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

The brain behind the blog Cannelle et Vanille, pastry chef Goyoaga was diagnosed with Hashimoto’s, Meniere’s disease and gluten intolerance in 2010. Goyoaga’s recipes are gluten-free; however, most can be made with wheat flour by bakers for whom gluten sensitivity is not a concern. The book is structured around a day in Goyoaga’s kitchen and aims to be approachable rather than aspirational. It opens with a chapter on gluten-free pantry staples, followed by sections on “Morning Meals,” “Baking,” “Mid-Day,” “Everyday Dinners,” the “Gathering Table,” and “Desserts and Small Indulgences.” The staples section details foundational elements behind the recipes in the book, including nut milks, cultured butter, nut butters, mayonnaise, even herb drying and preserving. The recipes range from salads to roasts, breads to sorbets, providing plenty of options “for every meal and mood.” (Note: This is not a dairy-free collection.) Goyoaga relies on a whole-food philosophy that shines through each recipe; however, these are not quick weekday meals (most start with preheating or boiling).