• penwithroad on September 21, 2021

  Everything I have made from this book has been outstanding. I've been making gluten-free bread for several years and was happy with a formula I had developed that makes great toast and had some (unreliable) success with GF sourdough. But the bread in this book is a revelation! The other recipes I've tried have been wonderful too. Almost everything is simple, achievable, adaptable and elegant. I can't rate it highly enough.

Notes about Recipes in this book

• Gluten-free sourdough starter

  • Genscooking on August 03, 2021

    After a previous unsuccessful GF sourdough attempt, I found success with this recipe/technique. To remove some chlorine from the tap water I used, I boiled it then let it sit several hours before using in the starter. I think this helped.

• Cinnamon buns

  • Melyinoz on October 18, 2020

    I wanted to do something soothing to help counteract the long months of isolation. Here in Melbourne we have been in lockdown for more than four months, but, joyfully, our COVID numbers have come right down and we have a roadmap out. This recipe was a delight to make, and my apartment smelled amazing. I will make them again when I can see my family. Safe travels, everyone.

  • jennsutherland on February 22, 2021

    These buns were the best I've ever made. Aran's method with making the psyllium get before combining with the flours gave these the perfect bounce and chewiness. Rolls were also the easiest to roll out of any GF pasty I've ever made. Will make again. Added some orange zest to the glaze for a little pop.

• Sourdough waffles with carmelized peaches

  • Chefjames1 on April 25, 2026

    These are great. I always mix everything and then add the baking soda right at the end before putting in the waffle maker as it bubbles quickly.

• Raspberry pancakes with maple yogurt

  • crandall57 on October 29, 2025

    Delicious, fluffy and easy to put together. I’d make these again. Might skip the yogurt next time and opt for plain maple syrup.

• Sourdough boules

  • Genscooking on August 03, 2021

    Using this recipe (and the sourdough starter from this book), I have produced gluten free bread that is the best I’ve made in 12 years of GF baking. I make only 1 loaf at a time — so half recipe. Adjustments I made: increase salt to 1.25 tsp per loaf; reduce water from 350 g to 320 g per loaf; proof only 1.5 - 2 hours; cool upside down on rack.

• Buckwheat sweet yeast bread with dried apricots and walnuts

  • Melyinoz on July 11, 2020

    This bread turned out really well and was delicious with cream cheese on it. Unfortunately, I had an allergic reaction either to the buckwheat flour or a cross contaminant in the buckwheat. What a bummer, I really enjoyed the one slice I got to eat. And one more thing that might be on my allergy list.

• Black olive, caraway, and honey yeast bread

  • Melyinoz on May 28, 2020

    This didn’t work for me. I am not sure what happened. I followed the directions precisely and the loaf looked beautiful. It was agony to wait until the bread cooled completely, but I did. I left it for five and a half hours. Unfortunately, when I cut into it the bread was hollow at the top of the loaf as if a giant bubble had formed and then deflated. The insides had sunk to the bottom of the loaf and were gummy. I know there must be a fix, but I am frustrated by my lack of knowledge to solve the problem.

  • jennsutherland on April 21, 2021

    Made this bread, and it turned out beautifully - lovely webby, open crumb, great flavor from the olives and caraway. Be careful not to over-proof - I think that's what @Melyinoz had below with the flying "crust handles" and gummy crumb. My house is cool in temperature, but even so, I short the proof time 30-45 from most of Aran's recommendations.

• Pie dough 3-2-1

  • Melyinoz on May 28, 2020

    This worked really well. For some reason I needed double (!!!) the amount of ice cold water for the pastry to come together. I was fretting that the pastry wouldn’t work because of this, but it turned out well. I know that different flours absorb different amounts of liquid, so maybe my batches of flour were particularly thirsty! Or maybe they are processed differently here in Australia and this might impact how much liquid is absorbed.

• Caramelized apple galette

  • Melyinoz on May 28, 2020

    This was really delicious. I made it with the pie pastry recipe, rather than the puff pastry recipe. Note: there appears to be a misprint that calls for 1 tablespoon of cinnamon. I believe this should be 1 teaspoon. 1 tablespoon would be awfully strong. I served this with marscapone, and I was very happy indeed!

• One-bowl apricot and olive oil cake

  • Melyinoz on April 11, 2020

    Oh yum, this cake is so good. I have been meaning to leave a review. I have just made this cake for the 4th or 5th time. The first time I made it I took it to work for a work celebration and no one could believe it was gluten free. My sister adores this cake and keeps asking for it. I have made it with apricots, nectarines and peaches. The apricot is my favourite, but apricot season is over here in Oz. I have a peach version sitting on my kitchen counter now, yet to be tasted. Maybe it will be my new favourite...

  • Huongey on March 15, 2022

    Easy and delicious. I made mine with prunes and it worked really well if you only have pantry ingredients to work with. Can’t wait to try it some fresh stone fruit this summer.

• Banana bread with sunflower seed icing

  • crysta_63qusi on February 22, 2026

    Came together easily, and worked as both mini and regular muffins. (Recipe yielded 24 minis and 6 regular.)

• Flaky caramelized onion and fennel biscuits

  • Melyinoz on June 20, 2020

    I enjoyed the finished product, but my biscuits didn’t look like the photos in the book. I failed to get as much of a rise as the biscuits pictured in the book, and once again when using a baking recipe from this book my dough was dry. I think it could have something to do with the flours I am using. I should have added more liquid, but I didn’t, so that may account for the flatter biscuits. I also cooked them for the 18 minutes specified without checking them earlier which resulted in a, ahem, burnished colour. Photo attached.

  • KNivia on March 16, 2026

    I have made this recipe many times and often I do have to add a bit more almond milk to the mass of dough to get it to come together. Today I doubled the recipe as I always do and I freeze 1/2 of the biscuits cut into their shapes raw. Then I just pull them out of the freezer frozen and bake them off as I need them. (Add 1-2 more minutes to baking time from frozen.) This recipe is also versatile in that you don’t have to add in any onion or fennel. I just made mine plain today so that if I’m serving them savory or with something sweet it doesn’t matter. But that combination of onion and fennel is absolutely delicious! I have also tried many different types of GF biscuits and this is by far the best!

• Roasted carrot and cashew soup

  • jessncanfield on February 25, 2026

    Really good, would definitely make again! Used cream + water in place of cashew milk.

• Peas and ham with buttermilk dressing

  • Bessp on January 28, 2026

    The dressing was like a light, acid-forward ranch. I added mozzarella pearls for a bit of heft and used radish microgreens instead of cress because it's what I could find at the store. I loved the freshness from all the herbs, the crispiness of the ham, and the peas. I will definitely make this again.

• Roasted carrots with red lentil hummus

  • etcjm on October 03, 2022

    Made the hummus element of this dish, and it was very good. Easy and quick to make. Nice change from using chickpeas. Next time I'll make sure I have carrots to make the other part of the dish!

• Tortilla de patatas with romaine, fennel, and green olive salad

  • Melyinoz on January 21, 2022

    The tortilla was delicious. Simple, tasty and delicious. Yum.

  • robyn_mbg7pt on February 18, 2026

    Better than José Andres’s!

• Crispy chickpeas with rice, sweet potatoes, avocados, and greens

  • gamulholland on February 16, 2022

    This was healthy and tasty— made it without any modifications. The arugula was a nice touch on top of the other elements.

• Braised chicken with apples and cider

  • Indio32 on September 14, 2020

    Nothing spectacular but was enjoyed by all. Added more cider than called for so as to get a good amount of gravy. Separated it from everything else and gave it a hard boil to thicken then whisked in some butter. Served with steamed haricot vert and plain boiled rice.

• Braised beef ragù with tagliatelle

  • jennsutherland on January 17, 2021

    Incredibly simple, and the best ragu or bolognese I've ever made. Will make again.

• Radicchio, apple, and celery root salad with buttermilk-poppy seed vinaigrette

  • athena_0c465i on January 27, 2026

    I loved the idea of this salad but it was a bit too bitter. Maybe using a sweet dressing would balance it out better!

• Ricotta gnudi with slow-roasted tomatoes

  • Chefjames1 on January 18, 2026

    Good! Gnudi are very light and fragile but have a nice texture once cooked.

• Eat Your Books by Jenny Hartin

  This collection of recipes is not only naturally gluten-free but wholesome and seasonal.

  Full review

• Food52

  The recipes, all of which are seasonal, produce-forward, and naturally gluten-free, are precisely the kind of meals Aran Goyoaga eats at home with her family.

  Full review