yeast is a dried fungus packed
with umami
and a tasty
cheeselike
flavor. Try it
on popcorn!
tooth who likes to bake. These will make you
feel so much healthier and you’ll enjoy the
process more as a result.
Other uses: Add 1 tablespoon of coconut
flour to smoothies for added thickness and
fiber. You can also mix 3 tablespoons of
coconut flour with 1 egg and a splash of milk,
sweetener, and a pinch of cinnamon or sea salt
in a small sauce pot. Heat to a simmer and
cook, whisking and adding liquid as necessary,
to reach a porridge-like consistency.
Where to find: Many grocery stores, health-
food stores, Amazon, Vitacost, Thrive Market
Almond flour: Dovetailing on coconut flour,
almond flour is the other grain-free flour I rely
on in baking and cooking, and you will see it
throughout the book. Almond flour is lower in
fiber and lower in carbohydrates compared
with coconut flour, but it is higher in fat and
protein. As a result, it contributes to a very
satiating baked good that you can have just
one of and feel content. One important
distinction to make is between almond flour
and almond meal. Almond flour is much more
finely ground than meal, and as a result, it
creates a product more similar to wheat flour.
Using almond meal will lead to a heavier,
grainier, and soggier result. I use a company
called Honeyville that sells large bags of
blanched almond flour, which is the finest
ground available. I order it online and store it
in the fridge, and it lasts for a long time. Feel
free to experiment with other brands, but I can’t
be sure how it will turn out. If you do not want
to purchase almond flour, you can substitute
it 1:1 for wheat-based flour. Note, however, that
almond flour requires more binder, so it won’t
be a perfect substitution.
Other uses: Outside of baking, I use blanched
almond flour instead of breadcrumbs in most
of my ground-meat recipes because it provides
moisture, richness, and a little extra protein. I
also use almond flour to coat chicken tenders
before baking, and it would be great as a
coating for chicken parmesan or pan-seared
shrimp as well.
Where to find: You can find brands of almond
flour in most grocery stores, health-food stores,
The Fresh Market, and Whole Foods. However,
I recommend ordering Honeyville brand from
honeyville.com, or from Amazon.
Arrowroot starch: Arrowroot starch is derived
from a tropical South American tuber plant.
I use it as a substitute for cornstarch as a
thickener in my recipes. The process of
extraction for arrowroot starch is gentler and
more natural than cornstarch, and it is non-
genetically modified, unlike many brands of
cornstarch. To use arrowroot starch properly,
you mix a tablespoon or two with an equal
amount of water until it dissolves, and then
add it into your hot soup or sauce. The result
is magical, as you watch your recipe gain
body and texture. If you do not want to invest
in arrowroot starch, you can absolutely use
cornstarch in its stead. However, please find
a brand of cornstarch labeled “Non-GMO” or
something similar.
Other uses: Use it as a coating before baking
or pan-frying vegetables or protein to make
them crunchy. Arrowroot can also substitute
for eggs as a binder in baked goods—try 1
tablespoon starch plus 1 tablespoon water for
each egg (you may need to adjust the liquid
ratio). I also keep some arrowroot in a shaker
and use it to make desserts look beautiful,
without having to use refined powdered sugar.
Where to find: Most health-food stores, Whole
Foods, The Fresh Market, Amazon, Thrive
Market, Vitacost
Chia seeds: Chia seeds, tiny black and grey
