Gluten-Free and Vegan Holidays: Recipes From The Book

Gluten-Free and Vegan Holidays: Recipes From The Book

Gluten-Free and Vegan Holidays: Celebrating the Year with Simple, Satisfying Recipes and Menus. I liked Jennifer Katzinger’s first cookbook, Flying Apron’s Gluten-Free & Vegan Baking Book, so I was excited to try this one out. (I reviewed it here.)

A pretty book that I am on the fence about. It has a lot of potential, lush photography and interesting recipes but my first venture into it was met with questionable results – and looking at reviews of the book after I made the cookies I realized I wasn’t the only one to have issue with the Cookie-Cutter Vanilla Cookies on pages 44-45.After mixing the cookies up the dough was wet, really wet. I salvaged it by adding about another cup of brown rice flour and letting it sit, it formed up enough to drop balls of cookie dough and they baked fine. But my hope to have a rolling-out dough was thwarted. The cookies are not overly sweet either. Which if one did frost them as suggested, would make up for it. My thoughts are that the non-baking recipes (ie..not cookies, breads, muffins) are the ones to use. They are solid and well thought out. The cookbook has many wonderful ideas for meals to serve on special occasions or parties.The salads, side dishes and vegetable dishes do work. The almond nut cheese is fantastic!

Ingredients

  • 2 Tbsp Chia Seeds
  • 1½ cups water
  • 3 cups Brown Rice Flour, plus more as needed
  • 1 1/3 cups Garbanzo Bean Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup vegetable oil, such as sunflower
  • 1 cup sucanat or organic granulated sugar
  • 1 tsp pure vanilla extract
Read the whole recipe on Gazing In