Library Journal
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For her latest meticulously written and researched cookbook, James Beard Award finalist, pastry chef, and food blogger Goyoaga (Cannelle et Vanille Bakes Simple) delivers a collection of gluten-free recipes that anyone, no matter their dietary requirements, will love. She begins by introducing the necessary tools and ingredients for gluten-free baking and offers a must-read section with valuable tips on becoming a successful gluten-free baker. Goyoaga presents three different sourdough starters that serve as the foundation for many of the 100 recipes that follow. Recipes for sourdough breads are followed by a selection of recipes that put that leftover sourdough starter to good use, including lemon-poppy seed sourdough pound cake and banana sourdough bread. Other types of bread include those made with baker's yeast, like pain de mie, and sweet and savory enriched breads, like cinnamon buns and olive pesto pull-apart bread. Goyoaga also offers a delicious smattering of recipes for sandwiches, soups, and salads that make good use of any bread readers may have left over. VERDICT Goyoaga asks a lot of bakers, but those willing to put in the time and effort will find this to be a richly rewarding introduction to gluten-free bread baking.—John Charles