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Gluten-Free & Vegan Bread: Artisanal Recipes to Make at Home Paperback – Oct. 30 2012

by Jennifer Katzinger (Author), Kathryn Barnard (Photographer)

3.8 163 ratings

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Make delicious gluten-free and vegan bread at home! Here are 65 simple recipes for yeasted breads, fougasse, flatbreads, sweet breads, sourdough, quick breads, savory breads, and sandwich breads. If you're on a gluten-free and vegan diet, bakery bread isn't an option and until now it's been hard to make at home. Jennifer Katzinger, a highly regarded gluten-free and vegan cookbook author and founder of Seattle's Flying Apron Bakery has spent years perfecting her recipes for gluten-free and vegan breads. Each of the 65 breads in this book is made without egg, dairy, gluten, or soy and uses whole greains and alternative natural sweeteners. You'll soon be enjoying delicious gluten-free and vegan breads including Country Baguette, Cinnamon Pecan Rolls, Kalamata Olive Bread, Simple Focaccia, Quinoa Crackers, Matzo Flatbread, Walnut Wild Rice Bread, Quick Anadama Bread, Irish Soda Bread, Cranberry Pecan Bread, and more.

Print length

192 pages
Language

English
Publisher

Sasquatch Books
Publication date

Oct. 30 2012
Dimensions

17.09 x 1.32 x 20.32 cm
ISBN-10

1570617805
ISBN-13

978-1570617805
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Product description

About the Author

Jennifer Katzinger is the former owner of the popular Seattle gluten-free and vegan Flying Apron Bakery (www.flyingapron.com). She is the author of Flying Apron's Gluten-Free & Vegan Baking Book (2009) and Gluten-Free & Vegan Holidays (October 2011). The author makes her home in Seattle, WA.

Product details

Publisher ‏ : ‎ Sasquatch Books; unknown edition (Oct. 30 2012)
Language ‏ : ‎ English
Paperback ‏ : ‎ 192 pages
ISBN-10 ‏ : ‎ 1570617805
ISBN-13 ‏ : ‎ 978-1570617805
Item weight ‏ : ‎ 454 g
Dimensions ‏ : ‎ 17.09 x 1.32 x 20.32 cm

Best Sellers Rank: #247,884 in Books (See Top 100 in Books)
- #162 in Gluten-Free Diets
- #166 in Allergies (Books)
- #336 in Bread Baking (Books)

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3.8 163 ratings

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Literal Um

But I really like her methods and the recipes

Reviewed in Canada on February 24, 2015

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As many readers have discovered, the author tested these recipes in an oven that wasn't holding its heat, so results in properly working ovens were disappointing, as mine were. But I really like her methods and the recipes, so I'm going to keep trying with the corrections she has posted to her website (https://jenniferkatzinger.wordpress.com/author/jenniferkatzinger/). A beautiful book and great potential in these recipes.

3 people found this helpful

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Bellalily

Interesting recipes...

Reviewed in Canada on June 19, 2013

Verified Purchase

I've made a few of these recipes, and they turn out quite well with a bit of tweaking. The breads that I tried do have quite a heavy, starchy mouthfeel, which I suppose is to be somewhat expected from gluten-free breads, however, reading the descriptions of the recipes by the author would lead one to believe these recipes are light and tasty, which wasn't my experience. Following the author's recommendation that you not use warm water with the yeast, the first loaf I made did not rise at all, and turned out like a brick. Maybe if you live in a really warm climate, not using warm water would be ok, but I found that I had to use warm water with the yeast to get any sort of rise with these breads. Aran Goyoaga has a gluten-free seeded bread recipe in her "Small Plates & Sweet Treats" book which I prefer to any of the recipes I've tried in this book.

4 people found this helpful

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CW

Good Bread at Last

Reviewed in Canada on March 7, 2013

Verified Purchase

I love this book, so far all of the recipes have turned out beautifully, even the ones where I had to substitute an ingredient due to availablity. I do use my common sense when adjusting baking times and the feel of the dough. For instance, one recipe calls for a 2.5 hour baking time but my handy digital thermometer told me the bread was done at 1.5 hours instead. If you read through the introductions you will see that the author recommends the use of a thermometer and so do I. Typically a gluten free bread dough should be a little wet and sticky so if the dough feels dry take into account the humidity of the area that you live in. I do adjust liquid quantities slightly, we live in a pretty dry climate! Thank you for a great cook book Jennifer.

One person found this helpful

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Isabelle Rheaume

The recipes looks good though.

Reviewed in Canada on August 11, 2015

Verified Purchase

This book isn't for me. I bought it because my mother in law is allergic to milk and she follow that gluten free thing. Well I never did any recipes in the book. It's seem so complicated to use 3-4 type of flours to make bread. It's just not for me. The recipes looks good though.

Reviewed in Canada on February 2, 2014

Verified Purchase

First of all, I should say that I own a recent publication of this book that has all the errata "fixed". I should also say that I am a fairly experienced baker of gluten free baked goods, of yeast breads, and of vegan baked goods. I bought this book hoping for guidance in combining those 3 areas of knowledge.

I have now made two recipes from this book. The first one was a MASSIVE failure. It was the "Multiple Grain Baguette". She says to roll the dough out on a floured surface, but my dough was WAY too goopy for that. I formed it into baguettes directly on the pan and baked it for half the indicated time before it was burned to a crisp on the outside, although not actually cooked on the inside.

I went out an bought myself an oven thermometer in case my oven was running high, to rule out that problem.

Second attempt: I decided to make the "Pecan-Cranberry Bread". It's a quick bread - what could possibly go wrong? So first of all, my dough was like a ROCK in my stand mixer, and I ended up adding almost 2 cups of water in order for it to seem like a quick bread batter. THEN I baked it at 350, as indicated by the book, but again, the bottom was not cooked through. The top half of the loaf is delicious, though...

There is definitely an ingredient ratio issue with the recipes in this book AS WELL as an oven temperature issue.

13 people found this helpful

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Betty B

Beautiful looking but recipe failure!

Reviewed in Canada on March 6, 2013

Verified Purchase

I was so excited to buy this book and try the recipes, the book is stunning and being an experienced vegan and gluten-free baker myself I was excited to try it out. However I've just baked 6 yeasted recipes and not one of them rose. The baking times are excessively long and clearly at the wrong temperature. The methods used in this book are very different than I'm used to, but as an experienced baker and following the recipes to the letter, I was shocked to get such disappointing results.The only way I've gotten decent breads from this book is to completely tweak the recipes - something you do NOT need to buy a book for! I've had way too many hard, inedible bricks on the counter after following her directions and wasted $$$ on expensive gf ingredients. I really wanted to love this book! I've seen this complaint on several gluten-free vegan baking blogs as well. Really disappointing cookbook.

5 people found this helpful

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yabber

well-enjoyed

Reviewed in Canada on January 29, 2013

Verified Purchase

I have not used this, but bought it for a VERY picky and snobbish family member as a gift and she LOVED it.
She doesn't love anything! She said the recipes are easy and turn out well.
I can attest to the taste: great bread-moist with great texture and do not fall apart. keep well.
Might buy it for myself. :)

One person found this helpful

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Lora Jodoin

Very Informative

Reviewed in Canada on August 2, 2013

Verified Purchase

The topic is new to me, and it gave me great insight just to read, let alone bake with it. Getting my kitchen stocked, and looking forward to baking. Hoping the recipes turn out.

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Lehua

Read from cover to cover

Reviewed in the United States on November 13, 2012

Verified Purchase

I haven't tried the recipes yet but read the book from cover to cover. I am intrigued and excited: her wide use of the newer, more nutritious flours available, her use of arrowroot rather than cornstarch, and the "mix and bake" method! Her substitution of chia and flax for the eggs makes them even more nutritious. I am especially intrigued with the idea of a starter and gluten free artisan breads. I have tried many GF bread recipes online and found a few that work fairly well but they are loaded with white rice flour and cornstarch.

I plan on starting my own starter right away. I still have my gluten version living in the back of my fridge and haven't been able to give up "Audrey" as she's been around for awhile. Now I can try creating a second generation GF "Audrey" (get it - Little Shop of Horrors? FEED ME!) It's exciting to think about creating artisan breads again!

Since this is a new book I appreciated any comments showing errors in recipes. This is unfortunate, but I suppose not uncommon with a first printing of a new cookbook. I hope the author will let us know how to correct them.

One question I have: she has so many flours that are not common everywhere. I cannot get millet, teff, or GF buckwheat flour locally, but I can find the grains. Would grinding my own flour in my Vitamix work in these recipes? Will it be fine enough? It is very costly to ship flours to where I live so am trying to avoid that.

In response the negative comment about the filler flours: I wonder if she has done very much gluten free baking. I've been doing it for 10 years and watched the options move from white rice flour, tapioca, and cornstarch only, to so many more nutritious options which are featured in these recipes. From experience, the arrowroot and tapioca flour is needed to get any lightness in bread. If you want healthy, chewy bricks, than you can omit the "fillers". But I want recipes that even my non GF family and friends will eat.

9 people found this helpful

jannz

Had book since 12/12 - just now starting to try recipes

Reviewed in the United States on January 19, 2014

Verified Purchase

I really like this book even though there are some issues to figure out. I've had this book for some time [Dec 2012] and just now [Jan 2014] decided to try the recipes. I wasn't aware of the 'errata' sheet of corrections the first time I made the "millet bread". My first loaf came out a little hard on the crust, but the inside was soft and wonderful. We were really excited. Great flavor... and the crusty-crust was actually not too bad. I use "Red Star Active Dry Yeast".

After I became aware of the errata I made a second loaf using the corrections. This loaf produced the 'gooey blob' that others have described...??.... So it appears that for MY oven I need to do some of my own adjustments. Instead of reducing down to 300 the last 20min as per the errata... I think I'll try 325. And I think I'll try the "rapid rise" yeast that seems to be the recommendation.

Sonja

Wunderbares glutenfreies Brot!

Reviewed in Germany on December 8, 2012

Verified Purchase

Endlich! Seit über einem Jahr lebe ich nun glutenfrei, nach einem Leben mit Symptomen, die keiner deuten konnte.
Es geht mir viel besser, ich kann wieder genießen, wunderbar essen, ohne für meine "Sünden" umgehend zahlen zu müssen. Eigentlich perfekt, doch eines fehlte mir noch - wirklich gutes Brot.
Das Brot aus dem Supermärkten oder dem Reformhaus schmeckte mir überhaupt nicht, einzig ein Knäkebrot (Wasa) fand ich erträglich.
Zig Jahre hatte ich schon das Brot für meine Familie in einer Brotbackmaschine meist selbst gebacken. Nun musste ich noch eine anschaffen, um wirklich glutenfreies Brot herstellen zu können, denn ich reagiere leider schon auf kleinste Spuren.
Ein besonderes Merkmal glutenfreier Brotrezepte ist die Zugabe von zum Teil grossen Mengen Eier. Eier schätze ich nicht besonders im Brotteig, ausser in einer guten Challah, einem jüdischen Zopfbrot, und so konnte ich es kaum erwarten, bis Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home , ein veganes glutenfreies Backbuch, endlich erschien. Jennifer Katzinger verwendet Chia Samen, die in vielen Bioläden und Reformhäusern erhältlich sind, anstelle von Eiern.
Das Buch wurde nicht für die Brotbackmaschine geschrieben und so musste ich die Rezepte entsprechend anpassen. Will man die Brote im normalen Backofen herstellen, sollte man, wie ich aus amerikanischen Rezensionen ersehen konnte, die Backzeit erheblich verkürzen, hier scheinen sich Fehler eingeschlichen zu haben, aber die Backzeit regelt meine Brotbackmaschine ohne mein Zutun.
Da ich die Erfahrung gemacht habe, dass Xanthan sehr gut in den Brotteig eingearbeitet werden muss, knete ich den Brotteig ca. 5 Minuten im Standmixer, fülle ihn dann in den Backbehälter meines Panasonic SD-ZB2502BXE Brotbackautomat und stelle das glutenfreie Programm ein. Ich habe nun schon mehrere Backversuche hinter mir, mit sensationellen Ergebnissen. Es schmeckt und das Brot hält obendrein noch viel länger als herkömmliches glutenfreies Brot. Ich packe es in eine Tupperdose, bewahre es im Kühlschrank auf, schneide mir jeden Tag meine Portion ab (ich bin die einzige in diesem Haushalt, die es verzehrt) und toaste es kurz. Genial - es ist bis zu zwei Wochen ohne Geschmackseinbusse und vor Allem auch ohne zu schimmeln (glutenfreies Brot schimmelt in der Regel sehr schnell) essbar.
Absolute Kaufempfehlung!

10 people found this helpful

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Mathgod

4 loaves, no success from experience bread maker

Reviewed in the United States on January 29, 2013

Verified Purchase

I have made bread from scratch for almost 20 years. When my husband was diagnosed with a gluten intolerance 3 years ago I knew that my bread baking had to be completely rethought. I mean, when making regular wheat based bread you often add MORE gluten to help with the rise and texture of the bread.

I started with prepackaged mixes and although with time I figured out how to make a nice light loaf with a few tweaks, I was not too happy about the lack of nutritional value for these breads. My husband eats toast or an sandwich almost everyday so this is an important issue.

My husband cannot have dairy either so most of the other bread books call for alot of milk products so I was VERY excited to receive this Vegan Bread book. (I also noticed that the author had issued corrections and duly noted them before I started baking.)

I started with the wild mother started breads and the starter behaved exactly as planned but the first loaf (Teff Baton) was a disaster. I followed the recipe to the letter (except for the authors corrections) and while the loaf had a great flavor, I would be surprised if it rose 1/8 inch.

Next loaf was another sourdough (House Batard) and this time the loaf didn't rise at all. Into the trash.

Next was the Soft Quinoa Sourdough, this was marginally better with the rise, maybe 1/4 inch, and tasted good but still like a lead brick.

Ok, so by now I am thinking the Mother Starter is just not working at all. So I wanted to try the soft millet Sandwich Bread which was supposed to be one of the lightest yeasted breads in the book. I even bought new yeast to make sure that there would be no problems. Ok, maybe 1/2 inch rise which is the most I have gotten from the book, but certainly not light or remotely like regular bread.

I also have had major issues with the baking times (even with the shorter times at lower temperatures as she suggested in her corrections). The bread was done in about half the time. I checked the inside of the loaves with a instant read thermometer as the author suggested and they were done! I checked my over temperature with a OVEN thermometer to make sure that it was calibrated correctly (It was.)

If you read the info in the front of the book it talks a lot about OVENSRPING which is why she does not actually have the dough rise at all before putting it in the oven. Interesting theory but it have not proved true for me.

I also know that sourdough starters can get more powerful as you use them so I have not thrown out my Wild Mother Starter but will be adding extra yeast to the bread for a while.

Ok, so all this being said I think the recipes have potential for taste but I am going to abandon her notion of oven spring and letting the dough rise, etc... and I will get back to you.

UPDATE***

After a lot of reading and investigation I came to a few conclusions:

If "VEGAN" is what you are after, then this author is the best of the best although this book had a lot of errors as mentioned before. These recipes are for "Old World" type bread. Hearty and dense. VERY DENSE. I still am not too thrilled with the bread but if you don't mind heavier bread this book is alright (but not great.)

If "HEALTHY" and "Whole Grain" are what you are looking for but still want a relatively light bread, then I suggest that you get a "White Bread" gluten free bread book and then marry the to ideas to get a fairly light and mostly wholegrain bread. I have been experimenting with blending the ideas and flavors from this book with the recipes from Bette Hagman's "Gluten Free Gourmet Bakes Bread". (As a disclaimer, I probably would never make Ms. Hagman's recipes without major modification because while beautiful and light her bread has basically NO nutritional value and call for dough enhancer (which by the way is just Soy Lechitan, ground ginger, and vinegar granules. I can't have the soy so I mix in 1 tsp ground ginger and 1 tsp apple cider vinegar for each recipe), egg replacer, buttermilk powder, etc...)

I have had much success when making what I think of as "compromise" bread. Not vegan, not white, but a nice happy medium. But that being said, I would not have thrown myself into the middle ground if I hadn't had a lot of experience baking bread before.

Do pay attention to the yeast. There are three kinds: regular dry yeast, rapid rise, and instant. Do not proof INSTANT yeast with warm water before mixing with flours. Be careful not to overproof bread dough when using rapid rise and instant.

Happy Baking

62 people found this helpful

goat lady

Yum!!

Reviewed in the United States on January 12, 2013

Verified Purchase

I have been gluten free for many years but just avoided grains. Recently diagnosed with dairy and egg allergies I needed to make some changes. Bread and all that word evokes in our food memories was not being met with a abundance of GF breads that were mostly starch and void of fiber and flavor. I ordered this book on a whim and boy am I glad!
You MUST read the whole introduction because the author has found an unconventional way to bake a great loaf of bread very simply. I now make 2 loaves a week of the Soft Millet Sandwich Bread as our staple. I am constantly making the Country Batard and the Multiple Grain Baguette. I have lowered the oven temps because I like crusts but not as much as the author. My husband is not GF and he prefers these breads as do most folks that come through my kitchen.
I have not had a chance to try the Wild Starter Breads or the Flatbreads. I am looking forward to both.
Thanks to Jennifer Katzinger for a really good bread book!

7 people found this helpful

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