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Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus Paperback – August 30, 2011

4.4 out of 5 stars 29 customer reviews

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Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch by Samantha Seneviratne
"Gluten-Free for Good" by Samantha Seneviratne
A brightly photographed cookbook with 100 easy recipes that take the guesswork out of going gluten-free. Learn more | See related books
$20.37 FREE Shipping on orders with at least $25 of books. Only 9 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.
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Frequently Bought Together

  • Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus
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Editorial Reviews

Review

Katzinger's expertise sets this book apart. As founder of the Flying Apron Bakery in Seattle and author of Flying Apron's Gluten-Free and Vegan Baking Book, Katzinger bucks the stereotype of gluten-free baking as boring and tasteless.  Her recipes...would be welcome on anyone's holiday table, whether the host is vegan, gluten-free, or just hungry. Katzinger also includes tips on where to source specialty ingredients (just in case your local supermarket doesn't regularly stock teff), and organizes her recipes into complementary menus for each holiday that make planning out your meal a breeze.
VegNews

Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus (2011) is Jennifer Katzinger's healthy homage to holiday eating. Katzinger is the former owner of The Flying Apron restaurant in Seattle. Her book features 70 simple, stylish and satisfying recipes for the holidays, including Thanksgiving, Christmas, Valentine's Day, Fourth of July, Easter and Passover. "Birthday Cakes" and "Holiday Cookies, Cakes and Breads" are wonderful chapters that can be used year round. Favorite recipes include a matzo ball soup and coconut dream cake. Beautiful color photographs make this cookbook a joy to flip through.
Edible San Diego

This book is sure to impress the vegan in your life, or be useful to impress one. [Witch's Pumpkin Brew Stew] demonstrated how truly good a vegan dish can be.
Pittsburgh Post-Gazette

Jennifer Katzinger’s Gluten-Free and Vegan Holidays contains some excellent baking recipes for those on both a gluten-free and vegan diet.
Culinate

Turn to "Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus" by Jennifer Katzinger for help! Here you'll find both sweet and savory, gluten-free and vegan menus for Thanksgiving and Christmas feasts. Whether you're gluten-free and vegan or not, you'll please the ones you love with these simple yet sophisticated and pleasing menus.
Daily Pilot

This book is more than recipes for the cold weather holidays; Katzinger's included recipes for all the biggies, including Halloween, Hanukkah, and St. Patty's. Who else desperately misses Irish soda bread? Actually I could say that about dozens of holiday foods -- who misses Challah bread? Shortbread, stuffed cabbage, etc.--and this book covers all of those, plus plenty more "man, I really miss that [holiday food]!" dishes.
SuperVegan

Not only does Jennifer create foods without using milk, eggs, soy, wheat, or animal-derived ingredients, but her recipes retain all of the charm of traditional holiday offerings without one all too common ingredient: guilt... This particular book has found its rightful place alongside my other treasured gluten-free cookbooks.  Now, when I'm inspired to start making those naughty holiday desserts, there is somewhere to turn for sensible, digestible guidance.  I highly recommend this book for anyone living gluten free lifestyle, or cooking for anyone who is not able to enjoy foods containing dairy, soy, wheat, or eggs.  
TopCookbooks.com
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Product Details

  • Paperback: 192 pages
  • Publisher: Sasquatch Books; 1 edition (August 30, 2011)
  • Language: English
  • ISBN-10: 1570616965
  • ISBN-13: 978-1570616969
  • Product Dimensions: 6.8 x 0.5 x 8 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #904,576 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
This book contains recipes that are great for me:

1) no eggs
2) no gluten
3) alternate sugars
4) healthy oils
5) no soy

The author uses mostly buckwheat flour, which contrary to its name, has no wheat and no gluten in it. It is a dark grain. It has taken some getting used to, and now it doesn't bother my tastebuds (I suppose the mind deletes what tastes funny). I made the buckwheat shortbread with coconut oil and they were very crispy and not terribly sweet. I am nearly 50 and just went allergy free due to an asthma diagnosis - here's what happened medically:

I dropped 10 lbs of edema (lost my cankles) and my skin cleared up and the post nasal drip also stopped - asthma doctor reduced the Advair to the lowest dose a whole month sooner, and is contemplating maintaining me on Singulair (which has him puzzled). The High Sensitivity C Reactive Protein test dropped from 12 to 7. Still some follow up on that number because it *should* be lower than 3 (my cholesterol and triglycerides are awesome, as usual).

My head cleared and I can think far more clearly and have far more energy. I am grateful that while making this change in my life now that there are so many tools like this book and all the wonderful grocers who carry the ingredients. This would have been so much harder even 10 years ago. I made this commitment and have seen so much - however, I am comforted by the work of those who have gone before me to make this easier for me now. Thank you to all who brought these tools to the rest of us!
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Format: Paperback
I am an avid baker and cook, gluten free for 10 years, and vegan on-and-off for 15. I was so excited to see my library had this gf, vegan book with baking recipes, by the owner of a bakery nonetheless.

Good points:
I love that she avoids margarine. I use it only for pie crust, and finding icing recipes without it is so tough. And I appreciate the lower sugar content of the recipes (so many cookbooks say "low sugar" but mean "lots of maple syrup instead"). I also like the use of healthful flours. And she limits the use of gums. All of these are things I incorporate in to my own recipes.

Not so good: the three recipes I've tried have not worked out.

1. vanilla roll out cookies' dough was so goopy, it couldn't even suffice for drop cookies. I needed to add *cups* more flour.

2. Apple tart was okay, good for serving to my kids, but not high-quality enough for company. The crust was a little too healthful-tasting and crumbly (and rock-solid when cold).

3. Seedy baguette was certainly dense as promised, but in no way chewy. I liked the flavor, but even fresh out of the oven it was crumbly. Perhaps some other binder (gums, flax meal, tapioca) would have helped while not greatly destroying the nutritional value.

I'd still be willing to try her bakery's cookbook, since I think she has innovative ideas, and, well, hopefully her bakery's goods were tasty, but I'd pass on buying this one.
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Format: Paperback
I've had this book for a little over a year now and feel like I've cooked from it enough to give it a review. Overall, I'm really impressed with the book and the recipes. I am nowhere near a professional cook, but I do enjoy trying new things and finding vegan and gluten-free options can be a challenge. This is the book that I go to when I want to make something a little more creative than the usual offerings. Many other reviewers said the recipes were simple... personally I disagree. It's not that they are extremely difficult, but they do take a little more effort. I also find that I have to "go with my gut" when dealing with the batters for the baked products (this is why I give it 4 stars...). If it looks dry, it probably is. If it looks too wet, it probably is. Most items I've made have been exceptionally crumbly (though the flavor is usually good), so I've started just adding xanthan gum to counteract (sorry, Jennifer!). I love the healthy focus, love the alternative flours and limited sweeteners, love the variety. Favorite recipes include: Twice Baked Sweet Potatoes, Coconut Pecan Chocolate Cookie Bars, Portabello and Shiitake Mushroom Stew (Incredible!), and Banana Split Cake. Coconut Dream Cake was good but very dry... will reduce cooking time next go round. Quinoa Cornmeal Biscuits were so salty I couldn't eat them though, and I thought the Acorn Squash with Porcini Mushrooms had almost no flavor.

In spite of the occasional recipe I didn't like, I would definitely recommend this book. It's beautiful and fun to use, and the recipes are different from any other books I own. I have all 3 of her books and recommend them all!
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Format: Paperback Verified Purchase
So far I have made three things from this cookbook: twice baked sweet potatoes - very good, made them for both Thanksgiving and Christmas. For Thanksgiving, I also made the "late winter apple tart". The crust only contained almond meal, teff flour and coconut oil. Hmmm, what is going to hold it together? No xanthan gum or binder of any king to replace the gluten? But I kept an open mind and tried it. Well, my gut instinct was right as the joke at Thankgiving was "would you like a piece of my sand tart?" Aside from being flavorless, the crust disintegrated into powder. The filling only consists of apples and coconut milk... I am not a fan of sugar so was hoping this would taste good, but again, no flavor. So I spent and hour and a half making baked apples, as the top was the only edible part of the tart. I thought... perhaps I overmixed the dough? So for Christmas, I decided to make the Holiday White Bean Spinach Tart. Again similar ingredients for the dough, but I was very careful not to overmix it, and used individual tart pans. And yet again, we had sand tarts for Christmas! The filling however was delicious. So in conclusion, I will probably try more recipes from this book that do not involve crusts or baking of any kind! Hate to think what would happen if I tried to make (sand?) cookies.
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