Erik Fabian talks with Aran Goyoaga about her new book: The Art of Gluten-Free Bread.

Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She is 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 Bil-bao (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.

The Art of Gluten-Free Bread shares Aran's secrets to the perfect gluten-free loaf, and offers 100 recipes for the breads and pastries that those with gluten-intolerance dearly miss. Think biscuits, bagels, and the flakiest croissants. This will be your gluten-free bread bible.

We talk about her book, about making cookbooks today, about using gluten-free flours to expand the flavors of our breads, and her background in pastry.

Where to buy The Art of Gluten-Free Bread:

• Hachette

More about Aran Goyoaga:

• arangoyoaga.com
• IG: @cannellevanille

More About Sourhouse:

• sourhouse.co
• IG: @lifeatsourhouse

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