Book Review: Flying Apron Gluten-free and Vegan Baking Book

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I was actually reading this for Spencer, my friend who needs the gluten free part- Then I read the title more closely, Vegan? hmmm. It is one of our best sellers in gluten free books.

I am not sure about all these gluten free flours, some are difficult to find. I have had some success at the Indian stores for Garbanzo bean flour (besan) and sorghum flour. I am thinking I would make buckwheat flour , quinoa and brown rice flours in my blentec blender .

This bakery does not use refined and processed flours and starches (thickeners) in their recipes. They are using natural sugars as well, agave syrup, maple syrup, dried fruits, fruit juice concentrates, etc. One recipe called for 2 C of agave syrup! That stuff seems pretty expensive in a recipe like this.

If you do not want to do it all the time, I noticed that there is a new gluten free bakery offering items at our local farmers market in Mckinney.

I will try some of these recipes, testing them on Spencer! I am not such a purist and may buy a bag of gluten-free flour. I have read good reviews of the King Arthur gluten free blend, have to see if it is at whole foods.

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One thought on “Book Review: Flying Apron Gluten-free and Vegan Baking Book

  1. “Cooking Well: Wheat Allergies, Over 145 Delicious Gluten-Free Recipes” is a delicious aid to the folks who are seeking a healthy, gluten -free lifestyle and diet. Filled with more than 145 delicious recipes, chapters include sections on Breakfast, Soups & Salads, Fish/Seafood Entrees, Meat/Poultry/ Vegetable Entrees, Side Dishes & Snacks, and Desserts. In addition, there are chapters explaining wheat allergies and the importance of nutrition, plus appendices with suggestions for a meal diary, sample menu, substitutions, and references and resources. Tips on shopping and restaurant choices are recommended, and best of all, the recipes sound so tempting that there will be no need to feel deprived while embarking on a tasty, healthy, gluten-free diet. Special recipe selections include Melon with Figs and Prosciutto, Chickpea, Tomato and Rice Soup, Poached Eggs Over Spinach, Grilled Sea Bass With Mango Salsa, Spinach With Walnuts and Pomegranate, and Chocolate Cake with Raspberry Coulis. “Cooking Well:Wheat Allergies” provides a much needed resource for people with food allergies or people who simply want to follow a healthy diet.

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