The Flying Apron is a CERTIFIED gluten-free and vegan bakery, cafe and baked-goods wholesaler, specializing in delicious treats that everyone can eat!
Flying Apron Bakery & Cafe is a GFCO certified and 100% dedicated gluten-free & vegan bakery & cafe. We serve local coffee from SEVEN roasters, loose leaf teas from Teahouse Kuanyin - we make everything from scratch, right down to our amazing hot sauce. At the Flying Apron it's not about what you can't eat!
We bake fresh pastries, muffins, cakes, pies and specialty treats daily; you can enjoy savory creations including soups, salads, sandwiches, pizza and lasagna. Consider a gluten-free and vegan cake for your next special event - we'll sit down and help you design, deliver and setup your wedding cake too!
We pride ourselves in using the best ingredients with an emphasis on non-GMO whole-grain flour alternatives, healthy oils and offer goods with sugar alternative sweetners such as maple and agave.
At the Flying Apron, it's not about what you can't eat!
Join us on twitter at http://twitter.com/flyingapron
Interested in carrying Flying Apron at your coffee shop, restaurant, grocery store or institution? Email sales (at) flyingapron.com
DID YOU KNOW? Tip 5: Gluten-Free Flours
Some of you may be curious about milling your own flours or which flours to use. Today – there are SO many flours on the market and gluten-free mixtures. They even have a combo gluten-free flour mix at Costco in bulk! We are lucky here in Seattle in that we have a lot of alternative products accessible to us. However, some people aren’t as lucky or would prefer to experiment with their own mixes at home or just want to stick with something simple, because they’re still figuring out their path in this new gluten-free world. Here are some suggestions and ideas to get you started.
Tip for Home Milling: whether using a Vita Mix or some other type of food mill or grinder, grinding & milling heats grains up which creates condensation. Make sure any home-milled flour is thoroughly dry and cool before sealing it in a container or it will mold.
Oat Flour: Delicious, Light & Moist when used for baking. Can be made in small batches at home. Versatile and great for making muffins, pancakes, waffles. Great flavor.
Brown Rice Flour: great stable alternative flour – however – should be cut with a lighter flour such as oat or sorghum to add lift when used for baking.
Sweet Rice Flour: great for cakes and lighter goods that require a more delicate texture. Should still be mixed with a starch.
Potato Starch: sometimes referred to as potato flour, but it’s typically an additive in baking so that non-gluten flours bind in baking. Add this at about 1/3 of the volume you’re using of alternative flours so you have the right consistency.
Sorghum: light and airy in baking. Has a slight odor to it and should be mixed with a more benign flavored flour such as rice with a little starch added for good results.
Good luck to you in your search for the perfect mix! Not all mixes work the same with every item you wish to bake. At the Flying Apron, we don’t use a standard mix for anything. There are different ratios of different flours included in different types of products such as cakes, cookies, breads etc. Each one has been tweaked over the years to perform a specific way. Everything wholesome, everything hand-made.
DID YOU KNOW? Tip 4: BONUS RECIPE – Gluten-Free & Vegan Pancakes!
Want to eat pancakes at home without buying an expensive pancake mix? My kids love these pancakes; they are the only type we make at home, and are quick, easy and delicious Saturday morning favorites. Make them vegan or with egg - your choice.
Mix your DRY Ingredients
2 Cups Oat Flour
2 Tbls Sugar (optional)
1 Tbls Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
Egg Replacer (or 2 Eggs)
¼ Cup Ground Brown Flax Seed Meal
¾ Cup of HOT Water (microwave for 3 mins or BOIL on stove)
2 Cups of Unsweetened Vanilla Almond Milk
Or whatever alternative milk or dairy milk if you use it
2 Tbls of Apple Cider Vinegar
DIRECTIONS: heat up one cup of water – hot. While water is heating, measure and mix together your dry ingredients. Pour 1 cup of almond milk into a Pyrex measuring container – add vinegar. Create your egg-replacer by whisking or vigorously stirring the hot water with flax meal – it will become thick. Add 1st cup of milk and vinegar (vegan buttermilk) and the flax egg to the mix, stir together. Gradually add an additional cup until the consistency is nice and smooth. Take care to bang your whisk to make sure any oat flour clumps are incorporated. Warm a non-stick skillet or use some butter or margarine, pour out ¼-cup sized pancakes flipping after they’ve bubbled slightly on one side. Plate up and eat! Delicious with some rich maple syrup, molasses or honey! Cheers -FA
DID YOU KNOW? TIP 3: Binders: Xanthan Gum - Powerful in Small Amounts
So what is Xanthan Gum? The kind we use here at the Flying Apron is fermented from corn sugar with a naturally occurring bacteria. The really cool part about Xanthan Gum is that you can use a very very small amount of it and mimic the elasticity and 'sticky' nature that gluten flour often has, especially useful when making bread dough for example. It is powerful stuff and a typical recipe will call for less than .5-1% of the total recipe volume to do the trick.
It's expensive, and has been on the rise cost-wise as more and more gluten-free items have been put on the market so for home baking, it can be a costly addition. There are several other binding agents we use too - but we'll save those for another day. Xanthan is great for thickening, as an emulsifier - you'll find a lot of salad dressings for example made with it included. Sometimes, xanthan can be the product of wheat - so make sure to double check labels. Typically though, it's corn based.
Here, we use it in our baked items such as our amazing breads and scones! -FA
DID YOU KNOW? TIP 2: To Worry or Not to Worry, That is the Question?
We pride ourselves on being 100% hand-made here at the Flying Apron - we make EVERYTHING from scratch, right down to our pizza sauces. Gluten is a very powerful and versatile protein. It is because of its usefulness that it has become prevalent in many foods to aid with elasticity, thickness, sweetness etc.
Here's a very interesting article on the subject of food additives you may have been concerned with, but might not need to worry about: https://www.glutenfreeliving.com/gluten-free-foods/ingredients/top-10-ingredients-you-really-dont-need-to-worry-about/ including additives such as Maltodextrin, Citric Acid, Caramel Color etc. What do you think?
We think eating clean and preservative free is the way to go. If you like this way of eating, you should definitely try our Soup with a slice of bread or roll, we make them daily, and they are additive free! Delicious, nutritious and wholesale. Yum. -FA
DID YOU KNOW? TIP 1: Grains With Gluten
Gluten can be found in 3 main grain types: wheat, barley & rye - AND - other forms including: wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan and triticale. It can also be found in OATS - if - they aren't certified because they are often processed in mills that process these other grains.
WE ONLY SERVE GLUTEN-FREE CERTIFIED OATS AT THE FLYING APRON! Our house-made Granola is DELICIOUS and also made with certified gluten-free oats. Try it out next time or buy some in bulk! -FA
Flying Apron: DID YOU KNOW? Series starts today...
We'll be featuring daily tips and info regarding gluten through the end of this month! We hope to aid you in your daily ritual of nourishment. Everything we do is 100% gluten-free and vegan -
including our line of AMAZING savory foods: Pizza, Curry Pies, Soups, Salads, LASAGNA...Cheers! -FA
Tonight!!! 7-8pm! Art opening for @thedancingbrothers! Get you some snacks and food and music and mimosas and look at some uniquely rad art!
|Monday||7:30am - 7pm|
|Tuesday||7:30am - 7pm|
|Wednesday||7:30am - 7pm|
|Thursday||7:30am - 7pm|
|Friday||7:30am - 7pm|
|Saturday||7:30am - 7pm|
|Sunday||7:30am - 7pm|
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