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The Art of Gluten-Free Bread
Groundbreaking Recipes for Artisanal Breads and Pastries
Description
Finally, a complete bible that will transform the art of gluten-free bread baking from the three-time James Beard Award-finalist Aran Goyoaga.
Author Aran Goyoaga has perfected the art of baking without gluten, and she’s garnered global attention for her ability to create bread full of texture and flavor using alternate flours. The Art of Gluten-Free Bread, Goyoaga not only shares her secret to the perfect gluten-free loaf, but she offers 100 recipes for the breads and pastries that those with gluten-intolerance dearly miss. Think biscuits, bagels, and the flakiest croissants. The book begins where most bread does: the starter. Goyoaga presents three sourdough starters made with grain flours instead of wheat, and readers can use them to make to delicious baguettes, boules, and dinner rolls. Many of the recipes build off each other, so home cooks can easily adapt their doughs. Use a baguette dough to make Olive Pesto Pull-Apart Bread or incorporate your starter discard to make Banana Sourdough Bread. There are also yeasted breads, like Olive and Rosemary Fougasse; enriched breads, like Quickest Buttery Brioche; and holiday breads like Challah and Sourdough Panettone so nobody ever needs to miss a yearly tradition again. There is even a flatbread section, complete with recipes for pizza, naan, and tortillas. With such a wide range of flavorful recipes, The Art of Gluten-Free Bread is the perfect cookbook for anyone who loves good bread.
Author Aran Goyoaga has perfected the art of baking without gluten, and she’s garnered global attention for her ability to create bread full of texture and flavor using alternate flours. The Art of Gluten-Free Bread, Goyoaga not only shares her secret to the perfect gluten-free loaf, but she offers 100 recipes for the breads and pastries that those with gluten-intolerance dearly miss. Think biscuits, bagels, and the flakiest croissants. The book begins where most bread does: the starter. Goyoaga presents three sourdough starters made with grain flours instead of wheat, and readers can use them to make to delicious baguettes, boules, and dinner rolls. Many of the recipes build off each other, so home cooks can easily adapt their doughs. Use a baguette dough to make Olive Pesto Pull-Apart Bread or incorporate your starter discard to make Banana Sourdough Bread. There are also yeasted breads, like Olive and Rosemary Fougasse; enriched breads, like Quickest Buttery Brioche; and holiday breads like Challah and Sourdough Panettone so nobody ever needs to miss a yearly tradition again. There is even a flatbread section, complete with recipes for pizza, naan, and tortillas. With such a wide range of flavorful recipes, The Art of Gluten-Free Bread is the perfect cookbook for anyone who loves good bread.
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Praise
“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, proving that great bread isn’t about what’s missing but about what’s possible.”
—J. KENJI LOPEZ-ALT, bestselling author of The Food Lab and The Wok
“From the very first pages of Aran’s book, you’re drawn into a world where gluten-free baking transcends limitation. Her preciseand 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 making 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 that other ultimate achievement, croissants. A stunning work!”
—LIZ PRUEITT, cofounder of Tartine Bakery and author of Have Your Cake (Substack)
“Aran generously delivers trusted gluten-free recipes in her elegant, easy style. She’s elevated gluten-free bread so masterfully that everyone will want to create loaves from these recipes."
—ZOË FRANÇOIS, New York Times bestselling author of Zoë Bakes Cookies
“Aran has turned the challenge of baking without wheat flour into an opportunity to rethink bread itself. The result is baguettes, sourdough boules, flaky croissants, and more that aren’t just exceptional gluten-free versions. They are exceptional. Full stop.”
—DAN SOUZA, chief content officer, America’s Test Kitchen