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

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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 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

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From the Publisher

picnic spread with different baked goods


Pumpkin and Pine Nut Tart	Braided Challah	Squash, Onion, and Cheddar Quiche


Toasted Hazelnut Thumbprint Cookies	Coconut Layer Cake with Caramel	Chocolate-Cashew Mousse Tart

Titles: Cannelle et Vanille, Cannelle et Vanille Notes, and Cannelle et Vanille Bakes Simple

Editorial Reviews

Review

2022 IACP Cookbook Award Nomination

"These recipes manage to pull off the rare and difficult feat of being simultaneously beautiful, delicious, and truly approachable for the home baker. That they’re also gluten-free, and in many cases vegan, gives them a touch of the magical, a quality Aran herself possesses."
—Claire Saffitz, author of Dessert Person

"Aran offers up an array of desserts without gluten that will satisfy any cravings, even if you’re not gluten-free. The bread recipes ensure that beautiful loaves of bread (and even bagels!) are within the reach of all, and cookie-lovers will find something delicious and satisfying."
—David Lebovitz, author of My Paris Kitchen

"[A] veritable treasure trove for the gluten-averse and those who love them."
—Vanity Fair

"Just in the past few years, gluten-free baking has undergone a massive renaissance. What used to be lackluster alternatives for the gluten intolerant have streamlined into a wide world of luscious treats we all want to eat. Someone we can thank for that shift is Aran Goyoaga."
—Food52

"Each recipe has a blend of ingredients calibrated to ensure that your end result isn't a great gluten-free baked good, it’s a great baked good, period."
—Washington Post

"Aran’s book, filled with beauty and an abundance of staples, breads, and pastries, is the baker’s companion for those who long for artisanal, gluten-free delights."
—Laurel Gallucci, author of Sweet Laurel and Sweet Laurel Savory

"Aran’s superpower is her ability to create absolutely stunning recipes that are simple, accessible, and filled with love. . . . Cannelle et Vanille Bakes Simple is nothing short of a masterpiece and exactly what we’ve come to expect from Aran."
—Zoë François, cookbook author and Magnolia Network host

"Whether you're looking for gluten-free recipes or just baking inspiration, this wonderful book is for you."
—Kerry Diamond, founder of Cherry Bombe

“Cannelle et Vanille Bakes Simple is the gluten-free baking bible we all need. Aran has done an incredible job of making a subject that can be overwhelming and mysterious simple and accessible."
—Odette Williams, author of Simple Cake

"The combination of Aran’s talents as a pastry chef (and baker) along with her heartachingly beautiful styling and photographs makes for a spellbinding book that may never leave your kitchen."
—Amy Chaplin, James Beard Award-winning author of Whole Food Cooking Every Day

"I am not experienced with gluten-free baking. . . . But, reading Aran's recipes made me believe that I could excel at all of these efforts."
—Carla Lalli Music, author of Where Cooking Begins

"Goyoaga's latest baking book continues her reputation for quality. Recommended for bakers with gluten-free diets but could easily be used by others too."
—Library Journal

About the Author

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.

Excerpt. © Reprinted by permission. All rights reserved.

Family Heirlooms Made Mine: An Introduction

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 Amorebieta. 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 Amorebieta. 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.

Product details

Publisher ‏ : ‎ Sasquatch Books (October 26, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 1632173700
ISBN-13 ‏ : ‎ 978-1632173706
Item Weight ‏ : ‎ 2.43 pounds
Dimensions ‏ : ‎ 7.8 x 1.15 x 10.26 inches

Best Sellers Rank: #14,240 in Books (See Top 100 in Books)
- #18 in Gluten-Free Diets
- #29 in Gluten Free Recipes
- #32 in Bread Baking (Books)

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4.8 728 ratings

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Aran Goyoaga

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Aran Goyoaga is a thrice James Beard award-nominated food blogger. Her blog Cannelle et Vanille has been featured in many publications such as New York Times, Washington Post, Food 52, Martha Stewart, Good Morning America, Bon Appetit, Saveur, Seattle Times, CNN, and many more.

Aran was born in Bilbao (Spain's Basque Country) in a family of pastry chefs and farmers. She moved to the US in her early 20's where she trained to become a professional pastry chef. After a few years working in fine-dining professional kitchens, she turned to food styling and photography.

Aran currently resides in Seattle with her husband and two children.

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mark tuschman

Sophisticated and Simple

Reviewed in the United States on January 22, 2024

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If, like me, you are unable to eat gluten, this book is a dream come true! If you eat gluten, this book is also a dream come true! My gluten-eating friends and family members have delighted in the creations I have made from Aran's exquisite cookbook. What I love about her recipes is that they are made from wholesome ingredients (so many gluten free cookbooks compensate with tons of sugar) and each recipe can often be made with dairy substitutes (oat milk, plant-based butter etc). Aran invites the reader into a sensuous world, each photograph a poetic still life. Her aesthetic is balm for the soul. I especially savor the Oat Milk Honey Bread; you cannot get a better texture or flavor. I've yet to find better gluten-free bread at any bakeries. I can't wait to make many of the cookies and cakes as well, each one simple, yet very sophisticated. I would give this cookbook ten stars if I could!

7 people found this helpful

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Shomir Chaudhuri

Wonderful cookbook!

Reviewed in the United States on February 25, 2024

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It's hard to get the same texture when baking gluten-free, but everything we've made from this book has been spot on! And the flavors are wonderful too. It's not overly complicated, lots of variety. Highly recommend!

3 people found this helpful

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rs

My gluten free bible

Reviewed in the United States on May 18, 2023

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I have been baking gluten free for about a year. I had tried other cookbooks and blogs but wasn’t that impressed as everything seemed to be made from dense almond flour or xantham gum flour blends. I was looking for not only delicious but varied and sophisticated baked goods as well as crunchy toast made from bread that looked and tasted like bread! Bakes Simple was my answer.

I was so excited when I stumbled across this cookbook on Instagram. Of course I was drawn to the gorgeous photos so I bought it. It didn’t take me too long to find out that this book was much more than pretty pictures. There is real knowledge here. I really liked her use of many types of flours and starches and the minimal use of xantham gum. I really liked the idea of making my own gf sourdough starter and making sourdough bread without bakers yeast when I wanted to take a break from that. I did have a little trouble getting my starter to activate but found out that the finer rice flour was necessary. I use Authentic Foods brand and it works like a charm.The sourdough bread was a learning curve for me but the other breads came out just fine right away.I keep improving on these bread recipes and they make great toast which was my goal.

My family is very picky when it comes to bread and baked goods and they all said unanimously that everything I have made is not a compromise. There truly is a recipe in this cookbook “to satisfy all cravings.” I have made at least 3/4 of these recipes and will make all of them I’m sure. Some I have made dozens of times.

I think it’s a brilliant book and I can’t wait for the next one.

18 people found this helpful

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Amazon Customer

Deserves 10 stars

Reviewed in the United States on November 29, 2023

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If I could give this cookbook 10 stars, hell make that 100, I would. Aran is a genius. Her recipes are brilliant, with instructions that are exceedingly thorough, and it’s clear how much work she must put in to ensure that readers can consistently replicate them at home. I have yet to make something from this book that isn’t truly delicious (objectively delicious, not just good enough for being gluten free) and that actually comes out the way it’s supposed to. If you’ve tried your hand at gluten-free baking, you’ll know how rare that is.

My husband and mother in law both have celiac disease, and after years of searching, this book has finally allowed them to once again have delicious bread and pastry in their lives. That’s no small feat.

I’ll also note that Aran is SO helpful, going above and beyond to answer questions about her recipes and general issues with gluten-free baking on social media. It truly makes a huge difference when trying to navigate the wonderful world of gluten-free baking.

11 people found this helpful

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Forest Reader

Love this book

Reviewed in the United States on April 10, 2024

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Lots of creative, practical recipes.

One person found this helpful

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Jessica Mishra

Amazing cookbook if you are gluten-free or even if you are not!

Reviewed in the United States on December 3, 2021

Verified Purchase

This is my second cookbook from Cannelle et Vanille and I absolutely love it! A wonderful addition to your baking library if you are gluten-free but also if you are not because the recipes taste so delicious you would never know they were gluten-free. She also uses a variety of flours so it is a good chance to mix it up from wheat flour if that is what you traditionally bake with.

She also has dairy free options for each recipe and I have substituted coconut milk and oat milk for the dairy in several of the recipes.

Aran does a really nice job of giving you specific instructions to make sure you execute the recipes well but she isn't too verbose so that you feel like you are reading a novel in each recipe.

So far I have made the following and have absolutely loved each recipe:

Marble tahini cake: so moist, the tahini is well-balanced (you taste its delicious flavor without it being overpowering) and it works well as a dessert cake or a breakfast cake. Delicious with a dollop of whipped cream or warmed up with butter. It is also beautiful with a nice swirl when you cut it.

Chocolate hazelnut toffee: Buttery, melt-in-your-mouth toffee that still has a good crunch and the roasted hazelnuts on top are divine! It lasts for a month so you can make a big batch and save some for later (if you have better self control than me) or gift it!

Sandwich loaf: an easy recipe for gluten-free bread that is moist but with a crispy crust. It is hard to find good GF bread but this bread is just as good as regular bread. She offers you some nice variations or just make it plain because it is perfect with butter when warm.

Blueberry Coffee Cake: All I can say is wow on this one. We ate it for breakfast warmed up with butter on it and it melts in your mouth. The streusel topping is delectable and you can save extra to use on muffins or waffles later.

Obviously I love this cookbook because I have only had it a couple weeks and I couldn't wait to try a bunch of the recipes!

Off to make the Sesame Snickerdoodles...

10 people found this helpful

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Rev. David Price

Gluten-free is not taste free

Reviewed in Canada on March 4, 2024

Verified Purchase

My family has major issues with gluten. Commercial and home made foods tended to be dry and tasteless with a wooden texture.
“Cannelle et Vanielle Bakes Simple “ has changed all this for the better.

If you want to adventure into a new frontier of baking get this book which is a partner of another g/f work on cooking. Together they will change your approach to cooking and baking. There’s even a simple recipe for making yummy Marzipan. I highly commend these books to you if Gluten is an issue for you or your family.

RH

Uncomplicated gluten free baking

Reviewed in the United Kingdom on May 3, 2023

Verified Purchase

Absolutely love this book. I've tried several recipes and they've all turned out looking exactly like the picture and tasting great. Although the ingredients lists might look long, once you've got hold of the different flours and starches (most available in supermarkets) the recipes are really straightforward and results are much better than with a ready-mixed GF flour. Although lots of the recipes have vegan options, it's nice (for me) to have butter and eggs on the ingredients lists - I've found lots of GF cookbooks try to cater for every permutation and allergy, and I personally like that this one is just straightforward gluten free. Recommended recipes to try first - Bagels and Chocolate Tahini Buckwheat Marble cake!

2 people found this helpful

Cliente Amazon

Increíble libro de repostería

Reviewed in Spain on March 16, 2022

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Me encanta. Las recetas viene muy bien explicadas, con fotos preciosas y los resultados deliciosos.

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V_infull_HD

ausgefallerne Mehlsorten werden verwendet!

Reviewed in Germany on March 8, 2022

Verified Purchase

Ich habe bis jetzt vor allem die Kuchen und Keksrezepte ausprobiert und noch keine Brote, weil ich Sauerteig nicht so gut vertrage und ich bin super happy mit den Ergebnissen bis jetzt, aber bei den Rezensionen fehlt mir vor allem eine Anmerkung: so einfach die Rezepte sein mögen, es sind definitiv ausgefallen Zutaten dabei, die in Deutschland nicht so einfach zu bekommen sind. Klebreismehl oder auch Sorghummehl sind definitv noch keine Mehlsorten, die man im Supermarkt vor Ort im Regal findet - auch nicht in Berlin, wo ich lebe. Ich bestelle die Mehlsorten online bei speziellen Lieferanten für GF Lebensmittel. Das sollte man wissen, vor allem bevor man dieses wunderschöen Buch verschenkt. Nicht, das ich der Autorin/Bäckerin nicht jeden Cent gönne, weil sie es für das Kunstwerk verdient hat, aber gerade wenn man GF bäckt und gefühlt schon 7 Sorten Mehl im Haus hat, ist es oft eine Überlegung sich ein Kochbuch zu holen, dass noch einmal mindestens 2 Mehlsorten oben drauf packt :) Ich finds schön, dass die Mengen in Gramm angegeben werden alternativ zu den cups.

6 people found this helpful

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Kattegat49.

Gran bel libro

Reviewed in Italy on November 7, 2021

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Avevo preordinato il libro, non vedevo l’ora che arrivasse ed è arrivato puntualissimo. Molto bello con un sacco di ricette glutenfree molto attraenti spiegate chiaramente. Foto meravigliose. Ho già provato un paio di ricette e mi sono riuscite alla perfezione. Nella foto la prima torta che ho fatto seguendo una ricetta del libro: bella e buonissima. Insomma sono molto molto soddisfatta

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Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free Hardcover – October 26, 2021

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Pumpkin and Pine Nut Tart

Braided Challah

Squash, Onion, and Cheddar Quiche

Toasted Hazelnut Thumbprint Cookies

Coconut Layer Cake with Caramel

Chocolate-Cashew Mousse Tart

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Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free Hardcover – October 26, 2021

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