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Book

The art of gluten-free bread : groundbreaking recipes for artisanal breads and pastries

Call Number

  • 641.5638 G724 (CEN)

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Publication Information

New York, NY : Artisan, an imprint of Workman Publishing, 2025.

Physical Description

399 pages : color illustrations ; 26 cm

Summary

"... A complete bible that will transform the art of gluten-free bread baking from three-time James Beard Award-finalist Aran Goyoaga."--Provided by publisher.

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.

Notes

Includes index.

Contents

  • Introduction
  • How to be a successful gluten-free bread baker
  • Sourdough starter
  • Sourdough breads
  • Ways to use sourdough discard
  • Breads made with baker's yeast (or leavened with baking soda)
  • Sweet and savory enriched breads
  • Flatbreads
  • Holiday breads
  • Sandwiches, soups, salads, and a hunk of bread.

Subjects