About the book
Coconut flour contains no gluten and no grain, and is naturally sweet and nut-free. It’s low in digestive carbs and high in fiber, making it a favorite choice when eating gluten-free, grain-free, nut-free, and low-glycemic. In addition to what coconut flour doesn’t contain, what it does contain is just as impressive. Not only is it packed with protein, but it also contains four times more fiber than oat bran. Just a few tablespoons provides you with between 25 to 50 percent of your daily required intake!
Unlike gluten-free flour mixes, however, coconut flour may be used on its own and contains only one, all-natural ingredient: coconut. Yet its pure, slightly sweet taste is subtle enough that even coconut haters won’t be able to detect it, and it lends itself perfectly to baked goods, creating results far superior to many other gluten-free treats.
Inside, you’ll learn how to bake wonderful muffins, cakes, cookies, savory bites and more with this amazing flour, which is now easy to find in most grocery stores and online. No fillers, additives, and gums here – just simple, all-natural treats.
Kind words
“The Healthy Coconut Flour Cookbook is an amazing resource for anyone who’s interested in creating delicious and nutritious food.” – Robynne Chutkan, M.D., author of Gutbliss and founder of The Digestive Center for Women
“This often underutilized flour is a fantastic way to add nutrients, fiber, and flavor to dishes, especially for those looking for low-glycemic and grain-free options.” – Mary Purdy, M.S., R.D., www.nourishingbalance.com
“Erica’s grain-free recipes hit the spot every time—an especially remarkable feat given how tricky coconut flour can be. If you have food allergies, or even if you’re just looking for healthier treats, The Healthy Coconut Flour Cookbook is for you.” – Michelle Tam, author of Nom Nom Paleo
“Erica’s book has made me want to race into the kitchen and bake popovers right now!” – Shauna Ahern, author of Gluten-Free Girl Every Day
New Ingredient, Familiar Foods: The Healthy Coconut Flour Cookbook (Review) – Jane Kokernak, A Sweet Life
Snickerdoodles Recipe & Review – Landria Voigt, Stir It Up
Buy the book
Paperback available at Amazon, Barnes and Noble, Indie Bound, and other local and online stores.
Internationally available at The Book Depository.
Hello! Trying to enter contest – not sure if I am doing this right! Our favorite recipe is the coconut pancakes. I am a 40 year old mother of 3 daughters (8-6-4). My 6 year old and I suffer from many digestive problems and truly appreciate you taking the time to post recipes, advice, etc. Coconut flour is really the only safe flour for her – so thank you-thank you- thank you!
Hi Amy! Thanks so much for sharing your recipe. I’ll consider you entered, but the comments are in the chocolate chip scone post. Best wishes, Erica
I am delighted to have discovered both your website. I’ve just ordered The Coconut Flour Cookbook and can’t wait to receive it. I’m always looking for healthier alternatives and am very interested (but not yet experienced) in using coconut flour, but I’m sure your book will change that!
I of course meant to say “both your website and cookbooks.” Sorry, very tired over here :-/
🙂
Aw, thanks! I hope you enjoy it! Best wishes.
Hi, just found your site and looking forward to giving some of your recipes a try, i was was also wondering if your coconut flour cookbook recipes are all (or at least the majority) SCD friendly? it sounds great.
Yes, many are SCD. Check out the book page for more info: https://comfybelly.com/2014/05/healthy-coconut-flour-cookbook/
Hi there, I have a question on the coconut flour cookbook. I have allergies to dairy and eggs on top of gluten, and am trying to stay low glycemic. Are there suggestions in your book for replacing dairy and egg products for various recipes? Lower glycemic option by chance?
Thanks for the help!
Wow, you’re timing is great. I’m working on a bunch of recipes for low glycemic and keto. I’ll try to post the basics of how to sub with low glycemic soon and then stay tuned for more on the recipes! For egg, you can usually use up to 2 flaxseed eggs to replace eggs.