Sunday, September 29, 2013

Small Plates and Sweet Treats by Aran Goyoaga

Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking by Aran Goyaoga

Aran Goyoaga is the creator of Cannelle et Vanille, a culinary blog she started in 2008. In 2009, Goyoaga was diagnosed with Hashimoto's thyroiditis and autoimmune inner-ear disorder, and later, with gluten intolerance. Her son is also gluten intolerant. Her blog shifted to showcase her gluten-free recipes, and Small Plates and Sweet Treats is her gluten-free cookbook.

While all the recipes are gluten-free, they are flavorful and easy to tackle since they are made to serve a handful only (most serve between 4 to 6 servings). Cooking in smaller portions allows Goyoaga to be more creative when serving dinner to family and friends since there is more variety on the buffet table.

Goyoaga gives a great primer on baked goods, and since that is where most cooks have trouble when adapting to a gluten-free diet, is most helpful. Broken down in seasons: Autumn, Winter, Spring, Summer. Each has a small plates/sweet treats section.

The introduction you will find a list of gluten-free flours, starches, and gums. If you are experimenting with gluten-free baking, this is a great list as a jumping off point.
  • Almond flour
  • Amaranth flour
  • Buckwheat flour
  • Chestnut flour
  • Chia seeds
  • Coconut flour
  • Corn flour
  • Flaxseed meal
  • Hazelnut flour
  • Millet flour
  • Potato starch
  • Quinoa flakes
  • Quinoa flour
  • Sorghum flour
  • Superfine brown rice flour
  • Sweet rice flour
  • Tapioca starch
  • Teff flour
  • Xanthum gum

Like her blog, Small Plates and Sweet Treats contains colorful photographs, recipes with easy to follow procedures, and good tips throughout. Her sidebar tips and recipes are useful, too, such as her Homemade Creme Fraiche recipe and her Food Styling tips.

Book Information:

Disclosure: This eARC was provided by the publisher and any opinions are my own.

Renee Shelton
The Cookbook Papers


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