The Art of Gluten-Free Bread Groundbreaking Recipes for Artisanal Breads and Pastries

by Goyoaga, Aran

• ISBN13: 9781648292026
• ISBN10: 164829202X
• Format: Hardcover
• Copyright: 2025-09-23
• Publisher: Artisan
• More Book Details

Summary

Finally, a complete bible that will transform the art of gluten-free bread baking from 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 Biography

Aran Goyoaga is a three-times 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.
 

Table of Contents

Chapter 1: Sourdough Starter
Wild Yeast     
Lactic and Acetic Acid Bacteria        
What Gluten-Free Flour to Use for Your Starter      
Hydration Ratio                     
Growing the Sourdough Starter         
A Note About Water  
Storing the Starter      
How to Use the Sourdough Starter    
Feeding the Starter    
Converting Starters    
How to Convert Recipes from Baker’s Yeast to Sourdough Starter 
Whole-Grain Brown Rice-Teff Sourdough Starter (119% Hydration)         
Grain-Free Buckwheat-Chestnut Sourdough Starter (100% Hydration)      
Sweet Stiff Sourdough Starter           
 
Chapter 2: Sourdough Breads
Seeded Whole-Grain Teff Sourdough Boule
Grain-Free Buckwheat-Chestnut Boule        
Nordic-Style Seed Bread       
Sourdough Teff-Oat Seeded Rolls    
Dried Fruit Sourdough Couronne      
Butter-Toasted Oat and Poppy Seed Loaf     
Black Rice and Sesame Mochi Bread           
Flourless Fermented Buckwheat and Red Lentil Bread        
Sourdough Salted Miso Baguettes    
Grain-Free Buckwheat-Chestnut Baguette    
Country White Sourdough Bread      
Corn Milk Sourdough Bread 
Sourdough Ciabatta Rolls      
Whole-Grain Sourdough Cinnamon-Raisin Loaf     
Chewy Sourdough Bagels     
 
Chapter 3: Baking with Sourdough Discard
Lemon-Poppy Seed Sourdough Pound Cake
Banana Sourdough Bread      
Fudgy Sourdough Brownies  
Sourdough Chocolate-Miso Cookies 
Ginger Molasses Sourdough Cookies with Chocolate Chunks         
Fruit and Nut Sourdough Crackers    
Grain-Free Sourdough Seeded Crackers       
Lacy Sourdough Crêpes with Banana and Miso Caramel     
Sourdough Waffles and Pancakes     
Overnight Pear Sourdough Pancake  
Skillet Sourdough Mochi Cornbread 
Sourdough Crumpets Two Ways      
Sourdough Biscuits    
Fresh Sourdough Egg Pasta   
Sourdough Sweet Pastry Dough        
Plum (Or Any Other Fruit) Galette   
Cheesy Potato and Leek Slab Pie
Sourdough Yorkshire Pudding or Popovers              
 
Chapter 4: Breads Made with Baker’s Yeast
Pain de Mie    
Marble Rye-Style Loaf          
One-Bowl No-Knead Oat Chia Bread           
Olive and Rosemary Fougasse          
Mini Whole-Grain Walnut Baguettes
Sweet Potato and Millet Cross Bread with Cumin    
Jerusalem Bagels
Soft Pretzels   
Rosemary Grissini     
Caramelized Onion and Poppy Bialys          
Shakshuka Bialys      
Leek and Cheddar Soda Bread          
Yeast-Free Sandwich Bread              
 
Chapter 5: Sweet and Savory Enriched Breads
Sourdough Brioche    
Lemon Marmalade and Vanilla Sourdough Maritozzi          
Spiced Apple Streusel Brioche Crown          
Quickest Buttery Brioche      
Cinnamon Buns         
Chocolate Swirl Brioche       
Vanilla Cream and Strawberry Brioche Buns           
Vanilla-Glazed Doughnuts    
Brioche Jurassienne   
Brown Bread with Chocolate-Date Swirl      
Vegan Brioche           
Danish Dough
Danish Morning Buns
Cider-Roasted Apple and Vanilla Cream Danish     
Croissants      
Chocolatine    
Almond Croissants    
Soft and Fluffy Potato Rolls  
Olive Pesto Pull-Apart Bread
Potato Brioche Tart with Cabbage and Mushrooms
Artichoke and Hummus Potato Buns
Yogurt and Za’atar Twists     
 
Chapter 6: Flatbreads
Rosemary Focaccia   
Sourdough Focaccia
Pillowy Pita   
Sourdough Socca with Fennel, Chickpea, and Olive Salad
Turmeric and Cumin Sourdough Lavash      
Matzo 
Whole-Grain Tortillas
Roasted Squash and Cassava Flour Tortillas
Fennel Seed and Olive Oil Tortas     
Crispy Paper Dosa     
Uttapam with Tomato and Peanut Chutney  
Whisk-and-Pour Oat Roti      
Sourdough Naan        
Sourdough Pizza        
Melted Cauliflower, Tomato, and Olive Sourdough Pizza   
Pear and Balsamic Shallot Sourdough Pizza Bianca
 
Chapter 7: Holiday Breads 
Buckwheat and Cardamom Buns      
Spiced Star Bread      
Oat and Honey Sourdough Hot Cross Buns  
Sourdough Stollen     
Baklava Babka           
Chocolate Babka Wreath       
Roscón De Reyes       
Sufganiyot (Cream and Jelly Doughnuts)     
Marzipan-Filled Semlor        
Challah           
Challah French Toast
Spinach and Feta Pull-Apart Challah
Challah Stuffing with Mushrooms and Leeks           
Tahini-Marzipan Challah      
Sourdough Panettone
 
Chapter 8: Sandwiches, Soups, Salads, And A Hunk of Bread
Olive and Herb Dipping Oil              
Lemon and Vanilla Bean Marmalade
Slow-Roasted Strawberries
Muhammara   
Roasted Cauliflower Hummus with Fried Chickpeas
Caponata With Pine Nuts and Fried Bread   
Fattoush With Fried Pita and Labneh
Roasted Delicata Squash, Apple, And Bread Salad with Almond Aioli
Mustard Mushroom and Lemony Swiss Chard Wraps         
Caramelized Carrot, Sourdough and Miso Soup                   
Mediterranean Artichoke and Spinach Omelet Sandwich    
Melty Beet and Sauerkraut Reubens
Honeyed Pears on Chunky Peanut Butter Toast       
Charred Broccolini and Marinated Artichokes with Romesco on Ciabatta  
Pan-Fried Butter Beans on Romesco Toast   
Charred Eggplant and Saffron Tomato Confit Stuffed Pita