Pillowy Gluten-Free Pita (from Aran Goyoaga's Cookbook)

"We've long admired the super talented gluten-free chef and baker Aran Goyoaga. But our status went from fans to super fans last year when she posted a video of the fluffiest gluten-free dinner rolls we had ever seen. They looked like fluffy, dreamy clouds - how could they possibly be gluten-free?! We wanted to reach through the screen to make sure they were real (translation: eat the whole pan 🤤)."

"BREAD! And not just that, but really good gluten-free bread (plus pastries, cookies, cakes, biscuits & more)! Too often, gluten-free options are the afterthought, the inferior option. But with The Art of Gluten-Free Bread, Aran's changing the game. She's created gluten-free recipes for nearly everything you would find at an artisan-style bakery. There are gluten-free croissants, brioche, challah, crumpets, bagels, soft pretzels, popovers, babka, and so many recipes (+ tips) to help you become a gluten-free sourdough PRO!"

"All of the recipes in The Art of Gluten-Free Bread are gluten-free and dairy-free (though dairy options are available for those who consume it), and there are plenty of egg-free and vegan options as well. While recipes in the gluten-free world often rely heavily on refined starches, Aran has figured out how to do things differently without sacrificing on an incredible result! Her recipes are more wholesome and nutrient-rich, using primarily whole grain flours when possible."

Soft, fluffy, pillowy pita can be made entirely gluten-free, dairy-free, and vegan using refined gluten-free baking techniques. The collection emphasizes artisan-style breads and pastries, including croissants, brioche, challah, crumpets, bagels, soft pretzels, popovers, and babka. Recipes prioritize whole-grain flours and nutrient-rich ingredients instead of heavy reliance on refined starches, while offering plenty of egg-free and vegan options and optional dairy variations. The resource includes tips for gluten-free sourdough and practical techniques to achieve bakery-level texture and flavor. Decades of baking experience and family pastry shop background inform the methods and recipe development.

Read at Minimalist Baker