58 min listen
Gluten-Free Baking With Aran Goyoaga Of Cannelle Et Vanille
Gluten-Free Baking With Aran Goyoaga Of Cannelle Et Vanille
ratings:
Length:
49 minutes
Released:
Apr 29, 2023
Format:
Podcast episode
Description
Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosA leader in the gluten-free baking space, Aran Goyoaga knows her way around the intricacies of alternative baked goods. Diagnosed with a genetic gluten intolerance as an adult, Aran has used her classic pastry training and extensive knowledge about alternative ingredients to create delicious cakes, cookies, tarts, breads, pies, and more. Aran shares her gluten-free flour preferences; the importance of potato starch, psyllium, and steam; choosing the right cookware, and her number-one tip for gluten-free baking. Want to bake along? Here is Aran’s recipe for her Quick Crusty Boule.Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Aran: Instagram, Cannelle Et Vanille Bakes Simple cookbook, websiteMore on Jessie: Instagram, her Snackable Bakes cookbook
Released:
Apr 29, 2023
Format:
Podcast episode
Titles in the series (59)
Making Modern Layer Cakes With Pastry Chef Natasha Pickowicz: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Self-taught pastry chef Natasha Pickowicz is known for her unique take on cake baking and decorating, and she’s built a cult following for her minimalist creations with maximum flavor. Natasha joins host Jessie Sheehan to talk about her approach, which she outlines in her debut book, More Than Cake: 100 Baking Recipes Built for Pleasure and Community, out Tuesday, April 11th. They also talk about the Planned Parenthood bake sales that Natasha organized in New York for several years. (She just announced her latest bake sale, happening Sunday, April 16th, in Brooklyn.) Natasha shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient. Want to bake along? Here is N by She's My Cherry Pie