Dear friends,

Today is a day I’ve been working toward for the last 4 years. The Art of Gluten-Free Bread is officially out in the world! Holding this book in my hands, knowing it is yours or will soon be is both humbling and exhilarating. This isn’t just a collection of recipes—it’s a story of learning to bake bread with intention, flavor, joy, and nourishment. Whether you’ve been gluten-free for years or are simply curious, I wrote this book to invite you into a bread baking world that honors tradition but embraces new ways. I can’t wait for you to bake from it, adapt it to your own rhythm, and most of all, share it with those you love.

I am exciting to share that This is Taste podcast named it one of the most anticipated baking books this season. In the words of John Charles for Library Journal, the book is “meticulously written and researched,” and those willing to put in the effort will find it “richly rewarding”. Seattle Mag also posted their review saying “ (this book) proves great bread is for everyone”. You can also listen to my interview with Dan Souza and Lam Lan of America’s Test Kitchen where I talk about my journey writing this book. You can also watch me make the Quick Buttery Brioche recipe on Seattle’s New Day.

I start my book tour this evening here in Seattle and I will be traveling for the next 2 weeks. Please come see me on the road if you can! Here are the details.

BOOK TOUR

9/23 - BOOK LARDER, SEATTLE at the Fremont Abbey Arts Center in conversation with Kenji López-Alt. Tickets HERE.

9/24 - OMNIVORE BOOKS, SAN FRANCISCO in conversation with Liz Prueitt. Free event. Info HERE.

9/25 - NOW SERVING, LOS ANGELES in conversation with Nik Sharma. Tickets HERE.

9/26 - L.A. GROCERY & CAFÉ, LOS ANGELES in collaboration with Dahlia Narvaez. Details HERE.

9/28 - CHERRY BOMBE JUBILEE, HUDSON LOFT, LOS ANGELES. Tickets HERE.

10/1 - ARCHESTRATUS, BROOKLYN in conversation with Natasha Pickowicz. Tickets HERE.

10/7 - HARVARD BOOKSTORE, BOSTON in conversation with Dan Souza. Free Event. Info HERE.

10/9 – SWEET FLOWER FARM, HUDSON VALLEY in conversation with Amy Chaplin. Tickets HERE.

11/2 - COOKBOOKS & CONVOS AT HIGH STREET, PHILADELPHIA in collaboration with Flakely. Tickets HERE.

11/3 - BINDING AGENTS, PHILADELPHIA in conversation with in conversation with Chris Morocco. Tickets HERE.

11/9 - VIRTUAL BAKING CLASS with Book Larder. Let’s bake a Chocolate Babka Wreath together. Tickets HERE.

Finally, I have a favor to ask of you. If the book resonates with you, I’d be so grateful if you shared your thoughts by leaving a review on Amazon, Goodreads, or any site where book reviews are welcomed. It’s one of the most powerful ways to help others discover the book and build momentum.

As a thank you for your support, I’m excited to share a special recipe that didn’t make it into the book—already overflowing with my favorite bakes. The Roasted Squash and Cassava Tortillas are wonderfully simple to make, grain-free, nutritious, and delicious. See the recipe below.

Thank you for being there and supporting my work by buying my books, recommending them to others, gifting them to friends, taking my classes, and simply writing to me sharing how the recipes have improved your life.

With love and gratitude,
Aran

Roasted Squash and Cassava Flour Tortillas

These roasted squash and cassava flour tortillas are grain-free, nutritious, soft, pliable, and delicious—all the things you want from a tortilla. I don’t use cassava flour all that often because I find it gummy in bread recipes, but tortillas are a great use for it. It has a very wheat-like flavor and it’s a soft flour to work with. If you don’t want to roast your own squash, you can use canned squash or pumpkin puree (even canned sweet potato puree). A tortilla press will be ideal to flatten these tortillas, because the dough is a bit delicate for a rolling pin. If you don’t have a tortilla press, you can use a large flat plate to apply pressure on the dough.

Makes 8 or 12 tortillas

180 grams cassava flour

1 teaspoon (4 g) kosher salt

190 grams warm squash puree (see Note)

55 grams extra-virgin olive oil

• Make the dough. In a medium bowl, stir together the cassava flour and salt. Add the squash puree and olive oil and stir together until you have a shaggy dough. Knead the dough until smooth. The dough will be soft and pliable but not wet. Add more flour if it feels too soft. If the dough feels dry, add a teaspoon of water.

• Shape the tortillas. Transfer the dough to a work surface and cut into 12 equal pieces (about 30 g each) or 8 pieces (50 g each) for larger tortillas. Shape the dough pieces into tight balls. Keep them covered at all times while you shape them. Place one piece of dough between two sheets of parchment paper and press down using a tortilla press or a large flat plate. You want the tortillas to be very thin.

• Cook the tortillas. Heat a 12-inch (30 cm) cast-iron skillet over high heat. Peel off one of the parchment pieces from the tortilla and flip the tortilla onto the skillet. Peel off the second piece of parchment. Cook the tortilla until it begins to blister, about 1 minute. Flip, and cook for an additional minute. Transfer to a plate. Repeat with the remaining pieces of dough. Make sure not to overcook the tortillas or they lose their pliability and harden. Serve immediately or freeze tightly wrapped for a later time. Once frozen, thaw out in fridge. To refresh them, spray them with water and reheat them in a hot cast iron pan.

  Note: You can use butternut squash, kabocha, potimarron, or winter luxury to make the puree. Different squashes have different amounts of water in them, so you might have to add some water to the dough if your squash is dry. To roast, cut the squash in half lengthwise and place cut-side down on a baking sheet. Roast at 400°F (200°C) until very tender, 45 to 50 minutes. Scoop out the seeds and puree the flesh in a food processor or blender until very smooth.