Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood

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!!

This is such an eloquent, beautiful, and delicious cookbook. Aran writes about food and cooking in a way that I connect entirely with. Food is for sharing, it's for gathering, and cooking food is something that can be "transformational". There's nothing more that I love than cooking something delicious, sitting outside, eating, talking, and most of all laughing with friends. These are recipes that I'll keep bringing to that party. The book is laid out starting with some beautiful building blocks (which I'll come back to) and progresses with recipes based on the time of day you might eat them, plus adds a section with small menus for different types of gatherings so you can easily put together a cohesive meal that is sure to inspire. I've already cooked several many things from making my own cultured butter, homemade pasta, and pie to name a few and I continue to go back to it time and again. It also happens to be gluten free but you wouldn't know it from the incredible end results. About a year and a half ago we figured out that my wife had developed a sensitivity to gluten which changed what and how we cook. This book has so many useful recipes to help with that transition and you never feel like you're missing out. One thing in particular, homemade pie dough, is something I haven't found a good gluten free recipe for and her 3-2-1 recipe is so easy and spectacular! Another thing that is very hard to replicate is the elasticity of a good pasta dough but she nails it. We are so happy to have great recipes like these back in the rotation! One more note, I also love how the book starts with pantry staples, it's a way to easily start taking back your pantry and making it your own. Especially with how easy it is for processed foods to find their way into a kitchen this book offers a way to take that control back, with delicious results. One of the best side effects of making some of these building blocks is how easily it transforms the rest of your cooking. Using homemade stock, butter, or pickled things just makes everything taste better! So, I will be coming back to this beautiful cookbook, time and again!

This book is a nourishing breath of fresh air. It's filled not only with incredibly delicious recipes (that you would never know are gluten-free). but with inspiring, soothing photography and heart-forward storytelling about how food can heal our souls. What I have taken away from Aran's masterful work of art is that being in the kitchen is one of the greatest gifts of self-care we can give to ourselves. She lovingly invites us into the recipes that both nourish our bodies and allow us to connect with ourselves and those we love around our dining tables. When the package arrived in the mail, the first thing I did was find my coziest blanket, made myself a warm cup of tea, and curled up in my favorite cozy chair with Aran's beautiful book in hand. I love how Aran's stunning photography drew me in, styled so naturally, presented in a soothing, soft color palette, and printed on gorgeous matte paper. It was joyful to browse each recipe, incorporating creative ingredients and unique flavor combinations. My book is full of sticky notes marking the ones I can't wait to make! The Turmeric Detox Broth with Swiss Chard (p. 71) has become an obsession. I now make it in big batches, freeze it in small jars and let it defrost overnight so I can have it in the morning. It's the BEST, most nourishing, way to start the day. And the One Bowl Apricot Olive Oil Cake (p. 128) is truly to die for. I made it four times in 3 days! I can't wait to make so many more of the recipes in this book, and also use this as an opportunity to slow down, be mindful of what I'm cooking and the ingredients I'm using, and to pay loving attention to how I feed myself, my family and my friends. What an exquisite piece of work Aran! I have truly fallen in love with this cookbook!

After finding out I was allergic to wheat a little over a year ago, I first freaked out and then thought “ah no big deal, there’s so much GF stuff out there now!” But most of it’s crap, especially the bread. And good GF bread recipes are next to impossible to find and/or verify on the internets. Along comes this gorgeous cookbook to answer my prayers! Not only does it have delicious recipes for breads (and a ton of other wonderful GF goodies), it includes super easy to understand instructions and a ton of troubleshooting tips. You’ll need to stock up on a lot of things you may not already have in your pantry - superfine brown rice flour, psyllium husk powder, potato starch, etc., but I’m pretty sure I know where you can find it with premium-fast shipping (it’s where I bought it, and where you’ll probably buy Cannelle et Vanille). So far I’ve made a bread with black olives and caraway seeds and a couple of boules of sourdough (and I’ve got my starter in the fridge so I can make a billion more loaves of sourdough). Both breads turned out fantastic. My coworkers enjoyed the sourdough, followed by multiple bursts of “I can’t believe it’s gluten free!” Do yourself a favor and buy this cookbook. And if you don’t already have a digital scale, throw one in your cart - you’ll need it to make sourdough bread that tastes so so close to the “real” thing that you’ll forget you cared about it in the first place.

This cookbook is a beautiful and nourishing work of art and a staple in my house. I cannot imagine life without it at this point. I attended culinary school and have worked in the food industry for a number of years, and Aran’s recipes are thoughtful, clear and most importantly absolutely delicious. There is not a single recipe I have tried that I haven’t absolutely LOVED. The banana bread, the brown butter squash cake, the Tortilla de Patatas, the roasted carrots with red lentil hummus, winter salad with roasted raddicchio—to name a few. And then there’s the sourdough. The sourdough is PHENOMENAL. It is real bread. Bread like you’d get from a bakery. A beautiful crumb, a beautiful crust and incredible flavor. When I was diagnosed with a gluten allergy I made it my mission to educate myself. I read constantly, bought cookbooks and poured over them, experimented in the kitchen and sought out new gf products to try. The reality is, I still have so so much to learn, and Aran is the best teacher. She is kind, she is talented and she is knowledgeable. I have bought this book for so many of my friends that I’ve lost count. It is worth every penny. These recipes will bring warmth, beauty and light into your home, regardless of whether or not you are gluten free.

I highly recommend this cookbook for any gluten free families that want to enjoy DELICIOUS bread, pizza, and waffles again! Aran’s cookbook has several recipes that are outstanding! After years of eating poor quality GF breads, the bread, pizza, and waffle recipes shocked us because they all tasted like the real thing! Bonus was no gums in the ingredients. Our favorites: pg 101 - Nordic Rye-Style Seed Bread (needs sourdough starter) pg 103 - Sourdough Boules (needs sourdough starter) pg 110 - Black Olive, Caraway, and Honey Yeast Bread (you can easily omit olive and caraway for simple sandwich bread) pg 254 - Pizza Dough (you will love this especially if you enjoy thin crust pizza) pg 91 - Sourdough Waffles with Carmelized Peaches Thankfully Aran has done all the research and testing to perfect these recipes. Yes it will require time to buy the right ingredients and grow a sourdough starter for some recipes, but before long you can enjoy fresh bread on a weekly basis and pizza/waffles on the weekend again. So worth it! Felt like the biggest accomplishment to grow a starter! Ha! The cookbook is packed with so many recipe ideas throughout the day and menu ideas for special gatherings. The images are beautiful and it’s worth taking the time to read every little story and tip she spreads throughout the book. It’s very apparent that a lot of work, experience, heart, and talent was put into making this stunning cookbook. Our family is incredibly thankful!

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.

A friend bought this book first. I kept asking her to send me pictures of recipes so often that I finally bought one for myself. Then the friend sent this book to my celiac mom who apparently was doing the same. We have a whole Cannelle et Vanille group chat going and more than a few Dutch ovens between us. (Mom’s sourdough keeps turning out better than mine, though. Working on it.) This book is a TREASURE. Straight forward, uncomplicated recipes that lend delicious results. Gluten free or not you’ll enjoy the food. Wonderful pizza crust, delicious sourdough, unreal honey yeast bread. I genuinely enjoy the stories Aran includes between the recipes along with the beautiful photography in the book. Aran is extremely responsive on social media and has answered more than a few of my questions. If you like food you need this book in your life!

Aran’s book is not just a recipe book, it is a piece of art. I bought it while in need for a guideline in my newly gluten-free life and since then her book has been carried in the kitchen when trying a new loaf or making a pie or pancakes for kids, in the study room when I have my coffee and want to dip into her advices or tips, or in my bedroom in the evening when I want to fall asleep with her beautiful photos in my mind. You can almost feel her emotions with each page and at some point you realize she poured her entire life right there. This book is a delicate combination between practical purpose and art; Aran’s photos are speaking for its self. I’ve learned a lot from it and still do and I can simply say it makes me happy when I get my hands on it. Everything I cook from this book for me and my family is amazing. If you’re looking for a different approach and you want an outstanding book, this one is for you!

ein tolles Koch- und Backbuch, aus dem ich auch nach Jahren immer noch Rezepte nachmache. Alle Rezepte sind glutenfrei. Viele können auch auch zusätzlich milchfrei umgesetzt werden.

We have at least three shelves of cookery books of one kind or another. I swore that I would never buy another one...and then I stumbled across Aran's website. I was captivated by her recipes and by the stories behind them, plus I'm always drawn to food that has a Spanish touch. You don't have to be a gluten-free devotee to enjoy these recipes. Indeed, on the occasions that I have experimented with GF recipes in the past, they have turned out to be inedible. In contrast, all of Aran's recipes not only work, but are very tasty. Furthermore, unlike the recipes in most recipe books, your attempts at Aran's recipes will turn out looking just like her photographs - there's no studio staging with wax fruit and wallpaper paste here. If you are like me and are new to this kind of cookery, you might be a little bemused by all the new ingredients that you have to buy. Just find half a dozen recipes that you like the sound of and that use the same basic ingredients and start with those. If you already have most of the basic ingredients, you will be able to expand your culinary repertoire. I'm not a great sourdough fan and I don't really want the commitment of having to maintain a starter -I already bake my own bread and can't deal with the additional quantity - but I'm very fond of many of Aran's other baked dishes. I always have her pizza dough in the freezer and doubt that I will ever buy a "store" pizza again, and there's nearly always a loaf of her banana bread on the kitchen counter. Incidentally, I cook the pizza on a silicone sheet on a pizza stone on the barbecue for about twenty minutes at 400°F. I have to omit the seeds from the banana bread for dietary reasons and use 50:50 butter and coconut oil for the oil, then I reduce the sugar slightly and increase the flour to get the consistency just how I like it. I also bake it a little hotter for a slightly longer. The moral here is that it's easy to tune her recipes to suit your personal taste and your oven. This is beyond doubt one of my favourite cookery books.

I bought this book because i knew some of Aran’s recipes from her blog canelle&vanille. I was really surprised when I got it because of the quality of the book. I am myself an editorial designer, an you can feel that the book has been done with a lot of love and care. From the quality of the paper and the careful design to the amazing photography of every meal, a joy to behold and read. The recipes are a delicious treat and whenever i cook them people ask: is this really gluten free?

Such a beautiful book! Spoil yourself and cook delicious and elegant food :) Would make a lovely gift for someone special.