Free Download Gluten-Free & Vegan Bread: Artisanal Recipes to Make at Home, by Jennifer Katzinger
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Gluten-Free & Vegan Bread: Artisanal Recipes to Make at Home, by Jennifer Katzinger
Free Download Gluten-Free & Vegan Bread: Artisanal Recipes to Make at Home, by Jennifer Katzinger
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About the Author
Jennifer Katzinger is the former owner of the popular Seattle gluten-free and vegan Flying Apron Bakery (www.flyingapron.com). She is the author of Flying Apron's Gluten-Free & Vegan Baking Book (2009) and Gluten-Free & Vegan Holidays (October 2011). The author makes her home in Seattle, WA.
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Product details
Paperback: 192 pages
Publisher: Sasquatch Books (October 30, 2012)
Language: English
ISBN-10: 1570617805
ISBN-13: 978-1570617805
Product Dimensions:
6.7 x 0.5 x 8 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
3.5 out of 5 stars
89 customer reviews
Amazon Best Sellers Rank:
#291,807 in Books (See Top 100 in Books)
After reading comments here that a number of recipes had errors I decided to write to the publisher to see if they had put together an errata sheet. They just sent me a copy and it's 4 pages long. There are substantial errors in terms of baking time/temperature in *23* of these recipes. I would not try to use this book without getting yourself a copy of the errata sheet from Sasquatch Publishers (custserv@sasquatchbooks.com) or you are likely to be disappointed with your results. Frankly, I am astounded that such shabby work made it to print; hopefully the corrected recipes will produce tasty results
I have been a gluten free baker for 18 years. This is one of the worst book I have purchased. I have had it for a couple of years and nothing has turned out. This is my fault for trying again. I just made a chocolate bread and it said to bake for 2 hours and 20 minutes. I should have checked it earlier but checked at 1 hour 50 minutes. What I have is a burned loaf of bread. Not fit for consumption. NOBODY SHOULD BUY THIS BOOK.
None of the recipes in this book worked. It needs a serious reworking. I give up--but I don't want to send it to the thrift shop, because I don't want someone else to go through the experience I had of buying a bunch of expensive ingredients and then not being able to bake a single thing from these recipes that was fit to be eaten. Very frustrating.
With incorrect cooking times, I'm not happy with this book at all. You go out and buy pricey flours and such only for the recipes to be a bust. An edited version of this book would be nice rather than having the consumer to request better information. Money down the drain for throwing out poor results from faulty recipes. I've never been so upset with a cookbook purchase. Interesting ideas for things to cook and the stories were nice but I can't trust the recipes. I also wish that there were more pictures.
I have been making breads for years and recently decided to give up gluten. I was very excited when I found this book as I love bread and making bread. However, after trying the Quinoa Sandwich bread 2 times and following the recipe exactly, my bread never rose except for a huge hole just beneath the surface. The rest was a doughy blob! And the internal temp that I took was between 205 and 210 degrees F. I even extended the cooking time on try 2 hoping it would cook more but no luck. I had a feeling when I was mixing the water and flour mix that it looked too wet, like a quick bread, and that I could never have it hold together like the author says. It seems like there may be way too much water and that the room temperature water suggested in the recipe does not get the yeast started. I let my water/yeast sit for about 10 minutes the second try and never saw any bubbling or frothing (and I know that my yeast is good as I make yeast bread for my husband weekly and it rises fine). Something is just not right with these recipes. Right now, I consider this book a waste of my money and time, not to mention the expensive flours used.
I tried several recipes from this book and all of them were inedible. I am an experienced baker but didn't follow my gut when the times listed were more than two hours. All of my loaves were burnt and the flavor was lacking. I spend a lot of time and money thinking the next recipe might be better but it never was. The errata sheet published on her blog reads exactly what is in the book so I'm not convinced any corrections have actually been made. Disappointing since I was very much looking forward to gluten free vegan bread.
I have tried two recipes so far and both have turned out VERY dense. I am new to gluten free baking so maybe I don't have the right expectation, but the dough didn't seem to rise at all for either one I tried.I do really like the flavor of teff flour and both recipes I tried, so I'll keep trying.
I could not get any of the recipes to work. The breads were all gooey in the middle, despite having followed the directions exactly. I tried several brands of yeast, thinking that might be the problem, but it didn't help. I tried baking longer at each of the stages, but that only yielded bread that was too hard to eat on the outside, and still a gooey mess on the inside. Big disappointment!
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