelovesherCuisinartNutSeedGrinder(about$55),andPeter feels thesamewayabouthisBoschSeedandSpiceGrinder(about$45).

Whisk:Wefindwhiskingtobetheeasiestwaytocombinebothdryandwetingredients.Ofcourse, you’llwant touse adrywhiskwhen stirringdry ingredients together.And if youhave a strong whisk, you can just keep mixing with that when combining wet and dryingredients.

GLUTEN-FREE,LOW-CARBBAKINGMETHODSThebread recipes in this book are essentially quick breads.Asmentioned, yeast can’t beusedtoleaventhesedoughsbecausetherearen’tenoughcarbsavailabletofeedtheyeast.

In the few recipeswhereweuse yeast, it’s purpose is flavoring, not leavening.Althoughtheserecipesdon’tyieldtheflavorsandtexturesoftraditionalbreads,thefinalresultsaretastyand satisfying—andcomewith thehugebonusof streamlinedpreparation time.So,thefirststepistypicallypreheatingtheovenandpreparingthepans.Bythetimeyoufinishmixingthedough,theovenshouldbehotandreadytobakeyourcreations!

Thesectionsbelowwill takeyouthroughthemostcommonsteps.Allarestraightforward,but if you have questions, consult our website: www.thejoyofgluten-freesugar-freebaking.com.

Mixing

Mostoftheserecipesareeasilymixedbyhand.Inthefewcaseswhereanelectricmixercanmakeabigdifference,wespecifythatinthemethodbutalsoprovideinstructionsforhandmixingforthosewhodon’thaveamixer.Asyou’llsee,wetypicallycallformixingthedryingredients first, thenmixing thewet ingredients ina largerbowland stirring in thedryingredients.Inmostcases,youcoulddoittheotherwayaround,addingthewetingredientstothedry,butinsomecasesitdoesmatter,sowerecommendstickingwiththeinstructionsaswritten.Oneadvantagetoourmethodisthatyoucanusethesamemeasuringutensilsandeventhesamewhiskforbothmixturesifyoucombinethedryingredientsfirst.Butthebottomlineisthattheserecipesaresoforgivingthatyoucanhardlymessthemupunlessyoumeasureincorrectly.

MixingbyHandIfyoucanstir,youcanmixthesedoughs!Mostoftherecipescallforfirstputtingallofthedryingredientsinthebowlandwhiskinguntilwellmixed.Next,alloftheliquidingredientsarecombinedinaseparatebowlandwhiskeduntilthoroughlyblended.You’llseethateggsaregenerallythefirstwetingredientlisted.Ifyouputtheminthebowlfirst,youcanwhiskthemabitbeforeaddingtheremainingliquidingredients tospeedmixingifyoulike,butthisisn’tnecessary.

Oncetheliquidingredientsaremixed,simplyaddthedryingredientstothewetingredientsandstirwithalarge,sturdyspoonuntilevenlycombined.Becausetheserecipesaregluten-free,there’snoneedtodevelopanygluten,andthereforenoneedtokneadandnofearofovermixingbecausethere’snoglutentotoughenupthedough!Mixingtakesonlyaslongasrequired to thoroughly combine all of the ingredients, usually less than 2 minutes.Occasionallywe call formixing the dough for a fewminutes to aerate it slightly, whichyieldsabetterrise.Asinanyrecipe,it’sagoodideatoscrapedownthesidesofthebowlafewtimesduringmixing,tomakesurealloftheingredientsareevenlyincorporated.

MixingwithanElectricMixerIfyouuseanelectricmixer,theprocedureisessentiallythesame;itjustrequireslessmuscle

power.Startbywhiskingthedryingredientstogetherinabowl.Next,putalloftheliquidingredientsinaseparatebowlorthebowlofastandmixerwiththepaddleattachmentandmixatlowspeeduntilthoroughlyblended,startingwithanyeggsifyouwish.Then,withthemixer still runningat low speed, slowlyadd thedry ingredients.Once they’re added,increasethespeedtomediumandmixuntilthoroughlycombined.Wherelongermixingisrequiredtoaeratethemixture,theinstructionswillspecifythis.And,aswithhandmixing,scrapedownthesidesofthebowlfromtimetotimetomakesurealloftheingredientsareevenlyincorporated.

Note that ina fewrecipeswecall forbeatingeggwhitesorcreamuntilpeaks form.Thistaskisarduousbyhand,andintheseinstancesanelectricmixerisyourbestbet.Likewise,afewofthemixturesareverystiff,especiallythosecallingforcreamcheese.Inallofthesecases we’ve written the primary instructions to use an electric mixer, with hand mixinggivenasanoption.

UsingTextureasaGuideWithin each recipe, youwill see cues for how the dough should look and feel. Here areexamplesofwhatwemean:

•Thick,stickydoughmeansthattheconsistencyofthedoughwillresemblecookedoatmealorporridge,anditwillbesticky.Aspatulaorwoodenspoonwillstandstraightupwheninsertedintothecenterofthemixture.Thedoughwillholditsshapewhendroppedfromaspoon,andisevenmoldableoncetransferredtoabakingsheet.Thisdescriptionappliestomanyoftherecipesforbreads,cookies,hushpuppies,andcrackers.Insomeinstances,wewillsayverythickandsticky,whichmeansit’seventhickerandalmost,butnotquite,stiff.

•Intheserecipes,ourdescriptionofstiffdoughisoftenpunctuatedwiththewords“playdough-like,”becausenotonlywillaspatulaorspoonstandstraightupwheninsertedintothecenterofthedough,butalsothedoughwillholditsshapewhenformedintoscones,biscuits,breadsticks,pretzels,piecrusts,andcookies.Itwon’tsticktoyourfingersthewayathickbatterdoes,andpeelsoffmuchlikeplaydoughdoes.

•Smooth,stickydough(whichisaeratedormadefluffyinsomerecipes,andalso

pourableinsomeinstances),suchaspizzaorfocacciadough,aswellassomebreadandcakedoughs,requiresapantohelpitholditsshape.Thesesmoothdoughsareoftenpouredorspreadintothepansratherthanformedintofreestandingshapes.Whenworkingwiththesedoughs,usewethandsandtools(dippedintosomewaterorrubbedwithoil)tokeepthedoughfromstickingtoyourhands.

•Loose,pourabledough,usedinourrecipesforpancakesandwaffles,isslightlythickerthanamilkshakeandistheloosestofthedoughs.

If any of your doughs don’t conform to these cues, adjust the liquid or flour amountsaccordingly. Inmost cases, adifferent consistencymeans thatoneof the ingredientswasdrierthanusual,ortheingredientsmayhavebeenmeasuredoutincorrectly.

Shaping

Because these baked goods are generallymade in loaf pans,muffin tins, and other suchpans, you don’t need to learn elaborate shaping techniques, as for traditional breads. Inmostcases,thedoughorbatterissimplypouredorportionedintopansandthenbaked.Inrecipeswhereshapingisrequired,hereareafewpointerstohelpensuresuccess:

•Whenshapingdoughbyhand,aswhenrollingballsofdoughforcloverleafrolls,oilingyourhandsorsprayingthemwithpanspray,orevendippingtheminwater,willhelppreventsticking.

•Becausethesedoughstendtobesoftandonthestickyside,whenmanipulatingdoughonaworksurface,it’sbesttooilthesurfaceorsprayitwithoiltopreventsticking.

Baking

The temperatures indicated in these recipes are for conventional ovens. If you have aconvectionoven,reducethetemperatureby25°For14°C.Ifyouhaveanolderconvectionovenwithaverystrongfan,reducethetemperatureby50°Forabout28°C.Becauseeveryovenisdifferent,theseadjustmentsarejustapproximations.Onceyoumakeafewoftheserecipes,you’llhaveabetterideaofwhetheryouneedtoadjustthebakingtemperaturesandbyhowmuch.

You’llnotethatweoftencallforliningbakewarewithparchmentpaperorasiliconemat.Although new baking pans usually have a protective glaze that prevents themetal fromreactingwiththefood,overtimeandwithuse,thiscoatingglazewearsoffandthemetalbecomes more exposed. In some instances, the metal may react to acids in the dough,discoloringyourbakedgoodsorevenimpartingametallictaste.Wheneveryoucanlinethepanwithasiliconemat,thisisyourbestbetforavoidingtheseproblems—andalsohasthebenefitofreleasingbakedgoodseasily.Parchmentpaperisalsoanoption,butitisn’ttrulynonstickuntilthepaperheatsup,sowegenerallyrecommendthatyoumisttheparchment

paperwith sprayoil to ensure an easy release.However, note that somedoughs aredryenough that they don’t tend to stick, so in these cases we don’t call for misting theparchment.Allofthatsaid,ifyoudon’thaveparchmentpaperorasiliconemat,youcandefinitelybakedirectlyonthepan;youmayjustwant tooil itmoregenerously.Wealsogive instructions for preparing shaped baking pans such as Bundt pans by generouslygreasingthepan,freezingit,thencoatingtheinteriorwithnutflourjustbeforeit’sused.

Forbakingasinglesheetpan,werecommendputtingitonarackpositionedinthemiddleoftheoven.Fortwoormorepans,yourbestbetisprobablytobakejustonepanatatime.Inthiscase,you’dwanttousedouble-actingbakingpowdertoensureagoodriseonitemsthat go into the oven later. For twopans, another option is to position two racks in thecenteroftheovenwithenoughspacebetweenthemtoaccommodatethepansandallowforsomeairspaceaboveandbelow.

There are very few ovens that bake evenly, so, as is common for all baked goods, wesuggestrotatingpanshalfwaythroughthebakingtime(thisincludesswitchingracks,too,ifbaking in two pans) to ensure even baking, and the recipes include this instruction.However, in some instances, you may need to wait until later in the baking process torotate.Anexamplewouldbeifacakehasn’tsetupinthesuggestedtimeframe.Useyourbest judgment. If you find that your oven bakes evenly (which is more likely with aconvectionoven),thentheremaybenoneedtorotate.

CoolingandStoring

Cooling isalwaysan importantpartof thebakingprocess,mainlybecause itcomesrightbefore eating! But in all seriousness, from a technical standpoint baked goods are stillbakingwhentheyfirstcomeoutoftheoven.Onedefinitionofbakingis“theapplicationofheat to a product in an enclosed environment (the oven) for the purpose of driving offmoisture.”Onceremovedfromtheoven,they’renolongerenclosed,buttheresidualheatisstill driving offmoisture—and intensifying flavors and firming up in the process. This isespecially truewith thesewet, dense batters. Leave the just-baked products uncovered tofinishcooling,until theycoolforat leastas longaspromptedintheinstructions,oruntilcooltothetouch.Loafbreadsmaybeslicedandeatenaftertheycoolasdirected,butareeveneasiertosliceafterathoroughcoolingintherefrigerator,asdirectedopposite.Wireracksarebestforcoolingmostbakedgoodsbecausetheyallowmoisturetoevaporateonallsides,includingunderneath.

Once your baked goods are completely cooled, store them in airtight containers orresealablefreezerbags.Becausetheyaremadewithnutandseedflours,theycontainmoreoils thanmost traditional baked goods, so put a paper towel in the container or bag toabsorbanyoilthatworksitswaytothesurface.Youcanstoreyourbakedgoodsatroomtemperatureforadayorso,butwerecommendkeepingthemintherefrigeratororfreezerfor optimum flavor and freshness. Remember, the primary ingredients are nut and seedflours,andtheiroilsarevulnerabletorancidity.

READY,SET,BAKE!Thischapterofbasicshasgivenyoualloftheinformationyouneedtogetstarted.Nowallyouneed isexperience, sochoosearecipe thatappeals toyouandgive ita try.Youcanalwaysrefertothischapterifyouneedto,butonceyoustartmakingtheserecipes,you’llundoubtedly find them easier than you’d ever imagined they could be—not to mentionextremely delicious. Now you can fill your home with tasty, healthful, guilt-free bakedgoods.Youcanenjoythemwheneveryouwantatreatorasanaccompanimenttomeals,andyoucanfeelgreataboutgivingthemtoyourkids,friends,andlovedones.Aneweraofbakingawaits.

ChapterOne

BREADSANDROLLS

Therecipesinthischapterwillgiveyouasolidfoundationinbakinggluten-free,sugar-free,low-carbbread.Onceyou’vetriedafewoftherecipesaswritten,youcanstarttobranchoutbysubstitutingdifferentflours,creatingasmanybreadvariationsasyoucanimagine.We’lladdnewrecipestothewebsite(www.thejoyofgluten-freesugar-freebaking.com)aswedevelopthem,orasyousharethem.

Althoughwe’vedividedtherecipesintoseeminglyneatcategoriesofbreadsandrolls,thetruthis,youcanusethebreaddoughstomakerollsandviceversa.

Thesebreadsaren’tleavenedwithyeast,asthelow-carbcontentandabsenceofsugarmeanthere’slittleornofoodforyeast,soitcannotgrowandferment.Inthatsense,thesearereallyquickbreads,leavenedwithbakingpowder,andforthatreason,theyshouldbebakedassoonasthedoughismade.Ifyoumisstheyeastyflavorofregularbread,feelfreetoaddapacketofinstantoractivedryyeast(2¼teaspoons)toanyoftheserecipes.Dissolveitin2tablespoonsofwarmwater;thetemperatureshouldbeabout95°F(35°C).Addthemixturetothewetingredientsandproceedwithmixingasdescribedintherecipe.It’sjustforflavor,notleavening,andit’stotallyoptional.

Herearesometipsandtricksthatapplytoallofthebreadsinthischapter:

•Becausevariousbrandsofnutflour,levelsofgrind,andtypesofnutsabsorbliquiddifferently,youmayneedtoadjusttheserecipesbyaddingmoreliquidornutflourtoachievethebattertexturewedescribe.Keepinmindthatmostofthesebattersshouldbethickbutpourable.

•It’sbesttolettheloavescoolcompletelybeforeslicingthem,thoughyoucanslicethicksliceswhilestillwarm.Ifyoulikethinnerslices,chillthecooledbreadfirsttofirmitup.

•Aswithallproductsmadewithnutandseedflour,storethesebreadsintherefrigeratororfreezer.Iffreezing,youcanslicethebreadandfreezetheslices;thatwayyoucantakethemoutofthefreezerasyouneedthemwithoutthawingthewholeloaf.

•Bakingwithnutandseedfloursresultsinbreadsthatarerichinnaturaloils.Tomaintain

freshness,storethebreadinaplasticcontainerorresealablebaglinedwithapapertowel.Thepapertowelwillabsorbanyoilthatseepsoutoftheloafandwillalsohelpmaintainthefreshnessofthebreadlonger(thepapertowelcontrolsmoisture,whichcouldotherwiseruintheloaf).

•Whenmakingrolls,youcanbaketheminamuffintintohelpthemholdtheirshapeandheight.Orforflatter,morerusticrolls,bakethemonabakingsheet.Ifusingamuffintin,mistthecupswithsprayoil;ifusingabakingsheet,lineitwithparchmentpaperorasiliconemat.Roundrollsmaytakelongertobakethancloverleafrolls—perhapsabout10minuteslonger.Forbestresults,usethedonenesscuestodeterminewhentoremovetherollsfromtheoven.

ToastingBread

SesameSeedBread

“Stout”Bread

Garbanzo-OnionBread

OnionandPoppySeedBread

AnyNutBread

HazelnutBread

BasicBrownBread

RosemaryBread

ItalianHerbBread

SimpleCloverleafRolls

ItalianCloverleafRolls

CajunDinnerRolls

OnionDinnerRolls

HotCrossBuns

HushPuppies

ToastingBread

ToastingBreadMAKES1LARGELOAF(10TO12SLICES),OR4TO6MINILOAVES

Although thismethod uses neither yeast nor fermentation, this is a totally satisfyingloaf that really comes alive when toasted, developing a wonderful crackly surface.Unlike some gluten-free breads, it isn’t dry; rather, it has amoist, creamymouthfeelthatmakesyouwanttokeeppoppingmoreslicesintothetoaster.Therecipehasalotofflaxseedmeal,whichnotonlyaddsfiberandhealthfulomega-3fattyacidsbutalsocontributes to the bread’s rich flavor profile. The whole flaxseeds are optional, butadding themwill boost those qualities evenmore. If you find the flaxseed flavor toostrong for your liking, replace some of the flaxseed meal with an equal amount ofalmond flour.Youcanalso replace the sesame seedsorwhole flaxseedswithalmondflour,butwepreferthecrunchfactorandflavorthewholeseedslendtothebread.The liquid stevia is optional as well. We recommend that you use it if you’ll beservingthebreadslatheredwithbutterorsugar-free jamforbreakfastorsnacking. Ifyouplantouseit forsandwiches, leaveouttheliquidstevia.Onefinalnote:Becausethis recipecalls for somanyeggwhites,werecommendthatyoupurchase liquideggwhites so you don’t have a quandary aboutwhat to dowith all of the yolks. To useliquideggwhites,simplyweighouttheamountspecifiedintherecipe.

2cups(8oz/227g)brownorgoldenflaxseedmeal

2cups(8oz/227g)pecanflour

¼cup(1.15oz/32g)sesameseeds

¼cup(1.4oz/40g)wholeflaxseeds(optional)

4teaspoonsbakingpowder

1teaspoonxanthangum

½teaspoonsalt

1½cups(12oz/340g)unsweetenedsoymilkorothermilk

8eggwhites(10oz/283g)

¼to½teaspoonliquidstevia(optional)

Preheat theoven to375°F (191°C). Line thebottomof a4½by8-inch loafpanwithparchmentpaper,thenmistthepanwithsprayoil.(Ifmakingmini loaves, forgotheparchmentpaperandsimplycoatthepansgenerouslywithsprayoil.)Inamediumbowl,combinetheflaxseedmeal,pecanflour,sesameseeds,flaxseeds,baking powder, xanthan gum, and salt andwhisk untilwellmixed. In a large bowl,whiskthemilk,eggwhites,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixture and stir vigorouslywith a large spoon for about 2minutes tomake athick,sticky,slightlyaeratedbatter(seeUsingTextureasaGuide).Pour themixture into thepreparedpanorpans, filling themtoabout½inch fromthetop.Foralargeloaf,bakefor45minutes,thenrotateandbakeforanadditional35to45minutes;forminiloaves,bakefor30minutes,thenrotateandbakefor25to

30minutes.Thebreadisfullycookedwhengoldenbrownandspringywhenpressedinthecenter.Transfer to awire rack and let cool for at least 5minutes. Before turning out theloaf,runanicingspatulaorthinknifearoundtheedgestoloosenthebreadfromthesides. Cool for at least 15 more minutes before slicing. Store the bread in therefrigerator.

SesameSeedBreadMAKES1LOAF(10TO12SLICES)

You can use either brown or golden flaxseedmeal in this excellent sandwich bread.Brown flaxseedswill give it anuttier taste,whereas the flavorof golden flaxseeds ismellower. The toasted sesame seeds add a long-lasting finish to the flavor—thirtyminutesafteryoueatthisbread,itsflavorsarestillwithyou.

1½cups(6oz/170g)sesameseedflour

½cup(2oz/57g)brownorgoldenflaxseedmeal

2tablespoonssesameseeds,lightlytoasted

2teaspoonsbakingpowder

1teaspoonxanthangum

½teaspoonsalt

3eggs(5.25oz/149g)

¼cup(2oz/57g)unsweetenedsoymilkorothermilk

¼teaspoonliquidstevia(optional)

Preheat theoven to375°F (191°C). Line thebottomof a4½by8-inch loafpanwithparchmentpaper,thenmistthepanwithsprayoil.In a medium bowl, combine the sesame seed flour, flaxseed meal, sesame seeds,baking powder, xanthan gum, and salt andwhisk untilwellmixed. In a large bowl,whisktheeggs,milk,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixtureand stirwitha large spoon for1 to2minutes tomakea thick, stickybatter(seeUsingTextureasaGuide).Pourthemixtureintothepreparedpan.Bakefor25minutes, thenrotateandbakeforanadditional25to30minutes,untilgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleoftheloafcomesoutclean.Letthebreadcoolinthepanforat least5minutesbeforeturningouttheloaf.Letcoolonawirerackforatleast15minutesbeforeslicingandserving.

VARIATION

Triple-SesameBread:Formorecrunchanda stronger sesame flavor, coat the topoftheloafwithabout¼cup(1oz/28g)ofrawsesameseedsjustpriortobaking.

“Stout”BreadMAKES1LOAF(10TO12SLICES)

This hearty bread, which toasts up beautifully, is made with garbanzo bean flour(ground chickpeas) and is almost ameal in itself. As the name says, it’s stout. Thatdoesn’t refer tobeer; it’s a reference to the thick, solid textureof thebread. It has awonderfullycrunchycrustandadeep,old-worldflavorwithaslightlypepperyfinish,makingitagoodcompanionforalltypesofsoupsandstews.Thisisarecipethatiseasiertomakewithanelectricmixerbecausethebatterisverystiff,thoughyoucanmakeitbyhandifnecessary.

2cups(8oz/227g)garbanzobeanflour(seeTip)

1cup(4oz/113g)goldenflaxseedmeal

½cup(2.75oz/78g)wholegoldenorbrownflaxseeds

¼cupSplendaorSteviaExtractintheRaw,or2tablespoonsNewRootsSteviaSugar

4teaspoonsbakingpowder

1teaspoonxanthangum

½teaspoonsalt

½teaspoonfinelygroundblackpepper(optional)

4eggs(7oz/198g)

1cup(8oz/227g)unsweetenedsoymilkorothermilk

1cup(8oz/227g)water

½cup(4oz/113g)saltedbutterormargarine,melted

Preheattheovento375°F(191°C).Linea4½by8-inchloafpanwithparchmentpaper,thenmistthepanwithsprayoil.Inamediumbowl,combinethegarbanzobeanflour,flaxseedmeal,wholeflaxseeds,sweetener,bakingpowder,xanthangum,salt,andpepper.Whiskuntilwellmixed.Inalargebowlorthebowlofanelectricmixer,combinetheeggs,milk,water,andbutter and whisk or mix with the paddle attachment at medium-low speed untilthoroughlyblended.Addtheflourmixtureandstirvigorouslywithalargespoonormixatmediumspeedfor2minutes.Scrapedownthesidesofthebowl,thenstirevenmorevigorouslybyhandormixatmedium-highspeed for3minutes.Theextendedmixinghelpsaeratethisverythick,stickybatter(seeUsingTextureasaGuide).Pourorspoonthemixture into thepreparedpan.Bake for40minutes, thenrotateandbakeforabout40moreminutes,untilgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleoftheloafcomesoutclean.Letthebreadcoolinthepanforat least5minutesbeforeturningouttheloaf.Letcoolonawirerackforatleast15minutesbeforeslicingandserving.

Tip:WorkingwithGarbanzoBeanFlour

Althoughavarietyoflegumefloursareavailable,webelievethatgarbanzobeanflour

is one of the few that diabetics can generally use without risking a spike in blood

sugar. However, some diabetics do experience glycemic spikes even with garbanzo

beanflour,somonitoryourbloodsugarcloselytodeterminewhetheritworksforyou.

Bob’s Red Mill and a few other companies make garbanzo bean flour, so you can

purchase it ifyou like. If it isn’tavailable locally,youcanbuy itonline.Or,aswithnut

andseedflours,youcanmakeitathome.Becausethedriedbeansaresohard,you’ll

needtoworkinsmallerbatches,anditdoestakeawhiletogrindthemintoafineflour.

Themorefinelyyougrindthem,thesofterthefinalloaf.

Garbanzo-OnionBreadMAKES1LOAF(10TO12SLICES)

This rich and savory bread is made with garbanzo bean (chickpea) flour and, for auniquetwist,chickenbrothorvegetablebroth,creatingacomplexdepthofflavor.Foroptimumresults,werecommendthatyouusefresh,homemadebroth,butstore-boughtbrothwillalsowork.We strongly recommendusinganelectricmixerwith this recipe, asgarbanzobeanflourmakesaverythick,stiffbatterthatmaybedifficulttomixbyhand.

2cups(8oz/227g)garbanzobeanflour

1cup(4oz/113g)almondflour

¼cupSplendaorSteviaExtractintheRaw,or2tablespoonsNewRootsSteviaSugar

4teaspoonsbakingpowder

1teaspoonxanthangum

½teaspoonsalt

4eggs(7oz/198g)

1cup(8oz/227g)low-sodiumchickenbrothorvegetablebroth

1cup(8oz/227g)water

½cup(4oz/113g)saltedbutterormargarine,melted

½cup(3.25oz/92g)choppedfreshonion

Preheat theoven to375°F (191°C). Line thebottomof a4½by8-inch loafpanwithparchmentpaper,thenmistthepanwithsprayoil.In a medium bowl, combine the garbanzo bean flour, almond flour, sweetener,baking powder, xanthan gum, and salt andwhisk untilwellmixed. In a large bowl,whisktheeggs,broth,water,andbuttertogetheruntilthoroughlyblended.Stir intheonion.Addtheflourmixtureandstirwiththepaddleattachmentofastandmixeroralargespoonfor1to2minutestomakeaverythick,stickybatter(seeUsingTextureasaGuide).Pourorspoonthemixture into thepreparedpan.Bake for40minutes, thenrotateandbakeforabout40moreminutes,untilgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleoftheloafcomesoutclean.Letthebreadcoolinthepanforat least5minutesbeforeturningouttheloaf.Letcoolonawirerackforatleast15minutesbeforeslicingandserving.

OnionandPoppySeedBreadMAKES1LOAF(10TO12SLICES)

Savoryandfullofonionflavor,thisfunbreadcomplementsanysoupandisalsogreatwithfishorchickendishes.

1½cups(6oz/170g)goldenflaxseedmeal

1½cups(6oz/170g)sesameseedflour

¼cupSplendaorSteviaExtractintheRaw,or2tablespoonsNewRootsSteviaSugar

4teaspoonsbakingpowder

2teaspoonspoppyseeds

1teaspoonxanthangum

1teaspoonsalt

4eggs(7oz/198g)

1cup(8oz/227g)unsweetenedsoymilkorothermilk

½cup(4oz/113g)saltedbutterormargarine,melted

½cup(3.25oz/92g)choppedfreshonion

Preheat theoven to375°F (191°C). Line thebottomof a4½by8-inch loafpanwithparchmentpaper,thenmistthepanwithsprayoil.Inamediumbowl,combinetheflaxseedmeal,sesameseedflour,sweetener,bakingpowder,poppyseeds,xanthangum,andsalt.Whiskuntilwellmixed.Inalargebowl,whisk theeggs,milk, andbutter togetheruntil thoroughlyblended.Stir in theonion.Addtheflourmixtureandstirwitha largespoonfor1to2minutestomakeathick,stickybatter(seeUsingTextureasaGuide).Pourthemixtureintothepreparedpan.Bakefor40minutes,thenrotateandbakeforabout40moreminutes,untilgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleoftheloafcomesoutclean.Letthebreadcoolinthepanforat least5minutesbeforeturningouttheloaf.Letcoolonawirerackforatleast15minutesbeforeslicingandserving.

VARIATIONS

Extra-Onion Bread: If you love the flavor of onions, you can double the amount ofonion.Onion,PoppySeed,andSesameSeedBread:Foranotherlayerofflavor,add¼cup(1oz / 28 g) of toasted sesame seeds, adding themwith the dry ingredients or simplysprinklingtheseedsoverthetopoftheloafjustbeforebaking.

AnyNutBreadMAKES1LOAF(10TO12SLICES)

Thisisanexcellentandversatilenutbreadthatcanbemadewithanytypeofnut—thebatter is a blank canvas, so feel free to use your favorite nut (pistachio, walnut,peanut,macadamia,hazelnut,cashew,andmoreareall fairgame).Thisversionuseschoppedpecans,butanynutwillwork,whichmeansthisrecipecanreallybemadeinmultiple variations. Lightly toasting the nuts is optional, but it will intensify theirflavor. Ifyou’llbeusingyourloafforsandwichesortoaccompanysavorydishes,usethelesseramountofsweetener.Oraddthefullamountofsweetenerandenjoytheloafasaquickbread,servedwarmortoastedandtoppedwithsugar-freejam.

3cups(12oz/340g)almondflour

¾cuppecansoryourfavoritenuts,rawortoasted,choppedintosmallandmedium-sizebits

¼to1cupSplendaorSteviaExtractintheRaw,or2tablespoonsto½cupNewRootsSteviaSugar,dependingon

desiredsweetness

4teaspoonsbakingpowder

1teaspoonxanthangum

½teaspoonsalt

4eggs(7oz/198g)

1cup(8oz/227g)unsweetenedsoymilkorothermilk

¼cup(2oz/57g)saltedbutterormargarine,melted

Preheat theoven to375°F (191°C). Line thebottomof a4½by8-inch loafpanwithparchmentpaper,thenmistthepanwithsprayoil.In amedium bowl, combine the almond flour, pecans, sweetener, baking powder,xanthangum,andsaltandwhiskuntilwellmixed.Inalargebowlorthebowlofanelectricmixer,combinetheeggs,milk,andbutterandwhisk ormixwith the paddle attachment atmedium-low speed until thoroughlyblended.Addtheflourmixtureandstirvigorouslywithalargespoonormixatmediumspeed for 1 to 2 minutes. Scrape down the sides of the bowl, then stir even morevigorouslybyhandormixatmedium-highspeed for1 to2minutes tomakea thick,sticky,somewhataeratedbatter(seeUsingTextureasaGuide).Pourthemixtureintothepreparedpan.Bakefor35minutes, thenrotateandbakeforabout35moreminutes,untilgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleoftheloafcomesoutclean.Letthebreadcoolinthepanforat least5minutesbeforeturningouttheloaf.Letcoolonawirerackforatleast15minutesbeforeslicingandserving.

HazelnutBreadMAKES1LOAF(10TO12SLICES)

Thepleasanthazelnutflavorofthisbreadmakesitauniqueandwonderfuloptionforsandwiches, and the nutty flavor works well with just about any type of sandwichfixings.

3cups(12oz/340g)hazelnutflour

½cup(2oz/57g)coconutflour

¼cupSplendaorSteviaExtractintheRaw,or2tablespoonsNewRootsSteviaSugar

4teaspoonsbakingpowder

1teaspoonxanthangum

½teaspoonsalt

¼teaspoongroundginger

4eggs(7oz/198g)

¾cup(6oz/170g)water

½cup(4oz/113g)unsweetenedsoymilkorothermilk

½cup(4oz/113g)saltedbutterormargarine,melted

Preheat theoven to375°F (191°C). Line thebottomof a4½by8-inch loafpanwithparchmentpaper,thenmistthepanwithsprayoil.In a medium bowl, combine the hazelnut flour, coconut flour, sweetener, bakingpowder,xanthangum, salt,andginger,andwhiskuntilwellmixed. Ina largebowl,whisktheeggs,water,milk,andbuttertogetheruntilthoroughlyblended.Addtheflourmixtureand stirwitha large spoon for1 to2minutes tomakea thick, stickybatter(seeUsingTextureasaGuide).Pourthemixtureintothepreparedpan.Bakefor40minutes,thenrotateandbakeforabout40moreminutes,untilgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleoftheloafcomesoutclean.Letthebreadcoolinthepanforabout5minutesbeforeturningouttheloaf.Letcoolonawirerackforatleast15minutesbeforeslicingandserving.

VARIATION

Hazelnut-FlaxseedBread:Add¼cup(1oz/28g)ofwholeflaxseeds,lightlytoasted,whenmixingthedryingredients.

BasicBrownBread

BasicBrownBreadMAKES1LOAF(10TO12SLICES)

Fullofflaxseedsandenhancedbyhazelnutflour,thisexcellentbreadhasamildtastethatworkswellwithnearlyanykindofsandwichfilling. Italso toastsupnicelyandmakes excellent croutons.We recommendusingan electricmixer for this one, as thefinaltextureisbetterifthebatteriswhippedathighspeedtoaerateit.Bytheway,ifyouusegoldenflaxseedmealinsteadofbrownflaxseedmeal,theloafwillhaveamoregoldencolor,inwhichcaseyoushouldfeelfreetocallitGoldenBread!Eitherway,itisequallydeliciousandnutritious.Tousethisasasandwichloaf,lettheloafsitatroomtemperature overnight. This extended cooling and tempering periodwill help bolsterthebread’sstructure.

2cups(8oz/227g)brownorgoldenflaxseedmeal

1cup(4oz/113g)hazelnutflour

¼cupSplendaorSteviaExtractintheRaw,or2tablespoonsNewRootsSteviaSugar

4teaspoonsbakingpowder

1teaspoonxanthangum

½teaspoonsalt

4eggs(7oz/198g)

1cup(8oz/227g)unsweetenedsoymilkorothermilk

¼cup(2oz/57g)water

¼cup(2oz/57g)saltedbutterormargarine,melted

Preheat theoven to375°F (191°C). Line thebottomof a4½by8-inch loafpanwithparchmentpaper,thenmistthepanwithsprayoil.In a medium bowl, combine the flaxseed meal, hazelnut flour, sweetener, bakingpowder,xanthangum,andsalt.Whiskuntilwellmixed.Inalargebowlorthebowlofanelectricmixer,combinetheeggs,milk,water,andbutter and whisk or mix with the paddle attachment at medium-low speed untilthoroughlyblended.Addtheflourmixtureandstirvigorouslywithalargespoonormixatmediumspeedfor2minutes.Scrapedownthesidesofthebowl,thenstirevenmorevigorouslybyhandormixatmedium-highspeedfor2minutestoaeratethebatter.Itshouldbesmooth,sticky,andpourable(seeUsingTextureasaGuide).Pourthemixtureintothepreparedpan.Bakefor35minutes, thenrotateandbakeforabout35moreminutes,untilgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleoftheloafcomesoutclean.Letthebreadcoolinthepanforatleast10minutesbeforeturningouttheloaf.Letcoolonawirerackforatleast30minutesbeforeslicingandserving.

VARIATION

SeededBrownBread: Ifyouwantsomecrunchinthebread,add¼to½cup(60to120ml)whole flaxseedsor sesame seeds (ora combinationof the two)whenmixingthedryingredients.

RosemaryBreadMAKES1LOAF(10TO12SLICES)

With its wonderful earthy flavor and deeply aromatic rosemary, this bread is anexcellent choice for sandwiches. The high percentage of flaxseed meal is part of itsuniqueness,makingthebreadveryfillingandsatisfying,butfeelfreetoplaywiththebalance of flours if you like.However,we find that the high proportion of flaxseedsworkswellinthisrecipeandyieldsabreadthat’sdelicious.

2cups(8oz/227g)brownorgoldenflaxseedmeal

1cup(4oz/113g)almondflour

2teaspoonsmincedfreshrosemary

2teaspoonsbakingpowder

1teaspoonxanthangum

1teaspoonsalt

4eggs(7oz/198g)

1cup(8oz/227g)unsweetenedsoymilkorothermilk

½cup(4oz/113g)saltedbutterormargarine,melted

Preheattheovento375°F(191°C).Linea4½by8-inchloafpanwithparchmentpaper,thenmistthepanwithsprayoil.In a medium bowl, combine the flaxseed meal, almond flour, rosemary, bakingpowder,xanthangum,andsaltandwhiskuntilwellmixed.Inalargebowl,whisktheeggs,milk,andbuttertogetheruntilthoroughlyblended.Addtheflourmixtureandstirwitha large spoon for1 to2minutes tomakea smooth, sticky,andpourablebatter(seeUsingTextureasaGuide).Pourthemixtureintothepreparedpan.Bakefor35minutes, thenrotateandbakeforabout35moreminutes,untilgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleoftheloafcomesoutclean.Letthebreadcoolinthepanforatleast10minutesbeforeturningouttheloaf.Letcoolonawirerackforatleast30minutesbeforeslicingandserving.

VARIATION

Seeded Rosemary Bread: Formore texture and crunch, add¼ cup (1 oz / 28 g) ofwholeflaxseeds,chiaseeds,orhempseedswhenmixingthedryingredients.

ItalianHerbBread

ItalianHerbBreadMAKES1LOAF(10TO12SLICES)

Thecombinationofherbs in thissavory loaf is justonepossibilityamongmany.Feelfreetosubstituteyourfavoriteherbsforthosewesuggest.Youcouldalsouseablend,such as herbes de Provence, which contains many of the herbs listed here, pluslavender.Whateverherbsyouchoose,usealighthand—evensmallquantitiesofsomeherbspackapunch,andtoomuchcaneasilyoverwhelmthesubtle flavorsof thenutandseedflours.

2cups(8oz/227g)almondflour

1cup(4oz/113g)brownorgoldenflaxseedmeal

2teaspoonsbakingpowder

1teaspoonxanthangum

1teaspoonsalt

½teaspoondriedbasil,or1tablespoonmincedfreshbasil

½teaspooncrushedredpepperflakes,groundblackpepper,oracombination

½teaspoondriedrosemaryormincedfreshrosemary

½teaspoondriedparsley,or1tablespoonmincedfreshItalianparsley

¼teaspoondriedthyme,or1teaspoonmincedfreshthyme

⅛teaspoondriedoregano,or½teaspoonmincedfreshoregano

4eggs(7oz/198g)

1cup(8oz/227g)unsweetenedsoymilkorothermilk

½cup(4oz/113g)saltedbutterormargarine,melted

Preheattheovento375°F(191°C).Linea4½by8-inchloafpanwithparchmentpaper,thenmistthepanwithsprayoil.In a medium bowl, combine the almond flour, flaxseed meal, baking powder,xanthangum,salt,basil,redpepperflakes,rosemary,parsley,thyme,andoreganoandwhiskuntilwellmixed.Inalargebowl,whisktheeggs,milk,andbuttertogetheruntilthoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2minutestomakeasmooth,sticky,andpourablebatter(seeUsingTextureasaGuide).Pourthemixtureintothepreparedpan.Bakefor35minutes, thenrotateandbakeforabout35moreminutes,untilgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleoftheloafcomesoutclean.Letthebreadcoolinthepanforatleast10minutesbeforeturningouttheloaf.Letcoolonawirerackforatleast30minutesbeforeslicingandserving.

VARIATION

CheeseandHerbBread:Add½cup (about2oz/57g)ofanygratedcheesewhenmixingthedryingredients.Alternatively,sprinklethecheeseoverthetopofthebread

about 4 minutes before it’s finished baking, to make a cheese crust. Or for doublecheesygoodness,doboth!

SimpleCloverleafRolls

SimpleCloverleafRollsMAKES8ROLLS

Here’sanall-purpose,anytimedinnerroll,bakedinamuffintintopreventthedoughfrom spreading or flattening out. One innovation in this recipe is using flour madefromtoastedsesameseeds,whichreallybooststheflavoroftherolls.Justonecaution:Beforeyougrindthetoastedsesameseedstomaketheflour,besureto let themcoolcompletely;otherwise,you’llendupmakingsesamebutter.

2½cups(10oz/283g)almondflour

½cup(2oz/57g)toastedsesameseedflour(seeheadnote)

2tablespoonsSplendaorSteviaExtractintheRaw,or1tablespoonNewRootsSteviaSugar

½teaspoonbakingpowder

½teaspoonxanthangum

½teaspoonsalt

2eggs(3.5oz/99g)

¼cup(2oz/57g)saltedbutterormargarine,melted

Preheattheovento350°F(177°C).Mist8muffincupswithsprayoil.Inamediumbowl,combinethealmondflour,sesameseedflour,sweetener,bakingpowder,xanthangum,andsaltandwhiskuntilwellmixed.Inalargebowl,whisktheeggsandbuttertogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeaverythick,stickybatter(seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethe dough into 8 equal portions. Tomake each roll, divide one of the pieces into 3equalportions,thenformeachintoaball.(Youmaywanttooilyourhandstopreventsticking.)Putthe3doughballsinamuffincup,arrangingtheminatriangle.Repeatwithalloftheremainingdoughpieces.Baketherollsfor15minutes,thenrotateandbakeforabout15moreminutes,untilgoldenbrownandspringywhenpressed.Lettherollscoolinthepanfor5minutes,thenservewhilestillwarm.

VARIATIONS

SilverDollarRolls:Mix thedoughasdirected,but insteadofdividing the8piecesofdoughinto3equalportions,leavethemwholeandformthemintorounds.Putthemonabakingsheetlinedwithparchmentpaperorasiliconemat,thenbrushthetopswithaneggwashmadebywhisking1eggwith2tablespoonsofwater.Ifyoulike,youcanuseaknifetocutanXintothetopofeachroll,about¼inchdeep.Bakeasdirectedabove.Almond,Sesame,orPoppySeedCloverleafRolls:Justbeforebakingtherolls, sprinkle

sesameseeds,toastedalmondslivers,orpoppyseedsoverthetop.Parsley Cloverleaf Rolls: For a splash of color contrast, add ½ teaspoon of driedparsleywhenmixingthedryingredients.

ItalianCloverleafRollsMAKES8ROLLS

TheserollsareItalianbyvirtueoftheblendofherbs,butthebasic,unseasoneddoughisanexcellentall-purposebasisforanynumberofrollvariations.Thepredominanceofsesameseedflour,whichisunusualamongourdoughrecipes,givestheserollsalong-lastingflavor.Asalways,feelfreetoplaywiththevarietiesandproportionsofflour.In thiscase,youmight tryusing floursmadewithotherseeds, suchassunflowerandpumpkinseeds.Tomakeroundrolls,followtheinstructionsfortheSilverDollarRollsvariation,usingtheeggwash.

2cups(8oz/227g)sesameseedflour

1cup(4oz/113g)almondflour

2tablespoonsSplendaorSteviaExtractintheRaw,or1tablespoonNewRootsSteviaSugar

1teaspoonbakingpowder

1teaspoonsalt

½teaspoonxanthangum

½teaspoondriedrosemary,groundinaspicegrinderuntilalmostpowdery,orfreshrosemary,minced

½teaspoondriedbasil

¼teaspoondriedthyme

⅛teaspoondriedoregano

2eggs(3.5oz/99g)

¼cup(2oz/57g)saltedbutterormargarine,melted

Preheattheovento350°F(177°C).Mist8muffincupswithsprayoil.Inamediumbowl,combinethesesameseedflour,almondflour,sweetener,bakingpowder,salt,xanthangum,rosemary,basil,thyme,andoreganoandwhiskuntilwellmixed. Ina largebowl,whisk theeggsandbutter togetheruntil thoroughlyblended.Add the flourmixtureand stirwitha large spoon for1 to2minutes tomakeaverythick,stickybatter(seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethe dough into 8 equal portions. Tomake each roll, divide one of the pieces into 3equalportions,thenformeachintoaball.(Youmaywanttooilyourhandstopreventsticking.)Putthe3doughballsinamuffincup,arrangingtheminatriangle.Baketherollsfor10minutes,thenrotateandbakeforabout10moreminutes,untillightlybrownedandfirmtothetouch.Lettherollscoolinthepanfor5minutes,thenturnthemoutontoawirerackandservewhilestillwarm.

VARIATION

HerbedCheeseRolls:Add¼cup(about1oz/28g)ofgratedcheesewhenmixingthe

dry ingredients. Alternatively, sprinkle the cheese over the top of the rolls about 3minutesbeforethey’refinishedbaking.

CajunDinnerRolls

CajunDinnerRollsMAKES8ROLLS

Thesespicyrollsareperfecttoservewithstews,chowders,andgumbos.Youcanmakethemevenspicierbyincreasingtheamountofcayenneoraddingcrushedredpepperflakes.Tomakeroundrolls,followtheinstructionsfortheSilverDollarRollsvariation,usingtheeggwashifyoulike.

2cups(8oz/227g)almondflour

1cup(4oz/113g)goldenflaxseedmeal

2tablespoonsSplendaorSteviaExtractintheRaw,or1tablespoonNewRootsSteviaSugar

1teaspoonbakingpowder

1teaspoonsalt

½teaspoonxanthangum

1teaspooncayennepepper

1teaspoondriedparsley

½teaspoongarlicpowderorgranulatedgarlic,or1teaspoonpressedormincedfreshgarlic

½teaspoononionpowder,or1tablespoondriedonionflakes,or¼cup(1.65oz/47g)choppedfreshonion

3eggs(5.25oz/149g)

¼cup(2oz/57g)saltedbutterormargarine,melted

Preheattheovento350°F(177°C).Mist8muffincupswithsprayoil.In a medium bowl, combine the almond flour, flaxseed meal, sweetener, bakingpowder, salt, xanthan gum, cayenne, parsley, garlic powder, and onion powder andwhisk until well mixed. In a large bowl, whisk the eggs and butter together untilthoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2minutestomakeaverythick,stickybatter(seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethe dough into 8 equal portions. Tomake each roll, divide one of the pieces into 3equalportions,thenformeachintoaball.(Youmaywanttooilyourhandstopreventsticking.)Putthe3doughballsinamuffincup,arrangingtheminatriangle.Baketherollsfor15minutes,thenrotateandbakeforabout15moreminutes,untilgoldenbrownandspringywhenpressed.Lettherollscoolinthepanfor5minutes,thenturnthemoutontoawirerackandservewhilestillwarm.

VARIATION

Cajun Cheese Rolls: Add ¼ cup (1 oz / 28 g) of grated Cheddar, mozzarella, orMontereyJackcheesewhenmixingthedryingredients.Alternatively,youcansprinklethecheeseoverthetopoftherollsabout3minutesbeforethey’refinishedbaking.

OnionDinnerRollsMAKES8ROLLS

In addition to lending great flavor to breads and rolls, onions provide wonderfulmoistnessandcrunch.This recipeusesahigherproportionof sesame seed flour thanmost.That,alongwiththeonion,givestheserollsarichandlong-lastingflavor,whiletheparsleyaddsabeautifulcolorcontrast.Tomakeroundrolls,followtheinstructionsfortheSilverDollarRollsvariation,usingtheeggwash.

2cups(8oz/227g)sesameseedflour

1cup(4oz/113g)almondflour

2tablespoonsSplendaorSteviaExtractintheRaw,or1tablespoonNewRootsSteviaSugar

1teaspoonbakingpowder

1teaspoonsalt

½teaspoonxanthangum

1½teaspoonsonionpowder

½teaspoondriedparsley,or1tablespoonmincedfreshparsley

2eggs(3.5oz/99g)

¼cup(2oz/57g)saltedbutterormargarine,melted

¼cup(1.65oz/47g)finelychoppedfreshonion

Preheattheovento350°F(177°C).Mist8muffincupswithsprayoil.Inamediumbowl,combinethesesameseedflour,almondflour,sweetener,bakingpowder,salt,xanthangum,onionpowder,andparsleyandwhiskuntilwellmixed.Ina largebowl,whisktheeggsandbutter togetheruntil thoroughlyblended.Stir in theonion.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeaverythick,stickybatter(seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethe dough into 8 equal portions. Tomake each roll, divide one of the pieces into 3equalportions,thenformeachintoaball.(Youmaywanttooilyourhandstopreventsticking.)Putthe3doughballsinamuffincup,arrangingtheminatriangle.Baketherollsfor10minutes,thenrotateandbakeforabout10moreminutes,untilgoldenbrownandspringywhenpressed.Lettherollscoolinthepanfor5minutes,thenturnthemoutontoawirerackandservewhilestillwarm.

VARIATION

OnionCroutons:Leftoveronionrollsmakegreatcroutons.Justcuttherollsintosmallcubesandspreadthemonarimmedbakingsheet.Bakeat250°F(121°C)for25to35minutes,untildryandcrisp,stirringevery10minutessothecroutonswillbecrunchy.

HotCrossBunsMAKES6LARGEOR12SMALLBUNS

Hotcrossbuns,traditionallyservedonPalmSundayandGoodFridayinEngland,arenowenjoyedyear-roundthroughouttheworld.Tobroadentheiraudienceevenfurther,here’s our gluten-free, sugar-free version. These slightly sweet, slightly spicy “muffin-style” rollsmake awonderful after-dinner treat or breakfast bun. They are deliciousservedwarm,withhoney-flavoredbutterorsugar-freemaple-flavoredsyrup.

2cups(8oz/227g)almondflour

1cup(4oz/113g)coconutflour

½cupSplendaorSteviaExtractintheRaw,or¼cupNewRootsSteviaSugar

1teaspoonbakingpowder

1teaspoonsalt

1teaspoongroundallspice

¼teaspoongroundcloves,groundginger,oracombination(optional)

4eggs(7oz/198g)

½cup(4oz/113g)saltedbutterormargarine,melted

2teaspoonsvanillaextract

2¼teaspoons(1package)instantoractivedryyeast

2tablespoonswarmwater(about95°F,or35°C)

Glaze

1cupSplenda,SteviaExtractintheRaw,Truvia,orZSweet,or¼cupNewRootsSteviaSugar

2teaspoonsunsweetenedsoymilkorothermilk,plusmoreasneeded

½teaspoonvanilla,lemon,ororangeextract

Preheattheovento340°F(171°C).For6largebuns,mist6muffincupswithsprayoil;for12smallbuns,mist12muffincupswithsprayoil.In a medium bowl, combine the almond flour, coconut flour, sweetener, bakingpowder, salt, allspice,andclovesandwhiskuntilwellmixed. Ina largebowl,whisktheeggs,butter,andvanillatogetheruntilthoroughlyblended.Inasmallbowl,stirtheyeastandwater togetheruntil theyeastdissolves, then stir themixture into theeggs(noneedtowaitfortheyeasttobubble,becauseit’sonlyforflavor,notleavening).Add the flour mixture to the egg mixture and stir with a large spoon for 1 to 2minutestomakeaverythick,stickybatter(seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethedoughinto6equalportions(forlargebuns)or12equalportions(forsmallbuns).Gentlyformeachpieceofdoughintoaball(youmaywanttooilyourhandstopreventsticking).Placeeachballinapreparedmuffincup.Useasmall,sharpknifetocutanXintothetopofeachbun,about¼inchdeep.(SeethephotoofSimpleCloverleafRollsforanexample.)Bakefor15minutes,thenrotateandbakefor10to15minutes,untilgoldenbrown

and springy when pressed. If making 12 rolls instead of 6, cut the baking timeapproximatelyinhalf,oruntilgoldenbrownandspringywhenpressed.Lettherollscoolinthepanforabout3minutes,thenturnthemoutontoawirerackandletcoolforabout20minutes,untiljustwarmtothetouch.Meanwhile,make the glaze. In a small bowl,whisk all of the ingredients togetheruntil thoroughlyblended and themixturehas a thick, syrupy, ribbonlike consistency.Drizzletheglazeintothecrossorovertheentiretopofthebunsbylettingitribbonofftheendofa forkorspoon.Alternatively,youcanput theglaze inapipingbagorasmallplasticsandwichbagwithonecornersnippedoffandpipeitontothebuns.

HushPuppies

HushPuppiesMAKES30HUSHPUPPIES

Hush puppies are savory Southern dumplingsmade by deep-frying small portions ofcornmeal dough. This version replaces the typical cornmeal and wheat flour withflaxseed meal and sesame seed flour for a sugar-free, gluten free treat. They are aterrificaccompanimenttoanyfishorchickendish,andleftoversmakeagreatsnack;justreheattheminahotovenforafewminutestobringbackthecrispness.Tomakethem, you’ll need a deep fryer or a heavy stainless steel pot that’s at least 6 inchesdeep. We call for soybean oil for frying because it’s safe to cook with at hightemperatures and doesn’t boil over easily. When cooking with hot oil, safety is thepriorityatalltimes.Lowerthehushpuppiesintotheoilcarefully,andkeepkidsandothersatasafedistancetoavoidburns.Also,besuretogrindthesesameseedsintoafineflour,asanyresidualwholeseedsmaypopduringfrying.

1cup(4oz/113g)goldenflaxseedmeal

1cup(4oz/113g)sesameseedflour

2teaspoonsbakingpowder

1teaspoonSplendaorSteviaExtractintheRaw,or½teaspoonNewRootsSteviaSugar

1teaspoonsalt

½teaspoondriedparsley

3eggs(5.25oz/149g)

1tablespoonsaltedbutterormargarine,melted

½to¾cup(3.25oz/92gto5.25oz/149g)finelychoppedfreshonion

Soybeanoil,fordeep-frying

In a medium bowl, combine the flaxseed meal, sesame seed flour, baking powder,sweetener, salt, and parsley andwhisk until wellmixed. In a large bowl, whisk theeggs and butter together until thoroughly blended. Stir in the onion. Add the flourmixture and stirwith a large spoon for1minute tomakea smoothbatter, thenmixvigorously for anotherminute to aerate the batter; if using an electricmixer,mix atmedium-high speedwith the paddle attachment for 2minutes altogether, tomake averythick,stickybatter(seeUsingTextureasaGuide).Poursoybeanoilintothedeepfryerorpottoadepthof2½to3inches.Heattheoilto340°F(177°C).Keepacandyorfryingthermometerintheoilatalltimesanddon’tlet the temperatureexceed360°F (182°C)ordropbelow320°F (160°C).Coveraplatewith2layersofpapertowelsorplaceapapertowelontopoforunderawirerack.Usingastandardsoupspoon,scoopup1spoonfulofdoughanduseyour finger tocarefullyslideitintothehotoiltotesttheoiltemperatureandcookingtime.Frythisfirst hush puppy for 2minutes, then turn it over with a slotted spoon, skimmer, ortongsandfryforabout2moreminutes,untilrichgoldenbrownandcrispylooking.Ifthe total cooking time is longer, check the temperature of the oil; if it’s under 340°F

(171°C),increasetheheatslightly.Begin frying additional hushpuppies, using the soup spoon to scoopup1heapingspoonful of batter for each andadding asmanyas fit comfortablywithout crowdingthem.Mostdeep fryerswill accommodateabout6 to8hushpuppies.When thehushpuppiesarerichgoldenbrownandcrispylooking,transferthemtothelinedplateorwireracktocoolslightlyanddrain.Repeatthisprocessuntilallofthedoughisfried.Servethehushpuppieswhilestillhotandcrisp.

VARIATION

Spicy Hush Puppies: For a zippier flavor, add up to ½ teaspoon of ground blackpepperwhenmixingthedryingredients.

ChapterTwo

PIZZASANDFOCACCIAS

Everyonelovespizza,somasteringtherecipesinthischapterisamust!Forus,pizza,anditsnorthernItaliancousinfocaccia,isaboutthecrustfirstandthetoppingssecond.Thischapterincludesthreerecipesforpizzadough,followedbyasectionwithsometoppingsuggestions,andthenanumberofvariationsonfocaccia.Usethemtogetstarted,thenexploreandcreateyourownvariations.Letusknowwhatyoucomeupwithviaourwebsite,www.thejoyofgluten-freesugar-freebaking.com.We’lltryyourvariationsandpostsomeofthesuccessstoriesonthewebsite.

Hereareafewtipsthatapplytoallofthepizzaandfocacciarecipes:

•Peopletendtothinkofpizzasasroundandfocacciasasrectanglesorsquares,butfocacciascanberoundandpizzascanbesquareorrectangular.

•Forsquareorrectangularpizzas,youcanshapethecrustina12-inchsquarepanorona13by18-inchbakingsheet.Notethatitshouldonlycoverabouthalfofthelargerpan.Ifyou’dliketomakealargerpizza,simplydoubletherecipe.

•Forroundfocaccias,use2piepansorroundcakepans,anywherefrom8to10inchesacrossandeither1or2inchesdeep.

•Allofthefocacciadoughscallforeggwhitesbeatenuntilsoftpeaksform.They’llfoamupmuchmorequicklyifyoubringtheeggwhitestoroomtemperaturefirst.

•We’vesuggestedspecifictoppingsforthevariousfocaccias,butfeelfreetomixandmatchtoppingsandcrusts.Cheeseisoptional,butifyoudouseit,tryexperimentingwithothermeltingcheesesbeyondmozzarella,suchasprovolone,fontina,orevenMontereyJack.Ofcourse,slicedtomatoesandpestoarealwaysdelicioustoppings.

•Allofthepizzacrustsmustbebakedpriortotoppingsothey’llfirmupandsupportthetoppings.Alsonotethattheybakeatamuchlowertemperaturethanconventionalcrustsinordertocrispthecrustwithoutbrowningittooquickly.

•Oncethecrustsarebaked,makingpizzasisasnap.Soafteryou’vemasteredagivenrecipe,considerdoublingortriplingthebatchandbakinguptheextracrustsforlater.

Wrapthemwellandstorethemintherefrigerator,wherethey’llkeepforupto3days,orinthefreezer,wherethey’llkeepforatleast3months.

•Afunshapingoptionistomakepersonal-sizecrustsinsmallpieortartpans.Theneveryonecanchoosehisorherowntoppings.Thesesmallercrustsarealsoespeciallyeasytostoreinthefreezer.

•Ifthepizzahastoppingsonit,youcanstoreitintherefrigeratorthesamewayyouwouldanyleftoverpizza.Whenreadytoserve,popintoamicrowaveforabout30to60secondsorplaceina400°F(204°C)ovenforabout5minutes.Theovenmethodwilladdsomecrunchbackintotheedgesoftheleftoverpizza.

BasicPizzaCrust

CheesyHerbedPizzaCrust

Tomato-BasilPizzaCrust

HerbedTomatoSauce

BasilPesto

OliveOilandTwo-BasilFocaccia

RosemaryandOliveOilFocaccia

OliveOilandParsleyFocaccia

Double-CheeseFocacciawithTomatoSauce

FocacciawithHerbedTapenade

BasicPizzaCrustMAKESONE12-INCHPIZZACRUST

This is our most basic pizza dough, making it the perfect canvas for featuring yourfavorite toppings. See a basic tomato sauce and a pesto recipe, and check outOtherPizzaandFocacciaToppingsformoretoppingideas.

2¼teaspoons(1package)instantoractivedryyeast

¼cup(2oz/57g)warmwater(about95°F,or35°C)

2cups(8oz/227g)almondflour

½cup(2oz/57g)sesameseedflour

2teaspoonsSplendaorSteviaExtractintheRaw,or1teaspoonNewRootsSteviaSugar

1teaspoonbakingpowder

½teaspoonsalt

1egg(1.75oz/50g)

Preheat the oven to 300°F (163°C).Mist a 12-inch round pizza pan or, for a thinnercrust,a12-inchsquarebakingpanwithsprayoil.In a small bowl, stir the yeast and water together until the yeast dissolves. In amediumbowl,combinethealmondflour,sesameseedflour,sweetener,bakingpowder,andsaltandwhiskuntilwellmixed.Whisktheegg,thenadditandtheyeastmixtureto the flourmixture and stirwith a large spoon for 1 to 2minutes tomake a thick,stickybatter(seeUsingTextureasaGuide).Transferthedoughtothecenterofthepreparedpan.Usingoiledfingers,pressitouttoevenlyfillthepan,makingtheedgesslightlythickerifyoulike.Prick the surface with a fork every 1 to 2 inches to help prevent bubbles and airpocketsduringbaking.Bakefor15minutes,thenrotateandbakefor10minutes,justuntilthedoughfirmsupandstartstobrown.You can immediately top the crust with your favorite toppings or top it later. Tobake the toppedpizza,preheat theoven to325°F (204°C).Bake for6 to10minutes,until any cheese hasmelted or until the toppings are heated through and cooked toyourliking.Sliceandserveimmediately.

CheesyHerbedPizzaCrust

CheesyHerbedPizzaCrustMAKESONE12-INCHPIZZACRUST

Theallureofthisrecipeistheembeddedcheese,alongwiththerichflavorimpartedbychickenorvegetablebroth. Infact, thiscrustcanbeeatenwithoutanytoppingsasadelicious herbed cheese crisp, but it’s even better with your favorite pizza toppings.(For topping ideas, seeOtherPizzaandFocacciaToppings).Be sure tohaveabout1tablespoonoliveoilonhandfordippingyourfingerspriortoshapingyourpizzacrust.

1cup(4oz/113g)sunflowerseedflour

½cup(2oz/57g)soyflour,garbanzobeanflour,oralmondflour

1teaspoonbakingpowder

¾teaspoononionpowder

½teaspoonsalt

½teaspoongroundblackpepper½teaspoondriedoregano

¼teaspoondriedthyme

¼cup(1oz/28g)shreddedorgratedmozzarellacheese

¼cup(1oz/28g)shreddedorgratedCheddarcheese

2eggwhites(2.5oz/71g)

½cup(4oz/113g)low-sodiumchickenbroth,vegetablebroth,orwater

Preheattheovento325°F(163°C).Brushthesurfaceofa12-inchroundpizzapanwitholiveoil.In a medium bowl, combine the sunflower seed flour, soy flour, baking powder,onionpowder,salt,pepper,oregano,andthymeandwhiskuntilwellmixed.Stirinthecheesesandstirthemixturetodistributethecheese.Inaseparatemediumbowl,whisktheeggwhitesandbrothtogetheruntilthoroughlyblended.Addtheflourmixtureandstirwith a large spoon for 1 to 2minutes tomake a thick, sticky dough (see UsingTextureasaGuide).Transferthedoughtothecenterofthepreparedpan.Usingoiledfingers,pressitouttoevenly fill thepan,making theedges slightly thicker if you like.Prick the surfaceevery1to2inchestohelppreventbubblesandairpocketsduringbaking.Bakefor15minutes,thenrotateandbakefor15to20minutes,untillightlybrownedandfirmtothetouch,withblistersofmeltedcheeseallover.You can immediately top the crust with your favorite toppings or top it later. Tobakethetoppedpizza,preheattheovento325°F(163°C).Bakefor6to8minutes,untilany cheese hasmelted or until the toppings are heated through and cooked to yourliking.Sliceandserveimmediately.

Tomato-BasilPizzaCrustMAKESONE12-INCHPIZZACRUST

Thiscrustiseasytomakeandhastraditionalpizzaflavorsbakedrightin,soyoucaneveneatitaspizzabread,withouttoppingsandperhapsdippedinmarinarasauce.Ofcourse,it’salsoexcellentwithtoppings.Werecommendcaramelizedonionsorsautéedor roasted bell peppers. (For more topping ideas, see Other Pizza and FocacciaToppings.)

1cup(4oz/113g)sunflowerseedflour

½cup(2oz/57g)soyflouroralmondflour

1teaspoonbakingpowder

1teaspoonsalt

1½teaspoonsdriedbasil

1½teaspoonsmincedfreshgarlic,or¾teaspoongranulatedgarlic

¼teaspooncrushedredpepperflakes

2eggwhites(2.5oz/71g)

½cup(4oz/113g)tomatojuice

Preheat the oven to 325°F (163°C).Mist a 12-inch round pizza pan or, for a thinnercrust,a12-inchsquarebakingpanwithsprayoil.Inamediumbowl,combinethesunflowerseedflour,soyflour,bakingpowder,salt,basil,garlic,andredpepperflakesandwhiskuntilwellmixed.Inaseparatemediumbowl,whisktheeggwhitesandtomatojuicetogetheruntilthoroughlyblended.Addtheflourmixture and stirwith a large spoon for 1 to 2minutes tomake a thick, stickybatter(seeUsingTextureasaGuide).Transferthedoughtothecenterofthepreparedpan.Usingoiledfingers,pressitouttoevenlyfillthepan,makingtheedgesslightlythickerifyoulike.Prick the surface with a fork every 1 to 2 inches to help prevent bubbles and airpocketsduringbaking.Bakefor15minutes,thenrotateandbakefor10minutes,justuntilthedoughfirmsupandstartstobrown.You can immediately top the crust with your favorite toppings or top it later. Tobake the toppedpizza,preheat theoven to325°F (163°C).Bake for6 to10minutes,until any cheese hasmelted or until the toppings are heated through and cooked toyourliking.Sliceandserveimmediately.

HerbedTomatoSauceMAKES3½CUPS;ENOUGHFOR4TO6PIZZASORFOCACCIAS

You can use store-bought marinara sauce or other tomato sauces for pizzas andfocaccias. But if you would like to make your own, the flavors will be fresher andbrighter; plus, you can tweak them to your liking. Here’s our favorite recipe for acrushed tomato sauce, fromPeter’sbookAmericanPie:MySearch for thePerfect Pizza.Thissaucecouldn’tbeeasiertoputtogether.Itdoesn’tevenrequireanycooking,asthecannedtomatoesarealreadycookedandthesaucewillbeheatedduringbaking.Theflavors of theherbs andgarlicwill intensify duringbaking, so resist theurge to addmore.Ifyou’dliketousethissaucewithpasta,simplyheatitinasaucepan.

1can(28oz/794g)crushed,ground,orwholeplumtomatoes

1to2tablespoonsredwinevinegar,balsamicvinegar,freshlemonjuice,oracombination(optional)

1tablespoongranulatedgarlic,or5clovesgarlic,mincedorcrushed

1teaspoondriedbasil,or2tablespoonsmincedfreshbasil(optional)

1teaspoondriedoregano,or1tablespoonmincedfreshoregano(optional)

¼teaspooncoarselygroundblackpepper

½teaspoonsalt,ormoreasneeded

Inamediumbowl,combinethetomatoes,vinegar,garlic,basil,oregano,pepper,andsalt.Tasteandaddmoresaltasdesired;theamountneededwillvarydependingonthebrandoftomatoesused.Storedinanairtightcontainer,thesaucewillkeepfor1weekintherefrigeratoror3monthsinthefreezer.

BasilPesto(left)andHerbedTomatoSauce

BasilPestoMAKESABOUT3CUPS;ENOUGHFORABOUT6PIZZASORFOCACCIAS

Pestoisasprightlysaucetouseonpizzaandfocaccia,andwithmanyotherdishesaswell.This isPeter’s favoriteversion,but feel free toplaywith therecipe.Togetyoustarted,we’veincludedseveralvariations.Justonecaveat:Don’tusepackagedgratedcheese.Foroptimumflavorandbestresults,thecheeseshouldbefreshlygrated.

1tablespoonoliveoil

8clovesgarlic,coarselychopped

2cupstightlypackedfreshbasilleaves

1cup(8oz/227g)extra-virginoliveoil,orasneeded

1cup(4.75oz/135g)pinenuts,lightlytoasted

¾cup(2.5oz/71g)freshlygratedParmesan,Romano,Asiago,orGranaPadanocheese

1½tablespoonsfreshlemonjuice

Heatthe1tablespoonoliveoilinasmallskilletovermedium-highheat.Addthegarlicandsautéforabout20seconds,justtohelptametheflavor.Immediatelytransferthegarlicandoiltoaseparatedish.Put the basil, 1 cup olive oil, pine nuts, Parmesan, and lemon juice in a foodprocessor.Addthegarlicanditscookingoilandprocessuntilsmooth.Thepestoshouldbe thickbutspreadable. If it’s too thick,addmoreoliveoil; if it’s too thin,addmorecheese.Stored in an airtight container in the refrigerator, the pestowill keep for about 1week.Ifthetopsurfacedarkens,thisisjustoxidation—simplystirthedarklayerontopbackintothebrightgreenpestounderneath.Ifyoufreezepesto,itwillremainbrightgreenuntilyouthawit,butthenitwilldarkenthroughout(moreoxidation).Youcanstilluseit,butitwon’tbeasvibrantlooking.Still,darkpestoisbetterthannopestoatall,andyoucanbrightenitupbystirringinalittlemorelemonjuice.

VARIATIONS

WalnutorPecanPesto:Substitutetoastedwalnutsorpecansforthepinenuts.HerbPesto:Replacethebasilwithothermildfreshherbs,suchasparsleyorcilantro,or even arugula. You can also substitute fresh herbs with a stronger flavor, such asoreganoormarjoram,inwhichcaseyoushouldusemuchless;tryabout¼cupalongwith1¾cupofamilderherblikefreshbasilorItalianparsley.Anotheroptionistouseablendoffreshherbs.RoastedRedBellPepperPesto:Substituteroastedredbellpeppersforthebasil.ChunkyPesto:Holdbackhalfofthepinenutsandcheeseandfoldthemintothepestoafter ithasbeenprocessed.Thisaddsboth textureand littleburstsof flavor fromthetoastednutsandsaltycheese.

OliveOilandTwo-BasilFocaccia

OliveOilandTwo-BasilFocacciaMAKESONE9BY13-INCHFOCACCIA

Ofthefivegluten-free,sugar-freefocacciarecipesweofferinthisbook,thisoneismostsimilar to traditionalwheat flour versions featuring an herbed oil topping. The highproportionofflaxseedmealgivesitacreamyinteriortexture,alongwithawidearrayofnutritionalbenefits.Wecallforbothdriedandfreshbasilintheherbedoilbecauseeachaddsdistinctive flavorcharacteristics. Itdoesn’t reallyneedanytoppingbeyondwhatiscalledfor,butaswithallfocaccias,youcanaddanynumberofothertoppings.(Fortipsontoppingfocacciawithcheese,seeOtherPizzaandFocacciaToppings.)

BasilHerbedOil

¼cup(2oz/57g)extra-virginoliveoil

2tablespoonsmincedorsliveredfreshbasil

1½teaspoonscoarseseasaltorkoshersalt

1tablespoondriedbasil

1teaspoongroundblackpepper

Dough

1½cups(6oz/170g)goldenflaxseedmeal

1½cups(6oz/170g)almondflour

2teaspoonsbakingpowder

½teaspoonxanthangum

½teaspoonsalt

1cup(8oz/227g)unsweetenedsoymilkorothermilk

⅛teaspoonliquidstevia

4eggwhites(5oz/142g),atroomtemperature

Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking panwith parchmentpaperorasiliconemat,thenmistthebottomandsideswithsprayoil(preferablyoliveoilcookingspray).Tomake the herbed oil, combine all of the ingredients in a small bowl andwhiskuntilthoroughlycombined.To make the dough, combine the flaxseed meal, almond flour, baking powder,xanthangum,andsaltinalargebowlandwhiskuntilwellmixed.Inasmallbowlormeasuringcup,stirthemilkandliquidsteviatogether.Put the egg whites in a medium bowl. Using an electric mixer with the whiskattachment at medium-high speed (or a strong arm with a sturdy whisk—and goodendurance),beattheeggsfor3to5minutes,untilfairlystiffpeaksform.Addthemilkmixtureto the flourmixtureandstir tomakeasmoothbatter.Gentlyfold in the egg whites with a rubber spatula, deflating the egg whites as little aspossibletomakeasmooth,stickydoughthatisslightlyfluffy(seeUsingTextureasa

Guide).Toassembleandbake the focaccia,gently transfer thedough to thepreparedpan,then spread it in an even layerwith a spatula.Dip your fingers into the herbed oil,thendimplethedoughalloverthetop.Drizzletheherbedoilevenlyoverthesurface.Bakefor20minutes,thenrotateandbakefor20to25minutes,untilgoldenbrownontopandspringywhenpressedinthecenter.Letthefocacciacoolforabout5minutesbeforeremovingitfromthepan,cuttingitintoportions,andserving.

RosemaryandOliveOilFocacciaMAKESONE9BY13-INCHFOCACCIA

This simple, basic recipe uses only one type of flour: almond flour. The rosemaryherbedoilisjustliketheclassicversionthathailsfromGenoaandissooftenusedontraditional focaccias. As the Italians have taught us, simple is good, especiallywhencookingwithhigh-qualityingredients.Thisfocacciaisexcellentbyitselforservedasatablebreadandcanalsobeusedasadippingbreadformarinarasauceorherboil,orforpaninifilledwithyourfavoritesandwichfixings.Youcanalsoaddothertoppingsifyou like. (For tips on topping focaccia with cheese, see Other Pizza and FocacciaToppings.)

RosemaryHerbedOil

¼cup(2oz/57g)extra-virginoliveoil

2teaspoonsmincedfreshrosemary

1teaspoonsalt

½teaspoongroundblackpepper

Dough

3cups(12oz/340g)almondflour

2teaspoonsbakingpowder

½teaspoonxanthangum

½teaspoonsalt

4eggwhites(5oz/142g),atroomtemperature

1cup(8oz/227g)unsweetenedsoymilkorothermilk

Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking panwith parchmentpaperorasiliconemat,thenmistthebottomandsideswithsprayoil(preferablyoliveoilcookingspray).Tomake the herbed oil, combine all of the ingredients in a small bowl andwhiskuntilthoroughlycombined.Tomake the dough, combine the almond flour, baking powder, xanthan gum, andsaltinalargebowlandwhiskuntilwellmixed.Put the egg whites in a medium bowl. Using an electric mixer with the whiskattachment at medium-high speed (or a strong arm with a sturdy whisk—and goodendurance),beattheeggsfor3to5minutes,untilfairlystiffpeaksform.Addthemilktotheflourmixtureandstirtomakeasmoothbatter.Gentlyfoldintheeggwhiteswitharubberspatula,deflatingtheeggwhitesaslittleaspossibletomakeasmooth,stickydoughthatisslightlyfluffy(seeUsingTextureasaGuide).Toassembleandbake the focaccia,gently transfer thedough to thepreparedpan,then spread it in an even layerwith a spatula.Dip your fingers into the herbed oil,thendimplethedoughalloverthetop.Drizzletheherbedoilevenlyoverthesurface.

Bakefor25minutes,thenrotateandbakefor20to25minutes,untilgoldenbrownontopandspringywhenpressedinthecenter.Letthefocacciacoolforabout5minutesbeforeremovingitfromthepan,cuttingitintoportions,andserving.

OliveOilandParsleyFocacciaMAKESONE9BY13-INCHFOCACCIA

Garbanzo bean flour provides a nice, flaky texture, along with a good amount ofproteinandfiber.Theoliveoilandparsleytoppingissimpleyetverytasty;however,you can certainly add other toppings if you like. (For tips on topping focacciawithcheese,seeOtherPizzaandFocacciaToppings.)

ParsleyHerbedOil

¼cup(2oz/57g)extra-virginoliveoil

1½teaspoonsseasaltorcoarsekoshersalt

½teaspoondriedparsley,or1tablespoonmincedfreshparsley

¼teaspoongroundblackpepper

Dough

2cups(8oz/227g)almondflour

1cup(4oz/113g)garbanzobeanflour

2teaspoonsbakingpowder

1teaspoonsalt

½teaspoonxanthangum

4eggwhites(5oz/142g),atroomtemperature

1cup(8oz/227g)chickenbroth,vegetablebroth,orwater

Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking panwith parchmentpaperorasiliconemat,thenmistthebottomandsideswithsprayoil(preferablyoliveoilcookingspray).Tomake the herbed oil, combine all of the ingredients in a small bowl andwhiskuntilthoroughlycombined.Tomakethedough,combinethealmondflour,garbanzobeanflour,bakingpowder,xanthangum,andsaltinalargebowlandwhiskuntilwellmixed.Put the egg whites in a medium bowl. Using an electric mixer with the whiskattachment at medium-high speed (or a strong arm with a sturdy whisk—and goodendurance),beattheeggsfor3to5minutes,untilfairlystiffpeaksform.Addthebrothtothe flourmixtureandstir tomakeasmoothbatter.Gently fold intheeggwhiteswitha rubber spatula,deflating theeggwhites as little aspossible tomakeasmooth,stickydoughthatisslightlyfluffy(seeUsingTextureasaGuide).Toassembleandbake the focaccia,gently transfer thedough to thepreparedpan,then spread it in an even layerwith a spatula.Dip your fingers into the herbed oil,thendimplethedoughalloverthetop.Drizzletheherbedoilevenlyoverthesurface.Bakefor25minutes,thenrotateandbakefor20to25minutes,untilgoldenbrownontopandspringywhenpressedinthecenter.Letthefocacciacoolforabout5minutesbeforeremovingitfromthepan,cuttingit

intoportions,andserving.

OtherPizzaandFocacciaToppings

The tomato sauce and pesto recipes in this chapter are from Peter’s bookAmerican

Pie:MySearchforthePerfectPizza.Thatbookincludesmanyotherrecipesandideas

fortoppings,andmostofthemwouldbegreatonthesegluten-free,sugar-freecrusts.

We’llshareafewmoreideasbelow,butifpizzaisyourthing,youmightwanttopickup

acopyofPeter’sbook,evenifyoucan’thavethewheatflourcrusts.Formoreonpizza

and focaccia, including recipes and videos, also check out www.pizzaquest.com, a

websitehostedbyPeter.

Almostanysavory ingredient isfairgameforapizzatopping. It reallycomesdownto

personal preference, sowe encourage you to experiment and discover your favorite

combinations.Thepossibilitiesaregenuinelyendless.Herearejustafewtips.

Becausethepizzacrustsinthisbookareprebaked,afteryouapplythetoppings

theycookforlessthan10minutes.Thatmeansyoucanapplyanycheesejust

beforebakingthepizza.

Becausethebakingtimeforfocacciaislonger,youneedtoholdoffonadding

cheeseuntilshortlybeforeitcomesoutoftheoven.Forsofter,moistcheeses,

suchasmozzarellaorprovolone,scatter1cup(4oz/113g)ofshreddedor

gratedcheeseevenlyoverthetopabout5minutesbeforethefocacciaisfinished

baking.Forhard,agedcheeses,suchasParmesanorAsiago,waituntilthefocaccia

isfullybaked,thensprinkleabout1cup(3.5oz/99g)ofgratedhardcheeseover

thetopandbakefor2to3minutes,justuntilthecheesemelts.

Mozzarella,Provolone,Parmesan,andotherItaliancheesesareclassicchoicesfor

pizzaandfocacciatoppings,butifyouhaveotherfavoritesorwanttoexperiment,

thereisonlyoneruletofollow:theflavorrule(thatis,flavorrules!).Whynottry

Cheddar,Fontina,Swiss,orevenMontereyJack?Letyourpalate(andanydietary

restrictions)beyourguide.

Rawvegetablessuchasbellpeppers,mushrooms,andevenonionscan

sometimesbecomerubberyorburnwhenbakedontop.Toavoidthis,firstlightly

sautétheminoliveoilorvegetableoil.Alwaystasteyourtoppingsbeforeputting

themon,andadjusttheseasoningsasyouseefit.Sometimesjustabitofsaltor

peppercanreallymaketheflavorspop.

Double-CheeseFocacciawithTomatoSauce

Double-CheeseFocacciawithTomatoSauceMAKESONE9BY13-INCHFOCACCIA

This focaccia is verymuch like what New Yorkers call either a Grandma pizza or aSicilianpizza.It’scheesyandsaucyandwillbringbackfondmemoriesifyougrewupwiththoseneighborhoodclassics.Oneof itsuniquecharacteristics istheuseofcheeseboth in the dough and as a topping.However, if you aren’t a cheese lover, you canmake the dough without the cheese and forgo the cheese on top. This makes it amarinarafocaccia,whichisalsoquitedelicious.

TomatoSauce

¼cup(2oz/57g)tomatopureeortomatosauce

¼cup(2oz/57g)extra-virginoliveoil

1tablespoonmincedfreshgarlic

1teaspoongroundblackpepper

½teaspoonsalt,ortotaste

Dough

2cups(8oz/227g)almondflour

1cup(4oz/113g)sunflowerseedflour

2teaspoonsbakingpowder

½teaspoonxanthangum

¼teaspoonsalt

4eggwhites(5oz/142g),atroomtemperature

1cup(8oz/227g)chickenbrothorvegetablebroth

¾cup(3oz/85g)gratedmozzarella,fontina,orMontereyJackcheese,plus¾cupfortopping

Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking panwith parchmentpaperorasiliconemat,thenmistthebottomandsideswithsprayoil(preferablyoliveoilcookingspray).Tomakethesauce,combinethetomatopuree,oliveoil,garlic,andpepperinasmallbowl and whisk until thoroughly combined. Taste and add salt as needed; if usingtomatopureeyouwillprobablyneedasmuchas½teaspoon,butifusingtomatosauceyoumaynotneedanysalt,dependingonthebrand.Tomakethedough,combinethealmondflour,sunflowerseedflour,bakingpowder,xanthangum,andsaltinalargebowlandwhiskuntilwellmixed.Put the egg whites in a medium bowl. Using an electric mixer with the whiskattachment at medium-high speed (or a strong arm with a sturdy whisk—and goodendurance),beattheeggsfor3to5minutes,untilfairlystiffpeaksform.Addthebrothtotheflourmixtureandstirtomakeasmoothbatter.Foldin¾cupofthecheese,thengentlyfoldintheeggwhiteswitharubberspatula,deflatingtheeggwhites as little aspossible tomakea smooth, stickydough that is slightly fluffy (see

UsingTextureasaGuide).Toassembleandbake the focaccia,gently transfer thedough to thepreparedpan,then spread it in an even layerwith a spatula. Oil your fingertips, then dimple thedoughalloverthetop.Spreadthesauceevenlyoverthesurface.Bakefor25minutes,thenrotateandbakefor20to25minutes,untilspringywhenpressed in the center.During the last5minutesofbaking, sprinkle the remaining¾cupcheeseoverthetop.Letthefocacciacoolforabout5minutesbeforeremovingitfromthepan,cuttingitintoportions,andserving.

FocacciawithHerbedTapenadeMAKESONE9BY13-INCHFOCACCIA

A fun and easy way to concoct an elaborate topping is to incorporate a preparedingredient, suchas tapenade.Tapenade is traditionally a spreadmade fromoliveoilandmincedolives,capers,andevenanchovies,butinrecentyearsthetermhasbeenstretched to embrace awidevariety of ingredients prepared in the classic style. Sun-dried tomatoes, roasted red bell peppers, and artichoke hearts are three popularversions.Therearemany recipes for theseon the Internet,but there’sno reasonyoucan’tbuyahigh-qualitybrand,suchasBellaCucinaorTraderJoe’s,andsaveyourselfsomework. Ifyou’d like toaddcheese to the toppings, seeOtherPizzaandFocacciaToppingsfortipsonwhentoaddit.

HerbedTapenadeTopping

½cupartichoketapenadeorothercommercialtapenade,ortotaste

¼cup(2oz/57g)extra-virginoliveoil

½teaspoonsalt

1teaspoondriedbasil

1teaspoondriedparsley,or2tablespoonsmincedfreshparsley

½teaspoongroundblackpepper

⅛teaspoondriedoregano

Dough

2cups(8oz/227g)almondflour

1cup(4oz/113g)goldenorbrownflaxseedmeal

2teaspoonsbakingpowder

½teaspoonxanthangum

½teaspoonsalt

1cup(8oz/227g)unsweetenedsoymilkorothermilk

⅛teaspoonliquidstevia

4eggwhites(5oz/142g),atroomtemperature

Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking panwith parchmentpaperorasiliconemat,thenmistthebottomandsideswithsprayoil(preferablyoliveoilcookingspray).Tomake the topping, combineall of the ingredients ina smallbowland stiruntilthoroughlycombined.To make the dough, combine the almond flour, flaxseed meal, baking powder,xanthangum,andsaltinalargebowlandwhiskuntilwellmixed.Inasmallbowlormeasuringcup,stirthemilkandliquidsteviatogether.Put the egg whites in a medium bowl. Using an electric mixer with the whiskattachment at medium-high speed (or a strong arm with a sturdy whisk—and good

endurance),beattheeggsfor3to5minutes,untilfairlystiffpeaksform.Addthemilkmixtureto the flourmixtureandstir tomakeasmoothbatter.Gentlyfold in the egg whites with a rubber spatula, deflating the egg whites as little aspossibletomakeasmooth,stickydoughthatisslightlyfluffy(seeUsingTextureasaGuide).Toassembleandbake the focaccia,gently transfer thedough to thepreparedpan,then spread it in an even layerwith a spatula. Oil your fingertips, then dimple thedoughalloverthetop.Spreadthetoppingevenlyoverthesurface.Bakefor25minutes,thenrotateandbakefor20to25minutes,untilspringywhenpressedinthecenter.Letthefocacciacoolforabout5minutesbeforeremovingitfromthepan,cuttingitintoportions,andserving.

ChapterThree

CRACKERS,BREADSTICKS,ANDPRETZELS

Thischapterconsistsofthreeverysimilarandbasicdoughstweakedintoamultitudeofsavorytreatsbyaddingavarietyofflavorfulingredientsandseasonings.Asyouwillseeonceyoumakeafewoftheserecipes,theyareextremelyversatile.Soonyou’llbedevelopingyourownuniquevariationsusingdifferentcombinationsofseedandnutfloursanddifferentflavorings.

Inalloftheirendlessvariations,thesecrispybakeddelightscanbeeateninamultitudeofways:withdipsandspreads,alongsidesoupsorsalads,withamaincourse,orasappetizers—eitheraloneorwithaccompaniments.Forbreadsticks,afunideaisservingthemwithmarinarasauceoraflavoredherboilfordipping.Alloftheitemsinthischapterarealsoatastyandhealthyalternativetopotatochips,cornchips,andothercommercialsnackfoods,sobesuretobakethemupregularlyandkeepthemonhandforthosetimeswhenyouneedalittlenibble.

Thesecrackersarefinewithoutaneggwash,butyoucancertainlyuseaneggwash(asdescribedintherecipeforSimpleCrackers)toaddasheenorhelptoppingsadhere;however,eggreplacercan’tbeusedfortheeggwash,soforgothatstepifyoudon’twanttouseeggs.

Foroptimumcrispness,letcrackerscoolcompletelybeforeservingthem.Breadsticksandpretzelsmaybeservedwarm,atroomtemperature,orcold.Youcanstorecrackersandpretzelsinanairtightcontainerinthepantryforupto1week.Justmakesuretheyarecompletelycooledbeforesealingintheairtightcontainer.

Onefinalnote:Asareminder,whenusingcommerciallygroundpecanflour(orpecanmeal)insteadofhome-groundpecanflour,youmayhavetoincreasetheamountofliquidifthedoughdoesn’tcometogethertomakeathick,stickybatter.Youcanaddwatertothebatter,1teaspoonatatime,or,ifthedoughisverydryandcrumbly,youcanuseeggoreggwhitesfortheadditionalliquid.Ifyouneedtoadjusttheliquidforcrackers,wesuggestaddingeitherawholeeggoranounceortwoofeggwhites(alargeegghasabout1ounceto1¼ouncesofeggwhite,oryoucanmeasureitfromacarton).Addonlyenoughtoget

thejobdone,andonlyifneeded.Forbreadsticksandanyrecipesthatcallforliquidssuchasmilkorwater,simplyaddmoreliquid,ifneeded,upto¼cupofadditionalliquidpercupofpecanflour.

SimpleCrackers

GarlicCrackers

RosemaryCrackers

Onion-CayenneCrackers

BlackPepperandSwissCheeseCrackers

SesameSeedandMozzarellaCrackers

CheddarCheeseandPecanCrackers

SesameSeedBreadsticks

SpicyBreadsticks

GarlicBreadsticks

OnionBreadsticks

SimplePretzels

Three-PepperPretzels

OnionPretzels

GarlicPretzels

SimpleCrackersMAKES36TO42TWO-INCHROUNDCRACKERS

These are the most versatile crackers in this chapter. They can be served alongsidealmostanysavorydishorbetoppedwithalmostanything,oryoucansimplyeatthemon their own. They have an enticing buttery flavor and a texture that crumbles andmelts inyourmouth.Asyou’ll see in thesidebaronCrackerVariations, thepotentialvariationsareendless.

3cups(12oz/340g)almondflour

1tablespoonSplendaorSteviaExtractintheRaw,or1½teaspoonsNewRootsSteviaSugar

1teaspoonbakingpowder

1teaspoonsalt

1egg(1.75oz/50g)

¼cup(2oz/57g)saltedbutterormargarine,melted

EggWash(optional)

1egg(1.75oz/50g)

2tablespoonswater

Position2racksinthecenteroftheoven.Preheattheovento300°F(149°C).Cover2bakingsheetswithparchmentpaperorsiliconemats,thenlightlymistthesurfaceswithsprayoil.In amediumbowl, combine the almond flour, sweetener, bakingpowder, and saltandwhiskuntilwellmixed. Ina largebowl,whisk theeggandbutter togetheruntilthoroughlyblended.Addthe flourmixtureandstirwitha largespoonuntilallof theingredientsarethoroughlycombined.Thedoughwillbestiff.Scrapedownthesidesofthebowlandformthedoughintoaball; if it’s toodrytoformaball,stir inabitofwater,1 teaspoonata time, justuntil thedoughcomes togetherandallof the looseflour is incorporated, tomake a stiff, playdough-like dough (see Using Texture as aGuide).Mist2piecesofparchmentpaperor2siliconematswithsprayoil.Placethedoughbetween the oiled surfaces, then use a rolling pin to roll and flatten the doughuntilslightlythinnerthan¼inch.Putabitofvegetableoilinasaucerorsmall,shallowdish.Dipa2-inchroundbiscuitcutterintotheoiltocoatthecuttingedge.Gentlypeelbackthetoppieceofparchmentorsiliconematandcutthecrackers.Peelthecutpiecesofftheparchmentwitheitheryourhandsorasmallmetalspatulaandtransferthemtothepreparedpans.Theywon’tspread,soyoucanpositionthemfairly close to eachother, nearly touching.Gather any scraps, roll themout, and cutmorecrackersuntilallofthedoughhasbeenused.Maketheeggwashbywhiskingtheeggandwatertogetheruntilfrothy,thenbrushthe mixture over the crackers. (If adding toppings, as suggested in the sidebar on

CrackerVariations,sprinklethemoverthecrackersnow.)Bake for 15minutes, then rotate thepans and switch racks andbake for 15 to 20minutes,until thecrackersaregoldenbrownandcrisp.Thickercrackersmay requirelongerbaking.Immediately transfer the crackers to awire rack to cool completely. Theywill getcrispierastheycool.

GarlicCrackersMAKES36TO42TWO-INCHROUNDCRACKERS

Garlic has awonderful flavor and, as a bonus, its aroma stimulates the senses. Thiscracker capitalizes on those qualities and also includes black pepper for extra zing.Onceyou’vetriedthisrecipe,usethesidebaronCrackerVariationstocreateyourownvariations!

2cups(8oz/227g)almondflour

1cup(4oz/113g)pecanflour

1tablespoonSplendaorSteviaExtractintheRaw,or1½teaspoonsNewRootsSteviaSugar

1teaspoonbakingpowder

1teaspoonsalt

1tablespoonmincedfreshgarlic

½to1teaspoongroundblackpepper

1egg(1.75oz/50g)

¼cup(2oz/57g)saltedbutterormargarine,melted

EggWash(optional)

1egg(1.75oz/50g)

2tablespoonswater

Position2racksinthecenteroftheoven.Preheattheovento300°F(149°C).Cover2bakingsheetswithparchmentpaperorsiliconemats,thenlightlymistthesurfaceswithsprayoil.In a medium bowl, combine the almond flour, pecan flour, sweetener, bakingpowder,salt,garlic,andpepperandwhiskuntilwellmixed.Inalargebowl,whisktheeggandbuttertogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalarge spoon until all of the ingredients are thoroughly combined. The doughwill bestiff.Scrapedownthesidesofthebowlandformthedoughintoaball;ifit’stoodrytoform a ball, stir in a bit ofwater, 1 teaspoon at a time, just until the dough comestogetherandallofthelooseflourisincorporatedtomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Mist2piecesofparchmentpaperor2siliconematswithsprayoil.Placethedoughbetween the oiled surfaces, then use a rolling pin to roll and flatten the doughuntilslightlythinnerthan¼inch.Putabitofvegetableoilinasaucerorsmall,shallowdish.Dipa2-inchroundbiscuitcutterintotheoiltocoatthecuttingedge.Gentlypeelbackthetoppieceofparchmentorsiliconematandcutthecrackers.Peelthecutpiecesofftheparchmentwitheitheryourhandsorasmallmetalspatulaandtransferthemtothepreparedpans.Theywon’tspread,soyoucanpositionthemquite close to each other, nearly touching.Gather any scraps, roll themout, and cutmorecrackersuntilallofthedoughhasbeenused.

Maketheeggwashbywhiskingtheeggandwatertogetheruntilfrothy,thenbrushthe mixture over the crackers. (If adding toppings, as suggested in the sidebar onCrackerVariations,sprinklethemoverthecrackersnow.)Bake for 15minutes, then rotate thepans and switch racks andbake for 15 to 20minutes,until thecrackersaregoldenbrownandcrisp.Thickercrackersmay requirelongerbaking.Immediately transfer the crackers to awire rack to cool completely. Theywill getcrispierastheycool.

RosemaryCrackers

RosemaryCrackersMAKES36TO42TWO-INCHROUNDCRACKERS

Thiszestycrackerisseasonedwithamixtureofrosemaryandjustasparkofcayennepepper. Ifyoupreferadifferentherb,usebasiloranysavoryherb.Feel free toplaywith the flourblend.As longas the totalamount is3cups (340g),youcanuseanycombination you like, including usingmore than two flours. Pumpkin seed or hempseed meal would work well in place of the sesame seed flour. For more tips onvariations,seethesidebaronCrackerVariations.

2cups(8oz/227g)almondflour

1cup(4oz/113g)sesameseedflour

1tablespoonSplendaorSteviaExtractintheRaw,or1½teaspoonsNewRootsSteviaSugar

1teaspoonbakingpowder

1teaspoonsalt

2teaspoonsmincedfreshrosemary

½teaspooncayennepepper

1egg(1.75oz/50g)

¼cup(2oz/57g)saltedbutterormargarine,melted

EggWash(optional)

1egg(1.75oz/50g)

2tablespoonswater

Position2racksinthecenteroftheoven.Preheattheovento300°F(149°C).Cover2bakingsheetswithparchmentpaperorsiliconemats,thenlightlymistthesurfaceswithsprayoil.Inamediumbowl,combinethealmondflour,sesameseedflour,sweetener,bakingpowder, salt, rosemary, and cayenne and whisk until well mixed. In a large bowl,whisktheeggandbuttertogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonuntilalloftheingredientsarethoroughlycombined.Thedoughwillbestiff.Scrapedownthesidesofthebowlandformthedoughintoaball;ifit’stoodry to form a ball, stir in a bit ofwater, 1 teaspoon at a time, just until the doughcomestogetherandallofthelooseflourisincorporatedtomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Mist2piecesofparchmentpaperor2siliconematswithsprayoil.Placethedoughbetween the oiled surfaces, then use a rolling pin to roll and flatten the doughuntilslightlythinnerthan¼inch.Putabitofvegetableoilinasaucerorsmall,shallowdish.Dipa2-inchroundbiscuitcutterintotheoiltocoatthecuttingedge.Gentlypeelbackthetoppieceofparchmentorsiliconematandcutthecrackers.Peelthecutpiecesofftheparchmentwitheitheryourhandsorasmallmetalspatulaandtransferthemtothepreparedpans.Theywon’tspread,soyoucanpositionthem

quite close to each other, nearly touching.Gather any scraps, roll themout, and cutmorecrackersuntilallofthedoughhasbeenused.Maketheeggwashbywhiskingtheeggandwatertogetheruntilfrothy,thenbrushthe mixture over the crackers. (If adding toppings, as suggested in the sidebar onCrackerVariations,sprinklethemoverthecrackersnow.)Bake for 15minutes, then rotate thepans and switch racks andbake for 15 to 20minutes,until thecrackersaregoldenbrownandcrisp.Thickercrackersmay requirelongerbaking.Immediately transfer the crackers to awire rack to cool completely. Theywill getcrispierastheycool.

VARIATION

HerbCrackers:Add1 teaspoondriedbasil (or2 tablespoonsminced freshbasil),½teaspoon ground black pepper, ¼ teaspoon dried thyme, and ⅛ teaspoon driedoreganowhenmixingthedryingredients.

CrackerVariations

Herearea few ideas forcreatingyourownvariationsofanyof thecracker recipes in

thischapter:

Usedifferenttypesofnutandseedfloursindifferentproportions.Any

combinationisfine,aslongasthetotalamountisequaltowhat’scalledforinthe

recipe.

Forzestycrackers,add¼teaspoonofwhitepepperorcayennewhenmixingthe

dryingredients.

Forsesamecrackers,toast2tablespoonsofsesameseeds,thenaddthemtothe

dryingredients.

Mostofthecrackerrecipescallformeltedbutter,butyoucancertainlysubstitute

oliveoil.

Tomakecheesecrackers,add½cup(about2oz/57g)offinelygratedcheese

(anyvariety)whenmixingthedryingredients.

Theserecipescallforusinga2-inchroundbiscuitorcookiecutter,butyoucanuse

anyshapeofcutteryoulike,orcutfree-formcrackerswithapizzacutter.One

advantagetousingapizzacutteristhatitavoidsthetroubleofgatheringand

rerollingthescrapsofdough.Plus,youcanbrushtheeggwashoverthesurface

andsprinkleonanytoppingsbeforecuttingoutthecrackers—mucheasierthan

eggwashingeachindividualcracker.

Oncethecrackersarerolledoutandbrushedwitheggwash,sprinklevarious

enhancementsoverthetop.Thepossibilitiesareendless:tryMaldonorcoarse

salt,garlicsaltorgranulatedgarlic,seasonedsalt,blackpepper,paprika,crushed

redpepperflakes,driedbasil,driedparsley,mincedgarlic,sesameseeds,poppy

seeds,sunflowerseeds,choppedpumpkinseeds,finelychoppedpecansor

walnuts,orwhateveryoulike!Theeggwashwillhelpthetoppingssticktothe

crackers.Ifyoudon’tusetheeggwash,trygentlypressingthetoppingsintothe

doughsotheyadhere.

Crackersmadewithouttoppingsarealsowonderful.Theeggwashgivesthema

nicesheen,souseitevenifyouaren’taddinganytoppings.

Onion-CayenneCrackersMAKES36TO42TWO-INCHROUNDCRACKERS

ThissavoryvariationonSimpleCrackerscombines thepungencyofdriedonionwiththeheatofcayennepepper.Adjust theamountofcayenne to suityourpalate.Thesecrackers are great with stews, soups, or gumbo. As always, feel free to experiment.We’veincludedacoupleofvariationsbelow,andyoucanalsoconsult thesidebaronCrackerVariationsformoreideas.

3cups(12oz/340g)almondflour

2tablespoonsSplendaorSteviaExtractintheRaw,or1tablespoonNewRootsSteviaSugar

1teaspoonbakingpowder

1teaspoonsalt

1teaspoononionpowder,or2tablespoonsdriedonionflakes

1teaspoondriedparsley

½to1teaspoongroundcayennepepper

1egg(1.75oz/50g)

¼cup(2oz/57g)saltedbutterormargarine,melted

EggWash(optional)

1egg(1.75oz/50g)

2tablespoonswater

Position2racksinthecenteroftheoven.Preheattheovento300°F(149°C).Cover2bakingsheetswithparchmentpaperorsiliconemats,thenlightlymistthesurfaceswithsprayoil.Inamediumbowl,combinethealmondflour,sweetener,bakingpowder,salt,onionpowder,parsley,andcayenneandwhiskuntilwellmixed.Inalargebowl,whisktheeggandbuttertogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalarge spoon until all of the ingredients are thoroughly combined. The doughwill bestiff.Scrapedownthesidesofthebowlandformthedoughintoaball;ifit’stoodrytoform a ball, stir in a bit ofwater, 1 teaspoon at a time, just until the dough comestogetherandallofthelooseflourisincorporatedtomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Mist2piecesofparchmentpaperor2siliconematswithsprayoil.Placethedoughbetween the oiled surfaces, then use a rolling pin to roll and flatten the doughuntilslightlythinnerthan¼inch.Putabitofvegetableoilinasaucerorsmall,shallowdish.Dipa2-inchroundbiscuitcutterintotheoiltocoatthecuttingedge.Gentlypeelbackthetoppieceofparchmentorsiliconematandcutthecrackers.Peelthecutpiecesofftheparchmentwitheitheryourhandsorasmallmetalspatulaandtransferthemtothepreparedpans.Theywon’tspread,soyoucanpositionthemquite close to each other, nearly touching.Gather any scraps, roll themout, and cut

morecrackersuntilallofthedoughhasbeenused.Maketheeggwashbywhiskingtheeggandwatertogetheruntilfrothy,thenbrushthe mixture over the crackers. (If adding toppings, as suggested in the sidebar onCrackerVariations,sprinklethemoverthecrackersnow.)Bake for 15minutes, then rotate thepans and switch racks andbake for 15 to 20minutes,until thecrackersaregoldenbrownandcrisp.Thickercrackersmay requirelongerbaking.Immediately transfer the crackers to awire rack to cool completely. Theywill getcrispierastheycool.

VARIATIONS

Two-Pepper Crackers: Use only ½ teaspoon cayenne and add ½ teaspoon whitepepperwhenmixingthedryingredients.Onion,Cayenne,andCheeseCrackers:Foraddedflavor,sprinkleapinchofshreddedcheese,ortotaste,overthecrackers1to2minutesbeforetheycomeoutoftheoven.Youcanuseasmuchoraslittlecheeseasyouwant,butuseacheesethatmeltswell,suchasCheddar,Jack,Swiss,fontina,provolone,ormozzarella,notadry,agedcheese.

BlackPepperandSwissCheeseCrackersMAKES36TO42TWO-INCHROUNDCRACKERS

ThecombinationofblackpepperandSwisscheeseevokesmemoriesofcheesefondue.Buthere,insteadofdippingvariousfoodsintothemeltedcheese,youcanservethemon top of this cheesy cracker! Feel free to cut the crackers into various decorativeshapesandevenchangeupthenutandseedflourcombinations.Ifyourdietwillallowit, tocontinue the fondueexperience, serve thesecrackerswithacrispwhitewineorsauternes.

2cups(8oz/227g)almondflour

1cup(4oz/113g)sesameseedflour

½cup(2oz/57g)shreddedorgratedEmmentalerorGruyèrecheese

1tablespoonSplendaorSteviaExtractintheRaw,or1½teaspoonsNewRootsSteviaSugar

1teaspoonbakingpowder

½teaspoonsalt

½to1teaspoongroundblackpepper

1egg(1.75oz/50g)

¼cup(2oz/57g)oliveoil

EggWash(optional)

1egg(1.75oz/50g)

2tablespoonswater

Position2racksinthecenteroftheoven.Preheattheovento300°F(149°C).Cover2bakingsheetswithparchmentpaperorsiliconemats,thenlightlymistthesurfaceswithsprayoil.Inamediumbowl,combinethealmondflour,sesameseedflour,cheese,sweetener,bakingpowder,salt,andpepperandwhiskuntilwellmixed.Inalargebowl,whisktheeggandoliveoiltogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonuntilalloftheingredientsarethoroughlycombined.Thedoughwillbestiff.Scrapedownthesidesofthebowlandformthedoughintoaball;ifit’stoodrytoform a ball, stir in a bit ofwater, 1 teaspoon at a time, just until the dough comestogetherandallofthelooseflourisincorporated,tomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Mist2piecesofparchmentpaperor2siliconematswithsprayoil.Placethedoughbetween the oiled surfaces, then use a rolling pin to roll and flatten the doughuntilslightlythinnerthan¼inch.Putabitofvegetableoilinasaucerorsmall,shallowdish.Dipa2-inchroundbiscuitcutterintotheoiltocoatthecuttingedge.Gentlypeelbackthetoppieceofparchmentorsiliconematandcutthecrackers.Peelthecutpiecesofftheparchmentwitheitheryourhandsorasmallmetalspatulaandtransferthemtothepreparedpans.Theywon’tspread,soyoucanpositionthem

quite close to each other, nearly touching.Gather any scraps, roll themout, and cutmorecrackersuntilallofthedoughhasbeenused.Maketheeggwashbywhiskingtheeggandwatertogetheruntilfrothy,thenbrushthe mixture over the crackers. (If adding toppings, as suggested in the sidebar onCrackerVariations,sprinklethemoverthecrackersnow.)Bake for 15minutes, then rotate thepans and switch racks andbake for 15 to 20minutes,until thecrackersaregoldenbrownandcrisp.Thickercrackersmay requirelongerbaking.Immediately transfer the crackers to awire rack to cool completely. Theywill getcrispierastheycool.

SesameSeedandMozzarellaCrackersMAKES36TWO-INCHROUNDCRACKERS

Sesameseedflourisperfectforcrackers,asithelpsthembakeupniceandcrispy.Plus,thecombinationofsesameseedflourastheprimaryflourandalmondflourinsupportmakes for a robust blend of flavors. Adding a cheese that melts well, such asmozzarella,fontina,MontereyJack,orevenCheddar,takesthesecrackerstoanevenhigherlevel.

1½cups(6ounces/170g)sesameseedflour

½cup(2oz/57g)almondflour

1teaspoonbakingpowder

¾teaspoonsalt

½teaspoononionpowder

½teaspoongroundblackpepper

2eggs(3.5oz/99g)

1cup(4oz/113g)shreddedorgratedlow-moisturemozzarellacheeseoranygoodmeltingcheese

EggWash(optional)

1egg(1.75oz/50g)

2tablespoonswater

Position2 racks in thecenterof theoven.Preheat theoven to300°F (149°C).Line2bakingsheetswithparchmentpaperorsiliconemats,thenlightlymistthesurfaceswithsprayoil.In a medium bowl, combine the sesame seed flour, almond flour, baking powder,salt, onion powder, and black pepper and whisk until well mixed. In a large bowl,whisktheeggs.Addtheflourmixtureandcheeseandstirwithalargespoonuntilalloftheingredientsarethoroughlycombined.Thedoughwillbestiff.Scrapedownthesidesofthebowlandformthedoughintoaball;ifit’stoodrytoformaball,stirinabitofwater,1 teaspoonata time, justuntil thedoughcomes togetherandallof the looseflour is incorporated to make a stiff, playdough-like dough (see Using Texture as aGuide).Mist2piecesofparchmentpaperor2siliconematswithsprayoil.Placethedoughbetween the oiled surfaces, then use a rolling pin to roll and flatten the doughuntilslightlythinnerthan¼inch.Putabitofvegetableoilinasaucerorsmall,shallowdish.Dipa2-inchroundbiscuitcutterintotheoiltocoatthecuttingedge.Gentlypeelbackthetoppieceofparchmentorsiliconematandcutthecrackers.Peelthecutpiecesofftheparchmentwitheitheryourhandsorasmallmetalspatulaandtransferthemtothepreparedpans.Theywon’tspread,soyoucanpositionthemquite close to each other, nearly touching.Gather any scraps, roll themout, and cutmorecrackersuntilallofthedoughhasbeenused.

Bake for 12minutes, then rotate thepans and switch racks andbake for 12 to 15minutes,until thecrackersaregoldenbrownandcrisp.Thickercrackersmay requirelongerbaking.Immediately transfer the crackers to awire rack to cool completely. Theywill getcrispierastheycool.

CheddarCheeseandPecanCrackersMAKES36TWO-INCHROUNDCRACKERS

Denene’s neighbor said she would drive to the store every single day to buy thesecrackers.Enoughsaid.

1½cups(6oz/170g)pecanflour

½cup(2oz/57g)almondflour

1cup(4oz/113g)shreddedorgratedCheddarcheese

1teaspoonbakingpowder

1teaspoonsalt

1teaspoondriedparsley

½teaspoongroundblackpepper

2eggs(3.5oz/99g)

EggWash(optional)

1egg(1.75oz/50g)

2tablespoonswater

Position2racksinthecenteroftheoven.Preheattheovento300°F(149°C).Cover2bakingsheetswithparchmentpaperorsiliconemats,thenlightlymistthesurfaceswithsprayoil.Inamediumbowl, combine thepecan flour,almond flour, cheese,bakingpowder,salt,parsley,andpepperandwhiskuntilwellmixed.Inalargebowl,whisktheeggs,thenaddtheflourmixtureandstirwitha largespoonuntilallof the ingredientsarethoroughlycombined.Thedoughwillbe stiff.Scrapedown the sidesof thebowlandform the dough into a ball; if it’s too dry to form a ball, stir in a bit of water, 1teaspoon at a time, just until the dough comes together and all of the loose flour isincorporatedtomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Mist2piecesofparchmentpaperor2siliconematswithsprayoil.Placethedoughbetween the oiled surfaces, then use a rolling pin to roll and flatten the doughuntilslightlythinnerthan¼inch.Putabitofvegetableoilinasaucerorsmall,shallowdish.Dipa2-inchroundbiscuitcutterintotheoiltocoatthecuttingedge.Gentlypeelbackthetoppieceofparchmentorsiliconematandcutthecrackers.Peelthecutpiecesofftheparchmentwitheitheryourhandsorasmallmetalspatulaandtransferthemtothepreparedpans.Theywon’tspread,soyoucanpositionthemquite close to each other, nearly touching.Gather any scraps, roll themout, and cutmorecrackersuntilallofthedoughhasbeenused.Bake for 12minutes, then rotate thepans and switch racks andbake for 12 to 15minutes,until thecrackersaregoldenbrownandcrisp.Thickercrackersmay requirelongerbaking.Immediately transfer the crackers to awire rack to cool completely. Theywill get

crispierastheycool.

VARIATIONS

SpicyCheddar-PecanCrackers:Foraspiciercracker,add½teaspooncayennepepperwhenmixingthedryingredients.Extra Nutty Crackers: Or, to add even more nut flavor, place a sprinkle of finelychoppedpecanson the topof eachcrackerbeforebaking.During thebakingprocessthepecanswilltoastupniceandcrunchy.

SesameSeedBreadsticks

SesameSeedBreadsticksMAKES9TO12BREADSTICKS

Here’s a recipe for a basic, simple breadstick that’s amenable to endless variations.We’veincludedafewideasinthesidebaronBreadstickVariationstogetyoustarted.

2cups(8oz/227g)almondflour

1cup(4oz/113g)sesameseedflour

1½teaspoonsbakingpowder

½teaspoonsalt

¼teaspoonxanthangum

2eggs(3.5oz/99g)

2tablespoonsunsweetenedsoymilkorothermilk

EggWash

1egg(1.75oz/50g)

2tablespoonswater

Toppings

½teaspoonMaldonsalt,coarseseasalt,orkoshersalt

1teaspoonsesameseeds

Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or asiliconemat.In a medium bowl, combine the almond flour, sesame seed flour, baking powder,salt,andxanthangumandwhiskuntilwellmixed.Inalargebowl,whisktheeggsandmilk togetheruntil thoroughlyblended.Add thedry ingredients and stirwitha largespoonfor1to2minutestomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethedoughinto9to12equalportions.Mistyourhandswithsprayoil,thengentlyrollouteachpieceofdoughtoformabreadstick6to8incheslongandabout½inchthick.Place thebreadstickson thepreparedpanasyougo.Theywon’t spread, soyoucanpositionthemfairlyclosetoeachother.Maketheeggwashbywhiskingtheeggandwatertogetheruntilfrothy,thenbrushthemixtureover thebreadsticks.Sprinkle thecoarse saltevenlyover thebreadsticks,thendothesamewiththesesameseeds.Bake for15minutes, then lower theoven temperature to350°F (177°C), rotate thepan,andbakeforabout15moreminutes,untilgoldenbrownandfirmtothetouch.Immediately transfer the breadsticks to a wire rack and let cool for at least 10minutesbeforeserving.

BreadstickVariations

Hereareafewideasforcreatingyourownvariationsonanyofthebreadstickrecipesin

thischapter:

Usedifferenttypesofnutandseedfloursindifferentproportions.Any

combinationisfine,aslongasthetotalamountisequaltowhat’scalledforinthe

recipe.

Forsofter,cheesybreadsticks,add1cup(4oz/227g)ofshreddedorgrated

mozzarella,Cheddar,orSwisscheesewhenmixingthedryingredients.

Forsweeterbreadsticks,add½teaspoonofliquidsteviawhenmixingthewet

ingredientsandomitthesaltgarnish.

Forherbedbreadsticks,add1teaspoonofdriedthyme,herbesdeProvence,or

mincedfreshrosemarywhenmixingthedryingredients.

Tomakeminibreadsticks(sortoflikepretzelnuggets),cuteachbreadstickinto

threeorfoursmallerpiecesafteryouapplytheeggwashandanytoppings.

SpicyBreadsticksMAKES9TO12BREADSTICKS

These nutty, spicy breadsticks are delicious with any sugar-free jelly, but especiallywithhotpepperjelly.

2cups(8oz/227g)almondflour

½cup(2oz/57g)sesameseedflour

½cup(2oz/57g)pecanflour

1½teaspoonsbakingpowder

½teaspoonsalt

¼teaspoonxanthangum

½to1teaspooncayennepepper

2eggs(3.5oz/99g)

2tablespoonsunsweetenedsoymilkorothermilk

EggWash

1egg(1.75oz/50g)

2tablespoonswater

Toppings

½teaspoonMaldonsaltorcoarselygroundseasalt

1teaspoonsesameseeds

Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or asiliconemat.Inamediumbowl,combinethealmondflour,sesameseedflour,pecanflour,bakingpowder,salt,xanthangum,andcayenneandwhiskuntilwellmixed.Inalargebowl,whisktheeggsandmilktogetheruntilthoroughlyblended.Addthedryingredientsandstirwitha large spoon for1 to2minutes tomakea stiff, playdough-likedough (seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethedoughinto9to12equalportions.Mistyourhandswithsprayoil,thengentlyrollouteachpieceofdoughtoformabreadstick6to8incheslongandabout½inchthick.Place thebreadstickson thepreparedpanasyougo.Theywon’t spread, soyoucanpositionthemquiteclosetoeachother.Maketheeggwashbywhiskingtheeggandwatertogetheruntilfrothy,thenbrushthe mixture over the breadsticks. Sprinkle the sea salt and sesame seeds over thebreadsticks.Bake for15minutes, then lower theoven temperature to350°F (177°C), rotate thepan,andbakeforabout15moreminutes,untilgoldenbrownandfirmtothetouch.Immediately transfer the breadsticks to a wire rack and let cool for at least 10minutesbeforeserving.

GarlicBreadsticksMAKES9TO12BREADSTICKS

These breadsticks are for garlic lovers like us. They are especially useful for dippingintomarinarasauceorherbedoliveoil,buttheyalsomakegreatsnacks.

2cups(8oz/227g)almondflour

½cup(2oz/57g)sesameseedflour

½cup(2oz/57g)pumpkinseedflourorgoldenflaxseedmeal

1½teaspoonsbakingpowder

½teaspoonsalt

¼teaspoonxanthangum

1teaspoongarlicpowderorgranulatedgarlic,or1tablespoonmincedfreshgarlic

2eggs(3.5oz/99g)

2tablespoonsunsweetenedsoymilkorothermilk

EggWash

1egg(1.75oz/50g)

2tablespoonswater

Toppings

½teaspoonMaldonsalt,coarseseasalt,orgarlicsalt(optional)

1teaspoonsesameseeds(optional)

Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or asiliconemat.Inamediumbowl,combinethealmondflour,sesameseedflour,pumpkinseedflour,bakingpowder,salt,xanthangum,andgarlicpowderandwhiskuntilwellmixed.Inalarge bowl, whisk the eggs andmilk together until thoroughly blended. Add the dryingredientsandstirwithalargespoonfor1to2minutestomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethedoughinto9to12equalportions.Mistyourhandswithsprayoil,thengentlyrollouteachpieceofdoughtoformabreadstick6to8incheslongandabout½inchthick.Place thebreadstickson thepreparedpanasyougo.Theywon’t spread, soyoucanpositionthemquiteclosetoeachother.Maketheeggwashbywhiskingtheeggandwatertogetheruntilfrothy,thenbrushthemixture over the breadsticks. Sprinkle the salt and sesame seeds evenly over thebreadsticks.Bake for15minutes, then lower theoven temperature to350°F (177°C), rotate thepan,andbakeforabout15moreminutes,untilgoldenbrownandfirmtothetouch.Immediately transfer the breadsticks to a wire rack and let cool for at least 10minutesbeforeserving.

OnionBreadsticksMAKES9TO12BREADSTICKS

Asidefromthevariousflavoroptionsthateachoftheseedsoffer,theonionsprovideasweetandsavoryflavornote.

2½cups(10oz/283g)almondflour

½cup(2oz/57g)sesameseed,sunflowerseed,orpumpkinseedflour,oracombination

1½teaspoonsbakingpowder

½teaspoonsalt

¼teaspoonxanthangum

½teaspoononionpowder,or1tablespoondriedonionflakes

2eggs(3.5oz/99g)

2tablespoonsunsweetenedsoymilkorothermilk

EggWash

1egg(1.75oz/50g)

2tablespoonswater

Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or asiliconemat.In a medium bowl, combine the almond flour, sesame seed flour, baking powder,salt, xanthan gum, and onion powder and whisk until well mixed. In a large bowl,whisktheeggsandmilktogetheruntilthoroughlyblended.Addthedryingredientsandstirwitha large spoon for1 to2minutes tomakea stiff, playdough-likedough (seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethedoughinto9to12equalportions.Mistyourhandswithsprayoil,thengentlyrollouteachpieceofdoughtoformabreadstick6to8incheslongandabout½inchthick.Place thebreadstickson thepreparedpanasyougo.Theywon’t spread, soyoucanpositionthemquiteclosetoeachother.Maketheeggwashbywhiskingtheeggandwatertogetheruntilfrothy,thenbrushthemixtureoverthebreadsticks.Bake for15minutes, then lower theoven temperature to350°F (177°C), rotate thepan,andbakeforabout15moreminutes,untilgoldenbrownandfirmtothetouch.Immediately transfer the breadsticks to a wire rack and let cool for at least 10minutesbeforeserving.

SimplePretzelsMAKES8TO12PRETZELS

It simply isn’t possible to create a gluten-free, sugar-free pretzel that replicates thetextureandflavorofanauthenticsoftpretzel,especiallyonedippedinlye,asisdonein Pennsylvania Dutch country. Fortunately, it isn’t difficult to make a gluten-free,sugar-freepretzel that tastes fantastic.Plus, ourversion ismadewithbaking soda, asafe,optionalalternativetolyethatprovidesasimilaralkalinetonethatweassociatewithpretzels.Thesearedeliciouswithmustard(the“proper”way,asthoseofusfromPhillysay).Thebuttersprinklesareanunusualbutessentialflavoringingredient;youcan find themnear the spices at almost any supermarket. Pretzel salt is available atmanystoresaswell,butyoucanalsousecoarseseasaltorkoshersalt.

2cups(8oz/227g)almondflour

½cup(2oz/57g)sunflowerseedflour

½cup(2oz/57g)sesameseedflour

2teaspoonsbutter-flavoredsprinkles

1½teaspoonsbakingpowder

¼teaspoonxanthangum

¼teaspoonsalt

2eggs(3.5oz/99g)

2¼teaspoons(1package)instantoractivedryyeast

2tablespoonswarmwater(about95°F,or35°C)

EggWash

1egg

1tablespoonwater

¼teaspoonbakingsoda(optional)

Toppings

½to1teaspoonMaldonsalt,coarsesalt,orpretzelsalt

1tablespoonsesameseeds(optional)

Preheat theoven to350°F (177°C),or forcrispierpretzels,preheat theoven to375°F(191°C).Lineabakingsheetwithparchmentpaperorasiliconemat,thenlightlymistthesurfacewithsprayoil.In a medium bowl, combine the almond flour, sunflower seed flour, sesame seedflour,butter-flavoredsprinkles,bakingpowder,xanthangum,andsaltandwhiskuntilwellmixed.Inalargebowl,whisktheeggs.Inasmallbowl,stirtheyeastandwatertogetheruntiltheyeastdissolves,thenstirthemixtureintotheeggs(noneedtowaitfortheyeasttobubble,becauseit’sonlyforflavor,notleavening).Addthe flourmixture to theeggsandstirwitha largespoon for1 to2minutes tomakeathick,playdough-likedough(seeUsingTextureasaGuide).

Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethedoughinto8to12equalportionsandformeachintoaball.(Youmaywanttooilyourhandstopreventsticking.)Gentlyrolleachballintoastrand10to15incheslongand½inchindiameter.If thestrandssplitorfallapart,pressthembacktogether; ifthey’retoocrumblytoholdtogether,putthedoughbackinthebowlandstirin1or2teaspoons ofwater. Form each strand into a pretzel shape as shown, then place thepretzelsonthepreparedpan.Theywon’tspread,soyoucanpositionthemfairlyclosetogether.Make the egg wash by whisking the egg, water, and baking soda together untilfrothy,thenbrushthemixtureoverthepretzels.Sprinklethecoarsesaltevenlyoverthepretzels,thendothesamewiththesesameseeds.Bake for 12minutes, then rotate and bake for 12 to 18minutes, until firm to thetouchandgoldenbrown.Immediatelytransferthepretzelstoawirerackusingametalorplasticspatula.Letcoolforatleast10minutesbeforeserving.

Three-PepperPretzels

Three-PepperPretzelsMAKES8TO12PRETZELS

Thesespicypretzelsaregreatwithmustardontop.Butbetteryet,trythemwithsalsaorameltedcheesedip!Adjusttheamountsofcayenneandpeppertosuityourpalate.

3cups(12oz/340g)almondflour

2teaspoonsbutter-flavoredsprinkles

1½teaspoonsbakingpowder

¼teaspoonxanthangum

¼teaspoonsalt

1teaspooncrushedredpepperflakes

½to1teaspooncayennepepper

¼to¾teaspoongroundblackorwhitepepper

2eggs(3.5oz/99g)

2¼teaspoons(1package)instantoractivedryyeast

2tablespoonswarmwater(about95°F,or35°C)

EggWash

1egg

1tablespoonwater

¼teaspoonbakingsoda

Toppings

½to1teaspoonMaldonsalt,coarsesalt,orpretzelsalt(optional)

1tablespoonsesameseeds(optional)

Preheat theoven to350°F (177°C),or forcrispierpretzels,preheat theoven to375°F(191°C).Lineabakingsheetwithparchmentpaperorasiliconemat,thenlightlymistthesurfacewithsprayoil.In a medium bowl, combine the almond flour, butter-flavored sprinkles, bakingpowder,xanthangum, salt, redpepper flakes, cayenne,andblackpepperandwhiskuntilwellmixed. Ina largebowl,whisk theeggs. Inasmallbowl, stir theyeastandwatertogetheruntiltheyeastdissolves,thenstirthemixtureintotheeggs(noneedtowaitfortheyeasttobubble,becauseit’sonlyforflavor,notleavening).Addthe flourmixture to theeggsandstirwitha largespoon for1 to2minutes tomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethedoughinto8to12equalportionsandformeachintoaball.(Youmaywanttooilyourhandstopreventsticking.)Gentlyrolleachballintoastrand10to15incheslongand½inchindiameter.If thestrandssplitorfallapart,pressthembacktogether; ifthey’retoocrumblytoholdtogether,putthedoughbackinthebowlandstirin1or2teaspoons of water. Form each strand into a pretzel shape as shown opposite, then

place thepretzelson thepreparedpan.Theywon’t spread,soyoucanpositionthemfairlyclosetogether.Make the egg wash by whisking the egg, water, and baking soda together untilfrothy,thenbrushthemixtureoverthepretzels.Sprinklethecoarsesaltevenlyoverthepretzels,thendothesamewiththesesameseeds.Bake for 12minutes, then rotate and bake for 12 to 18minutes, until firm to thetouchandgoldenbrown.Immediatelytransferthepretzelstoawirerackusingametalorplasticspatula.Letcoolforatleast10minutesbeforeserving.

ShapingPretzels

Thereisnolongeronecorrectwaytoshapeapretzel.Theclassic“HolyTrinity”shape

created inmonasteries centuries ago to feed hungry pilgrims has now givenway to

pretzel sticks, nubs, and any number of curvy shapes, and pretzels are sold in both

crispandsoftstyles.Ourrecipesproducecrisp-stylepretzels,andtheycanbemadein

anyshapeyou like.Thephotosoffer a fewexamples, but themain thing toknow is

thatyoushouldapplygentlebutfirmpressuretoextrudethedoughintoalengththat

canthenbegentlycurvedorbent.Rubasmallamountofvegetableoilontoyourwork

surface (just a light coating) to facilitate the process and to keep the dough from

sticking. Work with the dough slowly until you master your own method, but don’t

worryifthedoughsplitsorbreaksasyoushapeit—youcanalwayspressorsqueezeit

back intoshape. If thedoughcrumbles, usewet fingers topaste it back together. It

won’ttakelongforyoutomastertheshapingand,onceyoudo,youcanmakepretzels

inanyshapeandsize.

OnionPretzelsMAKES8TO12PRETZELS

Welovetheonionflavorinthesepretzels incombinationwiththesesameseedflour,andit’sreallyhardtostopeatingthemonceyougetgoing.

2½cups(10oz/283g)almondflour

½cup(2oz/57g)sesameseedflour

2teaspoonsbutter-flavoredsprinkles

1½teaspoonsbakingpowder

¼teaspoonxanthangum

¼teaspoonsalt

2teaspoonsonionpowder,or4tablespoonsdriedonionflakes

2eggs(3.5oz/99g)

2¼teaspoons(1package)instantoractivedryyeast

2tablespoonswarmwater(about95°F,or35°C)

EggWash

1egg

1tablespoonwater

¼teaspoonbakingsoda

Toppings

½to1teaspooncoarsesaltorpretzelsalt(optional)

1tablespoonsesameseeds(optional)

Preheat theoven to350°F (177°C),or forcrispierpretzels,preheat theoven to375°F(191°C).Lineabakingsheetwithparchmentpaperorasiliconemat,thenlightlymistthesurfacewithsprayoil.In a medium bowl, combine the almond flour, sesame seed flour, butter-flavoredsprinkles,bakingpowder,xanthangum,salt,andonionpowderandwhiskuntilwellmixed. In a large bowl, whisk the eggs. In a small bowl, stir the yeast and watertogetheruntiltheyeastdissolves,thenstirthemixtureintotheeggs(noneedtowaitfortheyeasttobubble,becauseit’sonlyforflavor,notleavening).Addthe flourmixture to theeggsandstirwitha largespoon for1 to2minutes tomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethedoughinto8to12equalportionsandformeachintoaball.(Youmaywanttooilyourhandstopreventsticking.)Gentlyrolleachballintoastrand10to15incheslongand½inchindiameter.If thestrandssplitorfallapart,pressthembacktogether; ifthey’retoocrumblytoholdtogether,putthedoughbackinthebowlandstirin1or2teaspoons ofwater. Form each strand into a pretzel shape as shown, then place thepretzelsonthepreparedpan.Theywon’tspread,soyoucanpositionthemfairlyclose

together.Make the egg wash by whisking the egg, water, and baking soda together untilfrothy,thenbrushthemixtureoverthepretzels.Sprinklethecoarsesaltevenlyoverthepretzels,thendothesamewiththesesameseeds.Bake for 12minutes, then rotate and bake for 12 to 18minutes, until firm to thetouchandgoldenbrown.Immediatelytransferthepretzelstoawirerackusingametalorplasticspatula.Letcoolforatleast10minutesbeforeserving.

GarlicPretzelsMAKES8TO12PRETZELS

Garlicisprobablythemostpopularadd-inforpretzels,whetherinthedoughorontop.Weprefertomixitinthedough,leavingplentyofspaceforsaltorsesameseedsonthetop.Regardless,theseareforthosewhoarenotafraidofalittlegarlicbreath.

2cups(8oz/227g)almondflour

½cup(2oz/57g)pecanorwalnutflour

½cup(2oz/57g)sesameseedflour

2teaspoonsbutter-flavoredsprinkles

1½teaspoonsbakingpowder

¼teaspoonxanthangum

¼teaspoonsalt

1tablespoonmincedfreshgarlic,or1½teaspoonsgranulatedgarlic

2eggs(3.5oz/99g)

2¼teaspoons(1package)instantoractivedryyeast

2tablespoonswarmwater(about95°F,or35°C)

EggWash

1egg

1tablespoonwater

¼teaspoonbakingsoda

Toppings

½to1teaspooncoarsesaltorpretzelsalt(optional)

1tablespoonsesameseeds(optional)

Preheat the oven to 350°F (177°C), or for crisper pretzels, preheat the oven to 375°F(191°C).Lineabakingsheetwithparchmentpaperorasiliconemat,thenlightlymistthesurfacewithsprayoil.Inamediumbowl,combinethealmondflour,pecanflour,sesameseedflour,butter-flavoredsprinkles,bakingpowder,xanthangum,salt,andgarlicandwhiskuntilwellmixed. In a large bowl, whisk the eggs. In a small bowl, stir the yeast and watertogetheruntiltheyeastdissolves,thenstirthemixtureintotheeggs(noneedtowaitfortheyeasttobubble,becauseit’sonlyforflavor,notleavening).Addthe flourmixture to theeggsandstirwitha largespoon for1 to2minutes tomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Mistaworksurfacewithsprayoiland transfer thedough to theoiledspot.Dividethedoughinto8to12equalportionsandformeachintoaball.(Youmaywanttooilyourhandstopreventsticking.)Gentlyrolleachballintoastrand10to15incheslongand½inchindiameter. If thestrandssplitorfallapart,pressthembacktogether; ifthey’retoocrumblytoholdtogether,putthedoughbackinthebowlandstirin1or2

teaspoons ofwater. Form each strand into a pretzel shape as shown, then place thepretzelsonthepreparedpan.Theywon’tspread,soyoucanpositionthemfairlyclosetogether.Make the egg wash by whisking the egg, water, and baking soda together untilfrothy,thenbrushthemixtureoverthepretzels.Sprinklethecoarsesaltevenlyoverthepretzels,thendothesamewiththesesameseeds.Bake for 12minutes, then rotate and bake for 12 to 18minutes, until firm to thetouchandgoldenbrown.Immediatelytransferthepretzelstoawirerackusingametalorplasticspatula.Letcoolforatleast10minutesbeforeserving.

ChapterFour

MUFFINS,SCONES,PANCAKES,WAFFLES,ANDOTHERBREAKFASTTREATS

Manyoftherecipesinthisbookcanserveasbreakfasttreats.However,somebakedgoods,suchasmuffinsandscones,aretypicallythoughtofasmorningtreats,sowe’vegatheredtheminthischapter,alongwithpancakes,waffles,quickbreads(whichare,essentially,loafversionsofamuffin),andevenasweetbiscuitrecipe.Butturnaboutisfairplay,andthesedeliciouscreationsshouldn’tbelimitedtomorningfare.Enjoythemasahealthfulsnackwheneveryouwant!Aswithalloftherecipesinthisbook,feelfreetoexperimentwithdifferentnutandseedfloursanddifferentratiosofflours.

Hereareafewtipstohelpensuresuccesswhenmakingbreakfastpastries:

•Whenmakingthemuffinrecipes,besuretolinethemuffincupswithpaperorfoillinersorsimplycoatthemuffintinswithagenerousamountofbutter-flavoredsprayoil.Thesemuffinstendtobesticky,soifyoudon’tuseliners,youmayhavetroublegettingthemoutofthepaninonepiece.

•Whenmakinglargerbatchesofmuffinsorscones,you’llhavethebestresultsifyoubakejustonepanatatime.Youhavetheoptionofbakingthesecondpanafterthefirstonecomesoutoftheovenorchillingthedoughandbakingthemuffinsorsconesatalatertime.Ifyoudobakethemlater,notethatchilleddoughmaytakelongertobake;iftimepermits,givethebatteranhourorsoatroomtemperaturetotakeoffthechill.

•Thesconesinthischapterhaveexcellentflavorandtexture.Ifyoupreferthickerscones,baketheminmuffinpansorminimuffinpans,generouslymistedwithsprayoil.

•Feelfreetomakethesconeslargerorsmallerthanwespecify,butnotethatyou’llneedtoadjustthebakingtimeaccordingly.Smallersconeswillbakemorequickly,andlargersconeswilltakelonger.

•Pancakesandwafflesshould,ofcourse,beservedhotoffthegriddle(orwaffleiron).The

muffins,scones,andotherbakedgoodsinthischaptercanbeservedwarm,atroomtemperature,orcold.

•Storeleftoverbreakfastpastriesintherefrigeratorforuptotwoweeksorinthefreezerforuptothreemonthsinairtightcontainersorresealablebags,withapapertowelbeneaththemtoabsorboil.

Blueberry-HazelnutMuffins

Almond,Hazelnut,andRaspberryMuffins

Strawberry-CoconutMuffins

Cinnamon-AppleMuffins

CranberryScones

LemonandPoppySeedScones

Chocolate-CoconutScones

EverydayPancakes

BlueberryPancakes

ChocolateChipPancakes

Waffles

SweetPotato,Pecan,andGingerBiscuits

NuttyZucchiniBread

MiniBanana-NutBreads

Blueberry-HazelnutMuffins

Blueberry-HazelnutMuffinsMAKES9MUFFINS

Hazelnut flour takes these muffins in a delectable direction. And given that bothhazelnutsandblueberries thrive inthePacificNorthwest, itcomesasnosurprise thattheirflavorshaveanaturalaffinity.Thatsaid,youcancertainlysubstitutealmondorothernutfloursforsomeorallofthehazelnutflour.

¾cup(3oz/85g)hazelnutflour

¾cup(3oz/85g)almondflour

½cupSplendaorSteviaExtractintheRaw,or¼cupNewRootsSteviaSugar

⅓cup(about1.65oz/47g)almondsorhazelnuts,chopped

1tablespoonbakingpowder

¼teaspoonsalt

2eggs(3.5oz/99g)

½cup(4oz/113g)unsweetenedsoymilkorothermilk

1½teaspoonsvanillaextract

1teaspoonfreshlemonjuice

½teaspoonliquidstevia

½to1cup(2.5to5oz/71to142g)freshorfrozenblueberries,dependingondietaryrestrictions

Preheat theoven to350°F (177°C).Line9muffincupswithpaperor foil liners, thenlightlymistthemwithsprayoil(oromitthelinersandgenerouslymistthemuffincupswithsprayoil).In a medium bowl, combine the hazelnut flour, almond flour, Splenda, almonds,bakingpowder,andsaltandwhiskuntilwellmixed.Inalargebowl,whisktheeggs,milk,vanilla,lemonjuice,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeasmooth,stickybatter(seeUsingTextureasaGuide).Gentlyfoldintheblueberries.Spoonor scoop thebatter into thepreparedmuffincups,dividing itevenlyamongthem;themuffincupsshouldbejustaboutfull.Bakefor20minutes,thenrotateandbakefor20moreminutes,untilgoldenbrownandfirmandspringywhenpressedinthecenter.Letthemuffinscoolinthepanforatleast10minutesbeforeturningthemoutontoawirerack.

VARIATION

Blueberry Crumb Muffins: Before mixing the batter, prepare the crumb topping asdirectedintherecipeforPoundCakewithCrumbTopping.Afterportioningthebatterinto the pan, sprinkle the topping evenly over the muffins, then bake as describedabove.

Almond,Hazelnut,andRaspberryMuffinsMAKES12MUFFINS

Although this recipe calls for raspberries, you can use any type of berry for thesedelightfulmuffins.

1½cups(6oz/170g)almondflour

1½cups(6oz/170g)hazelnutflour

½cupSplendaorSteviaExtractintheRaw,or¼cupNewRootsSteviaSugar

4teaspoonsbakingpowder

4eggs(7oz/198g)

½cup(4oz/113g)unsweetenedsoymilkorothermilk

2tablespoonsvanillaextract

¼teaspoonliquidstevia

1½cups(about6.5oz/184g)freshorfrozenunsweetenedraspberries,ormore,dependingondietaryrestrictions

(butnomorethan2cups)

Preheattheovento350°F(177°C).Line12muffincupswithpaperorfoilliners,thenmistthemwithsprayoil(oromitthelinersandmistthemuffincupsgenerouslywithsprayoil).In amediumbowl, combine the almond flour, hazelnut flour, Splenda, andbakingpowderandwhiskuntilwellmixed.Inalargebowl,whisktheeggs,milk,vanilla,andliquid stevia togetheruntil thoroughlyblended.Add the flourmixture and stirwithalargespoonfor1to2minutestomakeasmooth,stickybatter(seeUsingTextureasaGuide).Gentlyfoldintheraspberries.Spoonor scoop thebatter into thepreparedmuffincups,dividing itevenlyamongthem;themuffincupsshouldbejustaboutfull.Bakefor15minutes,thenrotateandbakefor15to20moreminutes,untilfirmandspringywhenpressedinthecenter.Letthemuffinscoolinthepanforatleast15minutesbeforeturningthemoutontoawirerack.

VARIATION

Raspberry Crumb Muffins: Before mixing the batter, prepare the crumb topping asdirectedintherecipeforPoundCakewithCrumbTopping.Afterportioningthebatterinto the pan, sprinkle the topping evenly over the muffins, then bake as describedabove.

Strawberry-CoconutMuffinsMAKES12MUFFINS

Thekeytothisrecipeisthegenerousamountofcoconutflourandshreddedcoconut.Incombinationwithjuicy,tangyfruit,itevokesasummerdayonawarmtropicalisland.Belowtherecipe,we’vesuggestedacoupleofvariationsonthethemeusingfruitotherthan strawberries, but don’t let those limit your thinking. You can use any kind ofberries,andalmostanyfreshfruit,inthesetender,moistmuffins.

1cup(4oz/113g)almondflour

½cup(2oz/57g)coconutflour

½cup(1.5oz/43g)unsweetenedshreddeddriedcoconut,lightlytoasted

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

4teaspoonsbakingpowder

4eggs(7oz/198g)

1½cups(12oz/340g)unsweetenedsoymilkorothermilk

2teaspoonsvanillaextract

2teaspoonsfreshlemonjuice

1¼teaspoonsliquidstevia

1cup(5.25oz/149g)freshorfrozenunsweetenedstrawberries,slicedorcoarselychopped

Preheattheovento350°F(177°C).Line12muffincupswithpaperorfoilliners,thenlightlymistthemwithsprayoil(oromitthelinersandmistthemuffincupsgenerouslywithsprayoil).In a medium bowl, combine the almond flour, coconut flour, shredded coconut,Splenda, andbakingpowder andwhiskuntilwellmixed. In a large bowl,whisk theeggs,milk, vanilla, lemon juice, and liquid stevia together until thoroughly blended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeasmooth,stickybatter(seeUsingTextureasaGuide).Gentlyfoldinthestrawberries.Scoopor spoon thebatter into thepreparedmuffincups,dividing itevenlyamongthem;themuffincupsshouldbejustaboutfull.Bake for20minutes, thenrotateandbake for20 to25moreminutes,untilgoldenbrownandspringywhenpressedinthecenter.Letthemuffinscoolinthepanforatleast10minutesbeforeturningthemoutontoawirerack.

VARIATIONS

Mango Muffins: Substitute chopped fresh or frozen mango (not canned) for thestrawberries.Piña Colada Muffins: Use chopped fresh pineapple (not canned) in place of thestrawberries.

Cinnamon-AppleMuffinsMAKES9MUFFINS

These muffins, which feature the classic cinnamon-apple flavor synergy, taste likehomemadeapplepie,butwithout thehassleofmakingpiecrust. Ifyou’resensitivetothe sugars in fruits, Granny Smith, pippin, or another tart apple is your best bet.Another advantage toGrannySmith andpippin apples is that they’re firmandhavemore texturewhenbaked.However, anyapplewillwork just fine in this recipe.Werecommendleavingtheskinon,sinceitcontributesfiber,butagain,it’syourcall;feelfreetopeeltheappleifyoulike.

¾cup(3oz/85g)hazelnutflour

¾cup(3oz/85g)almondflour

½cupSplendaorSteviaExtractintheRaw,or¼cupNewRootsSteviaSugar

1tablespoonbakingpowder

1teaspoongroundcinnamon

2eggs(3.5oz/99g)

6tablespoons(3oz/85g)unsweetenedsoymilkorothermilk

2tablespoonsunsweetenedapplesauce

1½teaspoonsvanillaextract

½teaspoonliquidstevia

½cup(4.5oz/128g)coarselychoppedapple(about1largeapple)

¼cup(1oz/28g)choppedalmonds,pecans,hazelnuts,orwalnuts,forgarnish

Preheat theoven to350°F (177°C).Line9muffincupswithpaperor foil liners, thenmistthemwithsprayoil(oromitthelinersandmistthemuffincupsgenerouslywithsprayoil).In a medium bowl, combine the hazelnut flour, almond flour, Splenda, bakingpowder, and cinnamon andwhisk untilwellmixed. In a large bowlwhisk the eggs,milk,applesauce,vanilla,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeasmooth,stickybatter(seeUsingTextureasaGuide).Foldintheapples.Spoonor scoop thebatter into thepreparedmuffincups,dividing itevenlyamongthem; the muffin cups should be just about full. Sprinkle the nuts evenly over themuffins.Bake for 20minutes, then rotate and bake for about 20 to 25moreminutes, untilgoldenbrownandspringywhenpressedinthecenter.Letthemuffinscoolinthepanforatleast5minutesbeforeturningthemoutontoawirerack.

CranberrySconesMAKES20TO24SCONES

Delightfully aromaticwhile evoking the holiday season, this scone recipewill pleaseeveryone.Theonly sugarsare from thecranberriesandcranberry juice,but theyareamply balanced by the nut fiber. Although these scones are gluten-free and low incarbs,theycapturetheessenceofagoodscone:moistandnotdry.

3cups(12oz/340g)almondflour

2cups(8oz/227g)pecanflour

1¼cupsSplendaorSteviaExtractintheRaw,or½cupplus2tablespoonsNewRootsSteviaSugar

1½teaspoonsbakingpowder

½teaspoonsalt

1teaspoongroundcinnamon

½teaspoongroundcloves

3eggs(5.25oz/149g)

½cup(4oz/113g)unsweetenedcranberryjuice

¼cup(2oz/57g)saltedbutterormargarine,melted

½teaspoonliquidstevia

¼to1cup(1.25to5oz/35to142g)driedcranberries,raisins,oracombination;theamountdependsondietary

restrictions

Position2ovenracksinthemiddleoftheoven.Preheattheovento350°F(177°C).Line2bakingsheetswithparchmentpaperorsiliconematsormistthemwithsprayoil.Inamediumbowl,combinethealmondflour,pecanflour,Splenda,bakingpowder,salt,cinnamon,andclovesandwhiskuntilwellmixed.Inalargebowl,whisktheeggs,juice,butter,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonforabout1minutetomakeathick,stickybatterthatwillhold its shapewhen dropped from a spoon (seeUsing Texture as aGuide). Add thedriedcranberriesandstirjustuntilthefruitisevenlydistributed.Drop thebatteronto thepreparedpans,using2heaping tablespoonsofbatterpersconeandspacingthemabout2inchesapart.Bake for12minutes, then rotate thepans and switch racks andbake for about10minutes,untilthesconesarelightbrownandfirmtothetouch.(Youcanalsobakeonepanatatimeorsavesomeofthedoughforanothertime.)Immediately transfer the scones to a wire rack and let cool for about 10minutesbeforeserving.Servewarm,atroomtemperature,orcold.

LemonandPoppySeedScones

LemonandPoppySeedSconesMAKES20TO24SCONES

Poppyseedsaddsuchaniceflavorandtexturetobakedgoods,andlemonandpoppyseed are a popular flavor combination. This recipe takes advantage of the wholelemon, so feel free to add the lemon pulp alongwith the juice—consider it a bonusingredient,addingmore lemon flavorand texture.Althoughwecall foralmond flouronly,thesesconesarealsodeliciouswithabitofpecanorsunflowerseedflour.Bytheway,thesemakeadeliciousaccompanimenttoanythingcitrusy—fromorangejuicetoany flavor of fruit sorbet, especially lemon. One caveat: Don’t try to substitutevegetableoil for thebutterormargarine in this recipe. It justwon’t create the sameflavorsynergywiththelemonjuicethatyou’llgetfrombutteroragood-qualitybutteryspread.

4cups(1lb/454g)almondflour

1¼cupsSplendaorSteviaExtractintheRaw,or½cupplus2tablespoonsNewRootsSteviaSugar

1½teaspoonsbakingpowder

¼teaspoonsalt

1tablespoonpoppyseeds

3eggs(5.25oz/149g)

½cup(4oz/113g)freshlemonjuice

¼cup(2oz/57g)saltedbutterormargarine,melted

3tablespoonsgratedlemonzest

2teaspoonsvanillaextract

¼teaspoonliquidstevia

Position2ovenracksinthemiddleoftheoven.Preheattheovento350°F(177°C).Line2bakingsheetswithparchmentpaperorsiliconematsorlightlymistthemwithsprayoil.In a medium bowl, combine the almond flour, Splenda, baking powder, salt, andpoppyseedsandwhiskuntilwellmixed.Inalargebowl,whisktheeggs,lemonjuice,butter,lemonzest,vanilla,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixture and stirwith a large spoon for 1 to 2minutes tomake a thick, stickybatter that will hold its shape when dropped from a spoon (see Using Texture as aGuide).Drop thebatteronto thepreparedpans,using2heaping tablespoonsofbatterpersconeandspacingthem2inchesapart.Bake for10minutes, then rotate thepans and switch racks andbake for about10moreminutes,untilthesconesaregoldenbrownandfirmtothetouch.Immediately transfer the scones toawire rackand let cool forat least10minutesbeforeserving.

VARIATION

Lemon-Frosted Scones: For added zing and more lemon flavor, make a frosting bywhisking½cupofSteviaExtractintheRaw,Splenda,Truvia,orZSweetwiththejuiceof1lemon.Spreadthefrostingoverthesconesbeforeserving.

Chocolate-CoconutSconesMAKES20TO24SCONES

Thesechocolatysconesaresoftandchewyinthecenterbutcrisponthesurface.Ifyouprefer scones that are crisp all the way through, simply make them smaller. Thecoconutaddsawonderful,macaroon-likeflavorandtexture.WeprefertouseLowCarbSpecialties ChocoPerfection chocolate bars because they have great melting qualitiesandminimalcarbs; justcut thebars intosmallbitswithasharpknife.However,youcancertainlysubstituteanybrandofsugar-freechocolatechips.Notethatthisrecipeiswrittentouseunsweetenedchocolatesoymilkoralmondmilk.Ifyouhappentofindasugar-freesweetenedchocolatemilk,or if sugar isn’tan issueandyouusesweetenedchocolatemilk,omittheliquidstevia.

2cups(8oz/227g)hazelnutflour

2cups(8oz/227g)almondflour

1¼cupsSplendaorSteviaExtractintheRaw,or½cupplus2tablespoonsNewRootsSteviaSugar

½cup(1.5oz/43g)unsweetenedshreddeddriedcoconut

½cup(1.5oz/43g)unsweetenedcocoapowder,naturalorDutch-process

1½teaspoonsbakingpowder

½teaspoonsalt

¼teaspoonbakingsoda

3eggs(5.25oz/149g)

1cup(8oz/227g)unsweetenedchocolatesoymilkoralmondmilk

2teaspoonsvanillaextract

¼teaspoonliquidstevia

1cupsugar-freechocolatechips

Position2ovenracksinthemiddleoftheoven.Preheattheovento350°F(177°C).Line2bakingsheetswithparchmentpaperorsiliconemats,ormistthemwithsprayoil.Inamediumbowl,combinethehazelnutflour,almondflour,Splenda,coconut,cocoapowder,bakingpowder,salt,andbakingsodaandwhiskuntilwellmixed.Inalargebowl,whisktheeggs,milk,vanillaextract,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeathick, sticky batter that will hold its shape when dropped from a spoon (see UsingTextureasaGuide).Foldinthechocolatechips.Drop thebatteronto thepreparedpans,using2heaping tablespoonsofbatterpersconeandspacingthem2inchesapart.Bake for 10 minutes, then rotate and switch racks and bake for about 8 moreminutes,untilthesconesarefirmtothetouch.Immediatelytransferthesconestoawireracktocoolforatleast10minutesbeforeserving.

EverydayPancakesMAKES8TO10FOUR-TOSIX-INCHPANCAKES

Sometimesyoujustwantpancakes.Thisisourbasic,all-purposeversion,andalthoughyoucanembellishthemwithfruitorchoppednuts,whybotherwhentheyaresogood,especiallywhenslatheredwithbutteroragood-qualitybutteryspreadandsugar-freemaple-flavoredsyrup?Thisbatterwillalsomakewonderfulwaffles.

1cup(4oz/113g)hazelnutflour

1cup(4oz/113g)almondflour

¼cupSplendaorSteviaExtractintheRaw,or2tablespoonsNewRootsSteviaSugar

1teaspoonbakingpowder

¼teaspoonsalt

1egg(1.75oz/50g)

½cup(4oz/113g)unsweetenedsoymilkorothermilk

¼cup(2oz/57g)water

1teaspoonvanillaextract(optional)

In a medium bowl, combine the hazelnut flour, almond flour, sweetener, bakingpowder, and salt andwhisk until wellmixed. In a large bowl, whisk the egg,milk,water, and vanilla together until thoroughly blended. Add the flourmixture and stirwithalargespoonorwhiskjustuntilalloftheingredientsareevenlyblendedintoaloose,pourablebatter(seeUsingTextureasaGuide).Heat a nonstick griddle or skillet over medium heat. When a few drops of watersplashedonthesurfacesizzleandevaporatequickly,thepanishotenoughforcookingpancakes.Mistthepanwithsprayoilorputabout1teaspoonofbutterormargarineonthepanandswirltocoatthesurface.Portionpancakesontothepan,usingabout¼cupofbatterperpancakeandleavingabitofspacebetweenthem.Thebattershouldsizzlewhenithitsthepan.Lowertheheat tomedium-low and cook the first side for about 4minutes, until the bottom isgolden brown and the top begins to dry out. Flip the pancakes over and cook thesecondsidefor3to4minutes,untilthecenterisspringywhenpressed.Servehot.

TipsforGreatPancakesandWaffles

Hereareafewtipstohelpmakeafestivebreakfastevenbetter:

Besuretouseanonstickpanorgriddlewhencookingpancakes.Mostwaffleirons

arenonstick,whichisagoodthing,becausethat’swhatyou’llneedforthese

recipes.

Adequatelypreheatyourpanorwaffleiron.Useameasuringcuporladleto

portioneven-sizedpancakesontothepan.

Wecallforusing¼cupofbatterperpancake,butyoucancertainlymakeyour

cakeslargerorsmaller.Withwaffles,thesizeisultimatelydeterminedbythesize

ofyourwaffleiron.

Thekeytogreatpancakesandwafflesispatience.Followthedonenesscuesin

therecipeanddon’tflippancakesortrytoremovewafflestoosoon.These

pancakestakelongertocookthantheirconventionalcounterparts;makesurethe

undersideismediumbrownbeforeflipping.

Theheatlevelisalsoimportant.Ifit’stoohigh,thesurfacewillbrownbeforethe

interiorisadequatelycooked.Ifit’stoolow,thecakeswilltaketoolongtocook

andwon’tdevelopthatappealingcrispyexterior.Itmaytakeafewtriesbeforeyou

findthebestheatlevel.However,donotethatnutfloursareoilierthangrain-

basedflours,sothefinishedpancakeswillbemoistinside.

Ifyou’dliketoserveallofthepancakesatonce,holdthecookedcakesinawarm

oven(about200°F,or93°C)untilyou’vecookedallthebatter.

Anotheroptionwhenservingacrowdistomakesmall,silverdollarpancakes.

They’llcookmorequickly,andthefirstbatchwillkeeppeopleoccupiedwhileyou

makemore.

Foroptimumenjoyment,serveslatheredwithbutterorahigh-qualitybuttery

spread,anddrizzledwithsugar-freemaple-flavoredsyrup(orpuremaplesyrupif

sugarisn’tanissueforyou).WerecommendMapleGroveFarmsVermontbrand

sugar-freemaple-flavoredsyrup,whichyoucanfindinmostgrocerystores

alongsidealloftheothersyrups.Ithasthelowestcarbcountthatwe’vefound

andthebestflavor!

Youcanmakeatastyalternativetoppingbyheatingsugar-freejamuntilitthins

intoadeliciousfruitsyrup.

BlueberryPancakes

BlueberryPancakesMAKES8TO10FOUR-TOSIX-INCHPANCAKES

A great blueberry pancake is the holy grail formost pancake lovers, and these willsatisfyeventhemostpickypancakepurist.Ifyou’resensitivetosugar,thebalanceofingredientsinthisrecipewillallowyoutoindulgeinblueberriesinmoderation.Andifcarbs aren’t a concern, feel free to use a full cup of berries. If you use frozenblueberries, leave them in the freezer until just before adding them to the batter.Thawedblueberrieswillbleedjuiceintothebatter.Thepancakeswillstilltastegood,butyou’ll losesomeofthenicecolorcontrastthatmakesblueberrypancakesvisuallyappealing.Feelfreetousethisbattertomakewafflesaswell.

1½cups(6oz/170g)almondflour

½cup(2oz/57g)pecanorwalnutflour

¼cupSplendaorSteviaExtractintheRaw,or2tablespoonsNewRootsSteviaSugar

1teaspoonbakingpowder

¼teaspoonsalt

1egg(1.75oz/50g)

½cup(4oz/113g)unsweetenedsoymilkorothermilk

¼cup(2oz/57g)water

½teaspoonvanillaextract

¼to1cup(1.25to5oz/35to142g)freshorfrozen,unthawedblueberries,dependingondietaryrestrictions

Inamediumbowl,combinethealmondflour,pecanflour,sweetener,bakingpowder,andsaltandwhiskuntilwellmixed.Inalargebowl,whisktheegg,milk,water,andvanillauntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonorwhiskjustuntilalloftheingredientsareevenlyblendedintoaloose,pourablebatter(seeUsingTextureasaGuide).Gentlyfoldintheblueberries.Heat a nonstick griddle or skillet over medium heat. When a few drops of watersplashedonthesurfacesizzleandevaporatequickly,thepanishotenoughforcookingpancakes.Mistthepanwithsprayoilorputabout1teaspoonofbutterormargarineonthepanandswirltocoatthesurface.Portionpancakesontothepan,usingabout¼cupofbatterperpancakeandleavingabitofspacebetweenthem.Thebattershouldsizzlewhenithitsthepan.Lowertheheat tomedium-low and cook the first side for about 4minutes, until the bottom isgolden brown and the top begins to dry out. Flip the pancakes over and cook thesecondsidefor3to4minutes,untilthecenterisspringywhenpressed.Servehot.

ChocolateChipPancakesMAKES8TO10FOUR-TOSIX-INCHPANCAKES

These fun pancakes are universally loved by kids and adults alike. You can use anybrand of sugar-free chocolate chips for these pancakes. If using ChocoPerfectionchocolatebars,chopthemintopieces.

2cups(8oz/227g)almondflour

¼cupSplendaorSteviaExtractintheRaw,or2tablespoonsNewRootsSteviaSugar

1teaspoonbakingpowder

¼teaspoonsalt

1egg(1.75oz/50g)

½cup(4oz/113g)unsweetenedsoymilkorothermilk

¼cup(2oz/57g)water

1teaspoonvanillaextract

½cupsugar-freechocolatechips,ormoreasdesired

Inamediumbowl,combinethealmondflour,sweetener,bakingpowder,andsaltandwhisk until well mixed. In a large bowl, whisk the egg, milk, water, and vanillatogether until thoroughly blended.Add the flourmixture and stirwith a large spoonjustuntilalloftheingredientsareevenlyblendedintoasmooth,pourablebatter(seeUsingTextureasaGuide).Foldinthechocolatechips.Heat a nonstick griddle or skillet over medium heat. When a few drops of watersplashedonthesurfacesizzleandevaporatequickly,thepanishotenoughforcookingpancakes.Mistthepanwithsprayoilorputabout1teaspoonofbutterormargarineonthepanandswirltocoatthesurface.Portionpancakesontothepan,usingabout¼cupofbatterperpancakeandleavingabitofspacebetweenthem.Thebattershouldsizzlewhenithitsthepan.Lowertheheat tomedium-low and cook the first side for about 4minutes, until the bottom isgolden brown and the top begins to dry out. Flip the pancakes over and cook thesecondsidefor3to4minutes,untilthecenterisspringywhenpressed.Servehot.

Waffles

WafflesMAKESTHREE6½-INCHROUNDWAFFLES

This recipe is very simple tomake.However, it does require an electricmixer (or astrong,vigorousarmandasturdywhisk) toachievegoodaeration.Ofcourse, italsorequiresawaffleiron,thoughyoucouldmakepancakeswiththisbatterifyouthinitwithabitofwater.Besuretospraythewaffleirongenerouslywithsprayoil,andforoptimumflavor,usebutter-flavoredsprayoil.Onefinalnote:Whenmakingthepecanflourforthisrecipe,grinditasfinelyaspossible—butnotsomuchthatyoumakenutbutter!

1cup(4oz/113g)pecanflour

1cup(4oz/113g)almondflour

2teaspoonsbakingpowder

⅛teaspoongroundnutmeg

2eggs(3.5oz/99g)

½cup(4oz/113g)unsweetenedsoymilkorothermilk

⅛teaspoonliquidstevia(optional)

Preheat awaffle iron; if it has a temperature control, set it tomedium-high or highheat.Put all of the ingredients in a large bowl or the bowl of an electricmixer.Whiskvigorously or mix with the whip attachment at medium speed for about 3 minutes,stopping every minute or so to scrape down the bowl; the batter should be foamy.Whiskevenmorevigorouslyormixathighspeed fora fewseconds to furtheraeratethebatter.Thebattershouldbelooseandpourable(seeUsingTextureasaGuide).Generouslyspraybothsidesofthewaffleironwithsprayoil.Ladleinenoughbattertocompletelycoverthesurfaceoncethelidislowered;theamountwilldependonthesizeofyourwaffleiron.Thebattershouldsizzlewhenitcontactsthewaffleiron.Cookuntilthewaffleiscompletelybrownedandcrisp;theamountoftimewillvarydepending on your waffle iron. Repeat with the remaining batter. The batter maystiffen somewhatbetweenmaking eachbatchofwaffles; if so, addmore soymilk tobringthebatterbacktoitsoriginalconsistency.Servehot.

VARIATIONS

PecanWaffles:Substitutemorepecanflourforthealmondflour.Banana Waffles: Add ¼ to ½ cup mashed ripe banana when mixing the batter,depending on dietary restrictions. Formore banana flavor, add½ teaspoon bananaflavoringorextract.BlueberryWaffles: Puree ¼ cup of fresh or frozen blueberries and add them whenmixingthebatter.Ensurethepureeiscompletelysmoothsotheberrieswon’tstickto

thewaffleiron.

SweetPotato,Pecan,andGingerBiscuits

SweetPotato,Pecan,andGingerBiscuitsMAKES12TO15BISCUITS

Pecans and sweet potatoes—what could be more Southern? Be sure to make thesedelectable biscuits, and when you do, serve them in the traditional Southern way:slathered with butter or your favorite buttery spread and drizzled with sugar-freemaple-flavoredsyrup.Denene,whowasraisedintheSouth,watchedhermotherpressdownbiscuitswiththeedgeofherhand,asdescribedinthemethodbelow.However,youcanalsopressthebiscuitswithametalorplasticspatula, leavethemasballs,orsimplydropthemfromaspoonforamorerusticshape.Onelastnote,justincaseyouwonderaboutsweetpotatoes(afterall,thenamedoesinclude“sweet”):Althoughtheydo have a wonderful sweet flavor, their carbs are balanced by their natural fibercontent.

2cups(8oz/227g)almondflour

1cup(4oz/113g)pecanflour

½cupSplendaorSteviaExtractintheRaw,or¼cupNewRootsSteviaSugar

1½teaspoonsbakingpowder

¼teaspoonxanthangum

¼teaspoonsalt(optional)

2½teaspoonsgroundginger

1egg(1.75oz/50g)

½cup(4oz/113g)cooked,mashedsweetpotatooryam,atroomtemperature

1tablespoonsugar-freemaple-flavoredsyrup

Preheattheovento350°F(177°C).Lightlymistabakingpanwithsprayoilor lineitwithparchmentpaperorasiliconematandthenmistthesurface.In a medium bowl, combine the almond flour, pecan flour, sweetener, bakingpowder, xanthangum, salt, andginger andwhiskuntilwellmixed. In a largebowl,whisktheegg,sweetpotato,andsyruptogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeastiff,playdough-likedough(seeUsingTextureasaGuide).Oilyourhandsandgentlyformthemixtureintosmallballs,usingabout¼cup(1½oz/42g)ofdoughforeach.Placetheballsonthepreparedpan,spacingthemabout3inchesapart(toallowspaceforpressingdown).Onceallofthebatterisformedintoballs, rubsomeoilon thepinky-sideedgeofyourhandandpressdownoneachballwith the oiled part of your hand twice, forming a crisscross shape and slightlyflatteningtheballs.Bakefor15minutes,thenrotateandbakeforabout10minutes,untilgoldenbrownandfirmtothetouch.Immediatelytransferthebiscuitstoawireracktocoolfor3minutes.Splitandservethemwhilestillwarm.

CookingYamsorSweetPotatoes

Althoughyamsandsweetpotatoesarenottechnicallythesamevegetable, theyare

often used interchangeably by unknowing consumers. Fortunately, they are both

wonderfulandhighlynutritious,soeitherwillworkinthesebiscuits.

There are a number of ways to cook yams and sweet potatoes that you intend to

mash, including microwaving, boiling, or baking them in the oven. But our favorite

method is steaming, which preserves the most nutrients and tenderizes them

beautifully.First,peeltheyamorsweetpotato(oneisprobablymorethanenoughfor

asinglebatchofbiscuits,but itneverhurtstohaveextra,either formorebiscuitsor

forservingwithameal).Cut it into8to10chunks,asequal insizeaspossible.Filla

mediumpotwithenoughwatertocometothebottomofasteamerinsert.(Ifyoudon’t

haveasteamerinsert,boiltheyamsorsweetpotatoesdirectlyinthewater,butdon’t

coverthem—fillthepotwithnomorethan1inchofwatersotheywillsteamandboil

at the same time.) Place the prepared chunks in the steamer, cover the pot with a

securelid,andbringthewatertoaboil,loweringittoasimmerassoonasitboils.Ifnot

using a steamer, stir the pieces after 5 minutes to prevent sticking to the bottom.

Steamfor10to20minutes,dependingonthesizeofyourchunks,untilthepiecesare

buttery soft and a fork pressed into the center of a piece slides through easily.

Removethepotfromtheheat,andcarefullydrainthepieces inastrainerorcolander

andletcool.Youcanusethecookedyamsorsweetpotatoesassoonastheycoolto

roomtemperature,orstorethemintherefrigeratorinacoveredcontaineruntilyouare

readytomakethebiscuits,removingthemanhouraheadtotakeoffthechill.

NuttyZucchiniBreadMAKES1LOAF(10TO12SLICES)

In this recipe, a number of interesting ingredients come together to create a uniquequick bread that’smoist and complexly flavored. Aswithmost of the recipes in thisbook,youcansubstituteothernutflourstocreateyourownvariations,butinthiscasethecoconutflouriskeytotheflavorandtexture,sotrytokeepitinthemix.Thisbreadis wonderful when toasted and served with butter, a high-quality buttery spread, orapplebutter.

½cup(2oz/57g)walnutflour

½cup(2oz/57g)coconutflour

½cup(2oz/57g)hazelnutflour

½cup(2oz/57g)brownorgoldenflaxseedmealorhempseedmeal

1¾cupsSplendaorSteviaExtractintheRaw,or¾cupplus2tablespoonsNewRootsSteviaSugar

1tablespoonbakingpowder

½teaspoonxanthangum

½teaspoonsalt

1½teaspoonsgroundcinnamon

1teaspoongroundnutmeg

1cup(3.5oz/99g)walnuts,raworlightlytoasted,chopped

2eggs(3.5oz/99g)

½cup(4oz/113g)unsweetenedsoymilkorothermilk

¼cup(2oz/57g)saltedbutterormargarine,melted

1teaspoonfreshlemonjuice

1teaspoonvanillaextract

1cup(7.25oz/206g)shreddedorgratedzucchini,firmlypacked

Preheat theoven to350°F (177°C).Line thebottomofa4½by8-inchor5by9-inchloafpanwithparchmentpaper,thenmistthepanwithsprayoil.Inamediumbowl,combinethewalnutflour,coconutflour,hazelnutflour,flaxseedmeal, sweetener, baking powder, xanthan gum, salt, cinnamon, and nutmeg.Whiskuntil well mixed. Stir in the walnuts. In a large bowl, whisk the eggs, milk, butter,lemon juice, andvanilla together. Stir in the zucchini.Add the flourmixture and stirwithalargespoonfor1to2minutestomakeathick,stickybatter(seeUsingTextureasaGuide).Pourthemixtureintothepreparedpan.Bakefor45minutes,thenrotateandbakeforabout45moreminutes,untilgoldenandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleoftheloafcomesoutclean.Let the bread cool in the pan for about 5minutes before carefully turning out theloaf.Letcoolonawirerackforatleast45minutesbeforeslicingandserving.

MiniBanana-NutBreadsMAKES8MINILOAVES

Bananabreadisaperennialfavorite,andthisversioncapitalizesonthenaturalflavorpairingofpecans(bothinflourformandchopped)andbananas.Sunflowerseedflouradds yet more flavor, along with valuable nutrients. Don’t be tempted to bake thisbreadinonebigloaf;thebatterisdenseanddoesn’tgetenoughsupportinafull-sizeloaf pan. Besides, small loaves have the advantage that you can store them in thefreezer, individuallywrapped, and bring them out as needed. Because they’re small,they’llthawinlessthananhour.Ifyouhaveminiloafpansthatareadifferentsizethanwecallfor,don’tfret.Justusethemandfollowthedonenesscuesintherecipebelow,adjustingthebakingtimeasneeded. Smaller loaveswill bakemorequickly than indicated, and larger loaveswilltakelonger.Bytheway,thisbreadmakesgreattoast.

1cup(4oz/113g)pecanflour

1cup(4oz/113g)sunflowerseedflour

¾cupSplendaorSteviaExtractintheRaw,or6tablespoonsNewRootsSteviaSugar

1tablespoonbakingpowder

½teaspoonxanthangum

¼teaspoonsalt

½teaspoongroundcinnamon

1cup(4oz/113g)pecans,raworlightlytoasted,chopped

4eggwhites(5oz/142g)

¼cup(2oz/57g)unsweetenedsoymilkorothermilk

1teaspoonvanillaextract

1¾cups(12oz/340g)mashedripebananas(about2to3bananas)

Preheattheovento375°F(191°C).Generouslymisteight2½by3½-inchminiloafpanswithsprayoil.Inamediumbowl,combinethepecanflour,sunflowerseedflour,sweetener,bakingpowder, xanthan gum, salt, and cinnamon and whisk until well mixed. Stir in thepecans. In a large bowl, whisk the egg whites, milk, and vanilla together untilthoroughly blended. Add the flour mixture and stir with a large spoon for about 1minute.Add thebananasand stir for1 to2minutes tomakea smooth, stickybatter(seeUsingTextureasaGuide).Spoonthebatterintothepreparedpans,distributingthebatterevenlyamongthem;theyshouldbeaboutthree-quartersfull.Bakefor20minutes,thenrotateandbakeforabout15minutes,untilgoldenbrownand springywhen pressed in the center. If baking larger loaves, note that theywilltakelonger.Putthepansonawirerackandletcoolforatleast5minutesbeforeturningoutthe

loaves. Let cool on thewire rack for at least 10 to 20moreminutes before serving,dependingonwhetherornotyouwantthebreadtobewarmenoughtomeltbutter.

ChapterFive

COOKIES

Ithasbeensaidbymorethanonebakinginstructorthatifyouwanttomakealivingasabaker,learnhowtomakegreatcookiesandyouwillalwaysbeabletogetajob.Withthatinmind,herearesomecookierecipesthat,eveniftheydon’tlandyouajob,willdefinitelymakeyouverypopularathome.

Allofthesecookierecipesarestraightforwardandessentiallyfoolproof.Still,wehavejustafewgeneraltipstohelpensurethebestresults:

•Thesecookiesdon’tspreadmuchduringbaking,soyoucanscoopanddropthedoughontothepanforathick,cake-likecookie,oryoucanpresseachonedownwithyourhandintoaflatterdiskforathin,cripcookie.

•Whenmakingcookies,it’sbesttobakejustonepanatatime.Youcanbakeeachpansequentiallyor,foroptimumfresh-bakedflavor,chillthedoughandbakemorecookiesatalatertime.Ifyoudobakethemlater,juststorethebatterinatightlycoveredcontainerintherefrigeratorforlateruse,orgoaheadandputthecookiesonapan,coverthepanwithplasticwrap,andrefrigerateuntilyou’rereadytobake.Ifusingchilleddough,thebakingtimewillneedtobeincreasedbyafewminutes.

•Withtheserecipesit’simportanttotransferthecookiestoawirerackforcoolingassoonastheycomeoutoftheoven.Inourexperience,iftheycoolforevenafewminutesonthepanit’smuchmoredifficulttomovethecookieswithoutbreakingthem.

•Althoughtheinstructionsgenerallyspecifycoolingthecookiesforacertainamountoftime,youcanalsoenjoythemwarmifyoudon’tmindabitofcrumbling.

•Storeleftovercookiesinanairtightcontainerorresealablebag,withapapertowelunderneathtoabsorbanyoilthat’sreleased.Allofthesecookiesfreezebeautifullyandtastedeliciousstraightoutofthefreezer,coldandcrisp.

LemonDrops

Butter-AlmondCookies

Coconut-PecanCookies

Hazelnut-VanillaCookies

ThumbprintJamCookies

SeriouslyChocolatePecanCookies

NuttyPeanutButterCookies

Inside-OutPeanutButterCupCookies

PecanSandies

Biscotti

LemonDrops

LemonDropsMAKESABOUT24COOKIES

These delightful drop cookies are full of refreshing lemon flavor. They’re deliciousplain, but we recommend glazing them with the Lemon Fondant Icing for a flavorboost. You can also dust them with powdered erythritol in the style of Russian orMexicanweddingcookies,asdescribedinthevariation.Oneimportantnote:Don’ttrytosubstitutevegetableoilforthebutterormargarineinthisrecipe.Itwon’tcreatethesameflavorsynergywiththelemonjuicethatyou’llgetwithbutteroragood-qualitybuttery spread.Wehighly recommendusinganelectricmixer for this recipe,becausethedoughisverythickandstickyanddifficulttostirbyhand.

3cups(12oz/340g)almondflour

1½cupsSplendaorSteviaExtractintheRaw,or¾cupNewRootsSteviaSugar

1teaspoonbakingpowder

½teaspoonsalt

3eggs(5.25oz/149g)

¼cup(2oz/57g)saltedbutterormargarine,melted

¼cup(2oz/57g)freshlemonjuice

1½teaspoonslemonextract

½teaspoonliquidstevia

LemonFondantIcing

⅔cuppowerederythritol,SteviaExtractintheRaw,orSplenda,or⅓cupNewRootsSteviaSugar

2tablespoonsfreshlemonjuice

Position2ovenracksinthemiddleoftheoven.Preheattheovento350°F(177°C).Mist2bakingsheetswithsprayoil,orlinethemwithparchmentpaperorsiliconematsandthenlightlymistthesurfaceswithsprayoil.Inamediumbowl,combinethealmondflour,Splenda,bakingpowder,andsaltandwhisk until well mixed. In a large bowl, whisk the eggs, butter, lemon juice, lemonextract,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeaverythick,stickybatter(seeUsingTextureasaGuide).Scrapedownthesidesofthebowlandstirfor30seconds.Dropthedoughontothepreparedpans,usingabout1heapingtablespoonofdoughpercookie;alternatively,lightlygreaseyourhandsandrolltheportionsofdoughintoballs. Space the cookies about 3 inches apart (measured from the center of eachcookie).Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8minutes,untilthecookiesarelightgoldenbrownandfirmtothetouch.Meanwhile, make the lemon fondant icing (which is optional). In a small bowl,combinetheerythritolandlemonjuiceandwhiskuntilthoroughlyblended.Let thecookiescoolonthepanforabout3minutes.Whilethey’restillonthepan,

brushthetopswiththeicing;alternatively,youcandipthecookiesintothefondanttocoatthetops.Put the glazed cookies on a wire rack and let cool for at least 15minutes beforeserving(thisalsoallowsthefondanttosetup).

VARIATION

LemonWeddingCookies:Omittheglazeanddustthecookieswitherythritolinstead.(Besuretousepowdered,notgranularerythritol;seeResourcesformoreinformation.)Put½cupofpowderederythritol inasmall, shallowdish.While thecookiesarestillwarm,gently swirl the topof each in the erythritolpowder, then return them to thewireracktocoolcompletely.

Butter-AlmondCookiesMAKESABOUT24COOKIES

This isaveryversatileall-purposecookiethatcanbe jazzedupinavarietyofways,making a great foundation for experimentation. For example, you could substitutedifferentsweetspices,suchasginger,allspice,ornutmeg,forthecinnamon(aslongasthetotaldoesn’texceed1teaspoon).Youcanalsoreplacetheslicedalmondswithotherchoppednuts,oraddsometoastedcoconut,asinthevariationbelow.

2cups(8oz/227g)almondflour

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

½teaspoonbakingsoda

¼teaspoonsalt

1teaspoongroundcinnamon(optional)

⅔cup(2.25oz/64g)slicedalmonds

1egg(1.75oz/50g)

¾cup(6oz/170g)saltedbutterormargarine,melted

1tablespoonvanillaextract

Position 2 oven racks in themiddle of the oven. Preheat the oven to 350°F (177°C).Lightly mist 2 baking sheets with spray oil, or line them with parchment paper orsiliconematsandthenlightlymistthesurfaceswithsprayoil.In a medium bowl, combine the almond flour, sweetener, baking soda, salt, andcinnamonandwhiskuntilwellmixed.Stirinthealmonds.Inalargebowl,whisktheegg,butter,andvanilla togetheruntil thoroughlyblended.Add the flourmixtureandstirwith a large spoon for 1 to 2minutes tomake a thick, sticky dough (see UsingTextureasaGuide).Dropthedoughontothepreparedpans,usingabout1heapingtablespoonofdoughpercookieandspacingthemabout3inchesapart.Bakefor9minutes,thenrotatethepansandswitchracksandbakeforabout9moreminutes, until the cookies are firm to the touch and golden brown. (If you prefercrunchycookies,leavethemintheovenforabout2moreminutes.)Transferthecookiestoawirerackandletcoolforatleast10minutesbeforeserving.

VARIATION

Coconut Butter Cookies: Add ½ cup (1.25 oz / 35 g) unsweetened coconut flakes,lightlytoasted,whenyouaddthealmonds.

Coconut-PecanCookiesMAKESABOUT24COOKIES

Thesechewy,macaroon-likecookieshaveawonderfulflavorharmonyfromthepecanflour, coconut flakes, and coconut flour. Finely ground coconut flour with theconsistencyofpowderedsugarisbestforthisrecipe.Grindyoursasfineaspossible.

1cup(4oz/113g)pecanflour

1¼cups(5oz/142g)coconutflour

1½cupsSplendaorSteviaExtractintheRaw,or¾cupNewRootsSteviaSugar

2teaspoonsbakingpowder

½cup(1.25oz/35g)unsweetenedcoconutflakes,lightlytoasted(seeTip)

1egg(1.75oz/50g)

½cup(4oz/113g)soymilkorothermilk

¼cup(2oz/57g)sugar-freemaple-flavoredsyrup

1tablespoonvanillaextract

Position2ovenracksinthemiddleoftheoven.Preheattheovento350°F(177°C).Line2bakingsheetswithparchmentpaperor siliconemats, then lightlymist the surfaceswithsprayoil.In amediumbowl, combine the pecan flour, coconut flour, sweetener, andbakingpowderandwhiskuntilwellmixed.Stir inthecoconutflakes. Ina largebowl,whiskthe egg, milk, syrup, and vanilla together until thoroughly blended. Add the flourmixtureand stirwitha large spoon for1 to2minutes tomakea thick, stickybatter(seeUsingTextureasaGuide).Dropthedoughontothepreparedpans,usingabout1heapingtablespoonofdoughpercookieandspacingthemabout3inchesapart.Bake for 6 minutes, then rotate the pans and switch racks, and bake for 6 to 8minutes,untilgoldenbrownandfirmtothetouch.Letthecookiescoolonthepanfor5to7minutes,thentransfertoawirerack.

Tip:ToastingCoconut

Totoastcoconutflakesorshreddedcoconut,put it inadryskilletovermediumheat

andcook,stirringfrequently,untilthecoconutbeginstobrownslightlyandreleasea

pleasantcoconutaroma.Immediatelyremoveitfromthehotpantopreventburning.

Youcanalsotoastitunderthebroiler.Spreaditonarimmedbakingsheetandplaceit

onthelowerrackoftheoven.Stirthecoconutorshakethepanfromtimetotime,and

monitoritcloselysoitdoesn’tburn.

Hazelnut-VanillaCookiesMAKESABOUT24COOKIES

Thesebasicvanillacookieshaveapleasant flavor reminiscentofgianduja—theever-popularblendofchocolateandhazelnuts.Theyarewonderfulforanyoccasionandanice accompaniment to a cup of hot tea or a mug of hot chocolate (sugar-free, ofcourse).

2cups(8oz/227g)hazelnutflour

1cup(4oz/113g)almondflour

1½cupsSplendaorSteviaExtractintheRaw,or¾cupplus2tablespoonsNewRootsSteviaSugar

2teaspoonsbakingpowder

½teaspooncreamoftartar

¼teaspoonxanthangum

2eggs(3.5oz/99g)

½cup(4oz/113g)soymilkorothermilk

¼cup(2oz/57g)saltedbutterormargarine,melted

2tablespoonsvanillaextract

¼teaspoonliquidstevia

Position2ovenracksinthemiddleoftheoven.Preheattheovento375°F(191°C).Mist2bakingsheetswithsprayoil,orlinethemwithparchmentpaperorsiliconematsandthenmistthesurfaceswithsprayoil.In a medium bowl, combine the hazelnut flour, almond flour, Splenda, bakingpowder,creamoftartar,andxanthangumandwhiskuntilwellmixed.Inalargebowl,whisk the eggs, milk, butter, vanilla, and liquid stevia together until thoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeathick,stickybatter(seeUsingTextureasaGuide).Dropthedoughontothepreparedpans,usingabout1heapingtablespoonofdoughpercookieandspacingthemabout3inchesapart.Bakefor9minutes,thenrotatethepansandswitchracksandbakeforabout9moreminutes,untilthecookiesaregoldenbrownandfirmtothetouch.Immediatelytransferthecookiestoawirerackandletcoolforat least15minutesbeforeserving.

VARIATIONS

NuttyVanillaCookies:Forcrunchiercookies,add½cupofchoppedpecans(1.75oz/50g)oralmondsorhazelnuts(about2.5oz/71g)whenmixingthedryingredients.Chocolaty Vanilla Cookies: For that gianduja flavor, add up to 1 cup of sugar-freechocolatechipstothedryingredients.

ThumbprintJamCookies

ThumbprintJamCookiesMAKESABOUT24COOKIES

These easy cookies are a lot of fun tomakewith kids. Helpers canmake their ownthumbprintsandthenfillthemwiththeirfavoritesugar-freejam.

2½cups(10oz/283g)almondflour

1cup(4oz/113g)coconutflour

1½cupsSplendaorSteviaExtractintheRaw,or¾cupNewRootsSteviaSugar

1½teaspoonsbakingpowder

½teaspoonsalt

3eggs(5.25oz/149g)

½cup(4oz/113g)saltedbutterormargarine,melted

4teaspoonsvanillaextract

About6tablespoons(3.5oz/99g)sugar-freejellyorjam

Position 2 oven racks in themiddle of the oven. Preheat the oven to 350°F (177°C).Lightly mist 2 baking sheets with spray oil, or line them with parchment paper orsiliconematsandthenlightlymistthesurfaceswithsprayoil.In a medium bowl, combine the almond flour, coconut flour, sweetener, bakingpowder,andsaltandwhiskuntilwellmixed.Ina largebowl,whisktheeggs,butter,and vanilla together. Add the flour mixture and stir with a large spoon for 1 to 2minutestomakeastiff,playdough-likedough(seeUsingTextureasaGuide).To form each cookie, scoop out 1 heaping tablespoon of dough and, using oiledhands,rollitintoaball,thenpressitgentlybetweenyourpalmstoflattenitslightly.Placethecookiesonthepreparedpans,spacingthem3inchesapart.Pressyourthumbintothecenterofeachcookietomakeanindentation.Spoon½teaspoonofthejellyintoeachindentation.Bake for 8 minutes, then rotate the pans and switch racks and bake for 8 to 10minutes,untilgoldenandfirmtothetouch.Immediatelytransferthecookiestoawirerackandletcoolforat least15minutesbeforeservingtoallowthejamtocool.

SeriouslyChocolatePecanCookies

SeriouslyChocolatePecanCookiesMAKESABOUT24COOKIES

These cookies have enough cocoa to satisfy even themost serious chocolate craving.Dutch-process cocoa powder yields darker cookies than standard cocoa powder, buteitherway, these cookieswill be excellent. Serving themwith a glass of coldmilk ishighly recommended!Or, for ahighly indulgent treat, serve themwarm, rightoutoftheoven,withsugar-freeicecream,garnishedwithabitofSugar-FreeWhippedCreamor nondairy topping—or whatever embellishments you desire—to create an instantchocolate cookie sundae. A final possibility is dusting the cookies with powderederythritol fora sweet, snowy topping.For instructionsondoing so, see thevariationforLemonDrops.

2cups(8oz/227g)pecanflour

1cup(4oz/113g)almondflour

2cupsSplendaorSteviaExtractintheRaw,or1cupNewRootsSteviaSugar

¾cup(2.25oz/64g)unsweetenedcocoapowder,naturalorDutch-process

2teaspoonsbakingpowder

¼teaspoonsalt

½cup(1.75oz/50g)pecans,coarselychopped

3eggs(5.25oz/149g)

¼cup(2oz/57g)saltedbutterormargarine,melted

4teaspoonsvanillaextract

¼teaspoonliquidstevia

Position2ovenracksinthemiddleoftheoven.Preheattheovento350°F(177°C).Mist2bakingsheetswithsprayoil,orlinethemwithparchmentpaperorsiliconematsandthenmistthesurfaceswithsprayoil.Inamediumbowl,combine thepecan flour,almondflour,Splenda,cocoapowder,bakingpowder,andsaltandwhiskuntilwellmixed.Stirinthepecans.Inalargebowl,whisktheeggs,butter,vanilla,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonforabout2minutestomakeathick,stickybatter(seeUsingTextureasaGuide).Dropthedoughontothepreparedpans,usingabout1heapingtablespoonofdoughpercookieandspacingthemabout3inchesapart.Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8minutes,untilthecookiesarefirmtothetouchandcrispy.Immediatelytransferthecookiestoawirerackandletcoolforat least15minutesbeforeserving.

NuttyPeanutButterCookiesMAKESABOUT24COOKIES

Yes, threewaysofusingpeanuts inonerecipe!Thesedeliciouscookiesareperfectasanafter-school treatordessert forpeanutbutter fans.Youcanuse either crunchyorsmoothpeanutbutter,butnotethattheamountofmilkinthebattervariesdependingonwhichtypeyouuse.Servethesecookieswarmorcold,withatallglassofcoldmilk.Fora super-indulgent treat,use this recipe tomake the Inside-OutPeanutButterCupCookies.

1½cups(6oz/170g)almondflour

⅔cup(3.25oz/92g)peanutflour

½cup(2oz/57g)coconutflour

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

1teaspoonbakingpowder

¼teaspoonsalt

½cup(2oz/57g)choppedroastedpeanuts

1egg(1.75oz/50g)

1cup(9.75oz/276g)sugar-freepeanutbutter,crunchyorsmooth

1cup(8oz/227g)soymilkorothermilk

¼cup(2oz/60ml)sugar-freemaple-flavoredsyrup

2½teaspoonsvanillaextract

1¼teaspoonsliquidstevia

Position2ovenracksinthemiddleoftheoven.Preheattheovento375°F(191°C).Line2 baking sheets with parchment paper or silicone mats, then mist the surface withsprayoil.Inamediumbowl,combinethealmondflour,peanutflour,coconutflour,Splenda,bakingpowder,andsaltandwhiskuntilwellmixed.Stirinthechoppedpeanuts.Inalarge bowl or the bowl of an electric mixer, combine the egg, peanut butter, milk,syrup,vanilla,andliquidsteviaandstirvigorouslywithalargespoonormixwiththepaddle attachment at medium-low speed until thoroughly blended. Add the flourmixture and stir vigorously or mix at medium speed until all of the ingredients areevenly combined. The batter will be a thick, sticky dough (see Using Texture as aGuide).Dropthedoughontothepreparedpans,usingabout1heapingtablespoonofdoughpercookie;alternatively,lightlygreaseyourhandsandrolltheportionsofdoughintoballs.Space thecookiesabout3 inchesapart.Use thebackof the tinesofa forkandlightlypresstoformacross-hatchdesignandslightlyflattenthecookies.Diptheforkincoldwaterasneededtopreventsticking.Bakefor6minutes,thenrotatethepansandswitchracksandbakeforabout6moreminutes,untilthecookiesarefirmtothetouch.Forcrunchiercookies,bakeforabout2

moreminutes.Immediatelytransferthecookiestoawirerackandletcoolforat least10minutesbeforeserving.

VARIATION

PeanutButterCookie and IceCreamSandwiches: For a fun snack forkids andadultsalike,putasmallscoopofslightlysoftenedsugar-freevanillaicecreambetween2ofthecookies.Pressgentlytodistributetheicecream.Then,returntothefreezerforatleast10minutesbeforeserving.Whynotmakeafewandkeeptheminthefreezerfortimeswhenyouneedaspecialtreat?

Inside-OutPeanutButterCupCookies

Inside-OutPeanutButterCupCookiesMAKES12LARGECOOKIES

Forthoseofuswhoshouldn’teatcandyforhealthreasons(andisn’tthatmostofus?),thesecookieshelpfulfillthecravingforchocolate-coveredpeanutbuttercups.Totakethemoverthetop,drizzleChocolateGlazeoverthebakedandcooledcookies.Wecallforbaking thecookies inmuffincups,butyoucouldalsousea12-compartmentminiloafpan.Forsugar-freechocolatesyrup,DeneneusesthePublixstorebrandbecauseithasthefewestcarbs.Hershey’sandSmucker’salsomakesugar-freechocolatesyrup,butthecarbsareslightlyhigher.Lookovertheoptionsatyourmarketandgettheonewiththelowesttotalamountofcarbs.

1batchunbakedNuttyPeanutButterCookiedough

ChocolateFilling

1cup(8.75oz/248g)sugar-freechocolatesyrup

1teaspoonvanillaextract

¼teaspoonliquidstevia

1envelope(0.25oz/7g)unflavoredpowderedgelatin,or1teaspoonagarflakes

Preheattheovento400°F(204°C).Mist12muffincupswithsprayoil.Havethecookiedoughready.Tomakethefilling,whiskthesyrup,vanilla,liquidstevia,andgelatintogetherinamediumbowluntilthoroughlyblended.Letthemixturesitfor3to5minutestoallowthegelatintoexpandandbloom.Whiskthemixtureperiodicallyasyoufillthecookiestokeepthegelatinevenlydistributed.Put 1 heaping tablespoon of the cookie dough into each preparedmuffin cup. Oilyourfingersandpressthedoughintothewallsofthecuptoforma¼-inch-thickcrust,justlikeaminipieshell.Useonlyasmuchdoughasneededtomakeathincrust;theremainingdoughwillbeusedinasubsequentstep.Spoonthechocolatemixtureintothemuffincups,dividingitevenlyamongthem.Mist awork surfacewith sprayoil and transfer the remainingcookiedough to theoiled spot. Divide the dough into 12 equal portions. Oil your hands and roll eachportion into a ball. Set the balls on the oiledwork surface and press themwith thepalmofyourhanduntillargeenoughtocoverthecookiecrusts.Setthedisksatopthechocolate and crimp the edges of the top and bottom cookie crusts together tocompletelyencasethechocolatecenters.Bakefor15minutes,thenrotateandbakeforabout15moreminutes,untilthetopcrustisgoldenandfirmtothetouch.Don’tworryifsomeofthechocolatecentersoozeout during the baking process. The chocolate can easily be scraped off the pan (andeaten,ofcourse!)oncethecookiesarebaked.Put the pan on awire rack and let the cookies cool for at least 20minutes, untilcompletelycoolbeforeturningthemout.

PecanSandiesMAKESABOUT24COOKIES

Sandiesareaclassicbuttercookiewithpecans—adeliciouscombination.ThisisoneofDenene’s favorite recipes; she recommendsmaking lots of these cookies and sharingthemwitheveryone!

1cup(4oz/113g)pecanflour

1cup(4oz/113g)almondflour

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

½teaspoonbakingsoda

¼teaspoonsalt

1cup(3.5oz/99g)pecans,chopped

1egg(1.75oz/50g)

¾cup(6oz/170g)saltedbutterormargarine,melted

1tablespoonvanillaextract

Position2ovenracksinthemiddleoftheoven.Preheattheovento350°F(177°C).Line2bakingsheetswithparchmentpaperor siliconemats, then lightlymist the surfaceswithsprayoil.Inamediumbowl,combinethepecanflour,almondflour,sweetener,bakingsoda,andsaltandwhiskuntilwellmixed.Stirinthepecans.Inalargebowl,whisktheegg,butter, and vanilla together until thoroughly blended. Add the flourmixture and stirwithalargespoonfor1to2minutestomakeathick,stickybatter(seeUsingTextureasaGuide).Dropthedoughontothepreparedpans,usingabout1heapingtablespoonpercookieandspacingthem3inchesapart.Bake for 9minutes, then rotate thepans and switch racks andbake about 9moreminutes,untilthecookiesaregoldenbrownandfirmtothetouch.Immediatelytransferthecookiestoawirerackandletcoolforat least10minutesbeforeserving.

Biscotti

BiscottiMAKESABOUT12LARGEOR24SMALLBISCOTTI

These gluten-free, sugar-free biscotti rival classic versionsmadewithwheat flour; infact,inourestimation,theirsnapandcrumblefactorsandflavorsaresuperior.Biscotti,by definition, are twice-baked cookies, first baked as a soft,mounded loaf, and thensliced and baked again until crisp. They are often used as dipping cookies in coffee,tea,hotchocolate,orevenwine.Thisrecipeyieldsgooddippers,buttheycanstandontheirownasoneofthemostaddictive,guilt-freetreatsyouwilleverenjoy.Storesomeofthemhiddenawayinthefreezer,asyouwillbetemptedtoconsumethemalliftheyaren’toutofsightandoutofmind.

1cup(4oz/113g)pecanflour

1cup(4oz/113g)almondflour

¼cup(1oz/28g)coconutflour

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

2teaspoonsbakingpowder

4eggwhites(5oz/142g)

1tablespoonvanillaextract

⅓cup(2.75oz/78g)saltedbutterormargarine,melted

1½cups(7.5oz/213g)almonds,coarselychopped

ChocolateGlaze

1cup(6oz/170g)sugar-freesemisweetchocolatechipsorchoppedchocolate

2tablespoons(1oz/28g)saltedbutter(orbuttersubstitute),orsoymilkifusingChocoPerfectionbrandchocolate

Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or asiliconemat,thenlightlymistthesurfacewithsprayoil.Inamediumbowl,combinethepecanflour,almondflour,coconutflour,sweetener,andbakingpowderandwhiskuntilwellmixed.Inalargebowl,whisktheeggwhitesandvanillatogetheruntilthoroughlyblended,thenaddthebutterandwhiskforafewseconds,untilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeathick,stickydoughthatismoldable(seeUsingTextureasaGuide).Stirinthechoppedalmondsuntilevenlydistributed.Usearubberspatulatotransferthedoughtothecenterofthepreparedpan.Usingthespatulaorwethands,formitintoeither1largeovalabout6incheswideand10to12incheslong,or2smallerovalsabout4incheswideand8incheslong.Regardlessofsize,theovalsshouldbeabout¾inchtall.Bakefor15minutes,thenrotateandbakefor10to15minutes,untilgoldenbrownandandstillspringywhenpressedinthecenter.(It’simportantnottooverbakeatthispoint,ortheloaveswillbetoodifficulttoslice.)Letcoolonthepanfor2minutes,then,whiletheloaforloavesarestillhot,useachef’sknifetocuttheminto¾-inchslicesonadiagonalacrosstheoval.(Iftheloaves

cooltoomuch,theywillhardenandthepieceswillshatterandfallapartwhensliced.)Use a metal or plastic spatula to transfer the slices to a wire rack, flat side down,spacingthemabout½inchapart.Ifyoucan’tfitthemallononewirerack,usetwo.

Lower the oven temperature to 275°F (135°C). Put the wire rack with the biscottibackintotheoven—rack,biscotti,andall—andbakefor15minutes.Removethewirerack,flipthebiscottiover(onlyifnecessaryforevencoloring),thenbakefor15to20minutes,orasneeded,untilallsidesofthebiscottiaregoldenbrownandfeelcrisp.Letthebiscotticoolontherackforabout45minutes,oruntilcompletelycool.Meanwhile,makethechocolateglaze.Combinethechocolateandbutterinthetopofadoubleboilerandcookoversimmeringwater,stirringoccasionally,untilmeltedandsmooth.Alternatively,youcancombinetheminamicrowave-safebowlandmicrowaveatmediumheat.Thechocolatewillmeltquicklyinthemicrowaveandwillbedamagedifitoverheats,souseshort,15-secondintervalsandstirinbetween.Oncethechocolateisalmostmelted,useevenshorterintervals.Whenthebiscottiarecompletelycooltothetouch,diponeorbothendsofeachintothechocolateglaze.Returnthemtothewirerackandletsituntilthechocolatehardens(or,ifyoucan’twaitthatlong,setafewintherefrigeratortohastentheprocess).Seethesidebarbelowforalternativemethodsofapplyingthechocolateglaze.

VARIATION

ChocolateBiscotti: If you caneat standard chocolate, sweetenedwith sugar,melt¼cup (2oz /57g)ofbutterorbutter substitutewith the chocolate chips, insteadof2tablespoons,tomaketheglazemorefluid.

AlternateMethodsforApplyingChocolateGlaze

Todrizzle theglazeover thebiscotti inadecorativepattern,usea rubberspatula to

transfer the glaze into a plastic sandwich bag or disposable piping bag. Work the

chocolateintoonecornerofthebagand,ifusingaplasticbag,cutatinytipoffofthat

corner. Pipe the chocolate onto one flat side of all of the biscotti in a crisscross

pattern.Youcanalsodrizzlethemeltedchocolateofftheendofaspoonorspatulain

squiggles.Letsituntilthechocolatehardens.

Youcanalsouseapastrybrush, rubberspatula,or icingspatula tospreadchocolate

acrossoneflatsideofthebiscottiforamoresolidglaze.Again,letthebiscottisituntil

thechocolatehardens.

ChapterSix

BROWNIES,CAKES,ANDCOFFEECAKES

Cakesareoftenthehighlightofacookbook(atleastintheestimationoftheendusers—theeaters).Ourguessisthatitwillprobablyholdtrueforthisbookaswell.Theyarealsoessentialforbirthdaysandothercelebrations,andsharingthemispartoftheoccasion.Unfortunately,thosewhoarediabeticorsensitivetoglutenareoftenleftonthesidelines.Butnomore!Therecipesinthischapteryielddecadent,satisfyingcakesthatalmosteveryonecanenjoy.

Onceyou’vemasteredanyofthecakesinthischapter,youcanusetherecipeasafoundationforcreatingyourownuniquevariationsonadeliciousthemebyusingdifferenttypesofnutandseedfloursindifferentproportions.Herearesometipsandideasaboutvariationsthatapplytoalloftherecipesinthischapter:

•Becausevariousbrandsofnutflours,levelsofgrind,andtypesofnutsabsorbliquiddifferently,youmayneedtoadjusttheserecipesbyaddingmoreliquidornutflourtoachievethebattertexturewedescribe.

•Mostofthecakescanbebakedindifferentpansthanthosecalledfor.Springformtubepans,Bundtpans,andstandardtubepansareallessentiallyinterchangeable,withspringformtubepansbeingeasiertoremoveandthereforethebestbetforstickiercakes.Springformtubepansarealsogreatforcakeswithcrumbtoppings;whenthesearemadeinaBundtpan,they’retypicallyinvertedforserving,sothecrumbtoppingendsuponthebottom.Withaspringformtubepan,youcankeepthetoppingontop.

•Cakesthatcallfortube-stylepanscanalsobemadeinstandardroundcakepansorsquareorrectangularpans,butbakingtimeswillvarydependingonthesizeandshapeofthepanchosen.Whensubstitutingpans,makesurethealternativepanorpanshaveatotalvolumesimilartothesizeofpanwecallfor,andthenfollowthedonenesscues,ratherthanbakingtimes,toassesswhenbakingiscomplete.

•Allofthecakesinthischapteraredeliciouswhetherservedwarm,atroomtemperature,orcold.

•Becausethesecakesaremadewithnutandseedflours,whichcontainsubstantialamountsofoil,theyaremoreperishablethanmanyconventionalbakedgoods.Besuretostoreanyleftovers,tightlycoveredorwrapped,intherefrigeratororfreezer.Intherefrigerator,they’lltypicallykeepforabout7to10days;inthefreezer,they’llkeepforseveralmonths.

•Thesecakeshaveatendencytosticktothepanmorethanstandardcakes,sowe’veprovidedspecialpanpreparationinthischapter.Greasingthepan,freezingit,thendustingwithcoconutflouroralmondflourisasure-firewaytohaveeverycakecomeoutofthepancleanlyandintact.(Coconutflourhastheconsistencyofpowderedsugaranditsticksbesttothefrozenbutter;almondflourisfineifyoudon’thavecoconutflour.)Ifbakinginastandardroundcakepanorloafpan,youcanalsocutoutbakingparchmenttofitthebottomofthepan,thenmistitwithsprayoil.

Cocoa-NutBrownies

PumpkinandPumpkinSeedBlondies

Hazelnut-CoconutCoffeeCake

VeryVanillaCoffeeCakewithNutStreusel

Cinnamon-RaisinCoffeeCake

ApplesauceCoffeeCake

Orange-SpiceCoffeeCake

Hazelnut-AlmondCoffeeCake

ChocolateCreamCheeseCake

CarrotCakewithCreamCheeseFrosting

LemonandPoppySeedCake

HomestylePoundCake

PoundCakewithCrumbTopping

SweetPecanBread

Cocoa-NutBrownies,PumpkinandPumpkinSeedBlondies

Cocoa-NutBrowniesMAKES12BROWNIES

There is nothing quite like the satisfaction of biting into awarm chocolate brownie,andthisrecipemakesawonderful,guilt-freeversion.Foraddedindulgence,servethesebrownieswith sugar-free ice cream.Orwin somepopularity points by packing theminto bagged lunches—including your own! Note that this recipe is written to useunsweetened chocolate soymilk or almondmilk. If you happen to find a sugar-freesweetened chocolatemilk, or if sugar isn’t an issueandyouuse sweetened chocolatemilk,omittheliquidstevia.

2cups(8oz/227g)pecanflour

1cup(4oz/113g)almondflour

2cupsSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

½cup(1.5oz/43g)unsweetenednaturalcocoapowder(notDutch-process)

2teaspoonsbakingpowder

3eggs(5.25oz/149g)

½cup(4oz/113g)unsweetenedchocolatesoymilkorchocolatealmondmilk

¼cup(2oz/57g)saltedbutterormargarine,melted

1tablespoonvanillaextract

½teaspoonliquidstevia

Preheattheovento350°F(177°C).Linethebottomofan8-inchsquarebakingpanwithparchmentpaper,thenmistthepanwithsprayoil.Inamediumbowl,combine thepecan flour,almondflour,Splenda,cocoapowder,andbakingpowderandwhiskuntilwellmixed. Ina largebowl,whisk theeggs, soymilk,butter,vanilla,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixture andwhisk or stir with a large spoon until all of the ingredients are evenlyincorporatedtomakeasmooth,stickybatter(seeUsingTextureasaGuide).Pour themixture into the prepared pan, spreading it in an even layer if need be.Bakefor15minutes, thenrotateandbakefor10minutes,until thebrowniesare justslightly springy but still jiggly when pressed gently in the center. If you like fudgybrownies, remove them from the oven at this point. If you prefer them to be morecakelike, continuebaking fora fewmoreminutes,until a toothpick inserted into themiddleofthebrowniescomesoutclean.Let the brownies cool in the pan for at least 15 minutes. You can either cut thebrowniesinthepan,ortransferthewholepiecetoacuttingboardbeforecutting.Cutthemina3by4grid,toyield12brownies.

VARIATIONS

NuttyBrownies:Foranotherlayeroftextureandflavor,add½cup(1.75oz/50g)

pecansorwalnuts,lightlytoastedandchopped,whenmixingthedryingredients.Chocolate-GlazedBrownies:Oncethebrowniesarecompletelycool,spreadChocolateGlazeevenlyoverthetop.

PumpkinandPumpkinSeedBlondiesMAKES9LARGEOR16SMALLBLONDIES

These spiced bar cookies have the consistency of a chewy brownie, but without thecocoa.Touptheflavorfactor,servethemwithadollopofSugar-FreeWhippedCreamandadustingofgroundcinnamon.

1½cups(6oz/170g)hazelnutflour

½cup(2oz/57g)pecanflour

1½cupsSplendaorSteviaExtractintheRaw,or¾cupNewRootsSteviaSugar

2teaspoonsbakingpowder

1teaspoonxanthangum

½teaspoonsalt

1teaspoongroundcinnamon

½teaspoongroundginger

¼teaspoongroundcloves(optional)

2eggs(3.5oz/99g)

1can(15oz/425g)unsweetenedpumpkinpuree

2teaspoonsvanillaextract

½cup(3oz/85g)coarselychoppedpumpkinseedsorsunflowerseeds,lightlytoasted

Preheattheovento360°F(182°C).Linethebottomofan8-inchsquarebakingpanwithparchmentpaper,thenmistthepanwithsprayoil.In a medium bowl, combine the hazelnut flour, pecan flour, sweetener, bakingpowder,xanthangum,salt,cinnamon,ginger,andclovesandwhiskuntilwellmixed.In a large bowl, whisk the eggs, pumpkin, and vanilla together until thoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeasmooth,stickybatter(seeUsingTextureasaGuide).Foldinthepumpkinseeds.Useaspoonorrubberspatulatotransferthebattertothepreparedpan,thenspreadit inaneven layer.Bake for30minutes, then rotate thedishandbake for about30moreminutes,until springywhenpressed in thecenteranda toothpick inserted intothemiddleoftheblondiescomesoutclean.Let the blondies cool in the pan for at least 15 minutes. (You can either cut theblondiesinthepanortransferthewholepiecetoacuttingboardfirst.)Cutinto9largesquaresor16smallsquaresandserve.

VARIATIONS

Blondies with CreamCheese Frosting: Once the blondies are completely cool, spreadCreamCheeseFrostingevenlyoverthetop.BlondieIceCreamSandwiches:Fora treatkidsofallageswillenjoy,sliceablondiehorizontally, thenputasmallscoopofslightlysoftenedsugar-free icecreambetween

the2halves.Pressgentlytodistributetheicecream.Placebackintothefreezerfor10minutes, thenserve.Whileyou’reat it,makea fewandstore themin the freezer forthosetimeswhenyouneedaspecialtreat.

Tip:ToastingSeedsandNuts

Here’s an easy way to toast pumpkin seeds, sunflower seeds, and sesame seeds:

Preheatthebroiler.Spreadtheseedsona rimmedbakingsheet inaneven layerand

toastthemonthelowestrackoftheovenforjust2to3minutes.(Nutsmaytakeabit

longer.)Watch themclosely,as theycaneasilyburn.When theyget justabitdarker

and smell aromatic, they’re done. You can also toast seeds in a dry skillet over

medium-high heat, stirring frequently, until they start to pop. Keep stirring them or

shakingthepanforaminuteortwo,untilthepancoolsdown,ortransfertheseedsto

abowlorothercontainertostopthecookingprocess.

Hazelnut-CoconutCoffeeCakeMAKES10TO12SERVINGS

Inthiscake,adoubledoseofcoconutflavorfrombothcoconutflakesandcoconutmilknicelycomplements the flavorof thehazelnut flour.Allcakesaregoodwithacupofcoffee, but that’s particularly true of this one. It’s also wonderful with a dollop ofSugar-FreeWhippedCreamorascoopofsugar-freecoffeeicecream.

3cups(12oz/340g)hazelnutflour,plusmorefordustingthepan

1½cupsSplendaorSteviaExtractintheRaw,or¾cupNewRootsSteviaSugar

1tablespoonbakingpowder

½teaspoonxanthangum

½teaspoonsalt

¾cup(1.85oz/52g)unsweetenedcoconutflakes,toasted

4eggs(7oz/198g)

1cup(8oz/227g)unsweetenedcoconutmilkoranytypeofmilk

¼cup(2oz/57g)saltedbutterormargarine,melted

½teaspoonliquidstevia

Preheat the oven to 375°F (191°C). Grease a Bundt pan entirely with butter ormargarineandplaceitinthefreezer.In a medium bowl, combine the hazelnut flour, Splenda, baking powder, xanthangum,andsaltandwhiskuntilwellmixed.Stir inthecoconutflakes. Ina largebowl,whisk the eggs, coconut milk, butter, and liquid stevia together until thoroughlycombined.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeathick,stickybatter(seeUsingTextureasaGuide).Removeyourpreparedpanfromthefreezer,thendusttheentireinnersurfacewithhazelnutflour.Pourthemixtureintothepreparedpanandjiggleittoevenlydistributethebatterintoeverynookandcranny.Bakefor30minutes,thenrotateandbakeforabout 25minutes, until springywhen pressed in the center and a toothpick insertedintothemiddleofthecakecomesoutclean.Letthecakecoolinthepanfor20minutesbeforeturningitoutontoawirerack.Letcoolforatleast20moreminutesbeforeslicingandserving.

VARIATION

NuttyCoconutCoffeeCake:Toaddmoretexturetothecake,stirin½cup(about2.5oz/71g)ofalmondsorhazelnuts, lightlytoastedandchopped,whenyoustir inthecoconutflakes.

VeryVanillaCoffeeCakewithNutStreuselMAKES12SERVINGS

Vanillamustbethemostbelovedflavorandaromaintheworld,andthiscoffeecakedeliversitinfullforce.Aspringformtubepanisbesthere,butifyoudon’thaveone,youcanuseaBundtpanoraregulartubepan.

3cups(12oz/340g)almondflour,plusmorefordustingthepan

1cup(4oz/113g)pecanflour,walnutflour,orhazelnutflour

2cupsSplendaorSteviaExtractintheRaw,or1cupNewRootsSteviaSugar

1½teaspoonsbakingpowder

¼teaspoonsalt

5eggs(8.75oz/248g)

1cup(8oz/227g)unsweetenedsoymilkorothermilk

¼cup(2oz/57g)saltedbutterormargarine,melted

2tablespoonsvanillaextract

¼teaspoonliquidstevia

StreuselTopping

1cuppecans,walnuts,hazelnuts,oralmonds,lightlytoastedandcoarselychopped

¼cupSplenda,SteviaExtractintheRaw,Truvia,orZSweet,or2tablespoonsNewRootsSteviaSugar

¼teaspoongroundcinnamon(optional)

Preheattheovento350°F(177°C).Greaseaspringformtubepanentirelywithbutterormargarineandplaceitinthefreezer.Inamediumbowl,combinethealmondflour,pecanflour,Splenda,bakingpowder,and salt and whisk until well mixed. In a large bowl, whisk the eggs, milk, butter,vanilla,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixtureandstir with a large spoon for 1 to 2minutes tomake a thick, sticky batter (see UsingTextureasaGuide).Removeyourpreparedpanfromthefreezer,thendusttheentireinnersurfacewithalmondflour.Pourthemixtureintothepreparedpanandsmooththetopwitharubberspatula.Tomake the topping, combineall of the ingredients ina smallbowland stiruntilthoroughly combined. Sprinkle the topping evenly over the batter, then lightly pressthechoppednutstoembedthem.Bake for 30minutes, then rotate and bake for 30 to 40minutes, until the cake isgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleofthecakecomesoutclean.Let thecakecool for10 to15minutes, then remove theouter ring.Let cool foratleast15moreminutesbefore slicingand serving.Note: If using aBundt panor tubepanratherthanaspringformpan,invertthepanontoaplatterorwirerackafterthefirst5minutesofcooling.Letitcoolfor15moreminutesbeforecarefullyremovingthe

pan,thenletitcoolforatleast15moreminutesbeforeslicingandserving.

VARIATION

CaffeLatteCoffeeCake:Addupto1tablespoonofinstantcoffeecrystalswhenmixingthedryingredients.Vanilla Coffee Cake with Yogurt Topping: Spread plain yogurt over the cake after itcools;thetanginessoftheyogurtprovidesawonderfulflavorcontrasttothesweetnessofthecake.Ifyouplantousethistopping,thestreuselisoptional.

Cinnamon-RaisinCoffeeCakeMAKES12SERVINGS

Thisdeliciouscoffeecakeisextremelyeasytomake.Ifyou’resensitivetothesugarindriedfruit,stickwithjust¼cup(1.25oz/35g)ofraisins;ifnot,youcanincreasetheamounttoasmuchas1cup(5oz/142g).Also,feelfreetosubstitutedriedcranberriesorotherdriedfruitfortheraisins.

2cups(8oz/227g)hazelnutflour

2cups(8oz/227g)almondflour,plusmorefordustingthepan

½cupSplendaorSteviaExtractintheRaw,or¼cupNewRootsSteviaSugar

1½teaspoonsbakingpowder

¼teaspoonsalt

½teaspoongroundcinnamon

¼to1cup(1.25to5oz/35to142g)raisins,dependingonsugarsensitivity

4eggs(7oz/198g)

¾cup(6oz/170g)unsweetenedsoymilkorothermilk

¼cup(2oz/57g)saltedbutterormargarine,melted

2½teaspoonsvanillaextract

¼teaspoonliquidstevia

CinnamonSwirl

1¼cupsSplenda,SteviaExtractintheRaw,ZSweet,orTruvia,or½cupplus2tablespoonsNewRootsStevia

Sugar

2teaspoonsgroundcinnamon

2tablespoonsunsweetenedsoymilkorothermilk

½teaspoonvanillaextract

Preheat the oven to 350°F (177°C). Grease a Bundt pan entirely with butter ormargarineandplaceitinthefreezer.In a medium bowl, combine the hazelnut flour, almond flour, Splenda, bakingpowder,salt,andcinnamonandwhiskuntilwellmixed.Stirintheraisins.Inalargebowl, whisk the eggs,milk, butter, vanilla, and liquid stevia together. Add the flourmixtureand stirwitha large spoon for1 to2minutes tomakea thick, stickybatter(seeUsingTextureasaGuide).Removeyourpreparedpanfromthefreezer,thendusttheentireinnersurfacewithalmondflour.Pourthemixtureintothepreparedpanandjiggleittoevenlydistributethebatterintoeverynookandcranny.To make the cinnamon swirl, combine all of the ingredients in a small bowl andwhisk until thoroughly blended. Drizzle themixture over the batter and use a smallspatulaorknifetoswirltheslurryevenlyacrossandhalfwaythroughthebatter.Then,jigglethepantoagainevenlydistributethebatter.Bakefor30minutes,thenrotateandbakefor20to25minutes,untilgoldenbrown

andspringywhenpressedinthecenterandatoothpickinsertedintothemiddleofthecakecomesoutclean.Letthecakecoolinthepanfor5minutesbeforeinvertingitontoaservingplatterorwirerack.Letitcoolfor15moreminutesbeforecarefullyremovingthepan,thenletitcoolforatleast20moreminutesbeforeslicingandserving.

ApplesauceCoffeeCakeMAKES12SERVINGS

Thiscakeislikehomemadeapplepieandpoundcakecombinedinonedeliciouscoffeecake.We created this recipe using a typical unsweetened store brand of applesauce,withaverywetconsistencythatpoursfromthejareasily.Ifyourapplesauceisthick,assomeorganicbrandstendtobe,youwillneedtoaddwater—asmuchas¼oreven½cup—so thebatter consistencymatches thedescription in the instructions.Aswithany recipe, thedoughdictateswhat itneeds, souse thedescriptivecues tohelpwithyour adjustments. In this instance, the batter should be thick and sticky, like cookedoatmeal,butalsoeasytotransferintothepanwithalargespoonorrubberspatula.Ifitseemsoverlystiffandmoldable,likeplaydough,thenitneedstheadditionalwater.

2cups(8oz/227g)almondflour,plusmorefordustingthepan

2cups(8oz/227g)pecanflour

2cupsSplendaorSteviaExtractintheRaw,or1cupNewRootsSteviaSugar

1½teaspoonsbakingpowder

¼teaspoonsalt

1teaspoongroundcinnamon

5eggs(8.75oz/248g)

1cup(8.75oz/248g)unsweetenedapplesauce(seeheadnote)

¼cup(2oz/57g)saltedbutterormargarine,melted

2teaspoonsvanillaextract

VanillaGlaze

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

4teaspoonsunsweetenedsoymilkorothermilk

1teaspoonvanillaextract

Preheattheovento350°F(177°C).GreaseaBundtpanortubepanentirelywithbutterormargarineandplaceitinthefreezer.In a medium bowl, combine the almond flour, pecan flour, sweetener, bakingpowder, salt, and cinnamon andwhisk untilwellmixed. In a large bowl,whisk theeggs,applesauce,butter,andvanilla togetheruntil thoroughlyblended.Addthe flourmixtureand stirwitha large spoon for1 to2minutes tomakea thick, stickybatter(seeUsingTextureasaGuide).Removeyourpreparedpanfromthefreezer,thendusttheentireinnersurfacewithalmondflour.Pourthemixtureintothepreparedpanandjiggleittoevenlydistributethebatterintoeverynookandcranny.Bakefor30minutes,thenrotateandbakeforabout 30 more minutes, until springy when pressed in the center and a toothpickinsertedintothemiddleofthecakecomesoutclean.Letthecakecoolinthepanfor20minutesbeforeturningitoutontoawireracktocoolcompletely.

Meanwhile, make the glaze. In a small bowl, combine all of the ingredients andwhiskuntilthoroughlyblended.Themixtureshouldhaveaconsistencysimilartosourcream; if it’s too thin, addmore Splenda. Put themixture in a piping bag or smallplasticsandwichbagwithonetinycornersnippedoff.Pipetheglazeoverthecooledcakeinasquigglepattern.

VARIATION

Applesauce-CoffeeCoffeeCake:Foracoffeecakeinfusedwithcoffeeflavor,add1to2tablespoonsofinstantcoffeecrystalswhenmixingthedryingredients.

Orange-SpiceCoffeeCakeMAKES12SERVINGS

The spices and orange extract in this coffee cake give it an exotic flavor somewhatsimilartoatraditionalfruitcake.Dietorangesodamayseemlikeanunusualingredient—and it is!—but it adds more orange flavor without adding the sugars naturallypresentinorangejuice.Ifsugarisn’tanissue,simplysubstitutethefreshjuicefromthetangerinesororangesusedtomakethezest.

2cups(8oz/227g)pecanflour

2cups(8oz/227g)almondflour,plusmorefordustingthepan

1½cupsSplendaorSteviaExtractintheRaw,or¾cupNewRootsSteviaSugar

2teaspoonsbakingpowder

½teaspoonsalt

2teaspoonsgroundcinnamon

½teaspoongroundnutmeg

½teaspoongroundallspice

½teaspoongroundginger

¼teaspoongroundcloves

½cup(1.75oz/50g)pecans,lightlytoastedandchopped

5eggs(8.75oz/248g)

1cup(8oz/227g)dietorangesodaorfreshorangeortangerinejuice

½cup(4oz/113g)saltedbutterormargarine,melted

1teaspoonfreshlemonjuice

1teaspoonorangeextract

1tablespoongratedtangerineororangezest

PecanTopping

½cup(1.75oz/50g)pecans,lightlytoastedandchopped

¼cupSplenda,SteviaExtractintheRaw,ZSweet,orTruvia,or2tablespoonsNewRootsSteviaSugar

Preheat the oven to 350°F (177°C). Grease a Bundt pan entirely with butter ormargarineandplaceitinthefreezer.In a medium bowl, combine the pecan flour, almond flour, sweetener, bakingpowder,salt,cinnamon,nutmeg,allspice,ginger,andcloves.Whiskuntilwellmixed.Stir in thepecans. Ina largebowl,whisk theeggs, soda,butter, lemon juice,orangeextract,andzesttogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeathick,stickybatter(seeUsingTextureasaGuide).Removeyourpreparedpanfromthefreezer,thendusttheentireinnersurfacewithalmond flour.Pour thebatter into thepreparedpanand jiggle it toevenlydistributethebatterintoeverynookandcranny.Tomake the topping, combineall of the ingredients ina smallbowland stiruntil

thoroughlymixed.Sprinklethetoppingevenlyoverthebatter.Bakefor30minutes, thenrotateandbakeforabout30moreminutes,untilgoldenbrownandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleofthecakecomesoutclean.Letthecakecoolinthepanforabout20minutesbeforeinvertingitontoaservingplatterorwirerack.Letitcoolforatleast10moreminutesbeforeslicingandserving.Youcanservethecaketoppingsideuportoppingsidedown.

Hazelnut-AlmondCoffeeCakeMAKES12TO14SERVINGS

ThoughseeminglysimilartoourHazelnut-CoconutCoffeeCake,thisvariationreplacessomeofthehazelnutflourwithalmondflour,andgetsitscoconutflavorfromcoconutflakes,notcoconutmilk.Thesesubtlechangescreateatotallydifferent finalproduct.Thiscake isagreatchoice forbirthdaysandothercelebrations,or fordessertafteraspecialmeal,especiallyifgarnishedwithfreshberriesandSugar-FreeWhippedCream.

2cups(8oz/227g)hazelnutflour

1cup(4oz/113g)almondflour

1½cupsSplendaorSteviaExtractintheRaw,or¾cupNewRootsSteviaSugar

1tablespoonbakingpowder

½teaspoonxanthangum

¾cup(5.75oz/163g)almonds,lightlytoastedandchopped

½cup(1.25oz/35g)unsweetenedcoconutflakes,toasted

4eggs(7oz/198g)

1cup(8oz/227g)unsweetenedsoymilkorothermilk

¼cup(2oz/57g)saltedbutterormargarine,melted

1½teaspoonsvanilla

1¼teaspoonsliquidstevia

CreamCheeseFrosting

Preheat the oven to 375°F (191°C). Grease a Bundt pan entirely with butter ormargarineandplaceitinthefreezer.In a medium bowl, combine the hazelnut flour, almond flour, Splenda, bakingpowder,andxanthangumandwhiskuntilwellmixed.Stirinthealmondsandcoconutflakes.Inalargebowl,whisktheeggs,milk,butter,vanilla,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeathick,stickybatter(seeUsingTextureasaGuide).Removeyourpreparedpanfromthefreezer,thendusttheentireinnersurfacewithalmond,pecan,orcoconutflour.Pourthemixtureintothepreparedpanandjiggleittoevenlydistributethebatterintoeverynookandcranny.Bakefor30minutes,thengently rotate and bake for about 30moreminutes, until golden brown and springywhenpressedinthecenterandatoothpickinsertedintothemiddleofthecakecomesoutclean.Letthecakecoolinthepanforatleastfor20minutesbeforeturningitoutontoawireracktocoolcompletely.To frost the cake, spread some frosting over the top, spreading it to an eventhickness,thenspreadtheremainingfrostingovertheentirecake.

ChocolateCreamCheeseCakeMAKES10TO12SERVINGS

This moist and delicious cake isn’t technically a cheesecake; rather, it’s a cake withcreamcheeseinthebatter.Didwealsomentiontheword“chocolate”?Ofcourse,theperfectaccompanimentwouldbesugar-free icecreamorfrozenyogurtoradollopofSugar-Free Whipped Cream. Another fun serving suggestion is to drizzle sugar-freechocolate syrupover the topof individual slices, then sprinklewith toasted, choppednuts.

2cups(8oz/227g)hazelnutflour

2cups(8oz/227g)almondflour

2½cupsSplendaorSteviaExtractintheRaw,or1¼cupsNewRootsSteviaSugar

¾cup(2.25oz/64g)unsweetenednaturalcocoapowder(notDutch-process)

2teaspoonsbakingpowder

½teaspoonsalt

5eggs(8.75oz/248g)

8ounces(227g)creamcheese,atroomtemperature

¾cup(6oz/170g)saltedbutterormargarine,melted

2teaspoonsvanillaextract

1½teaspoonsliquidstevia

Preheat the oven to 375°F (191°C). Grease a Bundt pan entirely with butter ormargarineandplaceitinthefreezer.Inamediumbowl,combinethehazelnutflour,almondflour,Splenda,cocoapowder,bakingpowder,andsaltandwhiskuntilwellmixed.Inthebowlofanelectricmixeroralargebowl,combinetheeggs,creamcheese,butter,vanilla,andliquidsteviaandmixwiththepaddleattachmentatmedium-lowspeedorstirvigorouslywithalargespoonfor 1minute. Add the flourmixture andmix atmedium-low speed or stir vigorouslywitha large spoon forabout1minute tomakea smooth, thick,pourablebatter (seeUsingTextureasaGuide).Removeyourpreparedpanfromthefreezer,thendusttheentireinnersurfacewithalmond,pecan,orcoconutflour.Pourthemixtureintothepreparedpanandjiggleittoevenlydistributethebatterintoeverynookandcranny.Bakefor30minutes,thengentlyrotateandbakefor20to30minutes,untilthecakeisspringywhenpressedinthecenterandatoothpickinsertedintothemiddleofthecakecomesoutclean.Letthecakecoolinthepanfor20minutesbeforeturningitoutontoawirerack.Letcoolforatleast20moreminutesbeforeslicingandserving.

CarrotCakewithCreamCheeseFrosting

CarrotCakewithCreamCheeseFrostingMAKES8TO12SERVINGS

Everyonelovescarrotcake,butifyoucan’teatwheatorsugar,youmaythinkitisn’tan option—especially because carrots have a relatively high carb content. In thisrecipe, the fiber in the coconut and pecan flour helps keep the glycemic load low.Because this recipe calls for so many egg whites, we recommend that you purchaseliquideggwhitessoyoudon’thaveaquandaryaboutwhattodowithalloftheyolks.To use liquid eggwhites, simplyweigh out the amount specified in the recipe. Also,notethatthecreamcheesefrostingisoptional(buthighlyrecommended!).

1cup(4oz/113g)coconutflour

1cup(4oz/113g)pecanflour

¼cup(0.75oz/21g)unsweetenedshreddeddriedcoconut,lightlytoasted

2cupsSplendaorSteviaExtractintheRaw,or1cupNewRootsSteviaSugar

2teaspoonsbakingpowder

1¼teaspoonssalt

1½teaspoonsgroundcinnamon

8eggwhites(10oz/284g)or6eggs(10.5oz/298g)

1¼cup(10oz/284g)unsweetenedsoymilkorothermilk

½cup(4oz/113g)saltedbutterormargarine,melted

2teaspoonsvanillaextract

¼teaspoonliquidstevia

2½cups(12oz/340g)packedfinelyshreddedcarrots

CreamCheeseFrosting

1½pounds(680g)creamcheese,atroomtemperature

½cup(4oz/113g)saltedbutterormargarine,atroomtemperature

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

½teaspoongroundcinnamon

4teaspoonsvanillaextract

1tablespoonunsweetenedsoymilkorothermilk

⅛teaspoonliquidstevia

Pecansorothernuts,toastedandchopped,forgarnish(optional)

Unsweetenedcoconutflakes,toasted,forgarnish(optional)

Preheattheovento325°F(163°C).Linethebottomoftwo8-inchroundcakepanswithparchmentpaper,thenmisttheinsidewallsofthepansalongwiththeparchmentwithsprayoil.In a medium bowl, combine the coconut flour, pecan flour, shredded coconut,Splenda, baking powder, salt, and cinnamon andwhisk untilwellmixed. In a largebowl, whisk the egg whites, milk, butter, vanilla, and liquid stevia together until

thoroughly blended. Stir in the carrots. Add the flour mixture and stir with a largespoonfor1to2minutestomakeathick,stickybatter(seeUsingTextureasaGuide).Ifthebatteristoothicktopour,addalittlemoremilk.Pourthebatterintothepreparedpans.Useaspatulatoevenlyspreadthebatter,orjiggle the pan to evenly distribute the batter in the pan. Bake for 35minutes, thenswitchracksandbakeforabout30moreminutes,untilthecakesarelightlygoldenandspringywhen pressed in the center and a toothpick inserted into themiddle of eachcakecomesoutclean.Letthecakescoolinthepansforatleast20minutes.Meanwhile, make the frosting. In the bowl of an electric mixer or a large bowl,combinealloftheingredientsandmixwiththepaddleattachmentonmediumspeedorstirvigorouslywithalargespoonuntilthoroughlyblended.Ifusinganelectricmixer,switch to thewhisk attachment andmix atmedium-high speed for about 3minutes,untilthemixtureisfluffyandverycreamy;ifmixingbyhand,switchtoasturdywhiskandbeatvigorously.Asthecakescool,theyshouldshrinkfromthepanwalls;ifnot,runanicingspatulaorathinknifearoundtheedges.Invertthecakesontotwoplates.Theycanbeeatenastheyareorbefrosted,eithersinglyorasatwo-layercake.Foratwo-layercake,spreadsomefrostingoverthetopofthelowerlayer,spreadingittoaneventhicknessofabout¼inch.Positionthesecondlayerontopandthenspreadtheremainingfrostingovertheentirecake.Sprinklethepecans,coconut,orbothoverthetopand/orsidesofthecakeifyoulike.Keeprefrigerated.

LemonandPoppySeedCakeMAKES10TO12SERVINGS

A refreshing, buttery, lemony treat, this cake has a creamy texture and is excellentserved with a scoop of sugar-free lemon sorbet or a dollop of Sugar-Free WhippedCream. One important note: Don’t try to substitute vegetable oil for the butter ormargarine in this recipe. It justwon’t create the same flavor synergywith the lemonjuicethatyou’llgetfrombutteroragood-qualitybutteryspread.

3cups(12oz/340g)almondflour

1cup(4oz/113g)hazelnutflour

2½cupsSplendaorSteviaExtractintheRaw,or1¼cupsNewRootsSteviaSugar

2teaspoonspoppyseeds,ormoreasdesired

1½teaspoonsbakingpowder

5eggs(8.75oz/248g)

1cup(8oz/227g)saltedbutterormargarine,melted

¾cup(6oz/170g)freshlemonjuice

2teaspoonsvanillaextract

½teaspoonliquidstevia

Preheat the oven to 350°F (177°C). Grease a Bundt pan entirely with butter ormargarineandplaceitinthefreezer.Inamediumbowl,combinethealmondflour,hazelnutflour,Splenda,poppyseeds,andbakingpowderandwhiskuntilwellmixed.Inalargebowl,whisktheeggs,butter,lemonjuice,vanilla,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixtureand stirwitha large spoon for1 to2minutes tomakea thick, stickybatter(seeUsingTextureasaGuide).Removeyourpreparedpanfromthefreezer,thendusttheentireinnersurfacewithalmond or hazelnut flour. Pour the mixture into the prepared pan and jiggle it toevenly distribute the batter into every nook and cranny. Bake for 30 minutes, thengently rotateandbake forabout25minutes,until firmandspringywhenpressed inthecenterandatoothpickinsertedintothemiddleofthecakecomesoutclean.Letthecakecoolinthepanfor20minutesbeforeturningitoutontoawirerack.Letcoolforatleast20moreminutesbeforeslicingandserving.

HomestylePoundCakeMAKES12TO14SERVINGS

Pound cake earned its namebecause recipes for traditional versions includeapoundeachof flour,butter,eggs,andsugar.Mostmodernversionsusedifferentamountsofthoseingredients,andofcoursethisversiondoesn’tuseapoundofsugar!Nonetheless,it is a sweetandbuttery,wonderfullydensemultipurpose treatwitha flavorakin topoundcake.Althoughwegenerallyencourageyoutoplaywiththenutandseedflourstocreateyourownvariations,inthisrecipethealmondflourisprimaryandshouldnotbereplaced.However,youcansubstitutepecan,walnut,oradditionalalmondflourforthehazelnut flour, thoughwe love thehazelnutversion. It’sgreat toppedwithSugar-FreeWhippedCream.Or, fora sensationaldessert,drizzle sugar-freeyogurtover thecake,thentopeachslicewithafewdollopsofsugar-freefruitpreserves.

3cups(12oz/340g)almondflour,plusmorefordustingthepan

1cup(4oz/113g)hazelnutflour

2cupsSplendaorSteviaExtractintheRaw,or1cupNewRootsSteviaSugar

1½teaspoonsbakingpowder

¼teaspoonsalt

½teaspoongroundnutmeg,allspice,cinnamon,oracombination

5eggs(8.75oz/248g)

¾cup(6oz/170g)saltedbutterormargarine,melted

½cup(4oz/113g)unsweetenedsoymilkorothermilk

1tablespoonvanillaextract

¼teaspoonliquidstevia

Preheattheovento350°F(177°C).Mistthebottomandsidesofa5by9-inchloafpanwithsprayoil,thenlinethebottomoftheloafpanwithparchmentandmistitagainwiththesprayoil.In a medium bowl, combine the almond flour, hazelnut flour, Splenda, bakingpowder,salt,andnutmegandwhiskuntilwellmixed.Inalargebowl,whisktheeggs,butter,milk,vanilla,andliquidsteviatogetheruntilthoroughlyblended.Addtheflourmixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky,pourablebatter(seeUsingTextureasaGuide).Pourthemixtureintothepreparedpan;itshouldbenomorethanthree-quartersfull.Bake for 30 minutes, then gently rotate and bake for about 30 more minutes, untilgoldenandspringywhenpressedinthecenterandatoothpickinsertedintothemiddleofthecakecomesoutclean.Letthecakecoolinthepanfor20minutesbeforeturningitoutontoawirerack.Letcoolforatleast20moreminutesbeforeslicingandserving.

PoundCakewithCrumbToppingMAKES12TO14SERVINGS

Once you’vemastered theHomestyle PoundCake, add some texture and flavorwiththistwist.

1batchunbakedHomestylePoundCakebatter

CrumbTopping

1cup(4oz/113g)almondflour

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

⅛teaspoonsalt

½teaspoongroundcinnamon

⅛teaspoongroundnutmeg,cloves,allspice,cinnamon,cardamom,orginger

½cup(4oz/113g)saltedbutterormargarine,melted

Preheattheovento350°F(177°C).Mistthebottomandsidesofa5by9-inchloafpanwithsprayoil,thenlinethebottomoftheloafpanwithbakingparchmentandmistitagainwiththesprayoil.Havethecakebatterready.To make the topping, combine the almond flour, sweetener, salt, cinnamon, andnutmeginamediumbowlandwhiskuntilwellmixed.Whiskinthebuttertomakealumpydough,thenuseyourfingerstobreakthe lumpsintocrumbles. If thecrumblesare bigger than you’d like, put the mixture in the refrigerator for 10 minutes, thencrumbleitintosmallerbits.Pourhalfofthebatterintothepreparedpanandspreaditintoasmoothlayerwitharubberspatula(orjigglethepan).Sprinklehalfofthetoppingevenlyoverthesurface.Pourintheremainingbatterandgentlyspreaditintoasmoothlayer,asabove,thensprinkletheremainingtoppingevenlyoverthesurface.Bake for30minutes, thengently rotateandbake forabout30moreminutes,untilthe crumbs are golden brown and a toothpick inserted into the middle of the cakecomesoutclean.Letthecakecoolinthepanfor20minutesbeforeturningitoutontoawirerack.Letcoolforatleast20moreminutesbeforeslicingandserving.

SweetPecanBread

SweetPecanBreadMAKES10TO12SERVINGS

This dessert can be baked as a coffee cake or sweet loaf bread, and it tastes like apecan cinnamon roll! This bread can be baked in a loaf pan, but for a festiveappearance,bakeitinaBundtpan.Foraglaze,youcanusetheHotCrossBunsglazetopping,ordustwithpowderederythritol.Forthosewhoarenotcountingtheircarbs,youcanadd½cupofraisinstothebatterwiththedryingredients.

2cups(8oz/227g)pecanflour

1cup(4oz/113g)almondflour,plusmorefordustingthepan

1½cupsSplendaorSteviaExtractintheRaw,or¾cupNewRootsSteviaSugar

¾cup(2.75oz/78g)choppedpecans

4teaspoonsbakingpowder

2teaspoonsgroundcinnamon

½teaspoonsalt

½teaspoonxanthangum

4eggs(7oz/198g)

1cup(8oz/227g)unsweetenedsoymilkorothermilk

¼cup(2oz/57g)butterorbuttersubstitute,melted

1¼teaspoonsliquidstevia

1½teaspoonsvanillaextract

Preheattheovento375°F(191°C).GreaseaBundtpanorminiBundtpanswithbutterormargarineandplaceitinthefreezer.Inamediumbowlcombinethepecanflour,almondflour,Splenda,choppedpecans,bakingpowder,groundcinnamon,salt,andxanthangumandwhiskuntilwellblended.Ina largebowl,whisk theeggs,milk,butter, liquid stevia,andvanilla together.Addtheflourmixtureandstirwithalargespoonfor1to2minutestomakeathick,stickybatter(seeUsingTextureasaGuide).Removeyourpreparedpanfromthefreezer,thendusttheentireinnersurfacewithalmondflour.Pourthemixtureintothepreparedpanandsmooththetopwitharubberspatula.Jiggle thepan toevenlydistribute thebatter intoeverynookandcranny. Ifmakingmini Bundt cakes, fill each cup three-fourths full. For a full-size Bundt cake,bakefor30minutes,thenrotateandbakeforanadditional20to30minutes,oruntilthe bread is golden brown and springy when pressed in the center and a toothpickinsertedintothemiddlecomesoutclean.ForminiBundtcakes,cutthebakingtimeinhalfandfollowthedonenesscuesabove.Letthecakecoolinthepanfor5minutesbeforeinvertingitontoaservingplatterorwirerack.Let itcool foranother15minutesbeforecarefullyremovingthepan.Coolforanother10to20minutesbeforeslicingandserving.

ChapterSeven

PIES

Onceyouhaveagoodcrust,youcanmakeawidevarietyofpies.Thischapterprovidesarecipeforanexcellent,all-purposegluten-freesugar-freecrust,alongwithtwovariations.Thesecrustsareveryversatile.They’regreatforfruitpies,pumpkinpie,andpecanpie,andyou’llfindrecipesforallofthosefillingsinthischapter.Oryoucanprebakethemanduseaprecookedfilling,asintheVanillaCreamPieanditsvariations.Touptheante,we’veevenincludedarecipeforachocolatecrust.Foratrulyspecialdessertthatwillgraceanyfestivetable,tryusingthechocolatecrustforpecanpieoranyofthecreampies.Hereareafewtipsonthepierecipesinthischapter:

•Becausevariousbrandsofnutflour,levelsofgrind,andtypesofnutsabsorbliquiddifferently,youmayneedtoadjusttheserecipes.Ifyoufindthatyourpiecrustdoughismoredryandcrumblythandescribed,feelfreetoaddmoremilkuntilitbecomespressable.

•Useaglasspiepansoyoucanseethebottomofthecrusttomakesureitisn’toverbrowning.

•Fruitpiesaretrickyforpeoplewithdiabetesoranyonecountingcarbsbecausefruithasnaturalsugar.Luckily,it’salsofulloffiber,whichhelpsloweritsglycemicindex.Theserecipeswerespecificallycreatedwithdiabeticsinmind,sothateveryonecanenjoyasliceofpie.

•Happily,thepiefillingsinthischapterarevegan-friendlyandcanbemadewithpowderedeggreplacer.

•Werecommendcuttingthesepiesinto8to10slices.Thatyieldsareasonableservingsizethatmostpeoplecanenjoyregardlessofdietaryrestrictions.

•Storeleftoverpieinanairtightcontainerintherefrigerator.

ChocolatePiecrust

Almond-PecanPiecrust

Maple-PecanPie

AppleCrumblePie

PumpkinPie

VanillaCreamPie

BerryorCherryPie

ChocolatePiecrustMAKESONE10-INCHPIECRUST

Thispiecrustisagreatchoiceforcreampies,especiallyChocolateCreamPie.Whosaysyoucan’thavechocolateonchocolate?

1cup(4oz/113g)almondflour

1cup(4oz/113g)coconutflour

¼cupSplendaorSteviaExtractintheRaw,or2tablespoonsNewRootsSteviaSugar

¼cup(0.75oz/21g)unsweetenednaturalcocoapowder(notDutch-process)

½teaspoonbakingpower

¼cup(2oz/57g)saltedbutterormargarine,melted

6tablespoonsunsweetenedchocolatesoymilkorothermilk

1tablespoonvanillaextract

⅛teaspoonliquidstevia

Ifyou’llbebakingthecrustbeforefillingit,preheattheovento325°F(163°C).Lightlymista9-or10-inchpiepanwithsprayoil.In a large bowl, combine the almond flour, coconut flour, Splenda, cocoa powder,and baking powder and whisk until well mixed. Add the butter, milk, vanilla, andliquidsteviaandstirwithalargespoonfor1to2minutes.Thedoughwillbestiffandplaydough-like(seeUsingTextureasaGuide).Putthedoughinthepreparedpanandlightlymistthetopwithsprayoil.Spreadthedoughwithyourfingers,pressingitinanevenlayertolinethepan.Prickthebottomandsideswithaforktohelppreventbubblesandairpockets.Ifyou’llbefillingthepiebeforebakingit,it’sreadytogo.Ifprebakingthecrust,covertheedgeswithaluminumfoil,thenbakefor10minutes.Rotatethepanandbakefor7moreminutes,thenremovethefoilandbakefor3to5minutes,oruntilthecrustiscrispandfirmtothetouch.

Almond-PecanPiecrustMAKESONE10-INCHPIECRUST

Here’s our favorite piecrust. It’s a flaky treat that youmight be tempted to eat likeshortbread cookies (andwho are we to stop you if youwant to do that?). The twovariationsbelowareclosecontenders;theonlydifferenceissubstitutinghazelnutflouror coconut flour for the pecan flour. Once you’vemastered this recipe, or one of itsvariations,use itasa template forcreatingyourownversions.Whendecidingwhichflours touse, considerhow their flavorswillworkwith the filling.Beyond the sweetfillings included in this chapter, you can also use these crusts for quiches and othersavorypies.Enjoy!

1cup(4oz/113g)almondflour

1cup(4oz/113g)pecanflour

¼cupSplendaorSteviaExtractintheRaw,or2tablespoonsNewRootsSteviaSugar

½teaspoonbakingpowder

¼cup(2oz/57g)saltedbutterormargarine,melted

3tablespoonsunsweetenedsoymilkorothermilk

1½teaspoonsvanillaextract

Ifyou’llbebakingthecrustbeforefillingit,preheattheovento325°F(163°C).Lightlymista9-or10-inchpiepanwithsprayoil.In a large bowl, combine the almond flour, pecan flour, sweetener, and bakingpowderandwhiskuntilwellmixed.Addthebutter,milk,andvanillaandstirwithalargespoonfor1to2minutes.Thedoughwillbestiffandplaydough-like(seeUsingTextureasaGuide).Putthedoughinthepreparedpanandlightlymistthetopofthedoughwithsprayoil. Spread thedoughwithyour fingers,pressing it inaneven layer to line thepan.Prickthebottomandsideswithaforktohelppreventbubblesandairpockets.Ifyou’llbefillingthepiebeforebakingit,it’sreadytogo.Ifprebakingthecrust,covertheedgeswithaluminumfoil,thenbakefor10minutes.Rotatethepanandbakefor7minutes,thenremovethefoilandbakeanadditional3to5minutes,untilthedoughisfirmtothetouchandjuststartingtobrown.

VARIATIONS

Almond-HazelnutPiecrust:Substitutehazelnutflourforthepecanflour.Almond-Coconut Piecrust: Substitute coconut flour for the pecan flour. Denene lovesthisoneandbelievesthatthisisthemostversatilepiecrustofthemall.

Maple-PecanPieMAKESENOUGHFILLINGFOR1PIE

This pie, which features the wonderful flavor combination of pecans and maple, isalways ahit.Donot chop thepecans too small. It’s best tohave amixof large andmedium-sizepieces,whichtendto float to the topof thepie,whereas finelychoppedpieces usually sink. For thosewho can’t eat sugar, this is a very special treat—evenmoresowithascoopofsugar-freevanillaicecreamontop!

1unbakedpiecrust(useanyoftherecipesorvariationsforChocolatePiecrustandAlmond-PecanPiecrust)

3eggs(5.25oz/149g)

1cup(8oz/227g)sugar-freemaple-flavoredsyrup

5tablespoons(2.5oz/71g)saltedbutterormargarine,melted

2teaspoonsvanillaextract

½teaspoonliquidstevia

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

2cups(7oz/198g)pecans,coarselychopped

Preheattheovento350°F(177°C).Havethepiecrustready.Inalargebowl,whisktheeggs,sugar-freemaple-flavoredsyrup,butter,vanilla,andliquidsteviatogetheruntilthoroughlyblended.AddtheSplendaandwhiskgentlyjustuntil well blended; don’t whisk so much that the mixture gets foamy. Fold in thepecans.Putthecrustonabakingsheetandpourthefillingin.Covertheedgesofthecrustwith foil to prevent burning. Bake for 30 minutes, then carefully rotate the bakingsheetandbakeforabout25moreminutes.Removethefoilandbakeforabout5moreminutes,untilthecenterofthepieissetandspringsbackslightlywhenpressedgentlyandaknifeinsertedintothemiddleofthepiecomesoutclean.Letthepiecoolforatleast1hourbeforeslicingandserving.Keeprefrigerated.

AppleCrumblePie

AppleCrumblePieMAKESENOUGHFILLINGANDTOPPINGFOR1PIE

Thereisnothinglikeagoodold-fashionedapplecrumblepie,sowewantedtocreateagluten-free,sugar-freeversionforthisbook.Youcanuseanytypeofapples,butinouropinion slightly tart varieties with low a glycemic load, such as Granny Smith orpippins,yieldthebestresults.DenenehasfoundthatFujiapples,forexample,containtoo much sugar for some diabetics. You can peel the apples if you like, but werecommendleavingthepeelonforaddednutrientsandfiber.Thispieisdeliciousonitsown,butevenbetterwithsugar-freevanillaicecream.

1unbakedpiecrust(useanyoftherecipesorvariationsforChocolatePiecrustandAlmond-PecanPiecrust)

CrumbleTopping

¾cup(3oz/85g)almondflour

¼cupSplenda,SteviaExtractintheRaw,Truvia,orZsweet,or2tablespoonsNewRootsSteviasugar

½teaspoongroundcinnamon

¼teaspoongroundginger

¼cup(2oz/57g)saltedbutterormargarine,melted

1teaspoonvanillaextract

AppleFilling

5cups(28oz/794g)thinlyslicedapples(about¼inchthick)

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

¼cup(1oz/28g)almondflour

1½teaspoonsgroundcinnamon

2tablespoonssaltedbutterormargarine,melted

1teaspoonfreshlemonjuice

½teaspoonliquidstevia

Preheattheovento375°F(191°C).Havethepiecrustready.Tomakethetopping,putalloftheingredientsinasmallbowlandstirwithalargespoonorrubberspatulauntilthoroughlycombined.Themixtureshouldbecrumblyanddry.Ifitlumpsupratherthanformingcrumbles,refrigerateforabout30minutes,untilhardened,andthencrumbleitwithyourfingers.Tomakethefilling,puttheapplesinalargebowl.Inaseparatebowl,combinetheSplenda,almondflour,cinnamon,butter,lemonjuice,andliquidsteviaandstirgentlywithalargespoonorrubberspatulauntilthoroughlycombined.Addthismixturetotheapples and mix together until all the apples are thoroughly coated. Then pour themixture,juicesandall,intotheunbakedpiecrust;theappleswillmounduphigherthantheedgesofthepan.Sprinklethecrumbletoppingevenlyovertheapples.Put thepieonabakingsheetandcover theedgesof thecrustwith foil toprevent

burning.Bakefor20minutes,thenrotatethebakingsheetandbakeforabout20moreminutes.Removethefoilfromtheedgesofthepiecrustandbakeforabout10minutes,untilthetoppingandcrustaregoldenbrown.Letthepiecoolforatleast1hourbeforeslicingandserving.Keeprefrigerated.

VARIATION

Double-CrustApplePie:Foradouble-crustedpie,forgothecrumbletopping.Instead,prepareandrolloutasecondpiecrustasdescribedbelow,placeitoverthetopofthefilledpie, and flute theedges to seal it to the lowercrust.Be sure to cuta coupleofsteamvents inthetopbeforebaking.Alternatively,youcancutthesecondcrust intostripsandmakealatticecrustontop.Bakeuntilthecrustisgoldenbrown.

Tip:RollingOutaTopCrust

Youcanrolloutpiecrusttomakeatopcrust,orcutitintostripstomakealatticecrust.

Thetechniqueissimilartorollingoutcrackers:Formthedoughintoaball.Mist2pieces

of parchment paper or 2 siliconemats with spray oil. Place the dough between the

oiled surfaces, press down to flatten somewhat, then use a rolling pin to roll and

flattenthedoughuntilslightlythinnerthan¼inch.

Laytherolledoutcrustoverthefilledpie,thentrimtheedgesandcrimpthetopcrust

tothebottomcrust.Or,cuttherolledoutcrust into1 inchstripsandweavea lattice

overthetopofafilledpie;trimtheedges.

PumpkinPieMAKESENOUGHFILLINGFOR1PIE

Thewinterholidays justwouldn’tbe thesamewithoutpumpkinpie.Here’saversioneveryonecanenjoy,regardlessofsensitivitytoglutenorsugar.Plus,itcanbemadeinadvance—always a bonus during the busy holiday season. It keeps well in therefrigerator for3or4days,andinthe freezer forweeks.Don’t forget theSugar-FreeWhippedCreamoricecream!

1unbakedpiecrust(useanyoftherecipesorvariationsforChocolatePiecrustandAlmond-PecanPiecrust)

3eggs(5.25oz/149g)

1can(15oz/425g)unsweetenedpumpkinpuree

1cup(8oz/227g)unsweetenedsoymilkorothermilk

1cupSplendaorSteviaExtractintheRaw,or½cupNewRootsSteviaSugar

1teaspoongroundcinnamon

½teaspoongroundginger

½teaspoongroundallspice,or¼teaspoongroundcloves

1½teaspoonsvanillaextract

¾teaspoonliquidstevia

Preheattheovento375°F(191°C).Havethepiecrustready.Inalargebowl,whisktheeggs.Addthepumpkin,milk,Splenda,cinnamon,ginger,allspice,vanilla,andliquidsteviaandwhisktomakeasmooth,pourablebatter.Putthecrustonabakingsheetandpourthefillingin.Covertheedgesofthecrustwith foil to prevent burning. Bake for 25minutes, then rotate the baking sheet andbakeforabout25minutes,until thecenterof thepie isslightlyspringytothetouch.Removethefoilandbakeforabout10minutes,untiltheedgesofthecrustaregoldenbrownandaknifeortoothpickinsertedintothemiddleofthepiecomesoutclean.Letthepiecoolforatleast1hourbeforeslicingandserving.Keeprefrigerated.

VanillaCreamPie,ChocolateCreamPie

VanillaCreamPieMAKESENOUGHFILLINGFOR1PIE

In essence, a cream pie is basically a prebaked pie crust filledwith pastry cream, acustard made with two thickeners: eggs, which are the defining ingredient of allcustards,andsomesortofstarch—usuallycornstarchorarrowrootpowder.Thissecondthickeneriswhatdistinguishespastrycreamfrombakedcustardssuchasflanorcrèmebrûlée. Because we aren’t using starches in any of our recipes, making a satisfyingpastry cream was a challenge, but after a great deal of experimentation, Denenedevelopedthisrecipe,whichisthickenedwithgelatinor,forvegetarians,agar.

1bakedpiecrust(useanyoftherecipesorvariationsforChocolatePiecrustandAlmond-PecanPiecrust)

2cups(16oz/454g)unsweetenedsoymilkorothermilk

½cupSplendaorSteviaExtractintheRaw,or¼cupNewRootsSteviaSugar

3eggs(5.25oz/149g)

¼cup(1oz/28g)almondflour

¼cup(2oz/57g)saltedbutterormargarine

1tablespoonvanillaextract

¼teaspoonliquidstevia

1½packetsor3¼teaspoons(0.375oz/10.5g)unflavoredpowderedgelatin,or3¼teaspoonsagarpowder

Sugar-FreeWhippedCream

1cup(8oz/227g)coldwhippingcream

½to1teaspoonvanillaextract(optional)

10to15dropsliquidstevia

Have the piecrust ready. In a heavy sauce pan, combine the milk and half of theSplendaandcookovermedium-highheatuntilalmostsimmering.Meanwhile, combine the eggs, the remaining Splenda, and the almond flour andwhiskuntilthoroughlyblended.Ladleaboutone-fourthofthehotmilkmixtureintotheeggmixtureandwhisk tocombine.Then, ladle inanotherone-fourthof thehotmilkandwhisktocombine;thiswillgraduallyheattheeggswithoutcurdlingthem.Lower the heat to medium, pour in the egg mixture, and whisk until thoroughlyblended.Switchtoawoodenspoonandcook,stirringslowlyandconstantlytopreventburningandkeeptheeggsfromcurdling.Assoonasthemixtureisnearlysimmering,with steady but gentle bubbling throughout, remove from the heat. Themixturewillthicken slightly, but not asmuch as a traditional pastry cream; it will bemore likegravy.Addthebutter,vanilla,andliquidsteviaandwhiskgentlyuntilthebuttermeltsand disappears into the mixture. If the mixture seems grainy or lumpy, whisk untilsmooth.Ifitcurdles,don’tworry,justwhiskoutthelumpsasbestyoucan.Let the mixture cool until you can touch the outside of the pot for more than 5seconds. Sprinkle in the gelatin and whisk to distribute it evenly. It won’t dissolvecompletelyatfirst,butasthecustardcoolsthegelatinwillsoftenandbegintofirmup

the custard. Place a piece of plastic wrap tightly over the top of the saucepan toprevent thecustard fromformingaskin.Afterabout30minutes,whenthecustard isjust slightly warm to the touch, put it in the refrigerator until completely cooled.Remove it from the refrigeratorandwhiskoruseanelectrichandmixer towhip thefillinguntilitbecomesfluffy,about1to2minutes.Pouritintotheprebakedpieshell,spreading it inaneven layer.Mist thesurfacewithsprayoil, thencoverwithplasticwrapandrefrigerateuntilthoroughlychilled,about2hours.Just before serving the pie, make the whipped cream. Put the cold cream in amedium-sizestainlesssteelbowl.Usinganelectricmixerwiththewhiskattachmentatmediumspeed (ora strongarmwitha sturdywhisk—andgoodendurance),beat thecreamjustuntil itbeginstothicken.Addthevanillaand10dropsoftheliquidsteviaand continue beating until soft to medium-firm peaks form. Avoid overbeating, oryou’llmakebutter!Tasteforsweetness.Ifyoupreferitsweeter,gentlywhiskinmorestevia, a drop at a time. (Store any unusedwhipped cream in the refrigerator in anairtightcontainer;aftera fewdays, itwillbegin toweepout someof the liquid,butyoucansimplyrewhipitifthathappens.)Garnishthepiewiththewhippedcreamandserverightaway.

VARIATIONS

Coconut Cream Pie: Lightly toast¾ cup (2.25 oz / 64 g) of unsweetened shreddeddriedcoconut.Reserve2tablespoonsofthecoconutandwhisktherestintothecustardafter it cools; inaddition toproviding texture, flavor,and fiber, thiswill fluffup thecustard nicely. Proceed as directed in the recipe. After you garnish the pie withwhippedcream,sprinklethereservedcoconutevenlyoverthetop.ChocolateCreamPie:IncreasetheamountofSplendaorSteviaExtractintheRawto1cup and add ¼ cup (0.75 oz / 21 g) of unsweetened natural cocoa powder wheninitially whisking the egg mixture. Sprinkle in an additional half packet of gelatin(0.125 oz / 3.5 g), for 2 packets total. Proceed as directed in the recipe. Or, add 4ounces(112g)ofsugar-freesemi-sweetchocolate(insteadofthecocoapowder)wheninitiallyheatingthemilk,stirringitinonceit’smelted;inthiscase,don’tincreasetheamountofSplendaorSteviaExtractintheRaw.Banana Cream Pie: Mash 2 bananas and stir them into the custard as soon as youremove it from the heat, then add the gelatin. Slice a third banana crosswise intorounds and line the baked pie crustwith the slices. Pour thewarm custard over andproceedasdirected.

BerryorCherryPieMAKESENOUGHFILLINGFORONE1PIE

Theamountofliquidsteviaforthisrecipewillvarydependingonthetypeoffruityouuse: sour cherries are obviously less sweet than blueberries, and raspberries fallsomewhere in themiddle.With sweeterberries, itmaybepossible toomit the steviaaltogether. Use¼ teaspoon of liquid stevia for moderately sweet fruit, and up to 1teaspoonfortartcherries.

1unbakedpiecrust(useanyoftherecipesorvariationsforChocolatePiecrustandAlmond-PecanPiecrust)

2eggwhites(2.5oz/71g)

½cupSplendaorSteviaExtractintheRaw,or¼cupNewRootsSteviaSugar

4cupsfreshblueberries,raspberries,orotherberries,orpittedsourcherries,freshorcanned(fullydrained)

Upto1teaspoonliquidstevia,dependingonthesweetnessofthefruit

Preheattheovento375°F(191°C).Havethepiecrustready.Puttheeggwhitesinalargebowl.Usinganelectricmixerwiththewhiskattachmentat medium-high speed (or a strong armwith a sturdy whisk—and good endurance),beattheeggsfor3to5minutes,untilfairlystiffpeaksform.(Thiswillgomorequicklyiftheeggwhitesareatroomtemperature,ratherthancold.)AddtheSplendaandbeatuntilit’sevenlydistributedandbeginningtodissolveandstiffpeaksform.Foldinthefruitandliquidsteviawitharubberspatula.Putthecrustonabakingsheetandpourthefillingin.Covertheedgesofthecrustwithaluminumfoilandbakefor25minutes,thenrotatethebakingsheetandbakefor20moreminutes.Removethefoilandbakefor5to10moreminutes,oruntilthecrustisgoldenbrown.Letcoolforatleast30minutesbeforeslicingandserving.

VARIATIONS

BerryCrumblePie: Preheat theoven to350°F (177°C).Afterpouring the filling intothe crust, scatter Crumble Topping over the fruit, then bake as directed, until thetoppingandcrustaregoldenbrown.Double-CrustBerryPie: For adouble-crustedpie,preheat theoven to350°F (177°C).Prepareandrollouta secondpiecrustasdescribed inRollingoutaPiecrust, place itoverthetopofthefilledpie,andflutetheedgestosealittothelowercrust.Besuretocut a couple of steam vents in the top before baking. Alternatively, you can cut thesecondcrustintostripsandmakealatticecrustontop.Bakeasdescribedabove,untilthecrustisgoldenbrown.

Epilogue

Ifindmyselfinatrickyposition.Iamabreadguy,andworkingwithglutenhaspaidthebills for over twenty-five years. And, frankly, I love bread. However, although I’m nottechnicallyglutenintolerant, I totallyacceptthecurrentdataonthecorrelationsbetweenglutenandcompromisedhealthevenforthosewhodon’thaveceliacdisease.WorkingwithDenene and seeing the life and death aspects of diabetes and celiac disease was themotivationIneededtomakeachange.Ihavebeenoverweightfortwentyyears,eversinceI soldmy bakery—where I burned off calories through hard physicalwork—to become ateacherandawriter.Tofurthercomplicatematters,Ireportonthecountry’sbestpizzaasthehostofawebsitecalledPizzaQuest,which“requires”constantverytasty“research.”Doyouseemydilemma?I’mawareof thechanges Ishouldmaketopreservemyhealth,butputtingthemintoactionisdifficult.

WhenIstartedworkingonthisbookwithDenene,Iweighed214pounds.Withintwoandhalfweeksofeatingalow-carbdietwhiletestingourrecipes,Ilost14pounds.Ofcourse,IknewthatthefirstpoundsaretheeasiesttoshedandthatIcouldn’tkeepupthatpacebut,hey,I’dsettleforapoundaweek.However,itwasn’tlongbeforetheseesawresultsofmytwinprojectsbecameapparent.WhenIwentbackontheroadtofilmaroundofvideosforPizzaQuest,Imademyinternalvowstoeatsensiblyandwatchmycarbsbutthelureofthepizza sirenwasHomeric in its strength. The finalweeks of editing, tweaking, andmorerecipetestingforthisbookwerebeneficial,butthegainswereundercutbysimultaneouslyteaching my artisan bread class at Johnson & Wales and consulting on a new pizzarestaurantinCharlotte.Iwasstuckonthefulcrumoftheseesaw.

ThenDr.TomSchneiderwrotehis foreword for thebookand I spokewithhimabouthisown health transformations and the rationale behind the low-carb wellness movement.Again,Isawclearlythatinformationisonlypartoftheequation;itreallycomesdowntowill.So,onceagain,Idecidedtorededicatemyselftomodifyingmyeatinghabits,realizingthatitwouldtakeaday-to-dayefforttosticktotheplan.Icametogripswiththefactthat,ifIwanttobeabletoeatawell-roundeddietthatincludesallthethingsIlove,Imustfirstrestoremybodyto itsproperhealthyandfunctioningstate. Ithardlymatters that Iworkout regularly and feel pretty good most of the time; the scale says I’m fifty poundsoverweightandmybodyisstoringtoomuchofwhatIeat—eventhehealthyfoods—asfat.ThatmeansI’mproducingtoomuchinsulinandoverworkingmypancreas,wearingoutmysystem and putting myself at risk. So, at the eleventh hour, in early January 2012, Irededicatedmyselftousingtheserecipesastoolstorebuildmyhealth.Thisisnotaweightplanbook—Iusedotherresourcestohelpmeaswell—butthatwasDayOneofconnectingthedotsandgainingcontrolofmyeating.

AsIwritethesewords,Icangiveonlyashort-termprogressreportandcan’tpromisethatIwillbeabletostaythecourse.(BothDenene’sstoryintheintroductionandDr.Schneider’sForeword illustrate the long-term results far better than mine.) I haven’t cut out carbs

completely,buttryItokeepthemtounder120gramsaday,andIreducedmysugarintaketoabout15gramsaday,mainlyfromfruit.Withinthefirstthreedays,Idropped4pounds(theeasyones).Betterstill,myenergylevelincreasedandIfeltlessdrowsyaftermeals.I’mpleasedtosaythatI’mkeepingtotheplan,continuingtoeliminateexcesscarbsandusingthe recipes in this book every day to replace the usual breads and desserts Iwould havepreviously eaten. I have a couple of slices of our toasting bread everyday (toasted, ofcourse)—it’smyfavorite!Toconfrontmycarb-heavyjob,Itakeonlysmallbitesofstudents’bread to judge thequality.You can followmyprogress atwww.thejoyofgluten-freesugar-freebaking.com.Mynewlifehasbegun.

Resources

Althoughthereisnootherbookquitelikethisone,therehavebeenanumberofexcellentgluten-freeanddiabeticfriendlybooksthatwe’veusedasresourcesandthathavepavedthewayforpublicacceptanceandawareness.Thereisnowaytolistthemall,butthereareafewthatwethinkyoushouldconsiderforyourownreferencelibrary.Welistmanyonourwebsite.

Gluten-Free

TheGluten-FreeAlmondFlourCookbookandGluten-FreeCupcakes,bothbyElanaAmsterdam(Berkeley,CA:TenSpeedPress)TheAllergen-FreeBaker’sHandbookbyCybelePascal(Berkeley,CA:TenSpeedPress)Gluten-FreeBakingwithTheCulinaryInstituteofAmericabyRichardJ.Coppedge,Jr.(Avon,MA:AdamsMedia)TheCompleteIdiot’sGuidetoGluten-FreeCookingbyJeanDuane(NewYork:AlphaBooks)Glutenology:HealthyRecipesfortheGluten-FreeWarriorbyDr.PeterOsborne(Waverly,IA:GandRPublishing)TheGluten-FreeGourmetBakesBreadbyBetteHagman(NewYork:HenryHolt)

DiabetesandGlycemicAwareness

GlycemicIndexCookbookbyPublicationsInternational,LTD(Lincolnwood,Il)TheGLDietMadeSimplebyAntonyWorrallThompson(London:KyleBooks)TheBellyFatCurebyJorgeCruise(Carlsbad,CA:HayHouse)DeathtoDiabetes:TheSixStagesofType2DiabetesControlandReversalbyDeWayneMcCulley(NorthCharleston,SC:BookSurge,LLC)Dr.NealBarnard’sProgramforReversingDiabetesbyNealD.Barnard,MD(NewYork:Rodale)

FurtherReading

There are many useful websites dedicated to both gluten intolerance and diabetesawareness,andanInternetsearchwillleadyoutothem.Thesehavebeenespeciallyhelpfultous:www.celiaccentral.org: The official site of The National Foundation for CeliacAwareness.www.celiac.com:Oneofthelongestrunningwebsitesdedicatedtoglutenintolerance.www.glutenfreesociety.org:Dr.PeterOsborne’spassionatesite,whichhighlightsmanylittle known,hidden sourcesof glutenand thewaygluten intolerancemanifests even forthosewithoutceliacdisease.

www.diabetes.org:TheofficialsiteofTheAmericanDiabetesAssociation.www.nal.usda.gov/fnic/foodcomp/search: A helpful database that provides nutrientinformationforavastarrayoffoods,allowingyoutocalculatetheglycemicload.www.nutritionvalue.org: Another great resource for information on the nutritionalvalueofmanyingredients.www.floridahealthspan.com: Dr. Tom Schneider’s medical institute focusing onwellnessandregenerativemedicine,withaspecialfocusondiabetesandglutenawareness.

SourcesandManufacturers

Theonline retailerNetrition (www.netrition.com, (888)817-2411)offers thebestpriceswe’ve seen on all types of nut and seed flours andmeal, liquid stevia, powdered stevia,ChocoPerfection bars, xanthan gum, baking powder, soy milk, rice milk, coconut milk,sugar-freemaplesyrup,andmuchmore.Theirflatshippingrateof$4.95helpskeepcostsdown.Hereareadditionaldetailsontheindividualbrandsandingredientsthatwefindperformthebestinourrecipes:

AlohaNuCoconutflour(Ithastheconsistencyofpowderedsugarandworksbetterthananyotherbrandwe’vetried.)www.simplycoconut.com(888)505-4439

ArgoAluminum-freebakingpowderwww.argostarch.com(866)373-2300

Bob’sRedMillFlax seed meal and whole flax seeds, hazelnut meal or flour, coconut flour, shreddedunsweetenedcoconutflakes,garbanzobeanflourwww.bobsredmill.com(800)349-2173

Hershey’sSugar-freechocolatesyrupwww.thehersheycompany.com(800)468-1714

HoneyvilleFoodProductsOurmain source for almond flour and flax seedmeal. (Purchasing in large quantitiesconfersapricebreak.)www.honeyvillegrain.com

(888)810-3212

LowCarbSpecialtiesChocoPerfectionbarswww.chocoperfection.com(800)332-1773

NOWFoodsSunflowerseeds,liquidorpowderedstevia,xanthangumwww.nowfoods.com(888)669-3663

MapleGroveFarmsSugar-freemaplesyrup,Vermontsugar-freesyrup,sugar-freechocolatesyrupwww.maplegrove.com(802)748-5141

SensatoPowderederythritolwww.sensatofoods.com

SouthGeorgiaPecansOurprimarysourceforpecanmeal,withthebestpricewe’vefound.georgiapecan.com(800)627-6630

WestSoySoySlendervanillaorchocolatesoymilk,unsweetenedplainsoymilkwww.westsoy.biz(800)434-4246

ANoteonBulkBinsandStoreBrands

Bulkbinsareusuallythebestoptionwhenpurchasingnutsthatyouwillgrindintoflour

yourself, suchaspecans,walnuts, sunflowerseeds, sesameseeds,andothers. Just

check the stock to be sure the nuts are fresh—you want to buy from a store that

movesthroughitsbulkgoodsquickly.Individuallypackagedpecansinsmalleramounts

are likely to be quite a bit more expensive. Likewise, we use the generic brands of

alternative sweeteners insteadof alwaysbuyingname-brandSplenda; theyhave the

sameformulationandperformatthesamelevel,butarebudget-friendly.

Acknowledgments

FROMPETERThis book would never have been possible without Denene Wallace, who has single-handedlypioneeredthemethodsdescibed in thesepages. Itwasmygoodfortune tomeether at the rightmoment, just as theworldwas becomingmore aware of the twinhealthcrisesofgluten intoleranceanddiabetesand their interconnectedness.Denenegenerouslysharedhermethodswithmeandwasadelighttopartnerwith;shewasatirelessworkeraswecraftedthisbooktogetherovereighteenmonths.Ofcoursewebothhadtremendoussupportathome.Asalways,mywife,Susan,createdthetimeandspacenecessaryformetocarrymyend.Shewasalsoamajorcontributortotherecipe-tweakingprocess,asshebroughtherobjectivityandcriticalpalatetothevarioustasting sessions. She is always the “secret weapon” behind my book and productdevelopmentprojects.ThankyoutoJohnson&WalesUniversityforagainprovidingtheflexibilitythatallowedme to work on this book, especially Charlotte campus president Art Gallagher, and theculinaryandbakingandpastrydeans,MarkAllisonandWandaCropper.Also, thanks tomycolleagueLauraBenoit,whoprovidedherkeenproofreadingeyeforthethirdbookinarow.ThisismysecondcollaborationwithphotographerLeoGong,whoprovedagainwhatagreat talent he is as well as being a wonderful host. He and his wife, Harumi (andSamantha, theiradorablemini-dachshundwhowasour teammascot for thesecondtime),tookgreatcareofusduringourweeklongphotoshootattheirSanFranciscostudio.KarenShinto again provided exceptional food styling and kitchen management support and Ican’timagineaccomplishingasmuchaswedidinsuchashorttimewithouther.Denene’smother,Dot,wasamazingatthephotoshoot,andmanyoftheshotsyouseearearesultofhercontributionsinthephotostudiokitchen.ThankyoualsotoMelissaMoore,oursuper-talentedandpatienteditor,whobroughtallthepiecestogether,andtotheTenSpeedcreativeteam,includingdesignerKatyBrownandmanagingartdirectorBetsyStromberg.ManythankstoourcopyeditorJasmineStar.Thisis my sixth book with Ten Speed Press and I don’t believe there is a more creative,collaborativepublishinghouse,soaspecialthankstopublisherAaronWehner,whohasnotonly guidedme through all ofmyTen Speedbooks butwho also conceived this one andinvitedmetotakeiton.

FROMDENENEWithoutPeter’sconfidenceinmeIwouldnothavebeenabletodothisbook.WhenPeterand Imet a fewyears ago, he loved the taste ofmy recipes and graciously askedme toparticipateinthisbook.HeisbyfaroneofthemostgenuinepeopleIknow.HislovefortheartofbakinggreatbreadsiscontagiousandIamproudtocoauthorthisbookwithhim.

Peter,thankyouforbelievinginme.It has been an honor to work with Ten Speed Press. Thank you all formaking this adelightfulexperience.Myhusband,GregWallace, ismyrock.Hehasalwayshelpedmebelieve that I candoanythingIchoose.Iloveyouwithallmylove.Mymom,DotMiller,hasbeenbymysideinthekitchenformorethanfiveyears.Thankyouforyour timeandsupport.Andtomydad,JohnMiller,whotaughtmeto“justkeeppedaling,”Iloveyoubothverymuch.Mynieceandnephew,LaurenandNicholas,haveparticipatedinmoretasteteststhanIcancount,providingmewithveryimportantfeedback.Thankyouboth.Youarethelightsofmylife.Itwasobvious from the first time ImetDr.TomSchneider thathe trulygets it.Thankyou,Tom,forbeingmyfriendandprovidingawonderfulandinformativeforewordtothisbook.Dr.TammyRobinson,mypersonalphysician,taughtmethatIambraveandcanmanagemyownhealth.Thankyouforyourdedicationandcompassion.Thefollowingpeoplehavecontributedintheirownwaystomakingthisbookareality.Iam grateful for their friendships and I love each of you: Steve Avary, Mike and KathyMcGovern, Charles and Barbara Harvey, Herman Garner, Dr. BruceMcCormick, OctaviaShepard,SusanReinhart,MelanieandJ.T.Frazier,IngridandPaigeHoril,GingerWalker,JenniferDeNyse,andmanyothers.Myhopeisthatthroughsmallmiraclesliketherecipescontainedinthisbook,peopleallovertheworldcanbegintohealtheirbodies.IamgratefulonadailybasisforthehealingIhaveexperienced.

FROMPETERANDDENENEFinally,abig,longthank-youtoourmanyinternationalrecipetestersandMarkWitt,whocoordinated the whole process by creating a dedicated Internet site and responsemechanism that allowed us to merge all the feedback we received. The testing wasabsolutelycriticalinhelpingusmaketheserecipesuser-friendly,andespeciallyimportantasweworkedthroughallthevariablesregardingsugarreplacements.Thankyouall:Stacy Abernathy, Patricia Alfano, Chuck Allen, Sandra Alvarez, Rohan Arnold, DavidBaldwin, Kristine Bertram, Barb Blackmore, Donna Bratton, Ricardo Brill-Thiel, PatriciaBrogan, Sue Brogna, Kathryn Bundy, Patrick Campbell-Preston, Laurie Chappell, Nis’kuCloss, Mark Cohen, Kurt Congdon, David Coppes, Christopher Dana Benjamin DeKoven,Christopher Dibble, Louise Doubleday, Carolyn Doyle, Amy Dunbar-Wallis, KevinFarnsworth,TimFischer,RichardGaray,OfeliaGonzalez,JudithGriss,DavidHellman,JanHickey,AnnieHolt,EirlysJenkins,CarieJo,CindyJohansen,KerryJohnson,NealJohnson,Joyce Johnston, Robyn Josephs, Dan Kane, Julie Kato, Anne Kirkland, Logan Kistler,NormaKnepp,DonnaLamoreaux,MargieLayfield,BettyLee,JohnishaLevi,KristenLevitt,Jay Lofstead, JaniceMansfield,MonicaMarty, JeremyM.Matthews, SamanthaMenzies,Gretchen Miller, Keila Miller, Andrea Morgan, Dan Morgan-Russell, Clark Murray,JonathanNacht, TrangNguyen, RobertNowacki, Jeanne Phillips,Marianne Preston, Sue

Pye, Deborah Racine, Namita Reisinger, Norell Rosado, Steve J. Ross, Mary Ann Sereth,AudiShake,CaroleSibley,JosephSloan,JennetSullivan,DaneSummers,ScottThompson,MichelleTseng,TimTurmelle,TanithTyrr,LasseWarje, JacquelineWilliams,andMichalWolf.

AbouttheAuthors

Peter Reinhart is a baking instructor and faculty member at Johnson and WalesUniversityinCharlotte,NorthCarolina.HewasthecofounderofBrotherJuniper’sBakeryinSantaRosa,California,andistheauthorofeightbooksonbreadbaking,includingCrustandCrumbandTheBreadBaker’sApprentice(winnerofthe2002JamesBeardCookbookoftheYearandIACPCookbookoftheYear),andthe2008JamesBeardAward-winningPeterReinhart’sWholeGrainBreads.

DeneneWallacestartedbakinggoodsthatwouldhelphermanagebloodsugar issuesafterbeingdiagnosedwithtype2diabetesandglutenintolerance.Soonafter,shefoundedProseedFlour,abusinessspecializingintheproductionofhigh-protein/low-carbgluten-freeflour. Although at one time Denene needed five insulin shots a day to control her bloodsugar,theserecipeshavehelpedhercompletelyeliminateherneedforinsulin.ShelivesinNavarre,Florida.

Index

AAllergies,itr.1,itr.2AlmondsAlmondCloverleafRollsAlmond-HazelnutPiecrustAlmond-PecanPiecrustAnyNutBreadBiscottiBlueberryCrumbMuffinsBlueberry-HazelnutMuffinsButter-AlmondCookiesChocolateBiscottiCoconutButterCookiesHazelnut-AlmondCoffeeCakeNuttyCoconutCoffeeCakeNuttyVanillaCookiesVeryVanillaCoffeeCakewithNutStreuselApplesAppleCrumblePieAppleFillingApplesauceCoffeeCakeApplesauce-CoffeeCoffeeCakeCinnamon-AppleMuffinsDouble-CrustApplePie

BBakingmethodsBakingpansliningpositioning,inoventypesofBakingpowderBananasBananaCreamPieBananaWafflesMiniBanana-NutBreadsBasilBasilHerbedOilBasilPesto

ChunkyPestoOliveOilandTwo-BasilFocacciaPecanPestoWalnutPestoBeans,floursfromSeealsoGarbanzobeansBellPepperPesto,RoastedBerriesBerryCrumblePieBerryPieDouble-CrustBerryPieSeealsoindividualberriesBiscottiChocolateBiscottiBiscuits,SweetPotato,Pecan,andGingerBlondiesBlondieIceCreamSandwichesBlondieswithCreamCheeseFrostingPumpkinandPumpkinSeedBlondiesBlueberriesBerryCrumblePieBerryPieBlueberryCrumbMuffinsBlueberry-HazelnutMuffinsBlueberryPancakesBlueberryWafflesDouble-CrustBerryPieBreadsAnyNutBreadBasicBrownBreadCheeseandHerbBreadExtra-OnionBreadGarbanzo-OnionBreadHazelnutBreadHazelnut-FlaxseedBreadItalianHerbBreadMiniBanana-NutBreadsNuttyZucchiniBreadOnionandPoppySeedBreadOnion,PoppySeed,andSesameSeedBreadRosemaryBreadSeededBrownBreadSeededRosemaryBreadSesameSeedBread

“Stout”BreadSweetPecanBreadtipsforToastingBreadTriple-SesameBreadSeealsoRolls

BreadsticksGarlicBreadsticksOnionBreadsticksSesameSeedBreadsticksSpicyBreadstickstipsforvariationsof

BrownBread,BasicBrowniesChocolate-GlazedBrowniesCocoa-NutBrowniesNuttyBrownies

BulkbinsBuns,HotCrossButter

CCaffeLatteCoffeeCakeCajunCheeseRollsCajunDinnerRollsCakesCarrotCakewithCreamCheeseFrostingChocolateCreamCheeseCakeHomestylePoundCakeLemonandPoppySeedCakePoundCakewithCrumbToppingstoringtipsforSeealsoCoffeecakes

Carbscountinggoodnet

CarrotCakewithCreamCheeseFrostingCeliacdiseaseCheeseBlackPepperandSwissCheeseCrackersBlondieswithCreamCheeseFrosting

CajunCheeseRollsCarrotCakewithCreamCheeseFrostingCheddarCheeseandPecanCrackersCheeseandHerbBreadCheesyHerbedPizzaCrustChocolateCreamCheeseCakeCreamCheeseFrostingDouble-CheeseFocacciawithTomatoSauceHerbedCheeseRollsnondairyOnion,Cayenne,andCheeseCrackersaspizzaorfocacciatoppingreduced-fatSesameSeedandMozzarellaCrackersSpicyCheddar-PecanCrackers

CherryPieChocolateChocolateBiscottiChocolateChipPancakesChocolate-CoconutSconesChocolateCreamCheeseCake,ChocolateCreamPieChocolateFillingChocolateGlaze,5.1,5.2Chocolate-GlazedBrowniesChocolatePiecrustChocolatyVanillaCookiesCocoa-NutBrowniesInside-OutPeanutButterCupCookiesNuttyBrowniesSeriouslyChocolatePecanCookiessugar-free

CinnamonCinnamon-AppleMuffinsCinnamon-RaisinCoffeeCakeCinnamonSwirl

Cocoa-NutBrowniesCocoapowderCoconutAlmond-CoconutPiecrustCarrotCakewithCreamCheeseFrostingChocolate-CoconutSconesCoconutButterCookiesCoconutCreamPie

Coconut-PecanCookiesflour,fm2.1,fm2.2Hazelnut-AlmondCoffeeCakeHazelnut-CoconutCoffeeCakeMangoMuffinsNuttyCoconutCoffeeCakePiñaColadaMuffinsStrawberry-CoconutMuffinstoastingCoffeeApplesauce-CoffeeCoffeeCakeCaffeLatteCoffeeCakeCoffeecakesApplesauceCoffeeCakeApplesauce-CoffeeCoffeeCakeCaffeLatteCoffeeCakeCinnamon-RaisinCoffeeCakeHazelnut-AlmondCoffeeCakeHazelnut-CoconutCoffeeCakeNuttyCoconutCoffeeCakeOrange-SpiceCoffeeCakestoringSweetPecanBreadtipsforVanillaCoffeeCakewithYogurtToppingVeryVanillaCoffeeCakewithNutStreuselCookiesBiscottiButter-AlmondCookiesChocolateBiscottiChocolatyVanillaCookiesCoconutButterCookiesCoconut-PecanCookiesHazelnut-VanillaCookiesInside-OutPeanutButterCupCookiesLemonDropsLemonWeddingCookiesNuttyPeanutButterCookiesNuttyVanillaCookiesPeanutButterandIceCreamSandwichesPecanSandiesSeriouslyChocolatePecanCookiesstoringThumbprintJamCookies

tipsforCoolingCrackersBlackPepperandSwissCheeseCrackersCheddarCheeseandPecanCrackersExtraNuttyCrackersGarlicCrackersHerbCrackersOnion,Cayenne,andCheeseCrackersOnion-CayenneCrackersRosemaryCrackersSesameSeedandMozzarellaCrackersSimpleCrackersSpicyCheddar-PecanCrackerstipsforTwo-PepperCrackersvariationsofCranberrySconesCroutons,Onion

D,EDairy,allergytoDiabetesEggsEquipmentErythritol,fm2.1,fm2.2

FFlaxseedsHazelnut-FlaxseedBreadSeededBrownBreadSeededRosemaryBread“Stout”BreadToastingBreadFlours,alternativefrombeansandlegumesfromgrainsfromnutsandseedspurchasingsubstitutingworkingwithFocacciasDouble-CheeseFocacciawithTomatoSauce

FocacciawithHerbedTapenadeOliveOilandParsleyFocacciaOliveOilandTwo-BasilFocacciaRosemaryandOliveOilFocacciatipsfortoppingsforFrostings.SeeIcingsandfrostingsFruitsdriedsugarsin,itr.1,fm2.1Seealsoindividualfruits

GGarbanzobeansCheesyHerbedPizzaCrustflour,fm2.1,1.1Garbanzo-OnionBreadOliveOilandParsleyFocaccia“Stout”BreadGarlicGarlicBreadsticksGarlicCrackersGarlicPretzelsGlazesChocolateGlaze,5.1,5.2VanillaGlazeGlucose,roleofGlutenintolerancesensitivityGlycemicindex(GI)Glycemicload(GL)Grains,floursfromGuargum

HHazelnutsAlmond,Hazelnut,andRaspberryMuffinsAlmond-HazelnutPiecrustAnyNutBreadBlueberryCrumbMuffinsBlueberry-HazelnutMuffinsHazelnut-AlmondCoffeeCake

HazelnutBreadHazelnut-CoconutCoffeeCakeHazelnut-FlaxseedBreadHazelnut-VanillaCookiesNuttyCoconutCoffeeCakeNuttyVanillaCookiesVeryVanillaCoffeeCakewithNutStreuselHerbsCheeseandHerbBreadCheesyHerbedPizzaCrustHerbCrackersHerbedCheeseRollsHerbedTapenadeTopping,HerbedTomatoSauceHerbPestoItalianCloverleafRollsItalianHerbBreadSeealsoindividualherbsHushPuppies

I,JIcecreamBlondieIceCreamSandwichesPeanutButterandIceCreamSandwichesIcingsandfrostingsCreamCheeseFrostingLemonFondantIcingSeealsoGlazesItalianCloverleafRollsItalianHerbBreadJamCookies,Thumbprint

LLemonsLemonandPoppySeedCakeLemonandPoppySeedSconesLemonDropsLemonFondantIcingLemon-FrostedSconesLemonWeddingCookies

M

Maltodextrin,fm2.1,fm2.2MangoMuffinsMaple-flavoredsyrupMaple-PecanPiesugar-free,fm2.1,4.1MargarineMilkMixingtechniquesMuffinsAlmond,Hazelnut,andRaspberryMuffinsBlueberryCrumbMuffinsBlueberry-HazelnutMuffinsCinnamon-AppleMuffinsMangoMuffinsPiñaColadaMuffinsRaspberryCrumbMuffinsStrawberry-CoconutMuffinstipsfor

NNewRootsSteviaSugar,fm2.1,fm2.2NutsAnyNutBreadgrindingmakingfloursfromNuttyBrowniesNuttyCoconutCoffeeCakeNuttyPeanutButterCookiesNuttyVanillaCookiesNuttyZucchiniBreadpurchasing,fm2.1,fm2.2,bm1.1storingtoastingVeryVanillaCoffeeCakewithNutStreuselSeealsoindividualnuts

OOilsBasilHerbedOilParsleyHerbedOilRosemaryHerbedOilspraysvegetable

OnionsExtra-OnionBreadGarbanzo-OnionBreadOnionandPoppySeedBreadOnionBreadsticksOnion,Cayenne,andCheeseCrackersOnion-CayenneCrackersOnionCroutonsOnionDinnerRollsOnion,PoppySeed,andSesameSeedBreadOnionPretzelOrange-SpiceCoffeeCakeOrganicZeroOventemperatures

PPancakesBlueberryPancakesChocolateChipPancakesEverydayPancakestipsfor,4.1,4.2Pans.SeeBakingpansParsleyOliveOilandParsleyFocacciaParsleyHerbedOilPeanutsandpeanutbutterAnyNutBreadInside-OutPeanutButterCupCookiesNuttyPeanutButterCookiesPeanutButterandIceCreamSandwichesPecansAlmond-PecanPiecrustAnyNutBreadCheddarCheeseandPecanCrackersCoconut-PecanCookiesExtraNuttyCrackersflour,fm2.1,fm2.2,3.1Maple-PecanPieMiniBanana-NutBreadsNuttyBrowniesNuttyVanillaCookiesOrange-SpiceCoffeeCakePecanPestoPecanSandies

PecanWafflesSeriouslyChocolatePecanCookiesSpicyCheddar-PecanCrackersSweetPecanBreadSweetPotato,Pecan,andGingerBiscuitsVeryVanillaCoffeeCakewithNutStreuselPestoBasilPestoChunkyPestoHerbPestoPecanPestoRoastedBellPepperPestoWalnutPestoPiecrustsAlmond-CoconutPiecrustAlmond-HazelnutPiecrustAlmond-PecanPiecrustChocolatePiecrustrollingouttopPiesAppleCrumblePieBananaCreamPieBerryPieCherryPieChocolateCreamPieCoconutCreamPieDouble-CrustApplePieDouble-CrustBerryPieMaple-PecanPiePumpkinPiestoringtipsfor,7.1,7.2VanillaCreamPieSeealsoPiecrustsPineapplePiñaColadaMuffinsPizzasBasicPizzaCrustCheesyHerbedPizzaCrusttipsforTomato-BasilPizzaCrusttoppingsforPoppyseedsLemonandPoppySeedCake

LemonandPoppySeedSconesOnionandPoppySeedBreadOnion,PoppySeed,andSesameSeedBreadPoppySeedCloverleafRollsPoundcakeHomestylePoundCakePoundCakewithCrumbToppingPretzelsGarlicPretzelsOnionPretzelshapingSimplePretzelsThree-PepperPretzelstipsforPumpkinBlondieIceCreamSandwichesBlondieswithCreamCheeseFrostingPumpkinandPumpkinSeedBlondiesPumpkinPiePumpkinseedsBlondieIceCreamSandwichesBlondieswithCreamCheeseFrostingGarlicBreadsticksOnionBreadsticksPumpkinandPumpkinSeedBlondiestoasting

RRaisinsCinnamon-RaisinCoffeeCakeCranberrySconesSweetPecanBreadRaspberriesAlmond,Hazelnut,andRaspberryMuffinsBerryCrumblePieBerryPieDouble-CrustBerryPieRaspberryCrumbMuffinsRollsAlmondCloverleafRollsCajunCheeseRollsCajunDinnerRollsHerbedCheeseRollsHotCrossBuns

ItalianCloverleafRollsOnionDinnerRollsPoppySeedCloverleafRollsSesameCloverleafRollsSilverDollarRollsSimpleCloverleafRollstipsforRosemaryRosemaryandOliveOilFocacciaRosemaryBreadRosemaryCrackersRosemaryHerbedOil

SSalt,fm2.1,fm2.2,fm2.3SaucesHerbedTomatoSauceTomatoSauceSeealsoPestoSconesChocolate-CoconutSconesCranberrySconesLemonandPoppySeedSconesLemon-FrostedSconestipsforSeedsgrindingmakingfloursfrompurchasing,fm2.1,fm2.2storingtoastingSeealsoindividualseedsSesameseedsOnion,PoppySeed,andSesameSeedBreadSeededBrownBreadSesameCloverleafRollsSesameSeedandMozzarellaCrackersSesameSeedBreadSesameSeedBreadstickstoastingToastingBreadTriple-SesameBreadShapingtechniquesSilverDollarRolls

Splenda,fm2.1,fm2.2Sprinkles,butter-flavoredStevia,fm2.1,fm2.2StorebrandsStoring“Stout”BreadStrawberry-CoconutMuffinsSucraloseSugarnaturallyoccurring,infruitsreplacersSunflowerseedsCheesyHerbedPizzaCrustDouble-CheeseFocacciawithTomatoSauceMiniBanana-NutBreadsOnionBreadsticksSimplePretzelstoastingTomato-BasilPizzaCrustSweetenersSweetpotatoesandyamscookingSweetPotato,Pecan,andGingerBiscuits

TThumbprintJamCookiesTomatoesHerbedTomatoSauceTomato-BasilPizzaCrustTomatoSauceToolsTruvia

VVanillaChocolatyVanillaCookiesHazelnut-VanillaCookiesNuttyVanillaCookiesVanillaCoffeeCakewithYogurtToppingVanillaCreamPieVanillaGlazeVeryVanillaCoffeeCakewithNutStreuselVegetables

aspizzaorfocacciatoppingssugarsin,itr.1,fm2.1Seealsoindividualvegetables

WWafflesBananaWafflesBlueberryWafflesPecanWafflestipsfor,4.1,4.2WalnutsAnyNutBreadBlueberryPancakesCaffeLatteCoffeeCakeGarlicPretzelsNuttyBrowniesNuttyZucchiniBreadVeryVanillaCoffeeCakewithNutStreuselWalnutPestoWheatallergyintoleranceWhippedCream,Sugar-Free,7.1,7.2

X,YXanthangumYeast,fm2.1,fm2.2,1.1

ZZ-SweetZucchiniBread,Nutty