The Art of Gluten-Free Bread

Aran Goyoaga is a natural teacher committed to sharing her enthusiasm for gluten-free breads and pastries. In this class, we focus specifically on some of the gluten-free sourdough recipes she developed for her new book, The Art of Gluten-Free Bread. We've also included some of the book's helpful content on ingredients and troubleshooting. Any modifications to the content were made in service of narrowing the scope to the lessons in the class or providing clarity of perspective.

The contents of this class are excerpted from The Art of Gluten-Free Bread by Aran Goyoaga (Artisan Books). Copyright © 2025

About the Book:

Author Aran Goyaga has garnered global attention for her ability to create gluten-free breads full of texture and flavor that rival their wheat-based counterparts. In The Art of Gluten-Free Bread, Goyaga not only shares her secrets to the perfect gluten-free loaf but offers 100 recipes for the breads and pastries that those with gluten intolerance dearly miss. Think biscuits, bagels, scones, and the flakiest croissants. The book begins where most bread does: with the starter. Goyoaga presents three sourdough starters made without wheat, and readers can use them to make delicious baguettes, boules, and dinner rolls. Many of the recipes build off one another, 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.

Photograph by Aran Goyoaga