Flying Apron's Gluten-Free & Vegan Baking Book
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Flying Apron's Gluten-Free & Vegan Baking Book

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by Jennifer Katzinger
     
 

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Over the last decade, a vegan diet has become a more mainstream choice; food allergies have been increasing at alarming rates; and celiac disease is on everyone's radar. When owner Jennifer Katzinger opened The Flying Apron Bakery in 2002, she wanted to accommodate more people, as well as use healthier ingredients so she eliminated gluten, dairy, egg, soy, and wheat.

Overview

Over the last decade, a vegan diet has become a more mainstream choice; food allergies have been increasing at alarming rates; and celiac disease is on everyone's radar. When owner Jennifer Katzinger opened The Flying Apron Bakery in 2002, she wanted to accommodate more people, as well as use healthier ingredients so she eliminated gluten, dairy, egg, soy, and wheat. The mouthwatering result? Cakes and muffins with a tender crumb, cookies with a chewy bite, frosting that's light yet satisfyingly sweet, and pastry that flakes at the touch of a fork. In Flying Apron's Gluten-Free and Vegan Baking Book, Katzinger shares the delicious secrets of her sweet and savory recipes. Bake yummy pastries like Blueberry Cinnamon Scones and Lemon Poppy Seed muffins, or whip up a batch of Chocolate Chip Cookies, or Cardamom Spice Cupcakes. In more than 80 recipes, Katzinger offers satisfying treats, whether you're transitioning to a vegan or gluten-free diet, or simply wanting to indulge a sweet tooth using healthier ingredients.

Editorial Reviews

Library Journal
The Bronskis, founders of the blog No Gluten, No Problem (noglutennoproblem.blogspot.com), have been eating gluten-free since Peter, a writer, was diagnosed with celiac disease in 2007. (Kelli is a chef and baker.) Their cookbook presents 250 from-scratch recipes that call for their Artisanal Gluten-Free Flour Mix (brown rice flour, sorghum flour, cornstarch, potato starch, potato flour, and xanthan gum). Dishes include breads, entrées, drinks, and desserts (brownies are made with the authors' flour mix and gluten-free vanilla extract). Online resources for locating products, support groups, and information on gluten-free living are listed.

Product Details

ISBN-13:
9781570617089
Publisher:
Sasquatch Books
Publication date:
06/01/2010
Sold by:
Penguin Random House Publisher Services
Format:
NOOK Book
Pages:
192
Sales rank:
358,948
File size:
6 MB

Meet the Author

Jennifer Katzinger cofounded the Flying Apron Bakery in 2002. She lives in Shoreline, WA. Shauna James Ahern has been featured in The New York Times and other publications. The creator of the prominent blog GlutenFreeGirl.com, she lives in Vashon, WA. Ph

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Flying Apron's Gluten-free & Vegan Baking Book 3.1 out of 5 based on 0 ratings. 14 reviews.
AnnieF More than 1 year ago
Having been a Vegan and Vegan Baker for over 30 years, I'm always interested in new Cookbooks that cover this Specialty... and this is the best I've seen in ages! The fact that the Recipes are Gluten-free is a Plus, but any Vegan Baker would prize this Book for the exquisite sensitivity to Texture and Depth of Flavor in these Sweet Treats. Yet there is an added Bonus - there are also some Wonderful Savory Recipes towards the end of the Book that even non-Vegans would adore! Please buy this Book and have some terrific new Baking and Eating Adventures!
Anonymous More than 1 year ago
I have made several meals from the recipes in this cookbook. My roommate and I had to double the recipe on the Lentil Dal so we could have more later.
VGM More than 1 year ago
This book does not have the option of clicking on a chapter or recipe from an index. Rather, you have to scroll through EACH page to find a recipe that is in the index. Nook lookup feature works okay if you put the name in exactly as it is listed, but this is a hassle. I was also unable to get the book to read landscape, which prevented me from being able to hold it in the cover/stand I have. reading recipes this way in my small kitchen was the PRIMARY reason I got my nook.
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nookowner More than 1 year ago
Many of the recipes have question marks where measurements should be in the recipes. How can I make recipes without knowing the amounts to put in? Why don't humans check this out before it goes on sale? I guess as long as Barnes and Noble gets our money, it doesn't care.