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

Jennifer Katzinger
3.6 out of 5 stars  See all reviews (5 customer reviews)
List Price: CDN$ 27.50
Price: CDN$ 17.33 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Oct. 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.

Frequently Bought Together

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
Price For All Three: CDN$ 50.33

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Product Description

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

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

Most helpful customer reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars Perfect! Nov. 1 2010
Format:Paperback
Every recipe I have tried thus far from this book has been golden- I love it! The chocolate cake, carrot cake, and WOW- the Pumpkin Pie, which is sweetened with apricot puree, are all amazing! I love that the book uses a lot of maple syrup and natural alternative sweeteners to sugar. The cakes are shockingly moist and delicious- not the hockey pucks you might have made with other gluten free recipes. I do a lot of vegan gluten free baking, and recommend this book to anyone looking for a great resource to do the same.
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4 of 4 people found the following review helpful
4.0 out of 5 stars delicious and healthy Nov. 24 2012
By Mel
Format:Paperback
I quite enjoy this cookbook. The ingredients (such as maple syrup and coconut oil) are expensive, but they are vegan, healthy AND gluten-free, a rare combination. The texture of the baked goods is different than gluten-containing ones (obviously) and also different than many other gluten-free recipes which call for many types of "gums" to hold things together. I personally like the texture and consistency of the baked goods in this book, even if they are a bit more crumblier. I prefer this natural texture and subtle sweet taste to weird and gummy texures, as are found in many gluten-free baked goods. All of our birthday cake recipes now come from this book. They are kid approved! Everyone in the family also enjoys the cookies and muffins. I find I have to bake cakes and muffins a bit longer than the recipes indicate, but that could just be my oven.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Delicious June 2 2012
Format:Paperback|Verified Purchase
There are several people in my household who are both gluten-free and vegan. This book is in constant use and has provided many alternatives to our usually "No Bread" diet. After purchasing the book I went out and bought all of the flours mentioned and they are now in labeled glass jars in my pantry. I found this prevented any frustration created by NOT having an "unusual"(at least to me) ingredient when we wanted to bake. Recipes are easy to follow. Recently I was in hospital for several days and my son made himself several batches of muffins. While the baking tastes good just don't expect it all to taste like items containing gluten. The flavours are palatable but different.
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11 of 14 people found the following review helpful
1.0 out of 5 stars So Disappointed! March 24 2010
Format:Paperback
when i saw that there was a Vegan AND Gluten Free cookbook coming out, i was so excited. i recieved it in the mail one day, and the Flying Apron book was so pretty, and had pictures that were lovely as well.

BUT. then i started cooking from it. and every single recipe i have made so far, except for ONE, has been a total FLOP. a horrible disaster... like, i've had to throw it out... and when you are cooking gluten free, you know how expensive all the ingredients can be, so throwing out an entire recipe is such a huge disappointment! the cupcakes and cakes are crumbly.. they simply do not hold together. the house bread? hard as a rock, and tasted just as gritty and vile.

the one recipe that actually worked out for me and tasted good wasn't even a baking recipe! it was the curried vegetable filling for one of the flying apron pockets... we simply couldn't eat the "pocket" part, but the filling is great, and i've made it a few times since all on it's own.

to top it all off, there are certain recipes that i don't think i could make, EVER, because of the ridiculous expense of the ingredients.... calling for 1 *cup* of coconut oil or 2 *cups* of maple syrup??? that's way beyond my budget. espeically since it will probably not turn out well.

i would never recommend this book to anyone :(
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3.0 out of 5 stars Great flavour, questionable results Feb. 2 2014
By Sandy
Format:Paperback
I got this book for Christmas, and the flavours are great. But.....I am having trouble with some of the recipes. They don't call for xanthan gum, and it seems that without it, everything falls apart. I made the dark chocolate muffins today. They are delicious, but we are eating them as crumbs in a bowl, because they disintegrated as we tried to take them out of the muffin tins. I looked for a place to contact the author, but didn't find anything. She might have an explanation for this, or a helpful hint.
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