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

For a limited time we have copies signed by Aran Goyoaga.

For anyone who’s had to give up gluten but not their love of bread, Aran Goyoaga offers a generous and rigorously tested collection of sourdoughs, yeasted loaves, flatbreads, and pastries—with careful technique at the core.

This is her most focused baking book yet, built around naturally fermented breads and enriched doughs that use packaged yeast, along with recipes for using starter discard in sweets like fudgy brownies, chocolate-miso cookies, and galette dough. Many recipes are supported by step-by-step photo sequences that make the process feel both grounded and possible.

You’ll find Nordic-style seed bread, fermented buckwheat and lentil bread, soft pretzels, almond croissants, cheesy potato and leek slab pie, leek and cheddar soda bread, and even fresh egg pasta—all gluten-free, all deeply considered.

A rare kind of cookbook: wide in scope, precise in method, and genuinely useful to any baker looking to reclaim or expand what’s possible.

Hardcover. Color photographs throughout.