In this episode, Dan Souza and Lan Lam welcome cookbook author (and ATK Editor in Residence) Aran Goyoaga (@cannellevanille on Instagram). She shares her journey from corporate America to culinary school, and how her pastry-filled childhood in Basque Country shaped her passion for gluten-free baking. She shares her approach to recipe development, creating elasticity and hydration in gluten-free bread, and the inspiration behind her new cookbook, The Art of Gluten-Free Bread.

Spiced Pear, Buckwheat, and Almond Pancakes:

The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries:

00:00:00:00 – Intro
00:05:53:18 – Tea with Aran Goyoaga
00:09:03:02 – Aran Goyoaga’s Upbringing
00:14:03:12 – Gluten Free Bread
00:20:14:12 – Spanish Olive Oil
00:25:35:09 – Guess The Treat

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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.

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