“The Specific Carbohydrate Diet”by Erica Kerwien, is a compilation of recipes designed for those suffering from digestive disorders, such as Celiac and Crohn’s disease. The science behind the diet is carefully explained in the book, so thorough reading is recommended to get a full understanding of why you are doing what you are doing. The recipes are wonderful, utilizing gluten free, sugar free and grain free recipes that you will enjoy working with, even if you don’t have to go gluten free.

In working with these recipes, I tried a banana bread made with almond flour and coconut flour as a replacement to wheat flour, creating a soft, cake-like texture that the whole family enjoyed without exception. We have created this recipe about 5 times now, and we don’t even have to go gluten free!

 

The essence of this recipe is the choice of Almond flour, and Coconut flour: Check it out here.

ABOUT ALMOND FLOUR

Almond flour is already used as a replacement to wheat flour. Almond flour is a low-carb, gluten-free baking alternative to standard wheat flour. It is made of only almonds, which are first blanched to remove the skin and then ground up to a very fine consistency, similar to that of wheat or cornmeal.

Compared to other flours, the flour is especially flavorful, with a nutty taste that works well with many other foods. It produces baked goods that are especially light and moist. Although it says that no sifting is needed, we sifted and kneaded anyway. Even if you’re not on a gluten free or low carb diet, you must give this flour a try and you won’t disappointed by the nutty flavor, delicate undertones, and the moist yet light baking products that result from its use. It’ll be a refreshing difference from your everyday flours.

ABOUT COCONUT FLOUR

Organic coconut flour is a healthy alternative to wheat and other grain flours. Ground from dried, coconut meat that has been defatted, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 Tbsp serving of coconut flour provides 5 grams of fiber with only 8 grams of carbs, making it an excellent addition to your baking recipes. Coconut flour is also gluten free. When experimenting with new flours, we like to use Bob’s Red Mill flour products, as they can be relied upon for high quality results. Bob’s Red Mill Coconut Flour was wonderful to work with, and is readily available in any Whole Foods Stores.
The light coconut flavor allows coconut flour to blend easily into sweet or savory baked goods. Try it as coating for chicken, fish or other proteins in place of regular flour or cornmeal.

Coconut flour can replace up to 25% of the flour in a recipe. Try following a recipe designed for coconut flour when getting started.

 

By Ellen Walsh