"I was raised in my grandparents' pastry shop in Spain, among sacks of flour and the hum of mixers. It was there that I was trained to trust in the power of gluten. Elastic and reliable wheat flour was the foundation of nearly everything they created. It was the basis of our family's livelihood and how we cared for our community."
"After moving to the US, attending culinary school, and working in professional kitchens, the answer to my chronic suffering was revealed. I could no longer digest gluten. Cutting it out began as a necessary change for my own health, but it grew into a profound feeling of relief and joy."
"I played with and observed ingredients that behave differently than wheat-oats that add chew yet no stretch, psyllium husk powder and chia seeds bind more gently than gluten does. But I learned that fermentation (and thus sourdough) can thrive without gluten, and that bread made without wheat can still be deeply textured and full of flavor."
Aran Goyoaga grew up in her grandparents' Spanish pastry shop, where wheat flour and gluten formed the foundation of their craft and family livelihood. After moving to the US and pursuing culinary training, she discovered she could no longer digest gluten due to chronic health issues. Rather than viewing this as loss, she embraced it as an opportunity to learn new baking techniques. Through experimentation with alternative ingredients like oats, psyllium husk powder, and chia seeds, she discovered that fermentation and sourdough methods work without wheat. Her journey transformed limitation into creative opening, allowing her to develop practical, forgiving recipes like one-bowl, no-knead oat and chia bread that connect with others seeking better health.
#gluten-free-baking #alternative-ingredients #sourdough-fermentation #dietary-adaptation #feel-good-food
Read at Bon Appetit
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