❧50 old family recipes❧no wheat flour, no refined sugar❧biscuits, cornbread, cobbler & Sunday suppers❧read it on any device❧30-day money-back guarantee ❧50 old family recipes❧no wheat flour, no refined sugar❧biscuits, cornbread, cobbler & Sunday suppers❧read it on any device❧30-day money-back guarantee

The food you were told to give up

Watch How Martha Rebuilt Her Mother's Recipes Without the Flour and the Sugar

The biscuits, the cornbread, the cobbler. Fifty dishes out of a tin box on a kitchen counter, made without wheat flour or refined sugar.

Turn the sound on, honey.

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For everyone who was told to cut the flour and the sugar and was handed a shelf of sad little packages instead.

Less than three loaves of that bread that tastes like a sponge.

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What's inside

A tin box of family recipes, rebuilt one card at a time

Nine chapters, fifty recipes, and a tenth chapter that explains the whole trick. Martha's mother cooked from splattered index cards that said things like a good handful and a lump of butter the size of an egg. Martha went through every one and asked the same question: what is the flour actually doing here, and what is the sugar actually doing?

Martha at her kitchen table with her mother's old tin recipe box

Every recipe gets its own page: the story behind it, the ingredients, the steps, and a Grandma's Tip at the bottom — the part nobody ever writes down.

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Chapter ten

The part that lets you do this yourself

Flour was only ever doing three jobs. Sugar was doing two that matter. Once you know which job you need done, you know exactly what to put in its place.

Structure
Gluten held a loaf up. Eggs do it instead — which is why every bread in this book leans on them, and why cutting them down makes the loaf collapse.
Soaking
Flour drank the liquid. Blended oats do the soaking, but slowly, which is why those batters have to rest ten minutes before they hit the pan.
Thickening
A flour roux thickened the gravy. Reduce it, purée a vegetable into it, or use a spoon of cornstarch whisked into cold liquid first.
Sweetness
Dates, very ripe bananas, honey and maple. Each one behaves differently, and the book says which goes where and why.
Moisture
Sugar held water, which is why cookies stayed soft. Date paste does the same job, and that is why these keep chewy instead of going hard in the tin.

Read that chapter once and you can take your own mother's cards down off the shelf and do this to them yourself. That is worth more than any single recipe in here.

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Collection 1: Breakfast & The Bread Basket  ·  12 recipes

The two things everybody assumes are gone for good.

  • Buttermilk biscuits that actually rise: almond flour, cold butter, and the one thing you must never do with the cutter
  • Cottage cheese flatbread: two ingredients in a blender and thirty-five minutes, and it folds like a wrap
  • Skillet cornbread with the crackly edge: real cornmeal, no wheat, and no sugar — the way it was down south anyway
  • Pancakes and loaves sweetened by the banana alone: and the ten-minute rest that keeps the middle from going gummy

Covers: Breakfasts. Biscuits, loaves & flatbreads.

Martha lifting a bowl of golden biscuits off the counter
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Collection 2: The Sunday Table  ·  19 recipes

The meals worth calling everybody to the table for. Most of these never needed the flour in the first place.

  • The pot roast that went in before church: three hours, a cheap cut, and a house that smells like Sunday
  • Fried chicken with an almond crust: the overnight buttermilk soak, and the cooler oil temperature nobody tells you
  • Gravy and stew without a spoon of flour: thickened by reducing and by purée, the way it holds better anyway
  • Cauliflower and cheese, and the sides nobody writes down: green beans with bacon, collards, mashed potatoes that never turn to paste

Covers: Soups & stews. Main dishes. Garden sides.

Martha lifting the lid off a Sunday pot roast
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Collection 3: The Sweet Shelf & Pantry  ·  19 recipes

Dessert without the sugar bowl. This is the chapter Martha says took her the longest.

  • Apple crisp and peach cobbler: soft dates mashed into the oat topping, doing exactly what the brown sugar used to do
  • Cookies that stay chewy in the tin: because date paste holds moisture the same way sugar did
  • Chocolate and cheesecake, honestly: banana and cocoa, Greek yogurt and eggs, and nothing pretending to be what it isn't
  • Jam, pickles and apple butter: small icebox batches with honest keeping times, plus butter, broth and the pantry basics

Covers: Desserts. Jams & pickles. Drinks. Pantry basics.

Martha spooning apple crisp out of the dish
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A look inside

A few favorites from the book

Split buttermilk biscuits with butter melting in

Almond Flour Buttermilk Biscuits

Cold butter and two eggs, because the egg does what the gluten used to do. And you never twist the cutter, or they will not rise.

A stack of banana oat pancakes with sliced banana

Banana Oat Pancakes

Two black-spotted bananas, oats and eggs straight in the blender. Not one grain of sugar, and the batter rests ten minutes before it hits the pan.

Apple crisp with a crumbled oat topping

Apple Crisp with Dates

Soft dates soaked and mashed right into the oat topping. They sweeten it and hold it together, exactly like the brown sugar did.

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The offer

Ten chapters. Fifty recipes. One digital cookbook.

Everything rebuilt without wheat flour or refined sugar, for $19.90.

⏳ Launch price ends in

14:15
Breakfast & The Bread Basket12 recipes
The Sunday Table19 recipes
The Sweet Shelf & Pantry19 recipes
The Swaps Guidechapter 10
All of it, one digital cookbook50 recipes
Launch price · save 60%
$49.90
$19.90 one-time payment
  • All 10 chapters & 50 recipes
  • No wheat flour, no refined sugar
  • Real cups and tablespoons, no guesswork
  • A Grandma's Tip on every single recipe
  • The Swaps Guide, so you can rebuild your own
  • Yours to keep forever, no subscription

⏳ This is the launch price. The regular price is $49.90.

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Martha's 30-day kitchen guarantee

Make two or three of them. If this book isn't something you'd hand to your own daughter within 30 days, write to us and we'll refund every penny — and you keep the book. No hard feelings, honey.

How it works

Three simple steps. That's all.

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Get your copy

Tap the button and check out securely. It takes less than a minute.

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Check your email

The moment you're done, we send the book straight to your inbox.

3

Preheat the oven

Open it on any device, pick one recipe, and make it for supper tonight.

A word from Martha

My mother cooked from a tin box on the counter

Little cards, honey. Some in her hand, some in her mother's, all of them splattered and soft at the corners from being handled so much. Half of them had no measurements at all. Just words like a good handful, or bake it till it smells right.

Then there came a day when the flour and the sugar had to come out of my kitchen. I am not going to make a story out of why.

What I will tell you is that I sat at my own table feeling sorry for myself about biscuits, and then I got up and got to work. I went through that box one card at a time and I asked the same question of every single one. What is the flour actually doing here? What is the sugar actually doing?

Once I knew the answer, there was almost always another way to do the same job. It took me a long while. A lot went in the bin. What is in this book is what came out the other side, still tasting like my mother's kitchen.

You are not giving anything up, honey. You are just cooking it another way.

— Martha

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Questions

Got questions? Martha has answers

What exactly is this?

It's a digital book (a PDF) with 50 old family recipes rebuilt without wheat flour or refined sugar, in 10 chapters — breakfasts, breads, soups, Sunday suppers, sides, jams and pickles, desserts, drinks, pantry basics, and a chapter that explains every swap. You read it on your phone, tablet, or computer.

Is this gluten-free?

No, honey, and I won't pretend otherwise. There are oats in this book, and oats carry a real risk of cross-contact with wheat. What this book is: no wheat flour and no refined sugar. If you cannot have gluten at all, you'd need to check your own labels.

Is it sugar-free?

No. It's free of refined sugar. Things are sweetened with dates, very ripe bananas, honey and maple, and those are still sugar. They are real food your grandmother would have recognized, and that's the honest way to put it.

Is this low carb or keto?

No. Oats, dates and bananas all carry carbohydrate. This is old family food made without wheat flour and refined sugar — not a keto plan.

What replaces the flour and the sugar?

Almond flour, rolled oats, cottage cheese, eggs, potato and cornmeal in place of the wheat. Dates, ripe bananas, honey and maple in place of the sugar. Chapter ten explains which one does which job and why.

Are the ingredients hard to find or expensive?

Eggs, oats, cottage cheese, a banana going brown on the counter, a bag of almond flour and a box of dates. Everything else you already have. Nothing you have to hunt for at a special store.

I'm not much of a cook. Is this too hard for me?

No, honey. Start with the cottage cheese flatbread — two things in a blender and an oven. It's nearly impossible to ruin and it'll make you brave enough for the rest.

Is there anything about food safety?

Yes, and it's written plainly. Internal temperatures in °F for chicken and ground beef, safe oil temperatures for frying, how to cool things properly, and honest keeping times. The jams and pickles are written as refrigerator recipes with dates on the lid, never as shelf-stable canning.

How do I get the book?

Right after checkout, we email it straight to you — usually within a few minutes. No app, no waiting, no shipping. It's yours to keep.

Is this a subscription?

No. It's a one-time payment of $19.90. No subscription, no hidden charges.

Is this the same as Grandma's Kitchen Remedies?

No, it's the other half of the same kitchen. Remedies is teas, tonics and old comforts for how you feel. This one is the food. Different books, no overlap.

What if it's not for me?

You're covered by Martha's 30-Day Kitchen Guarantee. If it's not right for you, write to us within 30 days and we'll refund you fully — and you keep the book.

Is my payment secure?

Yes. Checkout runs through a fully encrypted, secure page. Your card details are never stored, and your information is never shared.

You Are Not Giving Anything Up

Fifty old family recipes, rebuilt without the flour and the sugar, and the chapter that lets you go do the same to your own mother's cards.

👉 Get Grandma's Kitchen: No Flour, No Sugar — $19.90 30-day money-back guarantee