Flying Apron's Gluten-Free & Vegan Baking Book
|Rating||:||4.22 (679 Votes)|
|Number of Pages||:||192 Pages|
Ph . Shauna James Ahern has been featured in The New York Times and other publications. Jennifer Katzinger cofounded the Flying Apron Bakery in 2002. The creator of the prominent blog GlutenFreeGirl, she lives in Vashon, WA. She lives in Shoreline, WA
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. 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. 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.. 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. 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
K. Lee said baked goods as good as the "real" thing. This book was almost MADE for me as I am a gluten free vegan for health reasons. I don't have celiac disease but I am slightly gluten intolerant and while it is pretty easy to eat regular food gluten free and vegan, baked goods have been the final frontier for me. Since becoming g-free and vegan, I have stayed away from sweets and baked goods even though I knew that books like The Flying Apron were out there. After trying brown rice flour bread from the store (it's TERRIBLE and is most useful as a perishable paper weight) I was very skeptical of . Recipes Just Don't Perform and Typos in the Recipes Rae Lee After trying 3 recipes (a cake and 2 frostings), I'm ready to throw this in the trash. I've never trashed a book, so that's saying alot. This is a beautifully put together and photographed cookbook, but, that's where it ends. The advertisments to sell this book are promising and misleading. I agree with the other unsatisfied reviewers about the consistency, taste and false advertising (vegan, tasty and safe gluten alternatives). I was so crushed after attempting and finishing my first cake (chocolate) from this cookbook- supposedly the easiest on. LVanBlarcum said Bean Flour Equals Ugh!. Okay, great idea. Love the vegan thing especially with multiple allergies and can replace honey with agave nectar, maple syrup or rice syrup. What cannot be replaced is the Bob's Red Mill bean filled flour mix. Yeah, it gives a great consistency. It also gives tons of celiac people as much if not more pain, bloating and heartache as gluten. So, before buying a book this year that you believe is heaven sent, check out what they use as a flour replacement. I personally think it's a bloody shame.
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. 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. 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 t