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Flying Apron's Gluten-free & Vegan Baking Book |  | Author: Jennifer Katzinger
Creators: Kathryn Barnard, Shauna James Ahern
Publisher: Sasquatch Books
Category: Book
List Price: $21.95
Buy Used: $12.53
as of 7/31/2010 19:16 MSD details
You Save: $9.42 (43%)
Seller: the_nps_store
Rating:  reviews
Media: Paperback
Edition: Original
Pages: 192
Number Of Items: 1
Shipping Weight (lbs): 1.2
Dimensions (in): 7.9 x 6.8 x 0.6
ISBN: 1570616299
Dewey Decimal Number: 641.5638
EAN: 9781570616297
ASIN: 1570616299
Publication Date: November 17, 2009
Availability: Usually ships in 1-2 business days
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| Features:
| • | ISBN13: 9781570616297 | | • | Condition: New | | • | Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed |
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| Editorial Reviews:
Product Description
Flying Apron Bakery has become famous for serving up tasty and delicious baked goods to those with celiac disease and for others on a gluten-free diet. Because the foods are so tasty, many gluten eaters likewise flock to the bakery. In this cookbook, owner Jennifer Katzinger shares her favorite dishes and secrets to gluten-free baking. Sampling both the sweet and the savory, the 80-plus recipes include scones (plus their signature flying aprons), muffins, cookies, pies, cakes and cupcakes, frostings, breads, soups, turnovers, and potpies. Recipes include Buckwheat Flying Apron Biscuits, Cardamom Spice Cake, Polenta Cannelli, Bean Torte with Caponota, and Ginger Wheel Cookies. All are gluten-free, vegan, and use organic whole food ingredients. Featuring a foreword by the Gluten-Free Girl herself, Shauna James Ahern, the book contains vibrant color photographs of dishes and of the bakery, as well as resource list for hard-to-find specialty ingredients.
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| Customer Reviews:
 Not sure yet July 25, 2010
casey freeman
0 out of 1 found this review helpful
Well I made the chocolate triangle recipe and that was pretty good but I added honey & peanut butter b/c it was WAY too rich. Then, I made the coconut cake recipe but decided to make them into cupcakes. The recipe has some serious issues. The icing was awful and I had to use regular vanilla frosting and add coconut flavoring & shredded coconut. The cupcakes are so crumbly they are impossible to eat or frost b/c they just fall apart. Also in the cake part of the recipe coconut is listed in the ingredients but you are never instructed as to when to add it. I ended up adding egg replacer to the 2nd batch I made & they are in the oven at the moment. I'm hoping that makes them stick together. However, they taste great if that's any consolation.
great gluten free book July 12, 2010
Kristen A. Moore
This is a lovely book, both well written and nicely photographed. The only reason I don't give it 5 stars is that most things seem to upset my tummy, which could very well just be me.
 Lovely Cookbook June 17, 2010
L. Rodriguez-knowle (Great Falls, MT)
1 out of 2 found this review helpful
I ordered this book for my friend C.C.. I liked it so very much that I got another for myself. Terrific!
A rare find with good recipes June 12, 2010
Marquita Griffin (Demopolis, AL USA)
3 out of 3 found this review helpful
It seems almost impossible to find vegan baking/ dessert cookbooks that do not use soy products. I am very grateful for these recipes and delectable photos. Being new to gluten free eating, I desired the chewy texture of gluten which is missing from these recipes. The chef uses mainly whole and minimal processed foods such as brown rice flour and demerara sugar. The recipe quantites are party size which isn't convenient for small families. However the base ingredients will allow you to explore your many options and create your own delectable treats.
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