Vegan Bakery Directory United States Washington Flying Apron Bakery

Flying Apron Bakery

5.0 (1)

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Vegan Bakery Directory

Address

3510 Fremont Ave N

City

Seattle

State

WA

Zip Code

98103

Phone Number

206-442-1115

Website

http://www.flyingapron.net

Flying Apron Bakery: Flying Apron products are created with your good health in mind. They are made using the finest organic ingredients; whole grain wheat free flours and organic non hydrogenated oils. The Flying Apron is a wheat free, gluten free and vegan bakery. Many of our products are alternatively sweetened as well.

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5.0 (1)

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August 09, 2010

Trina

1

5.0

GREAT cinnamon rolls

We were in there on Saturday and I had my first gluten-free cinnamon roll. SO delicious. My daughter had a friend who ate a cinnamon roll there and told my daughter how good it was. When she told her friend that it is a gluten-free bakery, she swore that it was not. Good endorsement!

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Latest Comments

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Vegan No Knead Whole Wheat Sandwich Bread

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"Best whole wheat sandwich bread I've made, vegan or not. It slices very thin workout crumbling or being overly crusty. I added about 1 tbsp gluten to the dry flour."

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Vegan No Knead Whole Wheat Sandwich Bread

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Erin

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Latest Comments

Vegan No Knead Whole Wheat Sandwich Bread

Vegan No Knead Whole Wheat Sandwich Bread

5.0

Jen

"Best whole wheat sandwich bread I've made, vegan or not. It slices very thin workout crumbling or being overly crusty. I added about 1 tbsp gluten to the dry flour."

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Vegan Black and White Cookies

1.0

Susan

"These cookies made a mess! The cookie batter was way too soopy. I had to redo the chocolate and it still barely made the amount needed for 25 cookies (and did not look like icing). The actual plain cookie tasted disgusting. I do not recommend attempting to make this recipe."

Vegan No Knead Whole Wheat Sandwich Bread

Vegan No Knead Whole Wheat Sandwich Bread

4.0

Erin

"This is my favorite bread recipe, so far, and the only one I've wanted to try several times to get just right. The flavor is SO GOOD, and it's the fluffiest bread I've made. I do have to proof my batches much longer than the recipe states, which is a little odd because I'm in the south and I keep my house pretty warm. I do the cold proof and, after waiting 4-5 hours for it to reach room temp, it takes about 2 hours after stirring to double in size. I still haven't gotten a great proof - I'm in the process of my third try and it's been proofing almost 90 minutes and it still isn't at 80-90% and I'm not sure why. I'm a novice baker so I imagine there's an obvious..."

Chickpea Flour - The Underrated Egg Replacer

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5.0

Paul

"Thank for your clear, useful article. I used chickpea flour to substitute for eggs in a Pumpkin Pie recipe. It worked very well. Adds a nice creamy texture. When baked I did not notice any negative taste from the chickpea flour. I found that chickpea flour is a better thickener than ground flaxseeds. "