Renowned baker and photographer Aran Goyoaga has released her latest book, The Art of Gluten-Free Bread, a comprehensive guide that aims to elevate gluten-free baking. This book, which reflects Goyoaga’s journey through gluten-free cooking, is particularly timely as many seek new culinary traditions for the New Year.
From Tradition to Innovation
Goyoaga draws inspiration from her roots in the Basque Country of Northern Spain, where she spent her childhood immersed in the family bakery. “This is the book I wish I had fifteen years ago when I stopped eating gluten,” she shared. “It’s the culmination of years of testing, learning, and refining.”
Her approach to gluten-free baking is a thoughtful evolution of family traditions rather than a compromise. Goyoaga emphasizes that gluten-free bread does not have to be dense or lacking in flavor. “The biggest misconception is that gluten-free bread must be made with filler ingredients,” she explained. Instead, she focuses on using a blend of whole grains and light starches to create rich textures and flavors.
Embracing Diversity in Ingredients
In her new book, Goyoaga showcases a variety of flours, including sorghum, millet, brown rice, teff, and buckwheat. Each flour brings its own unique character to the table, expanding the palate beyond traditional wheat. “When you bake with these, you’re expanding your palate,” she noted. Notably, many of her recipes are not only nutritionally superior but also simpler to execute. “Because gluten-free doughs don’t rely on kneading, you simply mix, ferment, and bake,” she explained, highlighting the liberating nature of this baking style.
Beyond breads, Goyoaga’s book includes recipes for cookies, buns, and crackers, reminiscent of the comforting staples found in her family’s bakery. She views the act of baking as a way to foster connection, especially during the colder months. “Baking fills the house with the smell of bread and brings people together,” she remarked.
The Joy of Mindful Baking
Goyoaga’s philosophy embraces simplicity, not just in ingredients but also in kitchen tools. She advocates for a decluttered space filled with well-made essentials, such as a sturdy loaf pan or a reliable stand mixer. “When you pare back, you learn what really matters,” she stated, emphasizing the importance of awareness in the kitchen.
In a world dominated by speed and digital distractions, Goyoaga believes that baking serves as a grounding practice. “Baking is an antidote to the pace of modern life. It encourages us to slow down and create something beautiful and nourishing,” she reflected.
For those new to gluten-free baking, Goyoaga advises starting with intention. “Read the introductions to my books, learn the flours, and follow the recipes at first,” she recommends. This method, she believes, transforms baking from mere activity into a meaningful ritual. “Bread is emotional,” she said, highlighting its ability to connect individuals to family and community.
Aran Goyoaga’s The Art of Gluten-Free Bread not only redefines gluten-free baking but also invites readers to embrace a more thoughtful approach to food preparation. As more people discover the joys of gluten-free cooking, Goyoaga’s work stands as a testament to the rich possibilities that lie beyond wheat.
