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Flying Apron's Gluten-Free & Vegan Baking Book Paperback – October 13, 2009


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Flying Apron's Gluten-Free & Vegan Baking Book + Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home + Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus
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Product Details

  • Paperback: 192 pages
  • Publisher: Sasquatch Books; Original edition (October 13, 2009)
  • Language: English
  • ISBN-10: 1570616299
  • ISBN-13: 978-1570616297
  • Product Dimensions: 8 x 6.7 x 0.5 inches
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (87 customer reviews)
  • Amazon Best Sellers Rank: #83,367 in Books (See Top 100 in Books)

Editorial Reviews

Review

"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








 

About 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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Customer Reviews

In short, I can't wait to try every single recipe in this book.
Q. Hunt
The texture is very crumbly, like a crumbly shortbread, and very grainy compared to conventional pastry.
a's pen name
This cookbook is worthless and I would never buy a book from Flying Apron ever again.
Rae Lee

Most Helpful Customer Reviews

62 of 63 people found the following review helpful By Q. Hunt on November 25, 2009
Format: Paperback
I love this book, and I plan on giving it as a gift to anyone interested in GF baking. This weekend I made the Pumpkin Glory Loaf with molasses and the whole house smelled absolutely divine for hours. I plan on making the cranberry apple tart with cornmeal and pine nut crust for Thanksgiving. I'll try to update this review from time to time with successes and failures, but so far this book and I are on a serious winning streak.

As context, I've been baking GF for about two years now. I have copies of Bette Hagman's two main baking books: The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets and The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes and I adore those books as well. Bette uses a lot of eggs in her recipes. I don't fault her for that. Eggs make excellent binders and bring more protein to the equation. My family is not vegan, but sometimes I do worry about the constant stream of eggs we're pouring into our systems. I had periodically tried to make GF bread without eggs (using egg replacer mostly) and I failed every time.

Enter the Flying Apron Baking book and their ever-so-clever use of pumpkin, sweet potatoes, and yams as the missing ingredient. Magic! Without cholesterol! I'm ecstatic! (I hope I'm not giving too much away here. You should still buy the book! There's so much more to it than my own little revelation of how to get moisture and a little binder into egg-free breads.)

In short, I can't wait to try every single recipe in this book. Seriously.
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48 of 49 people found the following review helpful By K. Lee on December 21, 2009
Format: Paperback
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 g-free baked goods.
But I have amazing friends who know of my odd eating habits and one of them got me this book for Christmas. I couldn't wait to try it out! I made the Thumbprint Apricot cookies and they are SOOOOOO good. I brought them to the office and they were devoured in minutes and people have been coming to my office all morning to tell me how much they liked them.
All of her recipes call for using a stand mixer. I don't have one (booo!!!!!!! I want one!) but using a hand mixer worked perfectly fine.
When you make any of the dough (almost all of her recipes have the same dough) don't be scared!! It doesn't look like dough because what makes other dough look like dough is gluten. Bonus: no dangers of over mixing!! Don't taste the raw dough like I did because you'll be even more scared. The raw dough tastes awful. But baking is magical and when the dough bakes up all of your fears will go away. Such deliciousness! A tender, chewy, flavorful cookie.
Highly recommend this book to any baker - not just g-free vegans. These recipes are delicious and therefore will make anyone happy - even those who love butter, milk, eggs, and all purpose flour!!
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63 of 70 people found the following review helpful By Marilyn B. on March 1, 2010
Format: Paperback
I have been a fan of the FAB since that little window opened up in the U-district years ago. I still have yet to buy something there that I didn't love. I was so thrilled about the cookbook coming out I bought it immediately. Especially when I saw it had what I thought was the coveted recipe for the buckwheat seed bread. I would actually prefer to just buy it but since they moved to Fremont it is not that convenient for me.

Well those of you who are fans of this bread should know, the recipe in this book is NOT the recipe for the bread you purchase in the bakery. I am quite sure the house recipe uses a starter. The recipe in the book uses baking soda and powder which creates an inferior product if you ask me. Perhaps she thought that the starter recipe would be too complicated for most of us, or she didn't want to give the secret away which is understandable. However I can't help that I still feel a bit cheated.

So back to the bread, I can taste the baking powder and soda, and if you think the original is tough to cut w/o crumbling the product from the given recipe is impossible. Overall the flavor is okay though, in fact my boyfriend liked it better than the original. Another note in this bread, the recipe is not too specific about the size loaf pan to use, it only gives two dimensions so I assume she meant LxW. Well I only had one slightly shorter but almost 5 inches wide. When filling my pan 3/4 full as instructed I had loads more batter, in fact made another loaf and still threw away some leftover (and expensive batter). I think it could have been more than 3/4 full, it did raise but it did not come anywhere near overflowing.

The cinnamon scones were delicious and very much like the ones I purchased at the bakery.
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