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"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."
"[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."
"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."
"Katzinger's recipes are truly unfussy. Simple ingredients. Delicious results."
"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."
"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
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
I've been baking gluten-free for four years with (finally) considerable success. Although dubious about the ingredients (or lack, i.e. Read morePublished 5 months ago by Sheila K
I have two of Jennifer's books, and the recipes tend to be a hit or miss. Being a professional baker, I can tell by her flour blends that you wont be getting a product similar to... Read morePublished 16 months ago by rogue