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.
Katzinger's bakery is not only gluten-free but dairy-free, egg-free, and soy-free as well. She uses unrefined flours, organic ingredients, and some alternative sweeteners. You might think that all this adds up to baked goods that are a chore to eat, but her loyal following (many of whom didn't even realize at first that these great cookies were gluten-free) says otherwise. The book's introduction is written by Shauna James Ahern of Gluten-Free Girl, and Shauna praises the gift of Jennifer's warm, fresh cookies — an unexpected treat for someone diagnosed with celiac disease.
The book is small, but pleasant to hold and to read. It has gorgeous photos from the bakery that really show off the treats. It's also packed with recipes. There are morning pastries like scones, muffins, and coffee cakes. There are cookies, pies and tarts, cakes, cupcakes, and frostings, and sections on breads and savory café fare like soups and salads.
This book was a treat to look through, and I hope to bake out of it soon. Have you read this book? What did you think of it?
• Find the book: Flying Apron's Gluten-Free and Vegan Baking Book by Jennifer Katzinger. (Sasquatch Books, November 2009). $13.59 at Amazon.
Flying Apron's Gluten-Free Chocolate Chip Cookies
Almost everyone delights in homemade chocolate chip cookies. I think the secret to truly great cookies is to use high-quality chocolate chips—in the bakery we use Dagoba dark chocolate. Chocolate chip cookies are really all about the chocolate!
2 3/4 cups brown rice flour
1 1/2 cups plus 1 tablespoon garbanzo bean flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 cup canola oil
1 cup organic whole cane sugar
1 teaspoon vanilla extract
1 cup rice milk
1 cup (8 ounces) dairy-free dark chocolate chips
3/4 cup chopped nuts (optional)
Cocoa powder, for dusting the cookies (optional)
1. Preheat the oven to 350 degrees F.
2. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, and salt in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil, organic whole cane sugar, and vanilla until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until smooth, about 3 minutes. Stir in the chocolate chips and nuts.
3. Scoop the dough onto greased or parchment-lined baking sheets with an ice cream scoop. Bake until golden and slightly firm to the touch, about 17 minutes. For a fancy look, dust the cookies with cocoa powder while they are still hot.
(Image and recipe reprinted courtesy of Sasquatch Books)