We’re going gluten-free this week and talking about how to make the best gluten-free bread — because we believe everyone deserves great bread. Aran Goyoaga, author of the stunning new book The Art of Gluten-Free Bread, joins us to talk about her approach to gluten-free bread baking, including some of her favorite flours and tips and tricks. We break down the dizzying world of gluten-free flours, our tips for making gluten-free sourdough, and the differences between gluten-full and gluten-free bread doughs. And as always, we close out the show with Jessica’s Jess-opinion of the week and the (gluten-free!) recipes she and David are baking. Recipes and other links from this episode: Find Aran’s book: The Art of Gluten-Free Bread Learn more about gluten-free flours: Which gluten-free flour should I use? Read: How to substitute Gluten-Free Bread Flour for regular flour What David’s baking this week: Gluten-Free Chocolate Mousse Cake with Raspberries What Jessica’s baking this week: Sunken Berry Almond Cake Record your question for our Ask the Bakers segment here! This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com.

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“What did the council decide on item 42?” — answered with the speaker and the moment.