Cannelle et Vanille Bakes Simple

"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

"[A] veritable treasure trove for the gluten-averse and those who love them."
***—Vanity Fair

"Just in the past few years, gluten-free baking has undergone a massive renaissance. What used to be lackluster alternatives for the gluten intolerant have streamlined into a wide world of luscious treats we all want to eat. Someone we can thank for that shift is Aran Goyoaga."
—Food52

"Each recipe has a blend of ingredients calibrated to ensure that your end result isn't a great gluten-free baked good, it’s a great baked good, period."
***—Washington Post

"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
  
“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
 
"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

"Goyoaga's latest baking book continues her reputation for quality. Recommended for bakers with gluten-free diets but could easily be used by others too."
***—Library Journal

Autorentext

Aran Goyoaga

Klappentext

"Especially well-known and appreciated for her tender and delicious baking, the recipes in this book will include cakes, pies, tarts, biscuits, cookies, and breads"--

Zusammenfassung
Aran Goyoaga here shares 100 recipes that showcase how uncomplicated and delicious gluten-free baking can be. Recipes include enticing breads, cakes, pies, tarts, biscuits and cookies.

Leseprobe
**Family Heirlooms Made Mine: An Introduction
**
It was November 16, 2001. The house was dark and it was an unseasonably warm day in Denver, where we were living at the time. It was two months after September 11, when the world felt unstable and strange. My grandfather had passed away in the morning, and while I was mourning his loss, I received a letter informing me that I was being laid off from my marketing job at a big corporation. My husband, Chad, had lost his job weeks before. I sat alone on the kitchen floor, resting my head on my knees, anxious and worried about the future. Then I stood up, pulled out jars of flour and sugar, and started baking. Since childhood, this is how I have calmed myself. Later that evening, sharing a piece of the marble cake I had made, I said to Chad, “I really think I want to pursue this.” As always, he nodded.
 
I called my parents the following morning. My hands were shaking. Even though I was twenty-seven, married, and living half a world away, I was afraid they would be disappointed with my decision and that they would remind me of all the money they had spent on my education or ask me why I had never shown any interest in our family’s pastry business. Of course, they didn’t say either. They were surprised but understood that I was to find my own path in my own time, as I’d always been one to go against the grain. A few short weeks later, we moved to Florida and I enrolled in culinary school.
 
I am a fourth-generation baker. My family says it all started with my great-great-uncle, Julian Mugida, who worked as a baker and store manager at Martina de Zuricalday in Bilbao, in the Basque Country in northern Spain. When my grandfather Angel Ayarza turned fourteen, Julian secured an apprenticeship for him. He excelled and worked at Martina de Zuricalday until 1936, when the Spanish Civil War broke out. At sixteen, Angel was sent to war. We know very little about this time. He worked as a radio operator and spoke to me, just once, about a stormy night of battle where he witnessed tremendous death. After that night, my grandfather could not bear nights of wind and thunder. No one knows much about his years immediately after the war, but he married my grandmother, Miren Gaztelu, in 1946 after being introduced by one of his aunts, and they settled in Amorebieta. My mother was born shortly after and another seven children followed. In early 1949, while working at a local factory making vacuum cleaners, my grandfather decided to lease a small storefront and adjacent workshop on Luis Urrengoetxea, number 11. He opened a bakery called Pastelería Ayarza that September. The family slept in a small room next to the workshop. He taught my grandmother everything he knew. She prepped for him during the day while also tending to the children. Sometime in the late 1950s, my grandfather quit the factory job and dedicated his life to the pastry shop. They bought a flat right above it and moved in. We called this flat “upstairs” and the pastry shop “downstairs.”
 
I grew up across the street from the pastry shop and my grandparents’ flat. I often waved at my grandmother from my bedroom window. The pastry shop was our world. My mother worked front of the house along with my uncles and aunts. I spent my time there before and after school. On weekends, I delivered pastries all around town on foot and helped my grandmother peel fruit, fill brioche with buttercream, or glaze shortbread cookies. The pastry shop was always warm--literally and figuratively. It was a gathering place for friends, relatives, or anyone who needed a place to rest and converse. I remember my grandmother stepping outside the shop to greet strangers and familiar faces, always with her apron on.
 
I was encouraged to study and to be curious. From the age of eleven, my parents enrolled me in foreign exchange programs and I traveled all over Europe and the United States. They wanted to show me there was a vast world outside of our small town of Amorebieta. I studied business and economics in university, and in 1998 I moved to the US. I married my American boyfriend and found work in the corporate world. Those years were marked by a secret eating disorder, anxiety, and disconnection from my own path and self. All along, I baked. I baked to feel connected to my family and I ba…