Aran Goyoaga, a celebrated baker and James Beard-nominated author, is redefining gluten-free baking with her new book, The Art of Gluten-Free Bread, set for release in 2025. During the winter months, Goyoaga immerses herself in her kitchen, crafting recipes that reflect her deep-rooted connection to baking, which began in her childhood in the Basque Country of Northern Spain.
This latest work is not merely a collection of recipes; it represents the culmination of over fifteen years of experimentation and refinement. Goyoaga emphasizes the importance of creating gluten-free options that celebrate flavor and texture rather than compromise them. Drawing on the family tradition of baking that runs through her veins, she aims to bring a sense of joy and creativity to gluten-free cooking.
Rethinking Gluten-Free Baking
Goyoaga challenges the common misconception that gluten-free bread must be dense and lacking in flavor. “The biggest misconception,” she states, “is that gluten-free bread has to be dense or flavorless or made with filler ingredients. It doesn’t have to be that way.” Instead, she combines whole grains like sorghum and millet with light starches to develop loaves that are both nourishing and visually appealing.
She explains that many of the flours used in her recipes, such as brown rice and buckwheat, have unique aromas and characteristics. “When you bake with these, you’re expanding your palate,” Goyoaga notes. In addition, her gluten-free breads are often higher in nutrients and fiber compared to traditional options, making them a healthier choice. The process of creating these breads is also more straightforward; gluten-free doughs do not require kneading, allowing for a more relaxed baking experience.
Embracing a Mindful Approach
In her book and accompanying on-demand baking classes, Goyoaga extends her exploration beyond bread, featuring recipes for cookies, buns, and crackers. These comforting staples reflect the warmth and connection that baking fosters. “Baking is absolutely an antidote to the pace of modern life,” she reflects. “It asks you to slow down, to focus, to use your hands.”
Her philosophy encompasses more than just the ingredients; it also includes the tools of the trade. Goyoaga advocates for a minimalist approach, favoring a few high-quality kitchen items over numerous single-use tools. “When you pare back, you learn what really matters,” she explains, emphasizing the importance of understanding the purpose and value of each tool.
As winter approaches, Goyoaga finds joy in the act of baking, which she views as both a creative outlet and a means to connect with others. “There’s a deep sense of gratitude in that,” she says, highlighting how sharing homemade bread can foster community and connection.
Goyoaga’s work not only serves to inspire those with gluten sensitivities but also encourages all bakers to embrace the art of creating nourishing, flavorful food. Her new book is poised to become an essential resource for anyone looking to delve into the world of gluten-free baking, transforming perceptions and experiences along the way.
