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Flying Apron's Gluten-Free and Vegan Baking Book Review

I love this book, and I plan on giving it as a gift to anyone interested in GF baking. This weekend I made the Pumpkin Glory Loaf with molasses and the whole house smelled absolutely divine for hours. I plan on making the cranberry apple tart with cornmeal and pine nut crust for Thanksgiving. I'll try to update this review from time to time with successes and failures, but so far this book and I are on a serious winning streak.
As context, I've been baking GF for about two years now. I have copies of Bette Hagman's two main baking books: The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets and The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes and I adore those books as well. Bette uses a lot of eggs in her recipes. I don't fault her for that. Eggs make excellent binders and bring more protein to the equation. My family is not vegan, but sometimes I do worry about the constant stream of eggs we're pouring into our systems. I had periodically tried to make GF bread without eggs (using egg replacer mostly) and I failed every time.
Enter the Flying Apron Baking book and their ever-so-clever use of pumpkin, sweet potatoes, and yams as the missing ingredient. Magic! Without cholesterol! I'm ecstatic! (I hope I'm not giving too much away here. You should still buy the book! There's so much more to it than my own little revelation of how to get moisture and a little binder into egg-free breads.)
In short, I can't wait to try every single recipe in this book. Seriously. I'll probably substitute a bit here and there, but there's a wealth of tricks and techniques in this little book.
For those of you that are skeptical about GF baking or about vegan baking, I wish I could mail you all a baked good or two from the Flying Apron here in Seattle. They would make believers out of you!

Flying Apron's Gluten-Free and Vegan Baking Book Overview

Flying Apron Bakery has become famous for serving up tasty and delicious baked goods to those with celiac disease and for others on a gluten-free diet. Because the foods are so tasty, many gluten eaters likewise flock to the bakery. In this cookbook, owner Jennifer Katzinger shares her favorite dishes and secrets to gluten-free baking. Sampling both the sweet and the savory, the 80-plus recipes include scones (plus their signature flying aprons), muffins, cookies, pies, cakes and cupcakes, frostings, breads, soups, turnovers, and potpies. Recipes include Buckwheat Flying Apron Biscuits, Cardamom Spice Cake, Polenta Cannelli, Bean Torte with Caponota, and Ginger Wheel Cookies. All are gluten-free, vegan, and use organic whole food ingredients. Featuring a foreword by the Gluten-Free Girl herself, Shauna James Ahern, the book contains vibrant color photographs of dishes and of the bakery, as well as resource list for hard-to-find specialty ingredients.

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