Flying Apron's Gluten-free & Vegan Baking Book by Jennifer Katzinger

  • Currant zest scones (page 14)

    from Flying Apron's Gluten-free & Vegan Baking Book Flying Apron's Gluten-free & Vegan Baking Book by Jennifer Katzinger

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Gluten-free; Vegan
    • Ingredients: brown rice flour; garbanzo bean flour; oranges; canola oil; whole cane sugar; rice milk; dried currants
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Notes about this book

  • SULibraries on October 20, 2025

    641.5638 K19fa (LOU)

  • Hannaha100 on November 08, 2020

    Maple cake: made for DH birthday. I halved the recipe and it filled 5 6 inch layer tins (I was aiming for 4!) Like the cardamon cake, this is a very wet batter but baked into a lovely moist sponge. Took about 21 mins at 160C. Funnily enough my family liked this better than I did - the maple flavour didn't really come through, which was a little disappointing. Would like to try the "apricot bliss" version with apricot puree and vanilla buttercream. The texture was lovely - you wouldn't know this was "gluten free". I could very faintly taste the chickpea flour, which may be a deal-breaker for some but I didn't mind. I used the dark chocolate ganache. In future could probably quarter the recipe and get 3 layers?

  • Hannaha100 on November 07, 2020

    Dark chocolate ganache frosting: for a half batch 16oz choc chips is about 450g. Half batch was plenty to ice my 5 layer (6 inch) cake. Used coconut oil and it did still taste of coconut - again my family liked more than I did! I found it quite runny but was able to coat the cake. I had used a lot of leftover choc so may not be a fair judgement. It set well in the fridge. Definitely use paper underneath the cake. This would not stand up well in hot heat. Very rich. ETA: we used leftovers with fruit (apples and berries) and that was very popular.

  • Hannaha100 on September 23, 2017

    Cardamom spice cake - oh my. This is good. It is a really wet batter - I was worried I'd miscalculated or not added something but it made a lovely moist sponge that didn't have that slightly rubbery GF texture. It most reminded us of Jamaican ginger cake or golden syrup cake (Brits know what I'm talking about). There was maybe a touch too much syrup (or not well mixed enough?) as the centre was quite syrupy and bubbled slightly. Took significantly longer to cook than stated. Great review from DH who said he might take into work.

Notes about Recipes in this book

  • Honey saffron shortbread

    • kariholsberry on March 09, 2026

      Pretty tasty for alternative flour and butter.

  • Polenta cannelloni bean torte with caponata

    • crandall57 on May 09, 2024

      Delicious! I added some Pecorino Romano to the Polenta (no longer vegan). I mashed the eggplant and garlic a little after roasting. My eggplant didn't take the full 30 minutes to cook. Other thoughts: Use vegetable stock or oat milk to make the Polenta. Add some fresh basil to the Caponata.

  • Buckwheat soba noodle salad

    • kariholsberry on April 17, 2026

      Great recipe! I didn’t have broccoli so I used eggplant because that’s what sounded good. My beans didn’t turn out so I skipped them. Very colorful.

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Reviews about this book

  • Kitchn

    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.

    Full review
  • ISBN 10 1570616299
  • ISBN 13 9781570616297
  • Linked ISBNs
  • Published Nov 17 2009
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Sasquatch Books
  • Imprint Sasquatch Books

Publishers Text

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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