The High-Protein, Gluten-Free Choice for Baking and Cooking

Beverly Lynn Bennett

Meet the new low-carb, high-protein, naturally gluten-free culinary whiz: almond flour! Made simply from finely ground blanched almonds, this unique flour contributes moistness, richness, and an exquisite buttery flavor to a wide array of recipes. Because of its excellent binding properties, it’s ideal for replacing wheat in baked goods, such as biscuits, breads, cakes, cupcakes, muffins, pastries, pie crusts, and scones. It also makes a fantastic breading alternative instead of wheat-based bread crumbs. As a bonus, almond flour is low in sugar, high in fiber, rich in omega-3 fatty acids, and an excellent source of vitamin E and a variety of important minerals.

Enjoy more than 80 gluten-free, vegan recipes that incorporate almond flour into dishes ranging from classic to creative. You’ll find breakfast, brunch, snack, and main-dish options that allow you to take advantage of almond flour’s outstanding taste and impressive health benefits. In addition, author and chef Beverly Lynn Bennett offers professional tips on how to successfully blend almond flour with other gluten-free staples to ensure consistently spectacular results.

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Book review by Vegan Mainstream

Book review by Go Dairy Free

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Price: $14.95
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