Aran Goyoaga: Elevating the Art of Gluten-Free Bread and Pastries

Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She grew up in the Basque Country in her grandparents' pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. Aran moved to the U.S. at age 24, attended culinary school, and then worked in professional kitchens for years. After suffering from debilitating autoimmune disorders, she and her son were diagnosed with gluten intolerance. The very thing that defined her life and work was what had been making her sick all along. It was then that she made it her mission to elevate the world of alternative baking—to take the knowledge she was given and honor her family, while transforming recipes through her own experience with gluten intolerance. Her latest cookbook, The Art of Gluten-Free Bread, is now available. Her cookbook Cannelle et Vanille Bakes Simple was published in 2021, and was named best of 2021 by The Washington Post, Food 52, Vanity Fair, and more. Her book Cannelle et Vanille was nominated for a James Beard Award, and her work has been recognized by The New York Times, Food 52, Food & Wine, Bon Appetit, The Washington Post, NBC News, and more. www.arangoyoaga.com In this episode, we discuss: How Aran grew up in the Basque region of Spain, living across from her grandparents' bakeshop Moving to the U.S. and learning pastry and baking at culinary school in Florida Why she decided to photograph and share recipes on a blog How she landed her first book contract and launched a career as a cookbook author Discovering she was gluten intolerant and embarking on a new way of baking The release of her latest book, The Art of Gluten-Free Bread, and what's in it Tips on making the most flavorful (and beautiful) gluten-free bread And much more!