By Jennifer Katzinger
Trade paperback book
Fresh gluten-free and vegan bread baked at home? Yes, really!
Enjoy this collection of 65 recipes for gluten-free and vegan breads you can make easily at home.
Nothing compares with the taste of warm, fresh bread pulled straight from the oven in your own kitchen, or even, from a neighborhood bakery. But if you’re on a gluten-free and vegan diet, bakery bread isn’t an option and until now it’s been hard to make at home. Jennifer Katzinger, a highly regarded gluten-free and vegan cookbook author and the founder of Seattle’s Flying Apron Bakery, has spent years perfecting her recipes for gluten-free and vegan breads. Now, after getting them just right and testing them with friends and family, she shares a collection of favorite breads that are surprisingly easy to make and satisfying to eat.
Katzinger says that working with gluten-free and vegan dough is actually easier than working with other doughs and produces breads with a nice crumb and plenty of flavor. Each of the breads in the book is made without egg, dairy, gluten, or soy and uses whole grains and alternative natural sweetners. Included are recipes for yeasted breads, flatbreads, sweet breads, quick breads, savory breads, and sandwich breads.
About the author:
Jennifer Katzinger is the founder and former owner of Seattle’s popular gluten-free and vegan bakery, Flying Apron. She is also the author of Flying Apron’s Gluten-Free & Vegan Baking Book and Gluten-Free and Vegan Holidays. She lives in Seattle with her family.
Kathryn Barnard is a nationally recognized commercial and editorial photographer. She captures natural, thought-provoking imagery, and especially enjoys taking pictures of food. She Lives in Seattle.