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

This is a baking bible that transforms gluten-free bread baking from author Aran Goyoaga. Goyoaga is a master of gluten-free baking that shares her secret to creating flavorful bread using alternate flours. This book includes 100 recipes for breads and pastries that gluten-intolerant people miss, such as biscuits, bagels, and very flakey croissants.

The book begins with sourdough starters made with grain flours instead of wheat, enabling readers to make baguettes, boules, and dinner rolls. Many recipes build off each other, making it easy for home cooks to adapt their doughs. Yeasted breads like Olive and Rosemary Fougasse, enriched breads like Quickest Buttery Brioche, and holiday breads like Challah and Sourdough Panettone are also included. A flatbread section with recipes for pizza, naan, and tortillas completes the book. This is a great book for people with celiac, a gluten intolerance, lovers of bread, and people looking to expand their repertoire and skills in the kitchen.