Cannelle et Vanille SIN GLUTEN - Aran Goyoaga

A rich family legacy and 100 simple recipes come together in Cannelle et Vanille Gluten-Free, a comprehensive guide in which pastry chef Aran Goyoaga bids farewell to gluten and welcomes a world of baking possibilities—without sacrificing the fluffiness of a delicious sponge cake, the crunch of chocolate cookies, or the texture of milk bread. Baking runs in Goyoaga’s blood.

The author spent her childhood following in the footsteps of her grandparents in the family bakery, and years later, a turning point came with the discovery of a food intolerance that would change her life. From that moment on, and always driven by her innovative spirit, the pastry chef—who is also a photographer and food blogger—began a journey of research to bring essential qualities like texture and elasticity to gluten-free recipes.

The book offers a hundred delightful options for those seeking traditional flavors as well as for those looking to innovate and surprise family and friends. Cannelle et Vanille Gluten-Free is divided into six chapters, beginning with a selection of basic recipes such as gluten-free sourdough, marzipan, and strawberry and hibiscus jam.

From there, the book moves into the world of freshly baked bread, featuring everything from chocolate and olive oil babka to oat and honey milk bread.

Naturally, the book includes numerous recipes for cakes, tarts, tartlets, and quiches that awaken the reader’s taste buds, with both sweet and savory fillings. Examples include chocolate and hazelnut cake with chocolate-coffee buttercream, fig, honey, and lemon mini cakes, and cheddar and herb scones.

Additionally, each recipe offers dairy-free and vegan alternatives, along with a wealth of tips and suggestions.

The book encourages readers to let their creativity run free and add their own finishing touches to each recipe according to their tastes and preferences.