Cannelle et Vanille's Aran Goyoaga shares 100 recipes that showcase how uncomplicated and delicious gluten-free baking can be. Her previous cookbookwas a Most-Anticipated Fall Cookbook from Food & Wine, Food52 and Bon Appetit, a New York Times Holiday Books Pick, and a 2020 James Beard Award Semifinalist.
Cannelle et Vanille Bakes Simple is all about easy-to-follow, gluten-free recipes for enticing breads, cakes, pies, tarts, biscuits, cookies, and includes a special holiday baking chapter.
Aran also shares her gluten-free all-purpose baking mix so you can whip up a batch to keep in your pantry. An added bonus is that each recipe offers dairy-free substitutions and some are naturally vegan as well. With inventive, well-tested, recipes and Aran's clear guidance (plus 145 of her stunning photos), gluten-free baking is happily unfussy, producing irresistibly good results every time.
• One-Bowl Apple, Yogurt, and Maple Cake • Double Melting Chocolate Cookies • Honeyed Apple Pie • Buttery Shortbread • Lemon Meringue Tartlets • Baguettes, brioche, and boules • Crispy Potato, Leek, and Kale Focaccia Pie • Pumpkin and Pine Nut Tart • And so many more tempting recipes
About the Author
ARAN GOYOAGA is a cookbook author, food stylist, and photographer. Aran was born and raised in the Basque Country, in northern Spain, where her maternal grandparents owned a pastry shop and her paternal grandparents live off the land. Her blog, Cannelle et Vanille, is a two-time James Beard Award finalist. Her first book, Small Plates & Sweet Treats, was named one of the top cookbooks of 2012 Good Morning America and praised by the New York Times and GOOP. Here second cookbook Cannelle et Vanille, published in 2019, was named a best holiday book by the New York Times and was widely lauded. Aran's Instagram has 306,000 followers and is a world-renowned culinary account.
She lives in Seattle with her husband and children.
“These recipes manage to pull off the rare and difficult feat of being simultaneously beautiful, delicious, and truly approachable for the home baker. That they’re also gluten-free, and in many cases vegan, gives them a touch of the magical, a quality Aran herself possesses.” —Claire Saffitz, author of Dessert Person “Aran offers up an array of desserts without gluten that will satisfy any cravings, even if you’re not gluten-free. The bread recipes ensure that beautiful loaves of bread (and even bagels!) are within the reach of all, and cookie-lovers will find something delicious and satisfying.” —David Lebovitz, author of My Paris Kitchen
“Aran’s book, filled with beauty and an abundance of staples, breads, and pastries, is the baker’s companion for those who long for artisanal, gluten-free delights.” —Laurel Gallucci, author of Sweet Laurel and Sweet Laurel Savory
“Aran’s superpower is her ability to create absolutely stunning recipes that are simple, accessible, and filled with love. . . . Cannelle et Vanille Bakes Simple is nothing short of a masterpiece and exactly what we’ve come to expect from Aran.” —Zoë François, cookbook author and Magnolia Network host
“Whether you're looking for gluten-free recipes or just baking inspiration, this wonderful book is for you." —Kerry Diamond, founder of Cherry Bombe
“Aran writes about baking with an ease that is simultaneously soothing, inspiring, and empowering. . . You needn't be avoiding gluten to fall in love with this book . . . it is for anyone who loves to spend time baking, especially if they love to share their bakes with others.” —Erin Jeanne McDowell, author of The Book on Pie
“Cannelle et Vanille Bakes Simple is the gluten-free baking bible we all need. Aran has done an incredible job of making a subject that can be overwhelming and mysterious simple and accessible” —Odette Williams, author of Simple Cake “The combination of Aran’s talents as a pastry chef (and baker) along with her heartachingly beautiful styling and photographs makes for a spellbinding book that may never leave your kitchen.” —Amy Chaplin, James Beard Award[-]winning author of Whole Food Cooking Every Day
“Aran Goyoaga is truly a master of gluten-free baking, which she elevates to an art. . . . The soothing practice of baking is celebrated on every page of this useful and beautiful book.” —Susan Spungen, author of Open Kitchen
“Aran uses classic, time-honored techniques but with a gluten-free twist, using whole food ingredients that both nourish and dazzle. There are countless recipes in this book that I know I will fold into my repertoire, in the hopes that Aran’s poetic connection to baking will be infused into my own.” —Sarah Britton, holistic nutritionist and founder of My New Roots
"I am not experienced with gluten-free baking. . . . But, reading Aran's recipes made me believe that I could excel at all of these efforts." —Carla Lalli Music, author of Where Cooking Begins