The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries

by 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. In her fourth cookbook, 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, pasta, and the flakiest croissants. The book begins where most bread 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.
 

Genres: Cookbooks, Food, Nonfiction, Cooking

400 pages, Hardcover

Published September 23, 2025

Reviews

[Tamzen · Rating 5 out of 5]

Gluten-free bread is tricky, guys. For the past few years, I've been sticking to one-to-one gluten-free flour, hoping that I could find recipes that would recreate typical breads light, fluffy composition, sometimes getting somewhat close but almost always being disappointed.

Enter Goyoaga's gluten-free recipe book. At first I was a little overwhelmed at the idea of all the new ingredients I'd needed to buy-buckwheat flour, xantham gum, potato starch, etc. After buying them all and re-reading a few recipes so I'd understand the process, it didn't feel so scary. There's a lot of weighing involved-which is kind of great, because then everything is really precise! There's also a lot of waiting, for rising, for proofing, for mixing.

Most recipes are not super quick (though plenty of quicker ones are included) and take a lot of care. But listen, it is WORTH IT. For the first time in ages, I had a cinnamon roll that was fluffy and delicious. I had focaccia that was crispy on the outside and airy in the middle. Brioche that wasn't so dense I gave up halfway through chewing.

Each recipe is very well-described and easy to follow. At the beginning, Goyoaga explains the things you'll need, tools and ingredients alike, and why you'd use them. Like, which flours are best for which kinds of bakes, and how they feel. She takes you through sourdough, yeast breads, flatbreads, the works! I fell in love with this book the minute I took a bite of my first recipe, the focaccia. I cannot wait to work through the rest of this book!

Thanks to Netgalley and Artisan for the e-ARC!

[Wendy Pearson · Rating 5 out of 5]

After being diagnosed with Celiac Disease in early 2020, I knew that I wanted to learn how to make great gluten-free bread and baked goods. ‘The Art of Gluten-Free Bread’ is filled with delicious recipes that are providing me with new skills and challenging me while expanding my baking knowledge and skillset. Aran brings a wealth of knowledge to her recipes. I appreciate the personal anecdotes, detail and explanation behind the recipes as well as the beautiful photos. There is something so satisfying about starting and caring for a gluten-free sourdough starter and transforming it into scrumptious baked goods. I was very excited to receive this cookbook as a Christmas gift and have read it from cover to cover and have already made five of the recipes from it. I am looking forward to expanding my knowledge and creating and sharing my baking with others. Although some of the ingredients may be new or difficult to find, there are many alternatives. I highly recommend those new to gluten-free baking or seasoned bakers take the time to move at a slower more mindful pace while exploring the recipes in this cookbook.

[Jenn · Rating 5 out of 5]

This book is your go-to for amazing bread and pastry, all without gluten. I’ve been following Aran for years and own all her other cookbooks (also very good), but this one is a whole new level. It’s so clear the endless testing, care, and expertise Aran put into this book. The sourdough section is thorough (with lots of recipes for discard!), as are the enriched doughs and yeasted breads. I have made a wide range of recipes from the book, and they’ve all come out wonderfully and deliciously. This book is a must-have for gluten free bakers—or anyone interested in exploring the wide world of baking without gluten!

[Madeline Ross · Rating 5 out of 5]

Wow. I could cry. This is easily the holy grail of gluten free baking. This is gluten free freedom. I have loved every one of Aran’s books so far, but the way this one zeros in so hard on the most amazing and totally unique breads and gluten free staples truly feels like a master class of sorts. This is a totally new way of approaching gluten free baking, embracing the varietal of gluten free flours out there, paying homage to different grains and letting their flavours come to the forefront. The perfectly in depth recipes and guides to a variety of gluten free sourdough and ways of incorporating it in other recipes *chef kiss*. The detail and simplicity of these recipes give the most satisfying results…

It’s ideal for an experienced baker, someone who is comfortable with using weight measurements, has all the equipment on hand, but also is detailed enough that a novice baker could become expert by paying careful attention to the steps and descriptions.

As someone who has been gluten free my whole life, and has used plenty of “gluten free bread” books, this is the book I’ve been waiting for. I can confidently throw all the others away. Prepare for an upfront ingredient investment, make some room in your flour storage and I promise you won’t regret it.

[Punk · Rating 5 out of 5]

This is a beautiful book, printed on heavy paper and with full-page color photographs of every bake. It's heavily weighted toward sourdough, with several chapters dedicated to its creation and maintenance, recipes for the discard such as cookies, waffles, and biscuits, and lots and lots of sourdough breads throughout.

Ingredients include most of the gluten-free pantry as well as some more unlikely items like chestnut flour, and binders include flaxseed meal, psyllium husk powder, and xanthan gum. There's some butter, milk, and eggs, but Goyoaga makes an effort to provide dairy-free variations for most of the recipes, and there's even a vegan brioche.

Definitely give this a look if you're into sourdough or want to get into it. I absolutely can't be taking on another mouth to feed, though, so this book is of limited use to me and will be going back to the library, but first I think I'll try the brioche with vanilla and orange peel as it sounds lovely.

[Jodi MDC · Rating 5 out of 5]

I’ve been gluten free for close to 20 years and in that time I’ve baked a lot of bricks and eaten a lot of pre-made cardboard and styrofoam. To clarify—I’m actually a helluva baker, it’s been the recipes that have failed me. But no longer! I knew Aran Goyoaga had cracked the code on bread when I baked Canelle & Vanille baguettes the first time. But I didn’t know she would open an even larger world to me: gluten free sourdough. I spent five patient days carefully feeding and tending my starter and on the sixth day, I baked a beautiful, tangy, lofty, soft and chewy, lightly crusty loaf of perfection. I couldn’t stop there. Next up I made the super seedy Nordic loaf and had the best time chomping on fully edible, whole-grain, seeded-yet-soft, sourdough bread. Then I found the chapter on discard (yes, I should’ve read ahead) and made the Sourdough Chocolate Miso Cookies. They’re legitimately the best chocolate chip cookies I’ve ever baked or eaten. And I’ve made thousands (mom of four kids who are all now grown) of CC cookies. These are the only ones I’ll make from now on. Please, love on yourself a little and get this book for your gluten-free self or a gluten- free baker you love. Everyone they know will win!

[Matthew Norris · Rating 5 out of 5]

Aran has truly changed the game when it comes to gluten free baking. This book is an absolute necessity for the at-home gluten free baker.

I am not gluten free myself, but my partner has celiac disease. I was an avid baker prior to us meeting and it really threw me for a loop not to be able to share that in the way I was used to. Aran has showed me that baking delicious things that are gluten free is possible! And they’re not delicious despite being gluten free - they are delicious, full-stop.

I’ve made my first recipe from this book - the soft pretzels. They were absolutely incredible - the best soft pretzel I’ve ever made at home (even over a traditional gluten-containing pretzels). They were crisp, and chewy, and salty. Everything you want in a soft pretzel.

The recipes are clear and well written, and she provides a ton of supplementary information that will help you troubleshoot your bakes. Take heed to her many recommendations on ingredient sourcing and quality as it will take your bakes to the next level.

I cannot wait to continue baking through this book. It cannot be overstated what a revelation Aran’s recipes are for the gluten free community. She has made the impossible very much possible.

[Diane Hernandez · Rating 4 out of 5]

The Art of Gluten-Free Bread provides a multitude of recipes for gluten free breads. From sourdough breads to yeast breads to holiday feast breads, most wheat bread types are recreated as gluten free here. There are even recipes for brownies, dinner rolls and croissants.

Each recipe includes a gorgeous color photograph. The instructions are clear. Unfortunately, no nutritional information is included. The level of baking expertise for most of the recipes is definitely advanced. The author does try to help by using a basic sourdough starter or brioche yeast recipe for multiple recipes.

Gluten free bread is expensive, $6-$9 per mini loaf. Unfortunately, baking your own at home is equally, if not more, costly. The upfront cost is large due to the many types of flours needed to replicate the taste and mouthfeel of wheat flour. If you can get past the initial investment, all the recipes within The Art of Gluten-Free Bread look delicious. Who knew there were so many great gluten free choices? 4 stars!

Thanks to NetGalley and Artisan for providing me with an advanced review copy.

[J Johnson · Rating 5 out of 5]

This beautiful book is not just a cookbook but an instructional guide to baking gluten free bread. I have never been much of a baker but my gluten free world opened up when I purchased this. The background information at the beginning gives easy to understand basic information about methods and flours. The instructions are clear and accessible. Since buying The Art of Gluten Free Bread I have made my own sourdough starter and with it have baked sourdough bread, pasta (fettucine, which I can never find as GF in the store), popovers (fantastic), cinnamon buns, crumpets and sourdough brioche. All of them are delicious and members of my family who do not have to eat gluten free food love them and cannot tell they are GF. I am grateful to Aran Goyoaga for putting on the page the results of her years of work creating this gift of a GF baking guide. I highly recommend this to anyone who cannot eat gluten and misses the hard crust and soft crumb of a homemade sourdough bread. I can't wait to work (and eat) my way through it.

[Linda Mcdermitt · Rating 5 out of 5]

If, like myself, your body has rejected wheat, this is the book for you! I have followed Aran for some time and taken some of her on-line bread classes, where she was amazingly patient and left no question unanswered.
Aran has truly given the gluten-free world a gift in this book. I am so grateful! I have successfully begun a sourdough starter, having never done so before, and have made a wonderful sourdough loaf.

If you want to go on this journey - feeling like you are eating ‘real’ bread once again - I suggest you read her beginning notes very thoroughly, and then re-read them twice over. She couldn’t include all of her advice in each recipe. This book is a college class in baking gluten-free and should be studied.
Purchase the ingredients and the necessary supplies and enjoy!

I want to continue working through this book and sharing the results with my adult children and grandchildren, who love good bread and have missed it.

I have made many gf breads from many gf ‘pros’ and nothing compares to Aran’s expertise and generosity.

[Samantha Arin · Rating 5 out of 5]

My husband developed a gluten allergy 5 years ago. I’m the baker in the family, and converted my kitchen to be all gluten free. This included saying goodbye to my gluten filled sourdough starter.

I already own Aran’s ‘Cannelle et Vanille Bakes Simple’, which is fantastic. So I was thrilled to see that she had written a gluten free bread cookbook. With instructions for a gluten free sourdough starter?! Sign me up!

Creating the sourdough starter was a breeze, and I have been happily diving into the recipes. Aran’s directions are extremely well-written, which is not always the case with cookbooks. While I am an experienced baker, I think anyone could follow these recipes with excellent results.

And if you buy this book for only a few recipes - the seeded sourdough crackers and the buttered oat poppy bread are both amazing. I have a second batch of crackers baking now.

Thanks, Aran, for helping gluten free bakers be able to bring bread back to our kitchens!

[Ally Bauer · Rating 5 out of 5]

Disclaimer: I do not follow a gluten-free diet, but my husband does and I'm the primary cook in the house.

I've been eagerly awaiting this book since it was announced, in no small part because I was extremely hopeful that there would be a gazillion sourdough recipes. There are, and I'm thrilled :)

This is a hardcore book with a variety of hardcore recipes; I was honestly surprised by the lengths of some of the ingredient lists. That said, the array of options is so appealing that I imagine the work will be worth it. I love that there are so many recipes that use the same dough - it will be so nice to prep danish dough, freeze it, and then make it into whatever I want once I've made up my mind. And the brioche dough will be a gamechanger, so long as the goods that use it are halfway decent leftover . . .

One thing to note for other Bakes Simple fans: the sourdough starters used in this book are not the same as the one in Bakes Simple, but the old recipe has nearly the same hydration ratio as the brown rice flour-teff starter in the new book! So they should be at least somewhat intechangable, and if they aren't, I'll revise this statement!

WHO SHOULDN'T BUY THIS BOOK:
- anybody who isn't interested in baking that involves more than one variety of flour. If you'd rather use a baking mix, all power to you, but you will be able to bake literally zero things from this book.
- anybody who is vehemently opposed to getting into sourdough. If you already have a starter or are open-ish to it, the book is worth it, but about half of the recipes use sourdough starter in some way. Again, I'm thrilled, but I feel like you could photocopy recipes out of a library book if that much of the book isn't you-friendly.
- lazy bakers. Bakes Simple will be more your speed, and even that isn't really lazy baking! At first glance, this book is for truly motivated bakers.
- potentially people who care more about dishes they grew up with than expanding their horizons. The Holiday Baking chapter, for example, had one recipe that I recognize from my child-in-the-midwest upbringing. No complaints - a lot of the recipes look like stone-sold bangers, but if you're looking for familiar American eats, again, Bakes Simple is probably a better fit.

What I've made thus far:
- rosemary focaccia: 5 stars! So easy and so tasty. The best homemade bread my husband has ever had, and it makes for great paninis!
- potato rolls: 4.5 stars! I made six instead of twelve to use them as hamburger buns, and they were fabulous! My only note is that it was difficult to mash the potato thoroughly enough to not have chunks of potato wind up in the dough; I did find a few in the finished product, though it was less noticeable as a hamburger bun than it would have been if we'd eaten them as plain rolls. Anyway, be thorough!
- sourdough pizza: 2 stars. The crust had an odd, borderline gelatinous interior. Hand to heart, it was not undercooked. I may try it again one of these days, just to see if I somehow upped the potato starch without noticing. It was deeply unsettling and odd, but the flavor was good??
- sourdough country bread (the cheese variation): 4 stars! It was a bit dense, maybe because of the cheese. I'll try it again sans cheese to see if that helps.

[Lisa Petite · Rating 5 out of 5]

The Art of Gluten-Free Bread is my 3rd of Aran's Cookbooks and it might be my favorite. Since day 1 of my gluten free journey I have been fortunate enough to have these books to guide me but honestly you don't need to eat gluten free to enjoy the flavors and artistry of her recipes.

I am obsessed with Cardamom so the first recipe I tried in this new cookbook was the Cardamom and Buckwheat Buns and true to form, it was a very approachable recipe with step by step instructions with beautifully photographed photos. They were delicious and I can't wait to dive further into this new cookbook!

You can feel the heart and soul put into these recipes that are equal parts the science of baking as they are art. But the real magic is in how Aran demystifies gluten free baking and curates recipes that are not only flavorful but beautiful. Even a novice baker like me can enjoy success!

[Jennifer · Rating 5 out of 5]

The Art of Gluten-Free Bread, a groundbreaking collection of recipes by Aran Goyoaga, was an invaluable resource for gluten-free enthusiasts. Although I’ve experimented with gluten-free baking on my own, I must admit that I’m still not entirely comfortable with it. Goyoaga’s experience and insights were both insightful and encouraging, providing me with a solid foundation to build upon. The book is not suitable for complete beginners, but I would highly recommend it to anyone who is already familiar with gluten-free baking and seeks to expand their knowledge and skills in the field.

I appreciate the opportunity to review this book through NetGalley, and I thank Artisan Books for their generous support.

[Oreet Ranon · Rating 5 out of 5]

I may be slightly biased, because everything I baked from Aran Goyoaga's 'Canelle et Vanille Bakes Simple' were winners: cakes, cookies, breads. These are the things you bake that your gluten eating friends taste and marvel that they are gluten free. Her newest book 'The Art of Gluten-Free Bread' takes gluten free baking to yet another level. Her recipes give clear, step by step instructions. Each recipe includes dairy free alternatives that have been tested, not simply suggested to appease. Many are already vegan or include vegan alternatives. I am only part way through baking treats from this book and wish I had time to bake every day! If you are gluten free, or want to bake WELL for someone who is gluten free, get this book!

[Khrystle · Rating 5 out of 5]

I’m a total carb lover, and honestly, one of the most disappointing parts of being gluten-free and vegan is that most products cater to one or the other - rarely both. This book is such a gift because it’s filled with gluten-free recipes that can actually be made vegan-friendly. I really appreciate that the author tested the recipes as vegan, instead of just offering “you can try this swap” suggestions that may or may not work.

My bread-making skills are basically limited to using a bread maker, but these recipes and step-by-step directions make me feel confident that I can really do this. I’ve been obsessed with this book and I cannot wait to start my first sourdough starter!

Thank you so much for the time, care, and effort that went into creating this-it’s truly incredible!

[Stephanie J · Rating 5 out of 5]

Aran Goyoaga is a master gluten free baker and a phenomenal food stylist. This book is a triumph! She explains everything in detail using clear statements and photos. I’ve highlighted nearly every word in the section about making and saving sourdough starters. Her recipes work exactly as written! I’m trying new recipes twice a week. I’m gathering the courage to try laminating dough to make gf croissants; a favorite I thought I could never have again. This book is my favorite cookbook ever and I’m quite the collector. I’m looking forward to becoming proficient at most of the lovely recipes included here. This book is a must have for any baker. I serve these breads without saying they are gf. No one ever guesses; they are that good.

[Michelle O'Donnell · Rating 5 out of 5]

I have all 3 of Aran Goyoaga's cookbooks and they're all amazing. This one doesn't disappoint. I've made the Ginger Molasses Sourdough Cookies, Sourdough Ciabatta, and the Chocolate Babka Wreath in the few weeks since getting it. The recipes are clearly thoroughly tested, and the instructions are very clear. There are some repeat recipes from previous cookbooks, but with new updates that I'm excited to try. This cookbook stands out from her others because it includes a lot of sourdough recipes AND a whole section of sourdough discard recipes, which I love because I end up with so much extra. Aran Goyoaga's recipes achieve amazing flavor and texture with gluten free flours.

[Naomi Martin · Rating 5 out of 5]

Don’t just think about buying this book, buy this book. If you are gluten-free and yet want the joy of bread AND you like to make bread OR there is something you just miss so much now that you can’t have wheat, this is the book for you. The sourdough is amazing and there is so much you can do with the sourdough discard. The molasses cookies and salted chocolate chip miso cookies are both delicious, they were both in my cookie boxes this year. I actually have all three of her cookbooks and use them all. She is well trained and has tested each recipe countless times to make sure the final recipe is perfect. Buy the book, get the flours, go and bake bread.

[Diana · Rating 5 out of 5]

I really rely on Aran for stupendous, delicious and intuitive gluten free recipes. Can't tell you how often we are using this one! She's improved on some staples from her previous books (Banana Sourdough Bread, pg 110, this time with sourdough discard!) and some new favorites (Soft Pretzels, pg 178 - I thought I was making pretzels before this recipe, but I was just making kinda-okay knotted bread!). My husband has been making bread basically non-stop and the sourdough recipe is the best we've used. Highly, highly recommend this as an addition to your cookbook shelf or as a gift to the GF baker in your life.

[Alicia Bayer · Rating 5 out of 5]

This is a fantastic resource for the gluten free baker. There are lots of recipes for all kinds of artisan breads with beautiful photos throughout. Some readers may not like having to buy an assortment of gluten free grains and starches for the recipes, but if you want really delicious gluten free breads it is important to choose the right combination for each type of bread. The recipes are not necessarily simple but if you want to enjoy really decadent bread again, this is a must-have.

I read a temporary digital advance copy of this book for review.

[Christina N. · Rating 5 out of 5]

Aran’s recipes are incredible. This book is for everyone who likes bread, and if your gluten free it is very special because we have suffered with terrible bakes- I know I have. Now I bake delicious, fluffy bread on a regular basis. Aran taught me how to create and let a sourdough starter thrive. I bake focaccia regularly, baguettes, English muffins. I even tried the glazed donuts- my all time favorite last week and they turned out incredible. Super fluffy and soft. This book is a game changer. Please purchase it and you will not be disappointed.

[Claire DiBlasi · Rating 5 out of 5]

What a revelation! I’ve always loved Aran’s cookbooks and recipes so when her new gluten free bread book came out I was excited. However, now having baked through 4 or 5 recipes I am astounded! The sourdough starter is bubbly, the pizza is crispy (bye bye gummy crust!), the fougasse is my gluten-eating husband’s favorite new bread and the bagels are completely indistinguishable from their wheat counterparts. I can’t wait to try more of this book and have already bought copies for friends. Thank you Aran!

[Mercer County Library System · Rating 5 out of 5]

If you or a family member need to eat gluten-free, this book is a fantastic resource. It's full of wonderful recipes for breads that have great texture (not true of all gluten-free breads we've tasted prior to this book). You'll learn how to make a sourdough starter that is a great jumping-off point to baking your own masterpieces. I'd call this one essential for gluten-free bakers or aspiring bakers.

[Anna · Rating 5 out of 5]

This book is everything that I expected and so much more. Aran Goyoaga performed magic again and shared her extensive knowledge and research generously in this work. I've already learned so much reading it cover to cover. Excited to start learning more by baking each recipe. Just ordered teff flour so I can get started on a new GF starter :)

[Arlene Girard · Rating 5 out of 5]

The Art of Gluten-Free Bread enabled me to become a bread baker. The steps and explanations are so concise and descriptive that I am able to stop overthinking and trust the process. Each recipe I've tried has yielded a delicious outcome. My favorite is the Chocolate Babka to be made again for Christmas brunch. Aran's GF knowledge has been a real life enhancement for me.

[Wendy · Rating 5 out of 5]

Everything I've made so far - cookies, rolls, breads (not sourdough...yet), pie crust, crackers, more - has been delicious and appealing to both gluten-eaters and the gluten-free. Gearing up to tackle the sourdough panettone. I love that Aran tells you what to expect with both taste and texture, and why. Truly a winner!

[Dorothy Greco · Rating 5 out of 5]

This is a beautiful book, perhaps one of the nicest GF baking books I've seen. First half is dedicated to sourdough bread baking and I've not made the commitment to this yet so I can't vouch for these recipes. As someone who has celiac disease, I'm grateful that I have options for cookbooks that allow me to avoid gluten and still have great bread.

[Reader · Rating 5 out of 5]

This is my third cookbook of Aran Goyoaga, and let me tell you it did not disappoint. These recipes are magic - easy to follow and consistently yields impeccable results. As an avid baker prior to becoming GF, this cookbook has inspired me again. I made the GF cinnamon rolls this morning and wowza, a new staple recipe!

[Reader · Rating 5 out of 5]

Aran is truly gifted at the art of gf bread making!! Her recipes are very reliable and consistent. There is so much in this book it was overwhelming at first but just getting started was fun and rewarding!