Cannelle et Vanille Bakes Simple: A New Way To Bake Gluten-Free

Award-winning chef Goyoaga (Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood) highlights gluten-free baking in her latest book. Breads, cakes, cookies, tarts, pies, and biscuits are well represented, along with a few recipes for condiments, fillings, and toppings (homemade jams, frangipane, buttercream, etc.). Fruit features heavily in many of the recipes, and sweet orange flavors are plentiful (reflecting Goyoaga’s Basque upbringing and the influence of her family’s pastry business). But the book also quite successfully presents attractive savory tarts and several sourdough and yeasted recipes. Goyoaga writes clearly and for a wide audience, with recipes offering egg substitutes and dairy-free options. Unconventionally for a gluten-free book, some of the recipes even offer modifications for readers who want to use all-purpose whole wheat flour. For those interested in timesavers, she considerately includes a recipe for a make-ahead flour mix, something omitted from Jeffrey Larsen’s James Beard–winning Gluten-Free Baking at Home, which otherwise has a similar scope.