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.

Offers gluten-free, small plate recipes for soups, salads, tarts and desserts, including seeded bread, candied sour orange and almond cake, and Basque fish stew.