The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (Spiral Bound)
$45.00
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Review Quotes: "Aran has turned the challenge of baking without wheat flour into an opportunity to rethink bread itself. The result is baguettes, sourdough boules, flaky croissants, and more that aren't just exceptional gluten-free versions. They are exceptional. Full stop." -- DAN SOUZA, chief content officer, America's Test KitchenTable 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 Biographical Note: 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. Review Quotes: "From the very first pages of Aran's book, you're drawn into a world where gluten-free baking transcends limitation. Her precise and inspiring recipes provide a clear path to success for bakers of all levels, while the thoughtful depth and diversity of creations will change your perception of what gluten-free baking can achieve."-- MAURIZIO LEO, author of the James Beard Award-winning The Perfect LoafReview Quotes: "Aran generously delivers trusted gluten-free recipes in her elegant, easy style. She's elevated gluten-free bread so masterfully that everyone will want to create loaves from these recipes."-- ZOË FRANÇOIS, New York Times bestselling author of Zoë Bakes Cookies Publisher Marketing: 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. Review Citations:
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