Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood Hardcover – September 24, 2019

My husband has been GF for years and I love to bake so I started trying to make GF cookies, cakes, even bread when I met him and most of it ended up in the compost (or fed to our dog). Then I found these books and they are by far the very best GF cookbooks I’ve ever found. I even made bread! (And it was delicious!) And even if you’re not GF, they are beautifully written books and the photos are stunning, so you wouldn’t lose anything by adding it to your cookbook collection GF or not.

If you buy this book for no other reason, do it for the banana bread. It is amazing!

I have eaten gluten free my entire life and have recently been dairy free. Every recipe I try from this book has been unbelievably good. Often times when I try new recipes they don’t turn out like you would hope, but haven’t had that problem here. Love the use of fresh healthy ingredients. I am so thankful for this book!

This would make a great gift: quality hardcover, beautiful photography, a good read and packed with useful recipes.

I have followed Aran Goyaoga’s blog and Instagram account for several years now. Her beautiful images and food are always inspiring, but one of the main reasons I’m a fan of her work is because the gluten-free baking recipes she creates are always exceptional. I own her first cookbook “Small Plates & Sweet Treats,” and so when I began to see the gorgeous gluten-free sourdough loaves show up on her Instagram feed, I was very excited to get her new cookbook “Cannelle Et Vanille, Nourishing, Gluten-Free Recipes for Every Meal and Mood.” As someone who has had to remove gluten from my diet due to autoimmune issues, but still loves the creative and therapeutic outlet of baking, and particularly that of making sourdough bread, this cookbook has been an amazing answer to that desire. Aran’s experience as a former pastry chef is evident in her innovative techniques and consistently excellent recipes that are still very approachable for the passionate amateur home baker. And if you can eat gluten, the baking recipes can be adapted to use regular flour as well, as noted in the cookbook.The cookbook itself is divided into seven chapters which follow typical weekday meals. Included are chapters with recipes for breakfast, lunch and dinner, a chapter with recipes for baked goods, a chapter with recipes for suggested menus for gathering at the table, and a chapter with recipes for desserts and after dinner indulgences. In the chapter called “Pantry Staples,” several of the recipes are written so that you can switch up combinations of ingredients as you like. This way you can make it familiar to your own pantry or you can explore new flavor combinations which are suggested below the recipe template.Throughout the cookbook you find influences of Northern Spain and its food culture where Aran grew up. I felt right at home since my husband, who was born in Cuba, had grandparents who migrated from Northern Spain and carried some of that same food culture with them, passing it down through the family and now into our own home. And I’m right there with the sentiment that gatherings of good food, family, friends and conversation can be such wonderful places of community and connection. There’s even a short section on setting up a great atmosphere for these gatherings. Overall, you’ll find an amazingly diverse selection of whole food recipes that convey comfort and connection with others, and supply a great start to creating nourishing traditions of your own.

You guys, this cookbook is worth its weight in gold! I have an autoimmune disease and so I gave up dairy and gluten a few years ago. There are so many recipes in here I am excited to try (and a few that I have already tried, and that are really wonderful).First off, the sourdough recipe is just ridiculous. It is so good. Can we all agree that GF bread in the frozen section of grocery stores is terrible? It's spongy and weird and I haven't eaten bread in years because having no bread is better than eating that bread. I eat mostly local and really thoughtfully and yet I have no access to anything resembling a good bread, haha. Not to mention the insanely long ingredient lists of frozen GF bread.ENTER THIS RECIPE. I have eaten a slice daily since we made it last weekend. The crust is crunchy and the middle is soft but not spongy. It's the tiniest bit tangy and it's so, so perfect. Really really comforting.I love fermented foods so a fermented sourdough starter is right up my alley, and you can use it to make a few recipes in the book, not just the sourdough loaves! We've already made the sourdough waffles and those were a hit.A few other recipes I've been eager to try are:nordic rye-style seed bread, ginger-turmeric milk, turmeric detox broth with swiss chard (doesn't that sound sooooo warm and good), avo cuke smoked salmon toasts, spicy chicken salad with apple, celery, and pickled veggies, a GF PIZZA DOUGH I BET IT IS ACTUALLY SO GOOD!!!, squash leek and potato soup, spicy lamb sausage with yogurt, herbs, and fried egg, and SO MANY MORE!There's also a great little beginning section with basics-- how to make your own nut milk, broths, seed and nut butters, and stocks. Such a great little section!Beautiful cookbook, some really innovative GF recipes, wonderful photography, and a sweet personal story behind it. I am already planning my Thanksgiving menu around the recipes in this book, I can't wait to share them with my family!Also last thing, a really good balance of foods that I would make (on a strict autoimmune diet) and more indulgent ones, a little more homey and rich. A really good balance! Something for everyone, and even with a handful of recipes I wouldn't try (desserts mostly, or recipes with dairy that's hard to sub out) the book is quickly becoming my favorite!!

Aran Goyoga é a Rainha da Cozinha Gluten Free.Como o primeiro livro lançado por ela, este título é repleto de ótimas receitas e lindas fotos.Mal posso esperar para ir para a cozinha e começar a cozinhar.Obrigada Aran mais um livro incrível!

Lovingly written like you are sitting in her kitchen enjoying the sights and smells. Can’t wait to get my hands into it!

Great easy to follow gluten free recipes!!

Unfortunately, this book isn't suitable for coeliacs as we cannot eat Oats. Some countries allow it but not in Australia. I didn't realise this until I had purchased and read through the book, oat flour is used in several recipes.

I don’t usually write reviews but having just achieved the first gluten-free sourdough boule that my family enthused over, I felt it only right to share my enthusiasm. Cannelle et Vanille has been a revelation, finally a gluten free cookery book that not only is health conscious, but also worships just good food.Aran’s no nonsense approach to her instruction, her straightforward, to the point writing, helps bring the detail to life without confusion. She clearly knows what she’s doing with these tried and very tested recipes. Her passion for food and it’s creation permeates through every page, with even her photographs being worthy of any top Instagram feed.I’ve many cookery books, but this is my bible.Try it, you won’t be disappointed.