Aran Goyoaga, a renowned baker and James Beard-nominated author, is reshaping the gluten-free baking landscape with her latest book, The Art of Gluten-Free Bread. Released in 2025, the book provides readers with a soulful and intentional approach to gluten-free baking, ideal for those looking to embrace healthier culinary practices in the New Year.
A Journey Rooted in Family Tradition
Goyoaga’s passion for baking traces back to her childhood in the Basque Country of Northern Spain, where she spent after-school hours in her grandparents’ bakery. This early exposure instilled in her a deep appreciation for the craft of baking. “This is the book I wish I had fifteen years ago when I stopped eating gluten,” Goyoaga reflects. “It’s the culmination of years of testing, learning, and refining.”
When Goyoaga embraced gluten-free baking, she sought to honor her family’s traditions rather than view gluten-free living as a limitation. Her new book features recipes that celebrate a diverse range of flours, including sorghum, millet, and buckwheat, which not only enhance flavor but also offer more nutritional value than traditional wheat-based breads.
Innovative Techniques and Ingredients
One of Goyoaga’s core beliefs is that gluten-free bread does not have to be dense or bland. “The biggest misconception is that gluten-free bread has to be flavorless or made with filler ingredients,” she states. Instead, her recipes blend whole grains with lighter starches, creating a balance that gives her breads both structure and depth.
Many of the loaves featured in The Art of Gluten-Free Bread are higher in fiber and nutrients than their traditional counterparts. Goyoaga notes that gluten-free doughs do not require extensive kneading, making the process simpler. “You simply mix, ferment, and bake. There’s something very freeing about that,” she explains.
Beyond bread, Goyoaga’s book also delves into a variety of baked goods such as cookies, buns, and crackers, making it a comprehensive guide for anyone interested in gluten-free baking. Her recipes are designed not only to nourish but also to foster connection, as she believes that baking can be a communal experience.
“Baking is absolutely an antidote to the pace of modern life,” Goyoaga observes. “It asks you to slow down, to focus, to use your hands. In a world that’s so fast and digital, baking gives us a chance to make something real and beautiful.” This philosophy resonates particularly during the fall and winter months, when Goyoaga enjoys creating cozy atmospheres in her kitchen.
A Mindful Approach to Kitchen Tools
Goyoaga’s kitchen philosophy extends to the tools she uses, emphasizing a minimalist approach. “I don’t like clutter, and I find it wasteful to fill a kitchen with single-use tools,” she shares. She prioritizes investing in a few high-quality items that can last a lifetime, such as a sturdy loaf pan and a reliable stand mixer. For her, this practice is not just about minimalism; it is about cultivating awareness of what truly matters in the kitchen.
As Goyoaga invites readers to embrace a slower, more intentional baking process, she encourages them to start with a clear intention. “Read the introductions to my books,” she advises. “Learn the flours, use a kitchen scale, follow the recipes exactly at first. Repetition leads to intuition.” This approach transforms baking into a ritual filled with joy and emotional resonance.
For those interested in trying their hand at Goyoaga’s recipes, her olive and rosemary fougasse and rosemary focaccia are excellent starting points. Both breads reflect her culinary philosophy, offering delicious flavors and textures that celebrate the art of gluten-free baking.
As Goyoaga continues to inspire others through her work, she remains committed to redefining what gluten-free means in the baking world. Her book stands as a testament to the potential of gluten-free ingredients and invites everyone to explore the beauty of baking beyond wheat.
