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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