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Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free
Cannelle et Vanille's Aran Goyoaga shares 100 recipes that showcase how uncomplicated and delicious gluten-free baking can be. Her previous cookbook was a Most-Anticipated Fall Cookbook from Food & Wine, Food52 and Bon Appetit, a New York Times Holiday Books Pick, and a 2020 James Beard Award Semifinalist.Cannelle et Vanille Bakes Simple is all about easy-to-follow, gluten-free recipes for enticing breads, cakes, pies, tarts, biscuits, cookies, and includes a special holiday baking chapter. Aran also shares her gluten-free all-purpose baking mix so you can whip up a batch to keep in your pantry. An added bonus is that each recipe offers dairy-free substitutions and some are naturally vegan as well. With inventive, well-tested, recipes and Aran's clear guidance (plus 145 of her stunning photos), gluten-free baking is happily unfussy, producing irresistibly good results every time. Recipes • One-Bowl Apple, Yogurt, and Maple Cake • Double Melting Chocolate Cookies • Honeyed Apple Pie • Buttery Shortbread • Lemon Meringue Tartlets • Baguettes, brioche, and boules • Crispy Potato, Leek, and Kale Focaccia Pie • Pumpkin and Pine Nut Tart • And so many more tempting recipes
321 pages, Kindle Edition
Published October 26, 2021
136 people are currently reading
254 people want to read
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Displaying 1 - 30 of 59 reviews
August 5, 2023
Eventually, I’ll probably buy this because it’s the best GF baking cookbook I’ve yet found (she even has a legit looking EBTB GF boiled bagels recipe!), but does the crumb on her sourdough mirror the crumb of my dreams? No. It does not because gluten is LITERALLY THE TIE THAT BINDS. When I’m done being bitter about this dumb allergy & have forgotten how fucking delish real bread is I’ll get on board. Today is not the day. Now is not yet time. Humph.
January 24, 2022
More than any other cookbook this year, Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free is the book I've gotten the most DMs about -- mostly, people are requesting a review. I know what the concern is: is the gluten-free baking in Aran Goyoaga's book good? Being a vegetarian, I can understand what people who eat gluten-free go through because as a vegetarian, the way I eat is seen as lacking. But just because I don't eat meat doesn't mean I'm missing out. And there are the people, who I inwardly roll my eyes at when they claim: "Nothing could be as tasty as [insert meat dish here]!", which I'm sure people who eat gluten-free hear when people chime in: "Oh, but I couldn't give up bread!! It's so good!" I think that nowadays no diet should be seen as "less" or "lacking." Can't a good meal, just be a good meal or great bread be great bread without any provisos or caveats?
Which is why I'm excited about Cannelle et Vanille Bakes Simple -- a baking book full of absolutely delicious recipes. No provisos, caveats, or disclaimers. But, for those people whom baking gluten-free is a necessity, this book is 100% for them. One of the other questions -- aside from review requests -- were concerning what a gluten-free pantry might look like. In this case, I found that I already had many of the items in my cupboard -- buckwheat flour, nut flours, rice flour, oat flour, sweet rice flour, flaxseed meal, and the starches (potato, tapioca, and corn), leaving the only things to buy sorghum flour, psyllium husk powder, and xanthan gum. While Goyoaga says that if being gluten-free isn't a concern, then AP wheat flour can be used in place of the gluten-free flours and starches (she gives direction for doing this at the beginning of the book in the How to Use This Book section). Since people want to know specifically if the gluten-free baking is good in this book, I made all the recipes I tried exactly as written with no deviation or substitution. Also, most of the recipes can be made using non-dairy ingredients or egg replacers as well (since I can tolerate eating eggs and dairy, I used butter, milk, and eggs).
The recipes are organized into 6 chapters: 1) Staples, 2) The Smell of Baking Bread, 3) For the Love of Cake, 4) The Flakiest Tarts, Pies, and Biscuits, 5) Crispy, Chewy, and Crunchy: The Cookies, and 6) Holiday Baking. With such a range of different bakes to choose from, one recipe I didn't attempt was making the gluten-free sourdough. Years ago (long before the pandemic made nurturing a starter a thing), I tried making sourdough and decided it wasn't for me (it also helped that a local bakery here in Halifax makes a killer sourdough loaf!). So, while I do try a bread recipe from the book, it's not a sourdough one. So far I've made almost a half dozen recipes and shared them with my family and friends and not once has someone said: "Hey! This tastes different!" or "The texture is odd -- must be gluten-free!" The bakes have been gloriously satisfying and it's here where I emphasize the fact that Goyoaga's baking doesn't need any labels because it's just great baking. Nothing lacking here!
One of my favourite bakes of the book so far has been the recipe for Chocolate-Tahini Buckwheat Marble Cake which is baked in a Bundt pan. I baked this cake for my friend's birthday and from all reports, she and her family loved it! While Goyoaga offers an optional Chocolate Glaze, I chose to use a dusting of cocoa powder and icing sugar as a simple way to finish the cake. It unmolded easily from the pan and looked spectacular! The flours used in the cake are almond flour and light buckwheat flour, which in combination give such a beautiful crumb.
While I adore baking for the big occasions, it seems that baking for afternoon/after-school enjoyment is what I do most often. As requested by my daughter, I baked her the recipe for Date-Sweetened Banana Bread w/ Chocolate and Pecans. Here, the bread is refined sugar-free relying instead on the dates, maple syrup, and ripe bananas for sweetness. Baking with dates not only gives the cake sweetness but it also gives a lovely rich moisture to the cake as well. My husband liked it well enough, with his suggestion to use "way more" chocolate the next time (for this fellow, there's never enough chocolate to satisfy him -- in fact, when his friend mentioned he was baking blueberry muffins, my husband responded: "You know how you could make those muffins better? By taking out the blueberries and adding chocolate chips.") Another excellent after-school bake were the Gingery Oat, Sunflower, and Coconut Cookies. A beautifully chewy cookie, I love the way they smelled as it baked when the sunflower seeds toasted.
The big question is the bread -- because, maybe you're thinking: "How could bread without gluten be any good?" Well, when I baked up her recipe for the Oat Milk and Honey Bread, my family and I enjoyed as we always do -- with a swipe of butter and a good dollop of jam. Such a wonderful bread and it has such a great crispy and golden crust from baking nestled in a Dutch oven in the hot oven. We almost ate the entire loaf in one go and I think this is another example of a recipe transcending any label -- it is what I said earlier: good bread is just good bread.
After listening to Goyoaga talk in online discussions about her process and how she develops recipes, I know that perfecting her recipes through rigorous testing is how her baking turns out so well. She strives for giving the home baker an experience where they'll bake something tremendously good and enjoy doing it. And it was after trying a few of her baking recipes from her previous book, Cannelle et Vanille (I highly recommend trying the Buckwheat Sweet Yeast Bread and the Roasted Squash Brown Butter Cake -- read review here) that I couldn't wait for this book which was more focused on baking. If you're in need of a baking book focused on gluten-free recipes or you are yearning to bake some delicious breads and treats, then Cannelle et Vanille Bakes Simple is a useful book to add to your collection!
Please note that this review is also posted on www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Penguin Random House Canada and Sasquatch Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
Which is why I'm excited about Cannelle et Vanille Bakes Simple -- a baking book full of absolutely delicious recipes. No provisos, caveats, or disclaimers. But, for those people whom baking gluten-free is a necessity, this book is 100% for them. One of the other questions -- aside from review requests -- were concerning what a gluten-free pantry might look like. In this case, I found that I already had many of the items in my cupboard -- buckwheat flour, nut flours, rice flour, oat flour, sweet rice flour, flaxseed meal, and the starches (potato, tapioca, and corn), leaving the only things to buy sorghum flour, psyllium husk powder, and xanthan gum. While Goyoaga says that if being gluten-free isn't a concern, then AP wheat flour can be used in place of the gluten-free flours and starches (she gives direction for doing this at the beginning of the book in the How to Use This Book section). Since people want to know specifically if the gluten-free baking is good in this book, I made all the recipes I tried exactly as written with no deviation or substitution. Also, most of the recipes can be made using non-dairy ingredients or egg replacers as well (since I can tolerate eating eggs and dairy, I used butter, milk, and eggs).
The recipes are organized into 6 chapters: 1) Staples, 2) The Smell of Baking Bread, 3) For the Love of Cake, 4) The Flakiest Tarts, Pies, and Biscuits, 5) Crispy, Chewy, and Crunchy: The Cookies, and 6) Holiday Baking. With such a range of different bakes to choose from, one recipe I didn't attempt was making the gluten-free sourdough. Years ago (long before the pandemic made nurturing a starter a thing), I tried making sourdough and decided it wasn't for me (it also helped that a local bakery here in Halifax makes a killer sourdough loaf!). So, while I do try a bread recipe from the book, it's not a sourdough one. So far I've made almost a half dozen recipes and shared them with my family and friends and not once has someone said: "Hey! This tastes different!" or "The texture is odd -- must be gluten-free!" The bakes have been gloriously satisfying and it's here where I emphasize the fact that Goyoaga's baking doesn't need any labels because it's just great baking. Nothing lacking here!
One of my favourite bakes of the book so far has been the recipe for Chocolate-Tahini Buckwheat Marble Cake which is baked in a Bundt pan. I baked this cake for my friend's birthday and from all reports, she and her family loved it! While Goyoaga offers an optional Chocolate Glaze, I chose to use a dusting of cocoa powder and icing sugar as a simple way to finish the cake. It unmolded easily from the pan and looked spectacular! The flours used in the cake are almond flour and light buckwheat flour, which in combination give such a beautiful crumb.
While I adore baking for the big occasions, it seems that baking for afternoon/after-school enjoyment is what I do most often. As requested by my daughter, I baked her the recipe for Date-Sweetened Banana Bread w/ Chocolate and Pecans. Here, the bread is refined sugar-free relying instead on the dates, maple syrup, and ripe bananas for sweetness. Baking with dates not only gives the cake sweetness but it also gives a lovely rich moisture to the cake as well. My husband liked it well enough, with his suggestion to use "way more" chocolate the next time (for this fellow, there's never enough chocolate to satisfy him -- in fact, when his friend mentioned he was baking blueberry muffins, my husband responded: "You know how you could make those muffins better? By taking out the blueberries and adding chocolate chips.") Another excellent after-school bake were the Gingery Oat, Sunflower, and Coconut Cookies. A beautifully chewy cookie, I love the way they smelled as it baked when the sunflower seeds toasted.
The big question is the bread -- because, maybe you're thinking: "How could bread without gluten be any good?" Well, when I baked up her recipe for the Oat Milk and Honey Bread, my family and I enjoyed as we always do -- with a swipe of butter and a good dollop of jam. Such a wonderful bread and it has such a great crispy and golden crust from baking nestled in a Dutch oven in the hot oven. We almost ate the entire loaf in one go and I think this is another example of a recipe transcending any label -- it is what I said earlier: good bread is just good bread.
After listening to Goyoaga talk in online discussions about her process and how she develops recipes, I know that perfecting her recipes through rigorous testing is how her baking turns out so well. She strives for giving the home baker an experience where they'll bake something tremendously good and enjoy doing it. And it was after trying a few of her baking recipes from her previous book, Cannelle et Vanille (I highly recommend trying the Buckwheat Sweet Yeast Bread and the Roasted Squash Brown Butter Cake -- read review here) that I couldn't wait for this book which was more focused on baking. If you're in need of a baking book focused on gluten-free recipes or you are yearning to bake some delicious breads and treats, then Cannelle et Vanille Bakes Simple is a useful book to add to your collection!
Please note that this review is also posted on www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Penguin Random House Canada and Sasquatch Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
December 9, 2022
This book was received as an ARC from Sasquatch Books through Netgalley in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.
I was mesmerized at the creativity, precision, and perfect presentations of a lot of these recipes, and even more shocked that all of them are gluten free and some vegan. A lot of my friends have celiac disease, and have live gluten-free almost forever, and feel deprived of their sweet tooth. This cookbook is perfect for those that want their cake and eat it too now, no matter the circumstance. The recipes look absolutely delicious and I can't wait to try the Crispy Potato, Leek, and Kale Focaccia Pie, and the Double Melting Chocolate Cookies. I know my family, and I will love them too.
This will be the cookbook for everyone to enjoy at anytime. This cookbook deserves 5 stars.
I was mesmerized at the creativity, precision, and perfect presentations of a lot of these recipes, and even more shocked that all of them are gluten free and some vegan. A lot of my friends have celiac disease, and have live gluten-free almost forever, and feel deprived of their sweet tooth. This cookbook is perfect for those that want their cake and eat it too now, no matter the circumstance. The recipes look absolutely delicious and I can't wait to try the Crispy Potato, Leek, and Kale Focaccia Pie, and the Double Melting Chocolate Cookies. I know my family, and I will love them too.
This will be the cookbook for everyone to enjoy at anytime. This cookbook deserves 5 stars.
March 12, 2023
WE LOVE THIS COOKBOOK. It's literally one of the best gluten-free cookbooks available, not to mention dairy-free.
My son has a SEVERE anaphylaxis allergy to dairy and is also vert allergic to wheat and soy. One thing he does have in abundance, though, is a love for baking and eating good food.
We literally use this cookbook (and its predecessor) nonstop. We've kept our gluten-free sourdough starter Fred (because he needs a name, DUH) going strong now for a year (fingers crossed) based from this cookbook. We also make other recipes from this cookbook every week, including the sourdough english muffins and many of the sweets. We've had birthdays with the sourdough chocolate cake. Celebrated Christmas with cutout cookies thanks the sugar cookies. And even adapted family traditions we thought were impossible in a dairy-free/wheat-free life thanks to the brioche dough.
We have NEVER had a miss with any of the recipes in either of Aran's cookbooks. Our only regret is that there are not MORE. We love her, we love her clear instructions, we love her attention to detail (she never uses a "mix" and only uses xanthan gum sparingly and when absolutely necessary) - AND DID I MENTION HOW EVERYONE LOVES THEM AND DOES NOT KNOW MANY OF OUR RECIPES ARE GLUTEN-FREE. We've brought the sea-salt chocolate chip cookies to parties and they were DEVOURED within minutes -with no one the wiser. ;-) And that says it all, folks. We also just truly appreciate her suggestions and alterations to recipes to make them dairy-free. THANK YOU!
Thanks Aran, keep it up and GIVE US MORE!!!!!
My son has a SEVERE anaphylaxis allergy to dairy and is also vert allergic to wheat and soy. One thing he does have in abundance, though, is a love for baking and eating good food.
We literally use this cookbook (and its predecessor) nonstop. We've kept our gluten-free sourdough starter Fred (because he needs a name, DUH) going strong now for a year (fingers crossed) based from this cookbook. We also make other recipes from this cookbook every week, including the sourdough english muffins and many of the sweets. We've had birthdays with the sourdough chocolate cake. Celebrated Christmas with cutout cookies thanks the sugar cookies. And even adapted family traditions we thought were impossible in a dairy-free/wheat-free life thanks to the brioche dough.
We have NEVER had a miss with any of the recipes in either of Aran's cookbooks. Our only regret is that there are not MORE. We love her, we love her clear instructions, we love her attention to detail (she never uses a "mix" and only uses xanthan gum sparingly and when absolutely necessary) - AND DID I MENTION HOW EVERYONE LOVES THEM AND DOES NOT KNOW MANY OF OUR RECIPES ARE GLUTEN-FREE. We've brought the sea-salt chocolate chip cookies to parties and they were DEVOURED within minutes -with no one the wiser. ;-) And that says it all, folks. We also just truly appreciate her suggestions and alterations to recipes to make them dairy-free. THANK YOU!
Thanks Aran, keep it up and GIVE US MORE!!!!!
November 30, 2021
The best book for gluten free bakers, bar none. As a foodie, baker, and brewer*, involuntarily giving up gluten well into adulthood was in fact a big deal. Thank you celiac disease. The independent journey to reclaim baking can be rewarding, but not without plenty of disappointments and profanity-filled vows never to bake again.
Whether you've successfully navigated that path on your own, Aran Goyoaga's brilliant and beautiful Cannelle et Vanille Bakes Simple is a god-send for GF baking. There are some classics that I'd nearly given up on (yes I'm talking about you chocolate babka) and recipes I would have never thought to make but are pure joy.
I'm quickly making my way through each recipe, and am consistently impressed with the outcomes -- clearly these all involve a solid understanding of individual ingredient contributions AND have been successfully tested by the author. Recipes include fantastic photos, and metric weights along with imperial volume measurements. And for the most part, recipes take into account other dietary considerations (e.g. vegan and dairy free), making this a highly inclusive cookbook.
Novice or pro, gluten free by choice or necessity, this book deserves space on your kitchen counter.
* Beer lovers, there is life after gluten too! Seek out Zero Tolerance Gluten Free Brewing on FB and via the group wiki: https://zerotolerance.mywikis.net/wiki
October 27, 2021
I love myself a beautiful, scrumptious cookbook, especially when it contains dozens of original gluten free recipes! Sweet or savory, this book has your cravings covered. Non-dairy alternatives are included for those avoiding dairy. This cookbook is aesthetically pleasing, easy to follow, and inspirational.
January 25, 2024
Bestest most favorite gluten free baking cookbook to date. Have made the:
- Oatmilk and honey bread
- Date-sweetened banana bread with chocolate and walnuts
- One-bowl apple, yogurt, and maple cake
- Chewy bagels
- Berry meringue roll
- and Peanut butter banana cookies
The cookies were nasty. Everything else was awesome. Will be trying more recipes.
- Oatmilk and honey bread
- Date-sweetened banana bread with chocolate and walnuts
- One-bowl apple, yogurt, and maple cake
- Chewy bagels
- Berry meringue roll
- and Peanut butter banana cookies
The cookies were nasty. Everything else was awesome. Will be trying more recipes.
October 3, 2021
Originally posted on my blog: Nonstop Reader.
Cannelle et Vanille Bakes Simple is a gluten-free tutorial with recipes developed by Aran Goyoaga. Due out 26th Oct 2021 from Sasquatch Books, it's 320 pages and will be available in hardcover and ebook formats.
This is an elegantly written collection with precise recipes which give a professional result. Many of the processes are more complex than their gluten-containing counterparts, but all the steps are explained calmly, well, and very clearly. The introduction includes a primer on ingredients and pantry stocking lists as well as a how-to section. It's worth noting that the author emphasizes that -simple- doesn't always equate to -quick-. Many of these recipes (and indeed the book) have a very meditative, slow cooking vibe which invites the reader to slow down and become involved in the process.
The recipes themselves are arranged in chapters: staples (ingredients, flour blends), breads, cakes, tarts pies & biscuits, cookies, and holiday baking. Recipe ingredients are listed in bullet style sidebars. Measurements are given in American standard with metric measures in parentheses (yay!), followed by step-by-step instructions. Most recipe ingredients will be readily available from any well stocked grocery store, however some may require specialty suppliers or health food stores (psyllium husk powder, xanthan gum, other specialty flours for example).
All in all a very well written, beautifully presented collection made from unprocessed ingredients which taste good. We tried the blueberry crumb coffee cake and found it both delicious and a good approximation of the starch filled traditional counterpart. It even held together well enough to tolerate a slathering of (soft) butter.
The photography is beautiful - clear and attractive but not overstyled. The majority of recipes are accompanied by one or more color photos, many full page. Serving suggestions are appealing and appropriate.
Five stars, I'll be revisiting this cookbook often.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Cannelle et Vanille Bakes Simple is a gluten-free tutorial with recipes developed by Aran Goyoaga. Due out 26th Oct 2021 from Sasquatch Books, it's 320 pages and will be available in hardcover and ebook formats.
This is an elegantly written collection with precise recipes which give a professional result. Many of the processes are more complex than their gluten-containing counterparts, but all the steps are explained calmly, well, and very clearly. The introduction includes a primer on ingredients and pantry stocking lists as well as a how-to section. It's worth noting that the author emphasizes that -simple- doesn't always equate to -quick-. Many of these recipes (and indeed the book) have a very meditative, slow cooking vibe which invites the reader to slow down and become involved in the process.
The recipes themselves are arranged in chapters: staples (ingredients, flour blends), breads, cakes, tarts pies & biscuits, cookies, and holiday baking. Recipe ingredients are listed in bullet style sidebars. Measurements are given in American standard with metric measures in parentheses (yay!), followed by step-by-step instructions. Most recipe ingredients will be readily available from any well stocked grocery store, however some may require specialty suppliers or health food stores (psyllium husk powder, xanthan gum, other specialty flours for example).
All in all a very well written, beautifully presented collection made from unprocessed ingredients which taste good. We tried the blueberry crumb coffee cake and found it both delicious and a good approximation of the starch filled traditional counterpart. It even held together well enough to tolerate a slathering of (soft) butter.
The photography is beautiful - clear and attractive but not overstyled. The majority of recipes are accompanied by one or more color photos, many full page. Serving suggestions are appealing and appropriate.
Five stars, I'll be revisiting this cookbook often.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
October 14, 2021
Cannelle et Vanille Bakes Simple is simply spectacular! Not only are the recipes out of this world (I always try a few when reviewing food books) but it is so easy to get lost in the enchanting photographs. The author gives us a glimpse into her own history including culinary school and beyond. I love personal bits like that. Various gluten free flours are discussed as are other ingredients including dairy-free and sugar substitutes. This is one of those books I would bake every single recipe from. No exceptions. You would never know these recipes are gluten free.
Each of the six chapters include anecdotes and tips and again, the breathtaking photography. Sigh...would licking the pages be considered impolite?
As I have celiac I have tried dozens of all purpose flour blends, some fabulous, others less so. It is such a great thing to have on hand when the mood strikes (often at our house!). I really like the one in this book. The sourdough starter looks amazing (I have yet to make it) along with troubleshooting tips.
The Honey-Lemon Swiss Buttercream is stupendous, as luscious as you'd imagine. Rather than bathe in it I opted to slather it on a lemon cake I had already made. I haven't made marzipan for ages but am inspired to make it soon as the possibilities here are sublime. As I have hibiscus petals on hand the Strawberry Hibiscus Jam is next. But oh, the Quick Crusty Boule! Extraordinarily good. The crust is so...crusty. You cannot imagine how the Glazed Lemon, Yogurt and Olive Oil Pound Cake tastes...ambrosial. Thanksgiving company raved. The Cherry Marzipan Pie, Jam-Filled Scones and Apple and Pear Pie with Caramel look equally delectable. Pistachio and Rose Water Sandies? Yes, please! And bring on the Meringue Cake with Roasted Apples.
From the inexperienced to the expert cook/baker, you will find inspiration here, guaranteed. You will see nostalgic traditional baking as well as fresh new ideas
My sincere thank you to Sasquatch Books and NetGalley for the privilege of reading...and drooling over...this exceptional book! It makes me happy just thinking about it.
Each of the six chapters include anecdotes and tips and again, the breathtaking photography. Sigh...would licking the pages be considered impolite?
As I have celiac I have tried dozens of all purpose flour blends, some fabulous, others less so. It is such a great thing to have on hand when the mood strikes (often at our house!). I really like the one in this book. The sourdough starter looks amazing (I have yet to make it) along with troubleshooting tips.
The Honey-Lemon Swiss Buttercream is stupendous, as luscious as you'd imagine. Rather than bathe in it I opted to slather it on a lemon cake I had already made. I haven't made marzipan for ages but am inspired to make it soon as the possibilities here are sublime. As I have hibiscus petals on hand the Strawberry Hibiscus Jam is next. But oh, the Quick Crusty Boule! Extraordinarily good. The crust is so...crusty. You cannot imagine how the Glazed Lemon, Yogurt and Olive Oil Pound Cake tastes...ambrosial. Thanksgiving company raved. The Cherry Marzipan Pie, Jam-Filled Scones and Apple and Pear Pie with Caramel look equally delectable. Pistachio and Rose Water Sandies? Yes, please! And bring on the Meringue Cake with Roasted Apples.
From the inexperienced to the expert cook/baker, you will find inspiration here, guaranteed. You will see nostalgic traditional baking as well as fresh new ideas
My sincere thank you to Sasquatch Books and NetGalley for the privilege of reading...and drooling over...this exceptional book! It makes me happy just thinking about it.
November 3, 2021
For those who are still on the gluten-free bandwagon (and, of course those few who actually have a bonafide medical diagnosis) Aran Goyoaga presents Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free. This is a stunning cookbook, full of not only gorgeous photographs, but also amazing recipes that look and taste like their gluten-filled counterparts.
Gluten-free has come a long way, and Goyoaga has perfected the use of alternative flours that can be used in pastries, cakes, cookies, cobblers, breads, biscuits, etc., that almost everyone will love. She has included her special gluten-free baking mix that can be used in these recipes.
While many of the recipes are for sweets, Goyoaga has included mouthwatering savory dishes such as Crispy Potato, Leek, and Kale Focaccia Pie, Squash, Onion, and Cheddar Quiche, basic breads, basic biscuits, some sourdough breads, and bagels and English muffins. Other impressive recipes include a basic brioche with variations, Blueberry Crumb Coffee Cake, and a Raspberry Rhubarb Cream Sponge. The recipes are definitely unique, and include an excellent variety of trendy baked goods that are mouthwatering.
The instructions are written in the traditional manner with the ingredients listed on one side and detailed numbered instructions that can easily be followed by both beginners and advanced cooks that can read a recipe.
This is one of the best gluten-free baking books that is out there, and is a must for those who need to eat gluten-free. It will be difficult for bakers to decide which recipe to make next.
Special thanks to NetGalley for supplying a review copy of this book.
Gluten-free has come a long way, and Goyoaga has perfected the use of alternative flours that can be used in pastries, cakes, cookies, cobblers, breads, biscuits, etc., that almost everyone will love. She has included her special gluten-free baking mix that can be used in these recipes.
While many of the recipes are for sweets, Goyoaga has included mouthwatering savory dishes such as Crispy Potato, Leek, and Kale Focaccia Pie, Squash, Onion, and Cheddar Quiche, basic breads, basic biscuits, some sourdough breads, and bagels and English muffins. Other impressive recipes include a basic brioche with variations, Blueberry Crumb Coffee Cake, and a Raspberry Rhubarb Cream Sponge. The recipes are definitely unique, and include an excellent variety of trendy baked goods that are mouthwatering.
The instructions are written in the traditional manner with the ingredients listed on one side and detailed numbered instructions that can easily be followed by both beginners and advanced cooks that can read a recipe.
This is one of the best gluten-free baking books that is out there, and is a must for those who need to eat gluten-free. It will be difficult for bakers to decide which recipe to make next.
Special thanks to NetGalley for supplying a review copy of this book.
October 27, 2021
This book is packed full of delicious, gorgeous gluten-free recipes! I am already familiar with Cannelle et Vanille from her (now inactive) blog and first cookbook. I have loved every recipe I've tried, and It's wonderful to be able to make things I never thought I'd have again since I've had to eat gluten-free (like crusty, chewy bread).
This new book is a wonderful addition! There are dozens of baking recipes with clear, step by step instructions and gorgeous photos. It's a beautiful book to look at, and the recipes work! And I love that Aran includes notes about her life, but it's a cookbook first and foremost, so it doesn't overshadow the amazing recipes.
We just got it, so have only tried one recipe: One bowl apple, yogurt, maple cake. It's delicious and full of healthy ingredients (I really appreciate that the recipes are based on whole grains, since that can be hard to find in gluten free recipes especially). I can't wait to try more!
This new book is a wonderful addition! There are dozens of baking recipes with clear, step by step instructions and gorgeous photos. It's a beautiful book to look at, and the recipes work! And I love that Aran includes notes about her life, but it's a cookbook first and foremost, so it doesn't overshadow the amazing recipes.
We just got it, so have only tried one recipe: One bowl apple, yogurt, maple cake. It's delicious and full of healthy ingredients (I really appreciate that the recipes are based on whole grains, since that can be hard to find in gluten free recipes especially). I can't wait to try more!
May 11, 2023
Disappointing book. Because the book (hard book) was pricey, I stuck with it for a while, trying out different recipes. None worked. I spent money and time trying to find one that worked for me. I did not go through the whole book, of course, but when you try 6 or 7 recipes, and all of them are failures, that gives you a good idea that the rest might be as bad.
It has pretty pictures; after all, she is a food/blog photographer. She does have videos up making her food, but you have to pay for them... I think only a few are free. These recipes are neither simple nor good. I hope anyone checking out the reviews reads the 1-star. These low-rated reviews are the honest ones. I did not see them when I bought the book at Amazon; the pretty pictures lured me, I confess. And Amazon always places the five stars so that the books sell. I did return the book; not worth it. Lesson learned. I hope this helps.
It has pretty pictures; after all, she is a food/blog photographer. She does have videos up making her food, but you have to pay for them... I think only a few are free. These recipes are neither simple nor good. I hope anyone checking out the reviews reads the 1-star. These low-rated reviews are the honest ones. I did not see them when I bought the book at Amazon; the pretty pictures lured me, I confess. And Amazon always places the five stars so that the books sell. I did return the book; not worth it. Lesson learned. I hope this helps.
November 7, 2022
As someone with a non-celiac gluten intolerance that has essentially forced me to stop eating my favorite breads and other baked goods, this book has been a GODSEND. A friend gifted it to me last year and I am having so much delicious fun baking my way through the recipes! The directions are clear (I love that the author uses both gram and volumetric measurements), the photography and layout are GORGEOUS, and the results have been outstanding. I've received the coveted "I wouldn't have known this was gluten free if you hadn't told me" comment from multiple people and my own palate can't quite believe it, either! I'm also so pleased that I get to have a sourdough starter again - so far I've made delicious english muffins - and am excited for the challenge of soon making the crusty baguettes. Cannot recommend this book highly enough.
September 1, 2024
I heard about this book and was intrigued because it’s gluten and mostly dairy-free. Due to my daughter’s dietary restrictions, we are always on the lookout for recipes just like these. So I checked it out of the library.
The photos are gorgeous, and the recipes are elegant looking yet don’t look too involved to make, even if you’re not a professional baker like the author. I haven’t yet tried any, but from my own baking experience I can tell that they would come together without too much difficulty.
I enjoyed reading about the author’s background, and appreciated the various foundation recipes that she uses to produce delicious-looking items. But when I got to the cakes, I realized this book is a treasure. I was hoping I wouldn’t be tempted to buy yet another cookbook. Well, I’m tempted!
The photos are gorgeous, and the recipes are elegant looking yet don’t look too involved to make, even if you’re not a professional baker like the author. I haven’t yet tried any, but from my own baking experience I can tell that they would come together without too much difficulty.
I enjoyed reading about the author’s background, and appreciated the various foundation recipes that she uses to produce delicious-looking items. But when I got to the cakes, I realized this book is a treasure. I was hoping I wouldn’t be tempted to buy yet another cookbook. Well, I’m tempted!
November 15, 2024
This celiac family is no longer grieving our old holiday treats.
For someone whose daily routines revolve around baking, my child's celiac diagnosis was seriously disorienting for me. I suddenly felt like I knew nothing (using off the shelf cup-for-cup mixes in regular recipes was yielding results that just weren't worth eating to me!)
Between this book, as well as the original Cannelle et Vanille, I feel like a significant part of my family's life has been restored to us. The recipes are outstanding and extremely clear. I'll be using several of them in the upcoming weeks of the holiday season. Also, it's worth mentioning how awesome Aran is. When I reached out to her with questions about a specific recipe, she responded very helpfully. If I could only pick two cookbooks from my dozen or so gluten free collection, hers would be it.
For someone whose daily routines revolve around baking, my child's celiac diagnosis was seriously disorienting for me. I suddenly felt like I knew nothing (using off the shelf cup-for-cup mixes in regular recipes was yielding results that just weren't worth eating to me!)
Between this book, as well as the original Cannelle et Vanille, I feel like a significant part of my family's life has been restored to us. The recipes are outstanding and extremely clear. I'll be using several of them in the upcoming weeks of the holiday season. Also, it's worth mentioning how awesome Aran is. When I reached out to her with questions about a specific recipe, she responded very helpfully. If I could only pick two cookbooks from my dozen or so gluten free collection, hers would be it.
January 8, 2025
This is a phenomenal gluten free cookbook. Unlike a lot of GF cookbooks, Aran doesn't rely on a single all purpose GF mix. She has one, for people who prefer it, but it's not the centre of the book. Instead every recipe features a mix of flours that are tweaked to suit the end result, be it a cake or a cookie or a pastry. The result is a collection of recipes that range from the everyday to the special occasion, and always seem to turn out. The only time I get into trouble is when I deviate from her carefully curated suggestions. I bake out of this book at least once every few weeks, it's my go to whenever I need to whip sometime up, and I will keep coming back to it for a long time. I can't wait for her upcoming bread book next year - I'll probably never leave my kitchen.
May 18, 2023
I recommend her books to anyone who is gluten free, but also to people who are not! You are missing out on an array of amazing flavors if you only cook with wheat.
Aran is hands down the best gluten free cookbook author I have encountered. Getting "Bakes Simple" and "Canelle et Vanille" was a complete game changer for my gluten free baking game. I can now bake incredible baguette that everyone (including gluten eaters) want to eat and an array of delicious cookies, tarts, cakes and crepes. I carry the principles and concepts I have learned from her with me into all the baking I do, and now also feel more comfortable converting "normal" recipes to be gluten free.
Aran is hands down the best gluten free cookbook author I have encountered. Getting "Bakes Simple" and "Canelle et Vanille" was a complete game changer for my gluten free baking game. I can now bake incredible baguette that everyone (including gluten eaters) want to eat and an array of delicious cookies, tarts, cakes and crepes. I carry the principles and concepts I have learned from her with me into all the baking I do, and now also feel more comfortable converting "normal" recipes to be gluten free.
June 8, 2024
Like with her first book there are just unnecessary healthy ingredients thrown in that affect the taste. Why am I using buckwheat flour in the banana bread it makes the consistency rough and dry. In her first book the sweet rice flour and almond flour combo for banana bread was amazing why are we deviating from it. Also those sesame snickerdoodle’s have this bad aftertaste from I’m trying to figure it out the tahini or sesame perhaps. Just keep it simple.
Basically every recipe needs to be modified and it’s just a puzzle to figure out what it is. But once I figure it out the recipe is amazing and people actually like eating gluten free.
Basically every recipe needs to be modified and it’s just a puzzle to figure out what it is. But once I figure it out the recipe is amazing and people actually like eating gluten free.
November 19, 2025
I ordered this book over a year ago for my son who we had recently found out was gluten, oat and dairy intolerant. He is a teen and was feeling so frustrated with his lack of options.
I have made multiples things out of it so far and have even reached out to the author via Instagram on substitutions for oat flour and she was so helpful and kind.
Some of the things he was really missing was bagels and Dutch baby pancakes as those are staples in our house for breakfast. Her replacements have been fantastic and repeated regularly in our house. Some of our other favorites have been her marzipan, the pear marzipan cake (sooo good!) and I’ve been able to take her ratios of buckwheat and almond flour from her banana bread recipe and sub it in to almost every one of my quick bread recipes successfully.
I have made multiples things out of it so far and have even reached out to the author via Instagram on substitutions for oat flour and she was so helpful and kind.
Some of the things he was really missing was bagels and Dutch baby pancakes as those are staples in our house for breakfast. Her replacements have been fantastic and repeated regularly in our house. Some of our other favorites have been her marzipan, the pear marzipan cake (sooo good!) and I’ve been able to take her ratios of buckwheat and almond flour from her banana bread recipe and sub it in to almost every one of my quick bread recipes successfully.
October 19, 2021
What a beautiful book! The recipes look amazing and the photos are gorgeous! There are recipes for breads, sourdough, cakes, cookies, pies, and more. Everything is well organized, clean and easy to follow, and put together in a beautiful way. The recipes require alternative flours (sorghum flour, oat flour, and others) but some uses whole milk (just letting you know in case it matters). Can't wait to try these recipes! I received a free digital copy of this book from NetGalley in exchange for my honest review
October 27, 2021
Most aesthetically pleasing baking cookbook I’ve ever seen. The recipes are easy to follow, and the author gives swap outs when possible. Being a gluten-free baking cookbook is super helpful but I will say some of the ingredients aren’t going to be easily accessible so you will need to plan ahead. No quick trip to a small town grocer to pick up super fine brown rice flour to make dessert tonight. That being said if you plan ahead and order what you need to keep on hand these recipes will have you whipping up some delicious treats (and breads)
November 1, 2021
This book contains a lot of gluten-free recipes (I clearly didn't read the whole title, as it says that, but I didn't realize it.) which I don't have to worry about, so in some ways, I wouldn't use a whole lot of these recipes for myself. However, I do have family that is gluten free, so having some great recipes in my repertoire is a good thing. These recipes looked fantastic, the pictures were beautiful, and the directions were precise.
Thanks to NetGalley for an advanced copy in exchange for my honest opinion.
Thanks to NetGalley for an advanced copy in exchange for my honest opinion.
November 14, 2021
I loved Aran’s first book and couldn’t wait to get my hands on this one. It is an absolute gem of a book - she is so thorough in her descriptions and so precise in her recipes that you’ll feel like she’s in the kitchen baking along with you. I have years of gluten and dairy-free baking experience and already consider this book one of my main reference tomes and can’t wait to bake my way through each delicious page. It is perfect for beginners and has enough interest, variety and new tricks for a seasoned baker; gluten-free or not!
December 16, 2021
I am a microbaker specialising in sourdough bread but I really wanted to be able to offer good gluten free baking to people in my local community who may not be able to tolerate wheat. I came across Aran Goyoaga on instagram and preordered the book.
Its a really wonderful book, full of information and lovely recipes. As a wheat baker, I'm really out of my depth with gf but everything I've made so far (most recently the babka) has turned out great.
I thoroughly recommend this book to anyone that likes baking, you don't even need to be avoiding gluten to enjoy these recipes.
Its a really wonderful book, full of information and lovely recipes. As a wheat baker, I'm really out of my depth with gf but everything I've made so far (most recently the babka) has turned out great.
I thoroughly recommend this book to anyone that likes baking, you don't even need to be avoiding gluten to enjoy these recipes.
March 13, 2022
This book is absolutely gorgeous. Through her stories and beautiful photography, you really get a sense for how much care and effort the author put into these recipes.
Unlike some other readers, I came to this book for the dairy-free recipes (over 2/3 of the book, with many others providing dairy-free swaps). It’s groundbreaking in that way and the recipes really do turn out stunning. I can’t wait to dig into many more!
Unlike some other readers, I came to this book for the dairy-free recipes (over 2/3 of the book, with many others providing dairy-free swaps). It’s groundbreaking in that way and the recipes really do turn out stunning. I can’t wait to dig into many more!
January 22, 2023
This is the book you must check out if you love baking and enjoying eating baked goods. It’s the only one you’ll need. Whether you must go gluten free, as I do, or just want something delicious, Aran has created recipes that are easy to follow and just perfect. I’ve tried many others’ GF sourdough breads and hers is by far the best! And no silly fillers like xanthum gum, which I totally respect. This will have those who are GF smiling with joy to finally be eating a good slice of bread!
May 18, 2023
To the delight of my friends and family, I've started baking amazing "I can't believe this is gluten free" cakes and breads. I credit Aran's books fully. I now have a stand mixer, a fully employed Cuisinart, and more invitations to dinners. I love both of the Cannelle books but the recipe that is most in demand is the pear marzipan cake, which my friends call "restaurant worthy." Seriously, this book will up your game, whether you started from zero like I did or whether you already bake.
July 13, 2023
Everything out off this cookbook is wonderful. The best GF sourdough by far. My husband has been baking GF for years and the only other GF baking book that comes close to these reliably delicious recipes is Flavor Flours. Her explanation are clear and concise. The flavor profiles are perfect. Lots of advice if you also have dairy issues. Just a big thanks to Aran for sharing these. Also love your first cookbook.
October 27, 2025
I found this book when I visited The Lost Kitchen Store in Maine. I mentioned to the clerk that I make gluten-free sourdough bread and he recommended this cookbook for that and other GF recipes. I read through them all and am thankful that the recipes are expressed in both grams and "regular" measurements. I am particularly drawn to the chocolate recipes. I haven't tried any yet, but can't wait! This book makes me feel like I can still have a life and be gluten-free.
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December 15, 2025This book is absolutely gorgeous. Through her stories and beautiful photography, you really get a sense for how much care and effort the author put into these recipes.
Unlike some other readers, I came to this book for the dairy-free recipes (over 2/3 of the book, with many others providing dairy-free swaps). It’s groundbreaking in that way and the recipes really do turn out stunning. I can’t wait to dig into many more!
Unlike some other readers, I came to this book for the dairy-free recipes (over 2/3 of the book, with many others providing dairy-free swaps). It’s groundbreaking in that way and the recipes really do turn out stunning. I can’t wait to dig into many more!
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