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Cooking with Coconut Flour by
Bruce Fife, ND. (see special offer)
Brownies Made with Coconut
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Banana Bread with Coconut
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Is Coconut Flour Better than Wheat?
Wheat is a significant part of the American diet. Besides pies, cakes, pancakes and cookies, we eat breads, pasta, muffins, and crackers just to name a few. Many foods are produced almost solely from wheat. In addition, wheat flour is used to thicken most sauces and gravies. However, as prevalent as wheat might be, many in America are developing allergies or have difficulties digesting the gluten it contains. More and more doctors and naturopaths are suggesting gluten-free diets for people struggling with their health.
Perhaps you avoid wheat because you are
concerned about your weight and need to cut down on carbohydrates.
Perhaps you do not eat wheat because of allergies or for other health
reasons. If so, the best solution for you may be coconut flour.
Coconut flour is a delicious, healthy alternative to wheat and
provides many health benefits. It is high in fiber, low in digestible
carbohydrate, a good source of protein and does not contain gluten.
It is great for diabetics, people with gluten allergies, and people with
Candida and "leaky gut" issues.
To read more about the health benefits of coconut flour
click here.
Our price is $11.85, but for a limited time when you purchase the 1 kg size of coconut flour, you can receive a second kg of
coconut flour absolutely free!
How to Use Coconut Flour
Coconut flour is not like most other flours used in America. It lacks the "glue" most flours have, gluten. A standard American recipe can have up to 25% of the flour substituted with coconut flour. However, if you are looking for recipes with very high fiber and incredibly low glycemic
indexes, you will want to use 100% coconut flour. To do this, it is
highly recommended you purchase the book “Cooking with
Coconut Flour” by Dr. Bruce Fife.
Cooking with Coconut Flour
by Bruce Fife, N.D
 A Delicious Low-Carb, Gluten-Fee Alternative to Wheat
160 Pages, Illustrated
Do you love breads, cakes, pies, cookies, and other wheat products but can’t eat them because you are allergic to wheat or sensitive to gluten?
Coconut flour can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. It is the only flour used in the book “Cooking with Coconut Flour” by Dr. Bruce Fife. The recipes in this book are so delicious, you won’t be able to tell they aren’t made with wheat. If you like foods such as German chocolate cake, apple pie, blueberry muffins, cheese crackers, and chicken pot pie, but don’t want to use wheat, you will love the recipes in this book! The foods you make will have a low glycemic index and be extremely high in fiber.
The recipes in this book use eggs for the binder or "glue" and they are very low in sugar or sweeteners. They are great for diabetics, people with gluten allergies, and people with Candida and "leaky gut" issues. Coconut fiber/flour is an excellent product to use to promote health. These recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, trans- fats, and artificial sweeteners. Coconut flour is naturally low in carbohydrates and these recipes include both regular and reduced sugar versions.
For a limited time only, Save 25% on the book “Cooking with Coconut Flour” by Dr. Bruce
Fife:
List Price: $14.95
Our Regular Price $12.00
Sale Price: $9.00 |
