Flying Apron's Gluten-Free & Vegan Baking Book [Paperback]

Jennifer Katzinger (Author)

Book Description

Publication Date: October 13, 2009

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

Review

"Of the two titles here, Katzinger's is superior as she includes a list of staple ingredients to have on hand, identifies trusty brands, and lists online resources that will be helpful for the new gluten-free baker. Her 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

"The book is small, but pleasant to hold and to read. It has gorgeous photos from the bakery that
really show off the treats. It's also packed with recipes."
—The Kitchn

"Katzinger's recipes are truly unfussy. Simple ingredients. Delicious results."
—Ramshackle Solid

"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."
—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

Product Details

• Paperback: 192 pages
• Publisher: Sasquatch Books; Original edition (October 13, 2009)
• Language: English
• ISBN-10: 1570616299
• ISBN-13: 978-1570616297
• Product Dimensions: 6.7 x 0.5 x 8 inches
• Shipping Weight: 6.4 ounces (View shipping rates and policies)
• Average Customer Review: 3.6 out of 5 stars  See all reviews (49 customer reviews)
• Amazon Best Sellers Rank: #23,792 in Books (See Top 100 in Books)
  • #74 in Books > Cookbooks, Food & Wine > Special Diet > Allergies

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Customer Reviews

Most Helpful Customer Reviews

53 of 54 people found the following review helpful:

5.0 out of 5 stars Amazing Little Book - Buy it - Give it - Try it!, November 25, 2009

By 

Q. Hunt ":q!" (Seattle, WA USA) - See all my reviews

This review is from: Flying Apron's Gluten-Free & Vegan Baking Book (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. I'll probably substitute a bit here and there, but there's a wealth of tricks and techniques in this little book.

For those of you that are skeptical about GF baking or about vegan baking, I wish I could mail you all a baked good or two from the Flying Apron here in Seattle. They would make believers out of you!

37 of 37 people found the following review helpful:

5.0 out of 5 stars baked goods as good as the "real" thing, December 21, 2009

By 

K. Lee (Portland, OR USA) - See all my reviews
(REAL NAME)   

This review is from: Flying Apron's Gluten-Free & Vegan Baking Book (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!!

24 of 25 people found the following review helpful:

5.0 out of 5 stars Thank you, Flying Apron Bakery, November 25, 2009

By 

a's pen name - See all my reviews

This review is from: Flying Apron's Gluten-Free & Vegan Baking Book (Paperback)

I have enjoyed Flying Apron Bakery's cupcakes with my children for years. The cookbook includes all of our favorite recipes, most notably, the cake and frosting recipes used for cupcakes! I will be making these regularly! It is a pleasure to have a cookbook that uses such healthful ingredients. Thank you!

So far, I have made the pumpkin pie (with brown rice crust) two times, both times a big hit. If you're not used to Flying Apron pastry, it is quite different from regular wheat-based pie dough. The texture is very crumbly, like a crumbly shortbread, and very grainy compared to conventional pastry. However, it is delicious. I was not enthralled at first taste, but I love it and so do my kids. This last time I made the pie crust, I had extra and made a little apple tart out of it (topped a circle of dough with chopped apple tossed with maple syrup and honey, and then topped that with another circle of dough which I crimped and baked along with the pumpking pie). The apple tart came out great, and I'm definitely going to be making this very easy crust to put together my own impromptu tarts for breakfast or desserts.

Tonight I made the dark chocolate cake as cupcakes and the german maple frosting. Tomorrow, I'll be serving these german chocolate cupcakes for my nephew's birthday. Beautiful!

One confession: I have a sweet tooth and have added extra sugar to both the pumpkin pie and to cupcakes. If things aren't sweet enough for you, this is an easy change to make to any recipe.

I am grateful for a commercial baker like Flying Apron who cares so much about customers that she is willing to publish her recipes. Thanks again!!