Scoop: New Gluten-Free Cookbook

The Flying Apron Bakery owner turned writer gives Gluten-free gals and guys 80+ recipes to choose from

When Northwest native Jennifer Katzinger began selling gluten-free, whole-grain baked goods at her Flying Apron Bakery in 2002, she was ahead of the wheat-free curve. Since then, she has moved from a closet-size shop in the University District to a roomy café space in Fremont, developed a thriving wholesale business and written Flying Apron’s Gluten-Free & Vegan Baking Book (Sasquatch Books, 2009, $21.95). Featuring mouthwatering photos and a forward by Shauna James Ahern (local blogger and author of Gluten-Free Girl), the book offers more than 80 recipes—from chocolate chip cookies and apple pie to more eclectic fare such as matcha (powdered Japanese green tea) muffins and buckwheat seed bread. All recipes are wheat-free (of course), and also sans dairy, eggs and soy, so they’re friendly to sufferers of celiac disease, gluten avoiders and vegans—all of whom will soon know the secret to transforming brown rice and garbanzo bean flours into a moist chocolate cake.