1 of 1 copy available
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.
-
Creators
-
Publisher
-
Release date
July 28, 2010 -
Formats
-
Kindle Book
-
OverDrive Read
- ISBN: 9781570617089
-
EPUB ebook
- ISBN: 9781570617089
- File size: 5981 KB
-
-
Languages
- English
-
Reviews
-
November 15, 2009
The Bronskis, founders of the blog No Gluten, No Problem (noglutennoproblem.blogspot.com), have been eating gluten-free since Peter, a writer, was diagnosed with celiac disease in 2007. (Kelli is a chef and baker.) Their cookbook presents 250 from-scratch recipes that call for their Artisanal Gluten-Free Flour Mix (brown rice flour, sorghum flour, cornstarch, potato starch, potato flour, and xanthan gum). Dishes include breads, entres, drinks, and desserts (brownies are made with the authors' flour mix and gluten-free vanilla extract). Online resources for locating products, support groups, and information on gluten-free living are listed.The owner of Seattle's Flying Apron Bakery proves that bakers can create fabulous scones, muffins, cookies, pies, and more without gluten, dairy, egg, and soy. Each of the some 80 recipes includes an introduction regarding its origin and Katzinger's personal history with the dish. Beyond such treats as Pumpkin Cookies and Earl Grey Tea Cake, cooks will find entres, soups, and salads. Of the two titles here, Katzinger's is superior as she includes a list of staple ingredients to have on hand, identifies trusty brands, and lists online resources that will be helpful for the new gluten-free baker. Her 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.
Copyright 2009 Library Journal, LLC Used with permission.
-