Flying Apron's Gluten-Free & Vegan Baking Book Kindle Edition

My mother is an excellent cook/baker. She can take any cake recipe, mess around with some ingredients, and make it gluten free vegan in a snap. I am not so fortunate. This book gives you the tools you need to be confident in the kitchen. Everything I have baked so far has come out BETTER than expected. The honey corn cake was scrumptious. The standard pie crust was so light and flakey!!! And the earl grey tea cake was super moist! I found myself already playing with her basic structures for cakes and pies to come up with my own creations!She does call for a lot of oil and a lot of maple syrup, In some of the recipes I used honey instead of syrup, or I substitued honey and brown sugar. And I did not use as much sugar as was called for in any of the recipes simply because I dont like things to be too too sweet. But everything I have made has come out so good! (Check out my customer images!)I highly recommend this book to anyone suffering from food allergies who also wants to live a vegan lifestyle. So many other books are so dissapointing and require so much altering. This is your stepping stone to future home baking creations! Thank you Jennifer!

This is a good gluten free cookbook that hardly uses starches like tapioca or potato flour. Also, only a few of the bread recipes call for xanthan gum. I have read too much controversial information regarding the use of xanthan gum and personally, it seems to upset our families stomachs. I like that the author uses mainly brown rice flour and chickpea flour for her recipes which make them nutritionally superior to most other gluten free cookbooks I have seen. There is quite a bit of oil called for in most recipes, but you must also factor in the very large quantity of flour used per recipe. Overall, very pleased to have a variety of healthier, vegan, gluten free recipes. And those of you with honey comments, why can't you substitute another liquid sweetener, rather go crazy with the negative comments?

I ordered this book along with several others as an addition to my growing allergy free reference books. Myself and my children all have strict dietary guidelines. I have 4 children and between all of us, we are allergic to nearly everything...lol :( As I was considering purchasing this book I was cautiously optimistic...it seemed to have the things I was looking for...healthy alternatives to unhealthy sugars, gluten free recipes, etc. But was reserved in my enthusiasm since I have purchased other allergen free cookbooks before and was less than happy when I recieved my product in the mail.As soon as my books arrived in the mail I began reading....no studying the recipes inside. I read the beginning pages that many people (including myself) skip when recieving a new cookbook.... These pages include invaluable information. I was happy to have the list of needed ingredients included on page 7. I was glad to have a resource section in the back of the book with places to buy the needed ingredients.After I compiled a list of needed ingredients and acquired these I began to carefully pick which would be the first recipe I would attempt. Ahhh...I found my first one. Berry Tea Biscuits.... to have a cookie with my tea in the morning...and one that tastes good and won't make me sick to boot.... I was no longer cautiously optimistic.... I was down right excited! My mouth was watering as I was preparing the dough.... Then I was rather impatient as I had to chill the dough (overnight).... I was up early the following morning to finish preparing the biscuits and adding the large berries on top. As they baked I wait in anticipation of the finished product. I got my cup of herbal tea with a splash of honey and was all ready for this warm biscuit. I cooled the Berry Tea Biscuits (ever so slightly). I picked out the perfect one.... drizzled a little honey over the top and was off to drink my tea, eat my warm cookie, and enjoy a few moments of quiet bliss before the children began running through the house and my day began.I was not disappointed when I took my first bite of the biscuit, it had good texture, not too crumbly, not overly gritty, and perfect with the little bit of honey and of course those big juicy berries on top.Later I tried the house bread recipe for bread and for pizza dough. I enjoyed this recipe for bread, but not so much for pizza dough. I am going to try more recipes as time allows... I am very satisfied with this book, the only complaint is that I wish it only used healthy sugar alternatives or at least gave opitons. The tea biscuit recipe used alot of cane sugar...though it was organic, I still would rather have used honey, maple syrup, or agave nectar for these. All in all these recipes are perfect for the person who needs gluten free recipes and wants healthier options.

The woman who wrote this book owns a gluten free bakery in Seattle. When I lived there I was a regular visitor. Truly the best GF bakery in the history of GF bakeries. Ever. Plus, the owner is a lovely community-minded woman. Buy this book. You will NOT be disappointed!!!

My wife just made the peach tart (vegan and gluten-free) and it is fantastic. With the first bite I had to moan with pleasure it was so tasty. Subtle varied flavors with each bite. We also have made some muffins and pizza crust that turned out well also. Everything we have made is tasty and fun to eat. Plus the ingredients are reasonably healthy. This book is everything I hoped it would be when we ordered it.

I am NOT vegan but I almost could be with the recipes in this book. I bought the book for the gluten free/dairy free/egg free aspect of it.I haven't had the book long but I used 1 of the muffin recipes and they were great. Still moist and delicious after 3 days. Most GF baked goods seem to have the texture and taste of rice cakes. These muffins tasted like the muffins/cupcakes that 'normal' people eat. My husband (who eats whatever he wants) really enjoyed the muffins too.I also made flat bread using the basic bread recipe and it was great.I can't wait to try more of the recipes. Also has great ideas that can add variety.Highly recommend for gluten free or vegan cooks.

Everything I made from this book turned out garbage-worthy. I was so disappointed. I threw the book in the trash.

I'm missing basic recipies in this book, but other than that it's ok.

Just fantastic recipes gluten and many times sugar free. A must have for everyone who has dietary restrictions with gluten like myself. I've tried almost everything in the book and everything was mouthwatering. Very good job!

Lovely book, beautifully presented

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.

I run a small organic gluten free bakery but vegan baking has been my challenge, with the exception of my gf sourdough breads those are all egg, dairy free.Her baked goods are very nice and use whole food ingredients which fits well with what we do. Would recommend this book for anyone wanting to expand their gluten-free baking.