Cannelle et Vanille

Perfect Cookbook! I’ve never baked from scratch before & was easily able to make a delicious cherry marzipan, with rave reviews from everyone who tasted it (even if they weren’t gf!) instructions are straightforward, and there’s a great variety of recipes. I also appreciate how most recipes have a vegan substitute option, as my sister is allergic to eggs. Definitely a must-have for a gluten free kitchen!

If you want a staple baking book, this is it. Elevated but the ingredients are wonderful and great for those with sensitivities. I love the style of the book as a former marketing gal who observes quality of the book, photos, font and all — it’s a 10/10. However, the recipes make this book even better. So many classic recipes but also others that push me to try something new without feeling overwhelmed or insecure. The instructions are easy to follow - which is amazing. And, again, I’ll mention the ingredients, ingredients are key to me say goal is on the cleaner side. This book aligns with that and of course, like any recipe, you can always swap ingredients for another sub.I highly recommend this book, it’s like a coffee table or kitchen counter book that’s beautiful to have out but it’s also a book you will find yourself referring back to when baking.

As someone with many years of food sensitivities and gluten intolerance, to finally find a book of truly healthy, clean, and delicious gluten free baking recipes is incredible! My family and I are in love with the breads, cookies and desserts so beautifully compiled. As an unfamiliar baker, the recipes are accessible to make yet taste elevated. When I eat these baked goods, I am left feeling well in my body and delighted by the flavor. Our copy of this book is well loved and practically lives out on our kitchen counter as I bake bread weekly, cookies for special occasions and holiday treats. I can't wait to get her newest bread book as well! Highly recommend!

I have made a few of my best desserts from this book! What a little treasure to have! I made the Pear Marzipan cake which was so delicious and a favorite in the family now. The chocolate chip cookies were a top pick out of all desserts at a friend’s dinner. And I had of course made a few of her gluten free breads and all have been amazing. I would have never thought that I can get such amazing results without gluten. Thank you for creating and sharing your recipes!

This book is absolutely phenomenal. Gluten free baking at a whole different level. Everything I have made works and tastes delicious. So many gluten free recipes are merely subpar re-creations of gluten-full recipes that make you wish you were eating the real thing. Not these! Aran is a true mastermind. This gushing may sound excessive but know that I happened upon this book after seeing a rec on Reddit. Bought it on a whim and am now a complete fan. I can’t wait for her next book. Also videos on her website are really helpful.

This cookbook is incredible and completely revolutionizes gluten free baking!! I can’t rave about it enough. As soon as I got the cookbook and started reading through her methods, I knew this woman was a culinary genius! My household had to go gluten free do to an allergy. With this cookbook it made the transition much easier and healthier than any other GF cookbook I had gotten. Plus with an option to make every recipe DF as well, I was shockingly prepared to transition into DF in the last couple months due to another allergy! Something I would had never thought possible before I had this cookbook!I make sourdough several times a week now, always have cashew-coconut yogurt in the fridge and the DF butter on standby! I make 4 baguettes at a time and they freeze beautifully! Once you get into a rhythm, you can completely transition away from gluten and dairy without too much pain just with this cookbook! I’m so grateful!The milk, oat, and honey loaf is one of my favorites to pair with soup on a cold day!(Pictured below)

I have both her books that I originally just got for the sourdough. I did them once in Covid and again just now. Building the starter felt stressful but she breaks it down in her book w trouble shooting and tips play this recipe is updated from the other book. There is also a video on her website I bought to also watch and learn visually. There are a couple other recipes I want to try, particularly the sourdough crackers and English muffins. These recipes aren’t quick and easy. She uses a lot of different flours but she uses a lot of the same flours so now I have most of them in hang for many or most of the other recipes. I used Anthony’s fine brown rice flour for sourdough. Took longer to activate but she looked great!Update: English muffins are the best thing ever. All my glutenous people say it’s the best they have had. Much less commitment than boules, made a few times. I did crackers but not her recipe I just found a simple one online to get rid of discard.

I’m obsessed with this book. A friend recommended it to me and it made me crazy excited about making bread for the first time in my life! The book is beautiful and I made my first loaf of bread ever and it came out perfect! I really can’t recommend this book enough. I love that the weight of the ingredients are provided (as well as measurements), as it feels like you’re really doing it exactly like the author. As a soapmaker, I’m used to working with a scale, so it was familiar and convenient and the results show. I can’t wait to try all the other recipes and eventually working my way up to sourdough and pastries! Highly recommend!

It took me a bit to embrace the differences required in technique for gluten free bread- mostly the different ingredients and needing to use a scale- but I’m so glad I did! I haven’t even tried a lot of the recipes in this book because I am SO happy with this bread recipe! It’s hearty and delicious and tastes like real bread. I’ve had multiple gluten eaters say the same thing- although I don’t like to share with them too much…haha! I love that it uses psyllium husk, which my gut appreciates much more than xantham gum. It’s worth it to track down a few of those unique ingredients, get the scale and get this book just for this recipe alone. I’m excited to start working on a few of the sourdough recipes. That’s was caught my attention from her instagram! Genuinely grateful for this recipe/book and for having an actually delicious bread option!

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I'll be honest I've only made the gluten free baguettes so far. But holy smokes this blew me away, the texture was spot on. I would have bought this book for just that recipe. I am so excited to make more bread. Most of the time gf bread is just so dense, this was light airy with a beautiful crusty exterior.

Aran has cracked the code! These gluten free baked goods are amazing and turn out well every time if you follow the recipes! I now have my own gluten free sour dough starter thanks to her excellent instructions. The recipes are also gourmet 😋. They can be served to company who eats gluten and they’ll be pleased!I can hardly wait for her next book!

I absolutely love this cookbook and it has been a great addition to my collection. As you can see in my pictures I made her baguette and quick boule and both were really crusty on the outside and airy on the inside. If you are familiar with baking gluten-free breads, they often come out very dense and heavy and this is not the case with her recipes. Even my non gluten-free husband really enjoyed these breads. If you want to bake good gluten-free foods, I highly recommend getting this cookbook.

This book is excellent. The volume measure isn’t accurate as weight since gf flours aren’t as standardized as all purpose wheat. If you have trouble the author is very responsive on social and can help trouble shoot common issues. I have made a lot of the recipes from breads to cakes to biscuits. The previous book is great as well. So grateful for the excellent texture and flavor of these recipes. They really get so close to the wheat versions. She has spent a lot of time on ratios and mixing flours/starches to get the right balance. Definitely expanded my pantry staples to accommodate my favorite recipes. It is great if you have dairy limitations as well. She try’s to mix some vegan baking options in as well as low sugar without it being all of the recipes. Well balanced options. Thanks Aran for making a great guide! Can’t wait for your next book!

I am so in love with this book. I use it multiple times every week and several recipes are now family favorites (Dutch Baby every Sunday morning, sandwich loaf most weeks for our daily bread, baguettes for picnics). The instructions are well written, clear and easy to follow. While not fast, they really are simple. The basic baking ingredients are the same throughout most of the book so once you are stocked up, you can make the recipes without needing to buy more one off ingredients. It is an incredible thing when you eat gluten free to have bread and baked goods that are both beautiful and delicious. I can’t praise this book enough. If you’re on the fence about “another gluten free cookbook”, buy it! You won’t regret it.

I used to love making sourdough. It was something that brought me joy to make fresh, healthy bread for my family. Once I was diagnosed with celiac disease I didn't think it was possible to continue making sourdough until, in a desperate attempt I Googled gluten free sourdough starter. Somewhere I found the recipe to get started on my starter and I got to work. The bread I would make was far better than the store bought gluten free breads, and I was saving our family money, however, I still felt like there could be something better out there. And I found it in this book! These sourdough boules are much less fuss than other gluten free recipes I have tried, and they have a really great flavor to them.Then I tried the sourdough pizza crust- and that is simply to die for! Far better than any gluten free pizza I have ever tasted, even my husband said it was almost indistinguishable from regular gluten pizza. And the kids gobbled it up so quickly I will definitely have to have enough starter around to not have to half the recipe next time.The sourdough foccacia is delish as well! And the sourdough English muffins are amazing. They are so good I made a huge batch to freeze and have around for breakfast. They are another recipe my husband has said he can't even tell is gluten free, and if I don't get them put away quickly he will eat them all up.I have not tried a ton of recipes yet, but I am excited to keep trying new things out from this amazing cookbook. This book has made having celiac disease just a tad easier, and I am grateful for that.

EVERY RECIPE HAS A FULL COLOR PHOTO. Not only do we get a pic but also a description! God bless her. I wish every cookbook would do this. You can't tell from a recipe whether a cookie is crispy or chewy. This alone garners 5 ⭐'s. I haven't tried any of the recipes yet. I was a little downhearted when I saw her GF mix was brown rice flour, potato starch and tapioca because I like things that have flavor. But that mix is only for the finer pastries. The heartier recipes like cake, DO use more substantial flours like oat and buckwheat. The book allows a lot of room for you to switch between dairy or non-dairy in recipes. If only half the recipes turn out, I'll still be happy.

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I have been baking gluten free for about a year. I had tried other cookbooks and blogs but wasn’t that impressed as everything seemed to be made from dense almond flour or xantham gum flour blends. I was looking for not only delicious but varied and sophisticated baked goods as well as crunchy toast made from bread that looked and tasted like bread! Bakes Simple was my answer.I was so excited when I stumbled across this cookbook on Instagram. Of course I was drawn to the gorgeous photos so I bought it. It didn’t take me too long to find out that this book was much more than pretty pictures. There is real knowledge here. I really liked her use of many types of flours and starches and the minimal use of xantham gum. I really liked the idea of making my own gf sourdough starter and making sourdough bread without bakers yeast when I wanted to take a break from that. I did have a little trouble getting my starter to activate but found out that the finer rice flour was necessary. I use Authentic Foods brand and it works like a charm.The sourdough bread was a learning curve for me but the other breads came out just fine right away.I keep improving on these bread recipes and they make great toast which was my goal.My family is very picky when it comes to bread and baked goods and they all said unanimously that everything I have made is not a compromise. There truly is a recipe in this cookbook “to satisfy all cravings.” I have made at least 3/4 of these recipes and will make all of them I’m sure. Some I have made dozens of times.I think it’s a brilliant book and I can’t wait for the next one.