Finally, a complete bible that will transform the art of gluten-free bread baking from three-time James Beard Award-finalist Aran Goyoaga.
Author 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. The Art of Gluten-Free Bread, 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, and the flakiest croissants.
The 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, The Art of Gluten-Free Bread is the perfect cookbook for anyone who loves good bread.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Illustrationen
Maße
Höhe: 254 mm
Breite: 206 mm
Dicke: 33 mm
Gewicht
ISBN-13
978-1-64829-202-6 (9781648292026)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Aran Goyoaga is a three-times James Beard award-nominated recipe developer and food blogger. Her blog Cannelle et Vanille has been featured in many publications such as New York Times, Washington Post, Food 52, Martha Stewart, Good Morning America, Bon Appetit, Saveur, Seattle Times, CNN, and many more. Aran 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. After a few years working in fine-dining professional kitchens, she turned to food styling and photography. Aran resides in Seattle with her husband and two children.
Chapter 1: Sourdough Starter
Wild Yeast
Lactic and Acetic Acid Bacteria
What Gluten-Free Flour to Use for Your Starter
Hydration Ratio
Growing the Sourdough Starter
A Note About Water
Storing the Starter
How to Use the Sourdough Starter
Feeding the Starter
Converting Starters
How to Convert Recipes from Baker’s Yeast to Sourdough Starter
Whole-Grain Brown Rice-Teff Sourdough Starter (119% Hydration)
Grain-Free Buckwheat-Chestnut Sourdough Starter (100% Hydration)
Sweet Stiff Sourdough Starter
Chapter 2: Sourdough Breads
Seeded Whole-Grain Teff Sourdough Boule
Grain-Free Buckwheat-Chestnut Boule
Nordic-Style Seed Bread
Sourdough Teff-Oat Seeded Rolls
Dried Fruit Sourdough Couronne
Butter-Toasted Oat and Poppy Seed Loaf
Black Rice and Sesame Mochi Bread
Flourless Fermented Buckwheat and Red Lentil Bread
Sourdough Salted Miso Baguettes
Grain-Free Buckwheat-Chestnut Baguette
Country White Sourdough Bread
Corn Milk Sourdough Bread
Sourdough Ciabatta Rolls
Whole-Grain Sourdough Cinnamon-Raisin Loaf
Chewy Sourdough Bagels
Chapter 3: Baking with Sourdough Discard
Lemon-Poppy Seed Sourdough Pound Cake
Banana Sourdough Bread
Fudgy Sourdough Brownies
Sourdough Chocolate-Miso Cookies
Ginger Molasses Sourdough Cookies with Chocolate Chunks
Fruit and Nut Sourdough Crackers
Grain-Free Sourdough Seeded Crackers
Lacy Sourdough Crêpes with Banana and Miso Caramel
Sourdough Waffles and Pancakes
Overnight Pear Sourdough Pancake
Skillet Sourdough Mochi Cornbread
Sourdough Crumpets Two Ways
Sourdough Biscuits
Fresh Sourdough Egg Pasta
Sourdough Sweet Pastry Dough
Plum (Or Any Other Fruit) Galette
Cheesy Potato and Leek Slab Pie
Sourdough Yorkshire Pudding or Popovers
Chapter 4: Breads Made with Baker’s Yeast
Pain de Mie
Marble Rye-Style Loaf
One-Bowl No-Knead Oat Chia Bread
Olive and Rosemary Fougasse
Mini Whole-Grain Walnut Baguettes
Sweet Potato and Millet Cross Bread with Cumin
Jerusalem Bagels
Soft Pretzels
Rosemary Grissini
Caramelized Onion and Poppy Bialys
Shakshuka Bialys
Leek and Cheddar Soda Bread
Yeast-Free Sandwich Bread
Chapter 5: Sweet and Savory Enriched Breads
Sourdough Brioche
Lemon Marmalade and Vanilla Sourdough Maritozzi
Spiced Apple Streusel Brioche Crown
Quickest Buttery Brioche
Cinnamon Buns
Chocolate Swirl Brioche
Vanilla Cream and Strawberry Brioche Buns
Vanilla-Glazed Doughnuts
Brioche Jurassienne
Brown Bread with Chocolate-Date Swirl
Vegan Brioche
Danish Dough
Danish Morning Buns
Cider-Roasted Apple and Vanilla Cream Danish
Croissants
Chocolatine
Almond Croissants
Soft and Fluffy Potato Rolls
Olive Pesto Pull-Apart Bread
Potato Brioche Tart with Cabbage and Mushrooms
Artichoke and Hummus Potato Buns
Yogurt and Za’atar Twists
Chapter 6: Flatbreads
Rosemary Focaccia
Sourdough Focaccia
Pillowy Pita
Sourdough Socca with Fennel, Chickpea, and Olive Salad
Turmeric and Cumin Sourdough Lavash
Matzo
Whole-Grain Tortillas
Roasted Squash and Cassava Flour Tortillas
Fennel Seed and Olive Oil Tortas
Crispy Paper Dosa
Uttapam with Tomato and Peanut Chutney
Whisk-and-Pour Oat Roti
Sourdough Naan
Sourdough Pizza
Melted Cauliflower, Tomato, and Olive Sourdough Pizza
Pear and Balsamic Shallot Sourdough Pizza Bianca
Chapter 7: Holiday Breads
Buckwheat and Cardamom Buns
Spiced Star Bread
Oat and Honey Sourdough Hot Cross Buns
Sourdough Stollen
Baklava Babka
Chocolate Babka Wreath
Roscón De Reyes
Sufganiyot (Cream and Jelly Doughnuts)
Marzipan-Filled Semlor
Challah
Challah French Toast
Spinach and Feta Pull-Apart Challah
Challah Stuffing with Mushrooms and Leeks
Tahini-Marzipan Challah
Sourdough Panettone
Chapter 8: Sandwiches, Soups, Salads, And A Hunk of Bread
Olive and Herb Dipping Oil
Lemon and Vanilla Bean Marmalade
Slow-Roasted Strawberries
Muhammara
Roasted Cauliflower Hummus with Fried Chickpeas
Caponata With Pine Nuts and Fried Bread
Fattoush With Fried Pita and Labneh
Roasted Delicata Squash, Apple, And Bread Salad with Almond Aioli
Mustard Mushroom and Lemony Swiss Chard Wraps
Caramelized Carrot, Sourdough and Miso Soup
Mediterranean Artichoke and Spinach Omelet Sandwich
Melty Beet and Sauerkraut Reubens
Honeyed Pears on Chunky Peanut Butter Toast
Charred Broccolini and Marinated Artichokes with Romesco on Ciabatta
Pan-Fried Butter Beans on Romesco Toast
Charred Eggplant and Saffron Tomato Confit Stuffed Pita
