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Cannelle Et Vanille Bakes Simple: A New Way to Bake Gluten-Free
- Description
- Product Details
- About the Author
- Read an Excerpt
- Table of Contents
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 include: - 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
ISBN-13: 9781632173706
Media Type: Hardcover
Publisher: Sasquatch Books
Publication Date: 10-26-2021
Pages: 320
Product Dimensions: 7.60(w) x 10.10(h) x 1.20(d)
Series: Cannelle et Vanille
ARAN GOYOAGA is a cookbook author, blogger, food stylist, and photographer. Aran was born and raised in the Basque Country, in northern Spain, where her maternal grandparents owned a pastry shop and her paternal grandparents live off the land. Her blog, Cannelle et Vanille, is a two-time James Beard Award finalist. Her first book, Small Plates & Sweet Treats, was named one of the top cookbooks of 2012 by Sara Moulton on Good Morning America and praised by the New York Times and GOOP. It was featured on Amazon's homepage as a "Pick" for May 2016. Aran's Instagram is a world-renowned culinary account, lauded by Food & Wine, In Style, The Kitchn, and more. She has a close professional relationship with Amazon Kitchen, Amazon Go, and Amazon Echo and has also partnered with Taittinger, Le Veuve Clicquot, American Express, Kitchen Aid, and Kashi. She lives in Seattle with her husband and two children.
Family Heirlooms Made Mine: An IntroductionRead an Excerpt
It was November 16, 2001. The house was dark and it was an unseasonably warm day in Denver, where we were living at the time. It was two months after September 11, when the world felt unstable and strange. My grandfather had passed away in the morning, and while I was mourning his loss, I received a letter informing me that I was being laid off from my marketing job at a big corporation. My husband, Chad, had lost his job weeks before. I sat alone on the kitchen floor, resting my head on my knees, anxious and worried about the future. Then I stood up, pulled out jars of flour and sugar, and started baking. Since childhood, this is how I have calmed myself. Later that evening, sharing a piece of the marble cake I had made, I said to Chad, “I really think I want to pursue this.” As always, he nodded.
I called my parents the following morning. My hands were shaking. Even though I was twenty-seven, married, and living half a world away, I was afraid they would be disappointed with my decision and that they would remind me of all the money they had spent on my education or ask me why I had never shown any interest in our family’s pastry business. Of course, they didn’t say either. They were surprised but understood that I was to find my own path in my own time, as I’d always been one to go against the grain. A few short weeks later, we moved to Florida and I enrolled in culinary school.
I am a fourth-generation baker. My family says it all started with my great-great-uncle, Julian Mugida, who worked as a baker and store manager at Martina de Zuricalday in Bilbao, in the Basque Country in northern Spain. When my grandfather Angel Ayarza turned fourteen, Julian secured an apprenticeship for him. He excelled and worked at Martina de Zuricalday until 1936, when the Spanish Civil War broke out. At sixteen, Angel was sent to war. We know very little about this time. He worked as a radio operator and spoke to me, just once, about a stormy night of battle where he witnessed tremendous death. After that night, my grandfather could not bear nights of wind and thunder. No one knows much about his years immediately after the war, but he married my grandmother, Miren Gaztelu, in 1946 after being introduced by one of his aunts, and they settled in Amorebiệta. My mother was born shortly after and another seven children followed. In early 1949, while working at a local factory making vacuum cleaners, my grandfather decided to lease a small storefront and adjacent workshop on Luis Urrengoetxea, number 11. He opened a bakery called Pastelería Ayarza that September. The family slept in a small room next to the workshop. He taught my grandmother everything he knew. She prepped for him during the day while also tending to the children. Sometime in the late 1950s, my grandfather quit the factory job and dedicated his life to the pastry shop. They bought a flat right above it and moved in. We called this flat “upstairs” and the pastry shop “downstairs.”
I grew up across the street from the pastry shop and my grandparents’ flat. I often waved at my grandmother from my bedroom window. The pastry shop was our world. My mother worked front of the house along with my uncles and aunts. I spent my time there before and after school. On weekends, I delivered pastries all around town on foot and helped my grandmother peel fruit, fill brioche with buttercream, or glaze shortbread cookies. The pastry shop was always warm—literally and figuratively. It was a gathering place for friends, relatives, or anyone who needed a place to rest and converse. I remember my grandmother stepping outside the shop to greet strangers and familiar faces, always with her apron on.
I was encouraged to study and to be curious. From the age of eleven, my parents enrolled me in foreign exchange programs and I traveled all over Europe and the United States. They wanted to show me there was a vast world outside of our small town of Amorebiệta. I studied business and economics in university, and in 1998 I moved to the US. I married my American boyfriend and found work in the corporate world. Those years were marked by a secret eating disorder, anxiety, and disconnection from my own path and self. All along, I baked. I baked to feel connected to my family and I baked to find purpose. On that unseasonably warm day in November 2001, everything changed.
My professional career in pastry was short lived, but it was tremendously educational and intense. I learned and worked under some of the best pastry chefs in the US, most of them European men. I worked from dawn till dusk; sometimes from dusk till dawn. I went to school in the morning, then headed to one of the several restaurants where I worked during the evening. Once I graduated from culinary school, I landed a job at a five-star hotel. I continued to work my way up the ladder. I was consumed by the work, and the pastry team became my family. But in 2006, when Chad and I started a family, I left the professional kitchen. At the time, raising children and my life as a pastry chef felt incompatible. Eventually I began creating and sharing recipes on my blog, Cannelle et Vanille. It became a vehicle to channel my creativity and my love for pastry. I began experimenting with photography and taught myself about light and composition, always with the goal of creating an emotional response in my readers. I realized that a recipe could be so much more than a mere list of ingredients and steps—it was a tool for the creative expression I had longed for.
I come from a close-knit family of pastry chefs but developed my own career trajectory on a different continent. My uncles, aunts, and cousins have carried on my grandparents’ torch. Their spirit is always with me and we maintain a strong connection through our shared memories. My goal has always been to mesh the world of traditional pastry with the new horizons of alternative baking. To take the knowledge I was given and honor my family, yet transform the recipes through my filter and experiences with gluten intolerance. And with this, it is my hope, dear reader, that the recipes in this book will become part of your life. Share them with your family, with your neighbors, and create heirlooms to pass along to those you love.
How to Use This Book
This book is divided into six chapters, each one organized by type of baked good. Please take a moment to read the sidebars sprinkled throughout as they include important information about ingredients, processes, and substitutions.
A note about simple. In my mind, simple doesn’t always mean quick or short recipes. Sometimes simplicity requires understanding why we do what we do. So even if a recipe is longer, know that I wrote it in a detailed way so you understand the goal of every step. Some recipes are in fact fairly easy to make, like the Chocolate Sourdough Cake with Chocolate Glaze, Herb and Cheddar Scones, and Quick Crusty Boule. Other recipes require time to ferment or set but aren’t inherently complex, such as Sourdough Boules, Chocolate-Olive Oil Babkas, or Lemon Meringue Tartlets.
All the recipes in this book are gluten-free and also offer dairy-free options. As I get older, I have noticed that my tolerance for dairy has decreased. My son has a casein intolerance, which has forced me to make most of what we eat at home without using cow’s milk products. There are so many great products available these days that it is easy to substitute non-dairy ingredients.
If gluten is not an issue for you, you can use all-purpose wheat flour in place of the total weight of the gluten-free flours and starches in many of my recipes. This works well for cakes, tarts, and cookies. For example, if a recipe calls for 140 grams of superfine brown rice flour, 100 grams of sorghum, and 60 grams of tapioca starch, you can use 300 grams of all-purpose wheat flour instead. Remember that gluten is a very elastic protein though, so the texture might be slightly different. However, wheat flour substitution won’t work for the yeast breads, which were formulated to use psyllium and flaxseed as an alternative to gluten.
Family Heirlooms Made Mine: An Introduction 1 How to Use This Book 5 Stocking the Pantry and Tools to Use 7 Chapter 1 Staples 19 All-Purpose Gluten-Free Flour Mix 23 Gluten-Free Sourdough Starter 25 Cashew-Coconut Yogurt 30 Cultured Cashew-Coconut Butter 33 Pastry Cream 34 Lemon Curd 37 Basic Frangipane 38 Whipped Cashew-Coconut Cream 39 Swiss Meringue 40 Swiss Buttercream 42 American-Style Buttercream 45 Chocolate Glaze 46 Coconut-Miso Caramel 46 Marzipan 49 Streusel 49 Strawberry-Hibiscus Jam 52 Honey-Apricot Jam 55 Plum-Riesling Compote 56 Chapter 2 The Smell of Baking Bread 59 Sourdough Boules 62 Quick Crusty Boule 69 Sandwich Loaf 73 Oat Milk and Honey Bread 77 Roasted Concord Grape Bread 78 Olive Oil Brioche 81 All-the-Seeds Sourdough Buckwheat Loaf 83 Fig and Caramelized Onion Soda Bread 87 Chewy Bagels 88 Sourdough English Muffins 90 Crusty Baguettes 92 Almond Bostock with Apricots 97 Rhubarb-Cardamom Brioche Rolls 99 Chocolate-Olive Oil Babkas 101 Garlic and Herb Naan 105 Spiced Sourdough Flatbreads 106 Herby Sourdough Crackers 110 Chapter 3 For the Love of Cake 113 Glazed Lemon, Yogurt, and Olive Oil Pound Cake 116 Chocolate-Tahini Buckwheat Marble Cake 119 Date-Sweetened Banana Bread with Chocolate and Walnuts 120 Coriander-Cornmeal Cake with Honey-Candied Lemon 122 Fig, Honey, and Lemon Tea Cakes 124 Blueberry Crumb Coffee Cake 127 Plum and Toasted Miso Upside-Down Cake 129 One-Bowl Apple, Yogurt, and Maple Cake 130 Orange-Flower Water and Saffron Cake 133 Raspberry-Rhubarb Cream Sponge 135 Berry Meringue Roll 138 Coconut Layer Cake with Caramel 140 Chocolate-Hazelnut Torte with Chocolate-Coffee Buttercream 145 Chocolate Sourdough Cake with Chocolate Glaze 147 Lemon Curd and Honey Celebration Cake 150 Chapter 4 The Flakiest Tarts, Pies, and Biscuits 155 Strawberry-Rhubarb-Almond Galette 161 Peach and Sunflower-Coconut Frangipane Tart 167 Cherry Marzipan Pie 168 Plum-Chocolate Frangipane Galette 170 Lemon Meringue Tartlets 175 Rice Milk and Lemon Tartlets (Pasteles de Arroz y Limón) 177 Chocolate-Cashew Mousse Tart 182 Apple and Pear Pie with Caramel 185 Dutch Baby with Caramelized Apples and Lemon 186 Peach and Blueberry Biscuit Cobbler 188 Quince-Chamomile Oat Bars 191 Jam-Filled Scones 194 Cheddar and Herb Scones 197 Zucchini, Fennel, and Pea Tart with Eggless Aioli 200 Roasted Mushroom, Spinach, and Olive Slab Pie 201 Crispy Potato, Leek, and Kale Focaccia Pie 204 Squash, Onion, and Cheddar Quiche 207 Chapter 5 Crispy, Chewy, and Crunchy: The Cookies 209 Date-Caramel and Chocolate Shortbread Squares 213 Pistachio and Rose Water Sandies 214 Peanut Butter-Banana Cookies 217 Gooey Almond Butter, Nut, and Seed Blondies 218 Orange-Flower Water and Almond Crinkles (Macarrones de Azahar y Almendra) 220 Salted Chocolate Chunk Cookies 223 Sugar Cookies with Jam 225 Biscotti 227 Chocolate-Tahini Truffles 231 Double Chocolate Fennel-Buckwheat Crinkle Cookies 232 Candied-Sesame and Cacao Nib Meringues 234 Toasted Hazelnut Thumbprint Cookies 237 Almond-Cacao Nib Lace Cookies 238 Sesame Snickerdoodles 241 Gingery Oat, Sunflower, and Coconut Cookies 243 Chapter 6 Holiday Baking 245 Apricot and Pecan Rugelach 248 Gingerbread Cutout Cookies 251 Chocolate-Hazelnut Toffee 252 Buttery Shortbread 255 Hot Cross Buns 257 Braided Challah 261 Pantxineta 263 Pumpkin and Pine Nut Tart 266 Cranberry Linzertorte 271 Profiteroles with Chocolate Glaze 273 Chocolate Bûche de Noël 276 Meringue Cake with Roasted Apples 281 Pear Marzipan Cake 283 Spiced Sweet Potato Cake with Cream Cheese Frosting 286 Honey Cake with Seed Brittle 288 Acknowledgments 293 Online Resources 295 Index 297Table of Contents