Nicole Morrissey - Prevention RDs Cooking and Baking with Almond Flour

Copyright 2014 by Nicole Morrissey Photographs 2014 by Nicole Morrissey All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. www.skyhorsepublishing.com 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. ISBN: 978-1-62914-201-2 Ebook ISBN: 978-1-62914-309-5 Cover design by Danielle Ceccolini Cover photos by Nicole Morrissey Printed in China

Contents Acknowledgments When I moved to Ohio, I started a job working in a dialysis unit as a renal dietitian. I was going through new-hire orientation and was no more than two hours into my first day when in walked Donna, this tall, stunning brunette in a perfectly pressed pencil skirt and suit jacket. I already knew: this woman was a mover and shaker. By the end of that morning, Donna had not only introduced herself, but she had let me in on her entrepreneurial endeavors.

I could tell this woman was smart, powerful, and ready to take on the nutrition world by storm. Donna and I clicked immediately. Just a few years younger than my mom and with the energy and looks of a woman in her twenties, we were two peas in a pod. We were constantly brainstorming our next business project, coming up with ways we could be our own bosses and truly change peoples lives. Together, Donna and I shared in many successes and failuressome big, some small. We marketed ourselves to medical providers and practices of all sizes everywhere between Columbus and Cleveland, spending countless hours and many dollars with few opportunities coming to fruition.

Why didnt these providers see the value in nutrition for their patients? Being a dietitian in private practice was hard work, but it was rewarding and a learning experience I wouldnt trade for anything. At lunch, Donna and I would meet in the small town of Marion, Ohio, at this little diner packed with small-town charm. We would order our soup and salad and talk far too long for a lunch break... and then argue over who was going to pay. From the moment Donna learned about my blog, she would always ask me how it was going. She would sing my praises to her patients, her friends, and her family.

Yet, to this day, Im not sure Donna even knows what a blog actually isshes not exactly the computer type. However, she does know what a cookbook is, and ever since I signed on for my first cookbook, she has told me every time we talk how proud she is of me. Donna, Im so proud of you, too. To a woman who showed me what its like to support and surround myself with strong people, not to feel threatened by them. To a woman who has laughed with me until weve criedliterally. To a woman who lives and breathes nutrition in her own life and has inspired thousands to do the same.

To a woman who is honorable, wise, and caring beyond words. To a woman I call one of my dearest friends and who makes me a better person by simply being part of my life. Donna, this book is for you. Introduction Dietitians can be very type-A and inside the box. I can say this because Im a dietitian, and because its often true. We like to know the latest research and put our critical thinking hats on.

Were typically smart (can I say that without sounding pretentious?)... but we have our areas of expertise, just like anyone else. When people ask us nutrition-related questions, we feel we should know the answers to... all of them. Truth is, nutrition is a very young science. We are learning more each and every day about food, food processing, and all the intricacies between health and food.

The relationship between gluten and its effects on people remains a fairly large question mark. I feel confident that were only scratching the surface with what we know about Celiac disease, gluten intolerance, and gluten sensitivity. The years to come will help expand on the foundation of what we know today: some people are healthier and more physically comfortable without gluten in their diets. There are quickly emerging reasons for gluten-free living, including Celiac disease, gluten intolerance, and gluten sensitivity. In those with adverse reactions to gluten, unpleasant gastrointestinal side effects, malabsorption, anemia, delayed growth, infertility, and various cancers are of great concern. In the United States, it is estimated that 1 in 133 people (about 1 percent) of the population are diagnosed with Celiac disease.

Statistically, women and European-descent Americans are at highest risk. Incidence of Celiac disease increases with age. It is widely accepted that both genetics and environmental factors play a role in the development of Celiac disease. Elimination of gluten from the diet is the only effective treatment, which has led to the rapid rise of gluten-free foods, recipes, and menu offerings.

Gluten-Free	NOT Gluten-Free
Amaranth	Barley
Arrowroot	Bulgar
Bean flours (garbanzo, etc.)	Couscous
Buckwheat	Spelt
Corn	Durum
Fava beans	Farina
Hominy	Farro
Legumes	Kamut
Millet	Malt (extract, flavoring, syrup, vinegar)
Nuts and nut flours/meals	Matzoh
Oats (uncontaminated)	Oats (most commercial brands)
Quinoa	Orzo
Rice	Rye
Sorghum flour	Semolina
Soy	Wheat (bran, germ, starch)
Tapioca	Teff

Am I a gluten-free expert? Not in the least. Pretty far from it, actually.

In fact, I dont even live a gluten-free lifestyle... or at least, I do not as of today. What I do know is that I love good, healthy food, Im proficient in the kitchen, and Ive been curious about gluten-free living, cooking, and baking for as long as I can remember. As a registered dietitian, I have had patients who seek my advice for adhering to a gluten-free lifestyle, and, before now, I was doing an injustice to both them and myself with my lack of gluten-free knowledge when it comes to the foods we eat and make. Ive learned one thing for sure through writing this cookbook: gluten-free cooking and baking is tough! But, it can be done and done well. Unfortunately, the amount of time, ingredients, and frustration can be taxing to perfect gluten-free cooking and baking, which is why I am truly humbled by the gluten-free community and honored to offer you this book to add to your gluten-free repertoire of recipes.

Before creating this book, I had only played around a time or two with almond flour. While its wholesome nutrition speaks for itself, I had no idea how truly versatile, moist, flavorful, and delicious it could be. It has been thoroughly enjoyable to learn the idiosyncrasies of cooking and baking with almond flour and, in the end, I prevailed! I have mastered the art of almond flour, and I want to help you do the same... whether youre gluten-free, seeking a lower carbohydrate diet, or simply wish to increase the nutrition in your dietalmond flour has a place at your table. Look for These Icons You will see the icons below on various recipes included in this collection. They will indicate whether a recipe is vegetarian, vegan, dairy-free, and more.