THE ART OF GLUTEN-FREE BREAD -
GROUNDBREAKING RECIPES FOR ARTISANAL BREADS AND PASTRIES
“This is more than a cookbook - it’s a revelation. With Aran’s signature warmth and precision, she demystifies the art of gluten-free baking” - J. Kenji Lopez-Alt, bestselling author of The Food Lab and The Wok.
“Aran’s precise and inspiring recipes provide a clear path to success for bakers of all levels, while the thoughtful depth and diversity of creations will change your perception of what gluten-free baking can achieve” - Maurizio Leo, author of the James Beard Award-winning The Perfect Loaf.
“For gluten-free bakers, bread baking is the Holy Grail of recipes - this book will give you a framework of ingredients and techniques that will guide you in making gorgeous loaves of crusty bread and spark your own creativity. There are also beautiful pastries, including croissants” - Liz Prueitt, cofounder of Tartine Bakery and author of Have Your Cake (Substack).
ARAN GOYOAGA
is a cookbook author, food stylist, and photographer
3-times James Beard Award Finalist
“… end result isn’t a great gluten-free baked good, it’s a great baked good, period.” - Washington Post
“ Aran has spent years developing recipes that can satisfy even naysayers.” - New York Times
Editor in Residence
Cooking at America's Test Kitchen, developing exclusive recipes and collaborating on video, podcast, and television productions as part of the organization’s first-ever two-year residency. Listen to interview here.
