Small Plates & Sweet Treats: My Family's Journey to Gluten-Free Cooking by Aran Goyoaga

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    • Categories: Egg dishes; Small plates - tapas, meze; Fall / autumn; Gluten-free
    • Ingredients: heavy cream; Brie cheese; coppa (cured); eggs; olive oil; cherry tomatoes; rosemary
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    • Categories: Jams, jellies & preserves; Fall / autumn; Gluten-free; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; tomatoes; olive oil; rosemary
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    • Categories: Salads; Appetizers / starters; Lunch; Small plates - tapas, meze; Fall / autumn; Gluten-free
    • Ingredients: black quinoa; Brussels sprouts; Spanish chorizo sausages; pears; arugula
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  • Seeded bread
    • Categories: Bread & rolls, savory; Fall / autumn; Gluten-free
    • Ingredients: millet; chia seeds; active dry yeast; cane sugar; superfine brown rice flour; quinoa flour; teff flour; potato starch; almond flour; tapioca starch; poppy seeds; sesame seeds; fennel seeds; honey
    • Accompaniments: Spicy fish & cannellini bean stew
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  • Autumn panzanella salad
    • Categories: Salads; Side dish; Small plates - tapas, meze; Fall / autumn; Italian; Gluten-free; Vegetarian
    • Ingredients: baby beets; baby golden beets; kabocha squash; dried red pepper flakes; apples; beet greens; pumpkin seeds; sage; thyme; oregano; apple cider vinegar; pumpkin oil; millet; chia seeds; active dry yeast; cane sugar; superfine brown rice flour; quinoa flour; teff flour; potato starch; tapioca starch; poppy seeds; sesame seeds; fennel seeds; honey; almond flour
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  • Fennel & brown butter risotto with parsley pesto
    • Categories: Rice dishes; Sauces, general; Small plates - tapas, meze; Suppers; Fall / autumn; Italian; Gluten-free
    • Ingredients: pine nuts; parsley; Parmesan cheese; chicken stock; fennel; leeks; ground coriander; Arborio rice; dry white wine; mascarpone cheese; butter
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    • Categories: How to...; Stocks; Gluten-free
    • Ingredients: chicken bones; carrots; onions; garlic; celery; parsley; thyme
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    • Categories: Stews & one-pot meals; Main course; Small plates - tapas, meze; Fall / autumn; Basque; Gluten-free
    • Ingredients: dried cannellini beans; yellow onions; celery; canned tomatoes; bay leaves; thyme; dried red pepper flakes; dry white wine; littleneck clams; yellowtail snapper; parsley
    • Accompaniments: Seeded bread; Aioli
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  • Rustic fig, serrano ham & hazelnut tartines
    • Categories: Sandwiches & burgers; Small plates - tapas, meze; Fall / autumn; Gluten-free
    • Ingredients: superfine brown rice flour; millet flour; hazelnut flour; tapioca starch; ground chia; parsley; thyme; butter; hazelnuts; goat cheese; black mission figs; serrano ham; watercress; red onions; balsamic vinegar
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    • Categories: Soups; Fall / autumn; Gluten-free
    • Ingredients: parsnips; yellow onions; celery; apples; potatoes; chicken stock; ground coriander; thyme; Gruyère cheese; millet; chia seeds; active dry yeast; cane sugar; superfine brown rice flour; quinoa flour; teff flour; potato starch; almond flour; tapioca starch; poppy seeds; sesame seeds; fennel seeds; honey; Dijon mustard
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    • Categories: Stews & one-pot meals; Main course; Small plates - tapas, meze; Fall / autumn; French; Gluten-free; Vegetarian
    • Ingredients: assorted mushrooms; rutabagas; parsnips; potatoes; crème fraîche; shallots; scallions; thyme; sage; canned tomatoes; sweet rice flour; dry red wine; Comté cheese; micro greens
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    • Categories: Egg dishes; Small plates - tapas, meze; Appetizers / starters; Lunch; Fall / autumn; Gluten-free; Vegetarian
    • Ingredients: sweet potatoes; eggs; gluten-free breadcrumbs; sweet rice flour; milk; goat cheese; parsley; chives; ground cumin; nutmeg
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    • Categories: How to...; Cooking ahead; Gluten-free; Vegetarian
    • Ingredients: gluten-free bread
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    • Categories: Soups; Fall / autumn; Gluten-free
    • Ingredients: shallots; carrots; celery; thyme; red lentils; potatoes; kabocha squash; chicken stock; purple potatoes; sea scallops
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    • Categories: Pies, tarts & pastries; Small plates - tapas, meze; Fall / autumn; Gluten-free; Vegetarian
    • Ingredients: superfine brown rice flour; quinoa flour; potato starch; rosemary; thyme; butter; leeks; shiitake mushrooms; sage; dry white wine; half and half cream; Gruyère cheese; parsley
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    • Categories: Stews & one-pot meals; Small plates - tapas, meze; Main course; Fall / autumn; Gluten-free
    • Ingredients: beef chuck roast; sweet rice flour; yellow onions; tomato paste; dry red wine; parsley; thyme; carrots; potatoes; green bell peppers; mixed herbs
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    • Categories: Soups; Fall / autumn; Gluten-free
    • Ingredients: garlic; yellow onions; celery; saffron; ground coriander; celery root; potatoes; chicken stock; coconut milk; shrimp; curry powder; pistachio nuts
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    • Categories: Egg dishes; Small plates - tapas, meze; Fall / autumn; Spanish; Gluten-free; Vegetarian
    • Ingredients: potatoes; red kuri squash; eggs; spinach
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    • Categories: Pies, tarts & pastries; Dessert; Fall / autumn; French; Gluten-free
    • Ingredients: superfine brown rice flour; sorghum flour; tapioca starch; cane sugar; butter; rosemary; vanilla beans; red plums
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  • Apple, yogurt & olive oil upside-down cake
    • Categories: Cakes, large; Dessert; Fall / autumn; Gluten-free
    • Ingredients: lady apples; cane sugar; vanilla beans; superfine brown rice flour; almond flour; potato starch; millet flour; tapioca starch; ground cinnamon; ground ginger; muscovado sugar; yogurt; olive oil
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  • Cranberry & quinoa scones
    • Categories: Bread & buns, sweet; Afternoon tea; Fall / autumn; Gluten-free
    • Ingredients: butter; coconut milk; cranberries; superfine brown rice flour; quinoa flakes; quinoa flour; tapioca starch; cane sugar; oranges; Demerara sugar
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  • Chocolate, hazelnut & fleur de sel pots de crème
    • Categories: Mousses, trifles, custards & creams; Dessert; Snacks; Fall / autumn; French; Gluten-free
    • Ingredients: hazelnuts; coconut milk; vanilla beans; egg yolks; coconut palm sugar; hazelnut butter; milk chocolate; dark chocolate; fleur de sel
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    • Categories: Dips, spreads & salsas; Gluten-free; Vegan; Vegetarian
    • Ingredients: nuts of your choice; vegetable oil
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    • Categories: Cakes, small; Afternoon tea; Breakfast / brunch; Fall / autumn; Gluten-free
    • Ingredients: butter; superfine brown rice flour; almond flour; tapioca starch; ground cinnamon; ground ginger; nutmeg; ground cardamom; dark maple syrup; vanilla beans; pears; pistachio nuts
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    • Categories: Baked & steamed desserts; Cookies, biscuits & crackers; Dessert; Fall / autumn; Gluten-free
    • Ingredients: egg whites; superfine sugar; dark chocolate; Demerara sugar; vanilla beans; pink peppercorns; whole star anise; lemons; pears
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Zucchini, quinoa & goat cheese tart

    • Astrid5555 on May 06, 2014

      Made the filling in Eric Lanlard's shortcrust pastry. Liked the end result, but did not love it. The ratio quinoa to vegetables was a little off, too dry from too much quinoa, but nice concept. Used grated Emmenthal cheese instead of goat cheese since I had some leftovers which needed to be use up. Worked well.

  • Roasted cauliflower & leek soup with dandelion green & hazelnut pesto

    • FJT on October 24, 2014

      This soup was OK but isn't on my list to make again. The soup is quite bland on its own and needs the pesto to give it any real interest, but even then it didn't really excite anyone.

  • Creamy fennel & spinach soup

    • FJT on December 01, 2014

      Quick and easy to make and very tasty: just the ticket for a cold evening!

  • Potato-and-egg salad with arugula & chervil pesto

    • FJT on July 31, 2016

      Loved the pesto - I made it with almonds instead of pine nuts as that is what I had on hand - but its flavour really dominated and the maple-syrup-brushed bacon was completely lost as a result. Nice alternative to creamy potato salads and the soft-boiled egg worked well too.

  • Chicken, zucchini & Gruyère clafoutis

    • FJT on July 28, 2016

      This is effectively a crustless quiche and that's no bad thing! I didn't have quite the right amount of chicken, so I added some bacon and I think this was a great move. The only other change I made to the recipe was to omit the two egg yolks; whilst they would probably make the end result richer, with 6 large eggs and a cup of coconut milk in the custard I didn't think we'd miss them and I was right (plus I don't want to make meringue this weekend!).

  • Coconut & yogurt panna cotta with roasted plums

    • FJT on November 10, 2014

      Really wasn't sure this was going to set up as the mixture was very thin when I poured it into glasses, but it did set nicely and I topped it with a berry jelly that I improvised because I couldn't get any plums. Tastes lovely!

    • Melyinoz on December 30, 2017

      This panna cotta is gorgeous. The times I have made it the texture has not been 100% silky like a normal panna cotta, but this has been due to the yoghurt I use. This has not made any difference to my, or my guest's, enjoyment. The only change I have made is not including the butter with the roasted plums. This is because as the plums cool the butter has cooled and left a slightly solidified butter on the plums, and the texture is not to my taste. A lovely dessert.

  • Leek & chive flan with smoked salmon

    • FJT on December 25, 2019

      This was a lovely, light starter. I prepped it up to just before whisking in the eggs in and baking it the night before, which made for an easy time on the day. Everyone enjoyed it; great flavours.

  • Brioche

    • FJT on June 19, 2014

      Good flavor and texture for a gluten-free loaf. Went down well with my family. As the author says it's not a classic brioche, but this is a lovely sweet bread; ideal for breakfast. Looking forward to trying the different variations suggested in the book.

  • Ricotta & quinoa gnocchi with pea shoot & almond pesto

    • FJT on June 19, 2014

      I contacted Aran Goyoaga - there is a misprint in this recipe. There shouldn't be any millet flour in the ingredients - it should read quinoa flour (same quantity as stated for millet flour)

    • FJT on June 30, 2014

      These came together very quickly and easily. Better yet they tasted great and disappeared very fast. I'll be making this recipe again!

  • Chocolate, beet & almond butter molten cakes

    • sweetchefgirl on September 30, 2014

      Puree beets more, used butter and buckwheat flour.

  • Nectarine, yogurt & poppy seed cake

    • Melyinoz on February 25, 2018

      This was a nice cake. The cake was a little overdone at the 60 minute mark, so it definitely did not need 75 minutes in my oven. I added additional poppyseeds, as I like them. I only used 2 nectarines, but I could probably squeeze 3 on if I overlapped them more.

  • Seeded bread

    • porchhouse42 on May 10, 2020

      Original calls for 2 eggs, room temperature and 2 tablespoons honey, instead of the flax eggs and maple syrup.

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Reviews about this book

  • Food52 by Elizabeth Spiridakis

    The 2013 Piglet Tournament of Cookbooks vs. Deb Perelman's The Smitten Kitchen Cookbook

    Full review
  • Fine Cooking

    If you are looking to elevate your cooking to the next level or want to try your hand at gluten-free baking and cooking, this book will fill you with inspiration and ideas.

    Full review
  • Yum.Fi

    There is a pleasing eclectic mix of recipes... Even if you don’t have a gluten allergy, you should seriously take a look at this book to get your hands on a lot of great recipes.

    Full review
  • Epicurious

    Regardless of whether you're eating gluten-free or not, this is a cookbook worth picking up. ...this an attractive book that's bound to inspire you to eat better and well.

    Full review
  • Everyday Dorie

    A charmer from start to finish. ...Her food is gluten-free, a tremendous plus for anyone wtih a wheat intolerance, but a treat for everyone who wants to serve full-flavored beautiful food every day.

    Full review

Reviews about Recipes in this Book

  • Red kuri squash & spinach tortilla

    • Fine Cooking

      It's delicious warm or at room temperature. Serve it with a salad and you've got a lovely vegetarian meal.

      Full review
  • Sunday beef stew

    • Fine Cooking

      ...an easy, comforting stew... Hearty and rich with tender slow-cooked beef, onions, garlic, and bell peppers--and topped off with a bright sprinkle of fresh herbs--the stew hits all the right notes.

      Full review
  • ISBN 10 0316187453
  • ISBN 13 9780316187459
  • Linked ISBNs
  • Published Oct 30 2012
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Little, Brown & Company
  • Imprint Little, Brown & Company

Publishers Text

Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, SMALL PLATES AND SWEET TREATS will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.

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