Aran Goyoaga • The Art of Gluten-Free Bread
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We offer first come, first served seating in our shop. There will be overflow room outside if needed and the author will be mic'd. Everyone is welcome to attend.
You can pre-order a copy below for pick-up at the event or purchase copies on-site.
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.
Liz Pruiett - is the cofounder of the San Francisco–based Tartine Bakery and Tartine Manufactory. She is also the author of three Tartine cookbooks, and is a James Beard Pastry Chef Award winner. Follow Liz on her Substack, Have Your Cake, for gluten-free recipes, and on Instagram @lizprueitt_tartine.
The Art of Gluten-Free Bread- 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 (Cannelle et Vanille) 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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available for pick-up at the event or shipping worldwide
