{"product_id":"the-art-of-gluten-free-bread-groundbreaking-recipes-for-artisanal-breads-and-pastries","title":"The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is more than a cookbook--it's a revelation. With Aran's signature warmth and precision, she demystifies the art of gluten-free baking, proving that great bread isn't about what's missing but about what's possible.\"-- \n\u003cb\u003eJ. KENJI LOPEZ-ALT, bestselling author of The Food Lab and The Wok\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"\u003c\/i\u003eFor gluten-free bakers, bread making is the Holy Grail of recipes--this book will give you a framework of ingredients and techniques that will guide you in making gorgeous loaves of crusty bread and spark your own creativity. There are also beautiful pastries, including that other ultimate achievement, croissants. A stunning work!\"-- \n\u003cb\u003eLIZ PRUEITT, cofounder of Tartine Bakery and author of Have Your Cake (Substack)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"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.\"\u003c\/p\u003e-- \n\u003cb\u003eDAN SOUZA, chief content officer, America's Test Kitchen\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChapter 1: Sourdough Starter\u003c\/b\u003e\n\u003cbr\u003e Wild Yeast \n\u003cbr\u003e Lactic and Acetic Acid Bacteria \n\u003cbr\u003e What Gluten-Free Flour to Use for Your Starter \n\u003cbr\u003e Hydration Ratio \n\u003cbr\u003e Growing the Sourdough Starter \n\u003cbr\u003e A Note About Water \n\u003cbr\u003e Storing the Starter \n\u003cbr\u003e How to Use the Sourdough Starter \n\u003cbr\u003e Feeding the Starter \n\u003cbr\u003e Converting Starters \n\u003cbr\u003e How to Convert Recipes from Baker's Yeast to Sourdough Starter \n\u003cbr\u003e Whole-Grain Brown Rice-Teff Sourdough Starter (119% Hydration) \n\u003cbr\u003e Grain-Free Buckwheat-Chestnut Sourdough Starter (100% Hydration) \n\u003cbr\u003e Sweet Stiff Sourdough Starter \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 2: Sourdough Breads\u003c\/b\u003e\n\u003cbr\u003e Seeded Whole-Grain Teff Sourdough Boule \n\u003cbr\u003e Grain-Free Buckwheat-Chestnut Boule \n\u003cbr\u003e Nordic-Style Seed Bread \n\u003cbr\u003e Sourdough Teff-Oat Seeded Rolls \n\u003cbr\u003e Dried Fruit Sourdough Couronne \n\u003cbr\u003e Butter-Toasted Oat and Poppy Seed Loaf \n\u003cbr\u003e Black Rice and Sesame Mochi Bread \n\u003cbr\u003e Flourless Fermented Buckwheat and Red Lentil Bread \n\u003cbr\u003e Sourdough Salted Miso Baguettes \n\u003cbr\u003e Grain-Free Buckwheat-Chestnut Baguette \n\u003cbr\u003e Country White Sourdough Bread \n\u003cbr\u003e Corn Milk Sourdough Bread \n\u003cbr\u003e Sourdough Ciabatta Rolls \n\u003cbr\u003e Whole-Grain Sourdough Cinnamon-Raisin Loaf \n\u003cbr\u003e Chewy Sourdough Bagels \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 3: Baking with Sourdough Discard\u003c\/b\u003e\n\u003cbr\u003e Lemon-Poppy Seed Sourdough Pound Cake \n\u003cbr\u003e Banana Sourdough Bread \n\u003cbr\u003e Fudgy Sourdough Brownies \n\u003cbr\u003e Sourdough Chocolate-Miso Cookies \n\u003cbr\u003e Ginger Molasses Sourdough Cookies with Chocolate Chunks \n\u003cbr\u003e Fruit and Nut Sourdough Crackers \n\u003cbr\u003e Grain-Free Sourdough Seeded Crackers \n\u003cbr\u003e Lacy Sourdough Crêpes with Banana and Miso Caramel \n\u003cbr\u003e Sourdough Waffles and Pancakes \n\u003cbr\u003e Overnight Pear Sourdough Pancake \n\u003cbr\u003e Skillet Sourdough Mochi Cornbread \n\u003cbr\u003e Sourdough Crumpets Two Ways \n\u003cbr\u003e Sourdough Biscuits \n\u003cbr\u003e Fresh Sourdough Egg Pasta \n\u003cbr\u003e Sourdough Sweet Pastry Dough \n\u003cbr\u003e Plum (Or Any Other Fruit) Galette \n\u003cbr\u003e Cheesy Potato and Leek Slab Pie \n\u003cbr\u003e Sourdough Yorkshire Pudding or Popovers \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 4: Breads Made with Baker's Yeast\u003c\/b\u003e\n\u003cbr\u003e Pain de Mie \n\u003cbr\u003e Marble Rye-Style Loaf \n\u003cbr\u003e One-Bowl No-Knead Oat Chia Bread \n\u003cbr\u003e Olive and Rosemary Fougasse \n\u003cbr\u003e Mini Whole-Grain Walnut Baguettes \n\u003cbr\u003e Sweet Potato and Millet Cross Bread with Cumin \n\u003cbr\u003e Jerusalem Bagels \n\u003cbr\u003e Soft Pretzels \n\u003cbr\u003e Rosemary Grissini \n\u003cbr\u003e Caramelized Onion and Poppy Bialys \n\u003cbr\u003e Shakshuka Bialys \n\u003cbr\u003e Leek and Cheddar Soda Bread \n\u003cbr\u003e Yeast-Free Sandwich Bread \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 5: Sweet and Savory Enriched Breads\u003c\/b\u003e\n\u003cbr\u003e Sourdough Brioche \n\u003cbr\u003e Lemon Marmalade and Vanilla Sourdough Maritozzi \n\u003cbr\u003e Spiced Apple Streusel Brioche Crown \n\u003cbr\u003e Quickest Buttery Brioche \n\u003cbr\u003e Cinnamon Buns \n\u003cbr\u003e Chocolate Swirl Brioche \n\u003cbr\u003e Vanilla Cream and Strawberry Brioche Buns \n\u003cbr\u003e Vanilla-Glazed Doughnuts \n\u003cbr\u003e Brioche Jurassienne \n\u003cbr\u003e Brown Bread with Chocolate-Date Swirl \n\u003cbr\u003e Vegan Brioche \n\u003cbr\u003e Danish Dough \n\u003cbr\u003e Danish Morning Buns \n\u003cbr\u003e Cider-Roasted Apple and Vanilla Cream Danish \n\u003cbr\u003e Croissants \n\u003cbr\u003e Chocolatine \n\u003cbr\u003e Almond Croissants \n\u003cbr\u003e Soft and Fluffy Potato Rolls \n\u003cbr\u003e Olive Pesto Pull-Apart Bread \n\u003cbr\u003e Potato Brioche Tart with Cabbage and Mushrooms \n\u003cbr\u003e Artichoke and Hummus Potato Buns \n\u003cbr\u003e Yogurt and Za'atar Twists \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 6: Flatbreads\u003c\/b\u003e\n\u003cbr\u003e Rosemary Focaccia \n\u003cbr\u003e Sourdough Focaccia \n\u003cbr\u003e Pillowy Pita \n\u003cbr\u003e Sourdough Socca with Fennel, Chickpea, and Olive Salad \n\u003cbr\u003e Turmeric and Cumin Sourdough Lavash \n\u003cbr\u003e Matzo \n\u003cbr\u003e Whole-Grain Tortillas \n\u003cbr\u003e Roasted Squash and Cassava Flour Tortillas \n\u003cbr\u003e Fennel Seed and Olive Oil Tortas \n\u003cbr\u003e Crispy Paper Dosa \n\u003cbr\u003e Uttapam with Tomato and Peanut Chutney \n\u003cbr\u003e Whisk-and-Pour Oat Roti \n\u003cbr\u003e Sourdough Naan \n\u003cbr\u003e Sourdough Pizza \n\u003cbr\u003e Melted Cauliflower, Tomato, and Olive Sourdough Pizza \n\u003cbr\u003e Pear and Balsamic Shallot Sourdough Pizza Bianca \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 7: Holiday Breads \u003c\/b\u003e\n\u003cbr\u003e Buckwheat and Cardamom Buns \n\u003cbr\u003e Spiced Star Bread \n\u003cbr\u003e Oat and Honey Sourdough Hot Cross Buns \n\u003cbr\u003e Sourdough Stollen \n\u003cbr\u003e Baklava Babka \n\u003cbr\u003e Chocolate Babka Wreath \n\u003cbr\u003e Roscón De Reyes \n\u003cbr\u003e Sufganiyot (Cream and Jelly Doughnuts) \n\u003cbr\u003e Marzipan-Filled Semlor \n\u003cbr\u003e Challah \n\u003cbr\u003e Challah French Toast \n\u003cbr\u003e Spinach and Feta Pull-Apart Challah \n\u003cbr\u003e Challah Stuffing with Mushrooms and Leeks \n\u003cbr\u003e Tahini-Marzipan Challah \n\u003cbr\u003e Sourdough Panettone \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 8: Sandwiches, Soups, Salads, And A Hunk of Bread\u003c\/b\u003e\n\u003cbr\u003e Olive and Herb Dipping Oil \n\u003cbr\u003e Lemon and Vanilla Bean Marmalade \n\u003cbr\u003e Slow-Roasted Strawberries \n\u003cbr\u003e Muhammara \n\u003cbr\u003e Roasted Cauliflower Hummus with Fried Chickpeas \n\u003cbr\u003e Caponata With Pine Nuts and Fried Bread \n\u003cbr\u003e Fattoush With Fried Pita and Labneh \n\u003cbr\u003e Roasted Delicata Squash, Apple, And Bread Salad with Almond Aioli \n\u003cbr\u003e Mustard Mushroom and Lemony Swiss Chard Wraps \n\u003cbr\u003e Caramelized Carrot, Sourdough and Miso Soup \n\u003cbr\u003e Mediterranean Artichoke and Spinach Omelet Sandwich \n\u003cbr\u003e Melty Beet and Sauerkraut Reubens \n\u003cbr\u003e Honeyed Pears on Chunky Peanut Butter Toast \n\u003cbr\u003e Charred Broccolini and Marinated Artichokes with Romesco on Ciabatta \n\u003cbr\u003e Pan-Fried Butter Beans on Romesco Toast \n\u003cbr\u003e Charred Eggplant and Saffron Tomato Confit Stuffed Pita \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAran 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 \n\u003ci\u003eNew York Times, Washington Post, Food 52, Martha Stewart, Good Morning America, Bon Appetit, Saveur, Seattle Times, CNN, \u003c\/i\u003e and many more. \n\u003cbr\u003e 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. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"From the very first pages of Aran's book, you're drawn into a world where gluten-free baking transcends limitation. Her precise\u003c\/p\u003eand 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.\"-- \n\u003cb\u003eMAURIZIO LEO, author of the James Beard Award-winning The Perfect Loaf\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003cb\u003eZOË FRANÇOIS, New York Times bestselling author of Zoë Bakes Cookies\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFinally, a complete bible that will transform the art of gluten-free bread baking from three-time James Beard Award-finalist Aran Goyoaga.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 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. \n\u003ci\u003eThe Art of Gluten-Free Bread\u003c\/i\u003e, 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. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e With such a wide range of flavorful recipes, \n\u003ci\u003eThe Art of Gluten-Free Bread\u003c\/i\u003e is the perfect cookbook for \n\u003ci\u003eanyone\u003c\/i\u003e who loves good bread. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 07\/01\/2025 pg. 70 (EAN 9781648292026, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51085984792854,"sku":"SPTM-9781648292026","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781648292026_spiral.png?v=1774949675","url":"https:\/\/lusper.myshopify.com\/products\/the-art-of-gluten-free-bread-groundbreaking-recipes-for-artisanal-breads-and-pastries","provider":"Lusperbooks","version":"1.0","type":"link"}