{"product_id":"art-of-gluten-free-bread-groundbreaking-recipes-for-artisanal-breads-and-pastries","title":"Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries","description":"\u003cp\u003eFinally, a complete bible that will transform the art of gluten-free bread baking from the three-time James Beard Award-finalist Aran Goyoaga.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAuthor 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. In her fourth cookbook, \u003c\/span\u003e\u003ci\u003eThe Art of Gluten-Free Bread: Groundbreaking Recipes and Innovative Techniques for Artisanal Breads and Pastries\u003c\/i\u003e\u003cspan\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, pasta, and the flakiest croissants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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. With such a wide range of flavorful recipes, \u003c\/span\u003e\u003ci\u003eThe Art of Gluten-Free Bread\u003c\/i\u003e\u003cspan\u003e is the perfect cookbook for \u003c\/span\u003e\u003ci\u003eanyone\u003c\/i\u003e\u003cspan\u003e who loves good bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the author: \u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable height=\"131\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv class=\"gallery\" id=\"authorImages164829202X\"\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cdiv class=\"contribBio\"\u003e\n\u003cstrong\u003eAran Goyoaga\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eis a three-time James Beard award-nominated recipe developer and food blogger, and Editor in Residence at America's Test Kitchen. Her blog Cannelle et Vanille has been featured in publications such as\u003cspan\u003e the \u003c\/span\u003e\u003ci\u003eNew York Times, Washington Post, Martha Stewart, Good Morning America, Bon Appetit, \u003c\/i\u003eand many more.\u003cbr\u003eAran 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, and now resides in Seattle with her husband and two children.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"By Aran Goyoaga","offers":[{"title":"Default Title","offer_id":51879434420455,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9869\/4375\/files\/Slide1.webp?v=1773698917","url":"https:\/\/patineshop.com\/products\/art-of-gluten-free-bread-groundbreaking-recipes-for-artisanal-breads-and-pastries","provider":"Patine","version":"1.0","type":"link"}