The Art of Gluten-Free Bread by Aran Goyoaga
Groundbreaking Recipes for Artisanal Breads and Pastries
For the past month, I’ve been baking almost daily from Aran Goyoaga's forthcoming cookbook, The Art of Gluten-Free Bread. On sale September 23rd, this is Goyoaga’s third and most ambitious book, following the success of Cannelle et Vanille and Bakes Simple. Here, she devotes her attention entirely to gluten-free bread, which for anyone who follows a strict gluten-free diet, will know the challenges of achieving a structurally intact and flavourful loaf.
I keep a gluten-free kitchen because my partner has celiac disease, and for years I’ve been experimenting with gluten-free baking. Since discovering Aran Goyoaga’s work a few years ago, my baking has improved dramatically, and her recipes and techniques have transformed the way I approach baking.
In this book, Goyoaga, a three-time James Beard Award finalist, hones in on the challenges of gluten-free bread. She covers everything from sourdough boules and bâtards to enriched doughs like brioche and babka, as well as flatbreads including focaccia and pizza.
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| Black Rice and Sesame Mochi Bread (Photo by Aran Goyoaga) |
Beyond recipes, the book features a comprehensive section called “How to Be a Successful Gluten-Free Bread Baker,” which dives deep into equipment, essential ingredients, and pantry staples. Goyoaga also provides detailed guidance on mixing, kneading, shaping, and rolling, which whether you bake gluten-free or not, will help you up your game. After all, Aran is a professional pastry chef and comes from a family of bakers, so her knowledge in this space is top-tier.
At first glance, learning about all the different grains and starches these recipes call for can feel overwhelming. But it’s important to remember, building a gluten-free pantry is a gradual process. Shop around, seek out local millers or distributors who carry certified gluten-free products, and experiment to find what works best for you. For product recommendations and reviews, the gluten-free baking community on Reddit is an invaluable resource.
So far, I’ve tackled a wide range of recipes from Goyoaga’s book, beginning with building a sourdough starter, which I’ve already used for several loaves. I’ve committed myself to baking the Country White Sourdough weekly for at least a few months in an attempt to improve. Each loaf is better than the last.
I’ve also put my sourdough discard to use in Ginger Molasses Cookies and Sourdough Chocolate Miso Cookies. And after three failed attempts at gluten-free banana bread (converting other recipes from Claire Saffitz and Alison Roman), Goyoaga’s Sourdough Banana Bread finally hit the spot.
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| Cinnamon Raisin Pain de Mie (Photo by Aran Goyoaga) |
I’ve also baked Pain de Mie, the Quickest Buttery Brioche, and the most amazing Cinnamon Buns that transported me back to my recent trip to Stockholm.
The Art of Gluten-Free Bread offers 100 flavourful, well developed recipes that not only guide you step by step but also encourage experimentation. As with Goyoaga’s earlier books, every recipe I’ve tried so far has worked beautifully.
The meticulous instructions, thoughtful layout, and stunning photography (also by Goyoaga), make this an inspiring and practical addition to any baker’s repertoire. It’s a book I’d recommend wholeheartedly, whether as a gift for someone baking gluten-free or for anyone eager to expand their baking skills.
What I love most about this cookbook, and Goyoaga’s work in general, is that she never asks readers to compromise flavour or to indulge in diet-culture shortcuts. Instead, she focuses on creating delicious gluten-free foods that celebrate the true joy of baking.
Next up, I’ll be attempting the Danish Dough to make croissants (wish me luck), and testing out the Tahini Marzipan Challah.
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| Aran Goyoaga by Dorothée Brand |
Aran Goyoaga is a three-time James Beard award-nominated recipe developer and food blogger. Her blog Cannelle et Vanille has been featured in many publications such as New York Times, Washington Post, Food 52, Martha Stewart, Good Morning America, Bon Appetit, Saveur, Seattle Times, CNN, and many more.
Aran was born in Bilbao (Spain’s Basque Country) to a family of pastry chefs and farmers. She moved to the United States in her early 20s where she trained to become a professional pastry chef. After a few years working in fine-dining professional kitchens, she turned to food styling and photography. Aran resides in Seattle with her husband and two children.
The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries by Aran Goyoaga is on sale September 23rd and is available for pre-order now. Check Bookshop.org to support an indie near you.
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