Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free (with Vegan Options for Each Recipe)

by Aran Goyoaga

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

• ISBN10: 1632173700
• ISBN13: 9781632173706
• Publish Date: 26 October 2021
• Publish Status: Active
• Publish Country: US
• Imprint: Sasquatch Books
• Format: Hardcover
• Pages: 304
• Language: English
• URL: https://penguinrandomhouse.com/books/isbn/9781632173706

Reviews

[annieb123]

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.