Here is the blog that the baker/photographer created in 2008.
and here is her book, pastries--all Gluten Free and adaptable for casein allergies.
Aran Goyoaga uses a blend of GF products to replace wheat flour, but says you can either use newer GF flours or regular flour if GF isn't your thing.
The photography is beautiful...I'm just a tad worried that the perfection of these GF baked good images are due to her skill in photography.
Let's just say NONE of my GF pastry attempts ever came close to this. However, if I were to try any of the pastries, I would just use GF flour as I went the whole "white rice/brown rice/tapioca/corn/potato/buckwheat/sorgum/millet/etc" flour route years ago. It was...not good.
She is a talent.
and here is her book, pastries--all Gluten Free and adaptable for casein allergies.
Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free: Goyoaga, Aran: 9781632173706: Amazon.com: Books
Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free [Goyoaga, Aran] on Amazon.com. *FREE* shipping on qualifying offers. Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free
www.amazon.com
Aran Goyoaga uses a blend of GF products to replace wheat flour, but says you can either use newer GF flours or regular flour if GF isn't your thing.
The photography is beautiful...I'm just a tad worried that the perfection of these GF baked good images are due to her skill in photography.
Let's just say NONE of my GF pastry attempts ever came close to this. However, if I were to try any of the pastries, I would just use GF flour as I went the whole "white rice/brown rice/tapioca/corn/potato/buckwheat/sorgum/millet/etc" flour route years ago. It was...not good.
She is a talent.