The Art of Gluten-Free Bread

Aran Goyoaga, three-time James Beard Award-finalist, writes a groundbreaking book on gluten-free bread baking for those who are gluten-free and for anyone who loves flavorful bread. Readers will learn to make sourdough breads, yeasted breads, enriched breads, and more that have the mouthfeel and texture of their wheat-flavored counterparts.

Aran Goyoaga, de trei ori finalist al premiului James Beard, scrie o carte inovatoare despre coacerea painii fara gluten, destinata celor care nu consuma gluten si oricui iubeste painea aromata. Cititorii vor invata sa faca paine cu maia, paine dospita, paine imbogatita si multe altele, care au senzatia in gura si textura omologilor lor cu aroma de grau.