Aran Goyoaga: The Art of Gluten-Free Bread, Gebunden
The Art of Gluten-Free Bread
- More than 100 Recipes for Sourdough, Croissants, Flatbread, and Beyond
(if available from our supplier)
- Publisher:
- Workman Publishing, 09/2025
- Binding:
- Gebunden
- Language:
- Englisch
- ISBN-13:
- 9781648292026
- Item number:
- 12159168
- Volume:
- 368 Pages
- Weight:
- 1485 g
- Format:
- 260 x 210 mm
- Thickness:
- 33 mm
- Release date:
- 25.9.2025
- Note
-
Caution: Product is not in German language
Blurb
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.
Biography
Aran Goyoaga, im spanischen Bilbao aufgewachsen, in den USA Ausbildung und Arbeit als Köchin und Konditorin, heute als Food-Autorin, Stylistin und Fotografin tätig. Sie ist Mutter zweier Kinder und lebt mit ihrer Familie in Seattle, USA.
