I love to cook and thus I love reading cookbooks. I recently got a new cookbook,
Flying Apron's Gluten-Free & Vegan Baking Book. I'm not allergic to gluten, but the cookbook looked really good and another shopper recommended the cookbook, especially for the frosting recipes.The recipes are from Flying Apron Bakery of Seattle.
In addition to cookie, pie, and other sweet recipes, the cookbook also includes a savory foods section. I made the Indian Curry Apron Pockets and they were excellent! I love curry and bread, so why not combine the two into a meal you can hold in your hand!
First, make the gluten-free dough. Flying Apron's recipes often replace wheat flour with brown rice flour and garbanzo bean flour. Xanthan gum is often also called for because it makes the dough more viscous. The different flours and the xanthan gum are all made by Bob's Red Mill and can generally be found in health food stores.
Once the dough has been kneaded, begin making the curry filling.
Once all the curry ingredient are in the pan, divide the dough into about eight or ten pieces. Roll out the pieces into individual circles. Fill half of each circle, then fold the other half of the dough over the filling and crimp the edges closed with your fingers (like making perogi!). Try not to put too much filling on each dough circle, you don't want too much of it to spill out during baking.
The recipes from Jennifer Katzinger's cookbook are below:
