About this episode
Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios A 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 , website More on Jessie: Instagram , her Snackable Bakes cookbook