Flying Apron's Gluten-free & Vegan Baking BookPaperback
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- Publisher: Sasquatch Books
- Format: Paperback | 192 pages
- Dimensions: 170mm x 203mm x 15mm | 181g
- Publication date: 27 December 2012
- Publication City/Country: Seattle, WA
- ISBN 10: 1570616299
- ISBN 13: 9781570616297
- Edition statement: Original
- Illustrations note: colour illustrations, frontispiece
- Sales rank: 21,469
When 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 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 savoury 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.
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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
By Renique Males 28 May 2013
The bread recipes in this book are excellent - in particular the Flying apron house bread which is a fairly rustic style loaf with an amazing flavour from mashed sweet potato. This particular recipe can be used to make pizza dough and vegetable pasties (recipes also in the book). Bread recipes do not require proof-time and require as little kneading as possible, so they can be thrown together in a matter of minutes. They do however, have quite long bake times (average of about 2 hours). There are some delicious salads and soup recipes also. All recipes cater for the allergen stricken (soy free, nut free options etc.).
Some of these recipes require expensive and obscure ingredients, such as matcha (Japanese green tea powder) and lemon oil etc. Living in Australia, I have had to search extensively for some of these ingredients, and usually ended up purchasing them online from another country.
I have found that more ingredients are readily available nowadays compared to when I first purchased this book. For example, apple juice concentrate is now available from Coles for about $4 a jar.
Some of the measurements and cooking times are off, which is a matter of giving a recipe a go and configuring for your own tastes and oven.
There are some lovely recipes in this book but it is definitely not for someone who is not familiar with 'alternative' health foods, or who is new to GF.
I highly recommend Katzinger's latest book (GF vegan artisanal bread) over this one.
By Jess 28 Sep 2012
I bought this book as I was new to vegan baking and found it very disappointing. There wasn't a single recipe I could bake with the ingredients I had on hand in my pantry (have been baking gluten free for years). I have had the book for 6 months and I still haven't made a single thing from it book! Each recipe contains multiple types of flours and large volumes of sweeteners (maple syrup or fruit juice concentrate) ALL expensive items. Perhaps these ingredients are more available at a reasonable price in the US, but in Australia it would cost me at least $30-40 to make a single batch of cupcakes. I would have to go out and buy almost every ingredient on the list. NOT the book to begin your gluten free vegan journey with!
"Flying Apron's Gluten-Free & Vegan Baking Book by Jennifer Katzinger makes me want to hop the next train to Seattle to sample these treats from the bakery itself.""The Oregonian" "[Katzinger's] recipe introductions add a personal touch that many bakers will appreciate. If bakers need one gluten-free baking book to get them through the holidays, this one is it.""Library Journal" "Jennifer Katzinger brings her warm, homey style and gluten-free recipes out of the bakery and into the home kitchen in this small but handy book.""The Kitchn" "Katzinger's recipes are truly unfussy. Simple ingredients. Delicious results.""Ramshackle Solid" "It is time for dessert! Your non-vegan friends will be jealous with the fantastic selection of recipes for making morning pastries, scones, muffins, coffee cakes, cookies, pies and tarts, pie crusts, pie fillings vegan cup cakes... The list goes on and on. Katzinger also has a great selection savory fare, including gluten-free entrees, soups and salads.""Bookish Worm" "Katzinger's book goes beyond sweets, and opens a door to savory, meals, and overall baking. She takes out the mystery behind gluten-free baking and the end result is delicious.""The Queen of Tarts" "Katzinger, owner of the Flying Apron Bakery in Seattle, has written a lovely, workable, informative cookbook. Every recipe makes sense. They work! And there aren't a lot of confusing ingredients and steps. This is a fabulous book for beginners and experienced chefs alike.""Nutrition for Empowered Women" "The recipes in Jennifer Katzinger's book are long awaited options for many of us used to walking past bakery windows full of enticing treats without a second glance... these recipes open the door to decadent desserts and savoury staples for those who make culinary choices based on personal and ethical considerations.""Vegan Cookbook Critic" ine to the grand s