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

Jennifer Katzinger
3.8 out of 5 stars  See all reviews (13 customer reviews)
RRP: 16.99
Price: 14.49 & FREE Delivery in the UK. Details
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Book Description

7 Oct 2012
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.

Frequently Bought Together

Flying Apron's Gluten-Free & Vegan Baking Book + Gluten-Free and Vegan Bread + Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with 101 Recipes for Fabulous, Allergy-Free Fare
Price For All Three: 39.47

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Product details

  • Paperback: 192 pages
  • Publisher: Sasquatch Books; Original edition (7 Oct 2012)
  • Language: English
  • ISBN-10: 1570616299
  • ISBN-13: 978-1570616297
  • Product Dimensions: 20.4 x 17.1 x 1.4 cm
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: 95,632 in Books (See Top 100 in Books)

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Product Description


"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" ine to the grand s

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, she lives in Vashon, WA. Ph

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Customer Reviews

Most Helpful Customer Reviews
28 of 28 people found the following review helpful
4.0 out of 5 stars Great free from baking 4 April 2010
I have tried baking without conventional ingredients previously, but this book really delivers on removing all possible irritants. If you're looking for a recipe book that genuinely doesn't use gluten and avoids dairy, eggs and even sugar in many of the recipes then this is brilliant. The only downsides of the cake recipes are that they are in cups rather than weight and also they are designed to make a 9 inch 3 layer cake, which is absolutely huge, and often too big for a domestic oven. They do suggest using cupcakes instead but even their cupcake size is larger than a UK one (this is an American book). If you want to try these then I recommend doing a test of a quarter of the mixture, which will make about 15-18 cupcakes. Also, beware of the sugar free icing as it is still incredibly sweet - try reducing the agave in it. Overall fantastic and so nice to find something that gives a real alternative to conventional baking.
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20 of 20 people found the following review helpful
5.0 out of 5 stars Fantastic Results 22 Jun 2010
I have used a few gluten free/vegan cook books over the years to varying levels of success, but the Flying Apron book is an absolute delight. The book is beautifully written and put together and the recipes are accessible with detailed and helpful instruction. The book is completely appropriate for absolute beginners as well as seasoned bakers hoping to add to their repertoires. I have followed quite a few of the recipes from the book now including cookies and cupcakes, all of the results have been fabulous and eaten enthusiastically by vegan and non-vegans alike.

One thing I will stress is not to be put off by unusual ingredients. The elusive garbanzo flour is actually exactly the same as Gram flour which is available in most supermarkets and Asian stores and Canola oil can be replaced with virgin olive oil without needing to change the quantities in the recipe.

A superb cook book to be in any collection and an utter joy to those trying to be more health conscious with the foods they choose to eat and give to their loved ones.
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12 of 12 people found the following review helpful
3.0 out of 5 stars Good in parts 27 July 2011
I've been avoiding wheat and dairy for a couple of years now, so this book seemed ideal, and I was really excited when it arrived. I've made the Maple Berry Muffins (pretty good, bit of an odd after-taste), the thumbprint cookies (really good) and the macaroons (excellent, lots of requests for the recipe).

My reservations about this book are probably a result of the author trying to avoid such a huge number of ingredients. She's very keen on palm oil which, given its environmental impact, I'm not, but I tracked some down and tried to make her icing with it. It was very orange, and it had a nasty taste. I decided not to ruin perfectly good cake with it, and thanked my lucky stars that I'd halved the recipe. I haven't tried the bread recipes, having read someone's blog (and numerous comments from the blog's readers) about other people's attempts to use them, I don't think I'll bother. Things like sorghum flour and teff flour seem to be pretty much unobtainable in the UK - even my local wholefood wholesaler doesn't seem to have heard of them. The author doesn't have a web presence, so there is no way of getting feedback from her on how to swap ingredients, tweak the recipes etc. - that would be a huge bonus.

I'm lucky - I can eat wheat and dairy, but I try not to as they seem to be a factor in my arthritis attacks. If I had been deprived of cake for a decade, I would probably think this cookbook was the best thing ever. I will use many of the recipes in this book, but I will approach it with caution.
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12 of 13 people found the following review helpful
5.0 out of 5 stars More than just a bakery 25 Nov 2009
This book is wonderful. The Flying Apron is obviously more than just a bakery and this really comes across on every page. These desserts are some of my favourites and I am not gluten intolerant nor a vegan. Their German maple cake is without rival! I can't wait to bake some of the 'berry oat wondies' at home! I also bought a copy for a friend who is celiac and she almost wept with joy at the prospect of trying out these recipes. Thank you for sharing, Flying Apron!
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3 of 3 people found the following review helpful
3.0 out of 5 stars Good book but not entirely vegan 27 Mar 2012
Format:Paperback|Verified Purchase
I like this book but it is frustrating that she uses honey in about 5 recipes as honey isn't vegan. She does mention that 'some' vegans won't eat honey but in that case, why include it as an ingrediant at all? It's a relatively small gripe against an otherwise interesting book, but enough to lower my rating. If it's real vegan baking books you're after then anything by Isa Moskowitz is a winner.
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3 of 3 people found the following review helpful
4.0 out of 5 stars New ideas for ingredients 13 Jan 2010
I am a big fan of discovering new ingredients and I like the fact that this book introduces a range of alternatives to the gf standard white rice flour/potato starch mixes. It suggest using less soya products and comes up with different substitutions. Unfortunately, some of the ingredients are the kind you need to order online from the other side of the planet or trail around your nearest city through all healthfood stores to find.
Lovely photographs are a real encouragement to try the recipes, though.
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2 of 2 people found the following review helpful
3.0 out of 5 stars Slightly disappointing 2 Mar 2011
I was incredibly excited to find this book as we have many food allergies in the family. However, the first 2 recipes I have tried have not worked at all. I am used to American books and have measuring cups but the results were still far from the pics! I still love the idea behind the book though and it is great inspiration but I am working on tweaking the recipes to make them turn out better.
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