Seattle cookbook author, food stylist, and photographer Aran Goyoaga is about to change the way we think about bread.

Her new book, The Art of Gluten-Free Bread, includes more than 100 recipes for sourdough starters and loaves, flatbreads, naan, tortillas, enriched breads, holiday favorites, and even creative ways to use sourdough discard. All are gluten-free, developed with alternative flours and years of testing in Goyoaga’s kitchen.

A fourth-generation baker, Goyoaga grew up in Bilbao, Spain, where her grandparents ran a pastry shop. “The very thing that defined my life and work was what had been making us sick all along,” she writes on her website, reflecting on her family’s gluten intolerance. “It was then I made it my mission to elevate the world of alternative baking—to take the knowledge I was given and honor my family, while transforming recipes through my experience with gluten intolerance.”

After moving to the U.S. at 24, she trained as a pastry chef and worked in professional kitchens before turning her focus to alternative baking. Her blog Cannelle et Vanille has been featured in The New York Times, Washington Post, Food52, and Bon Appétit, and she is a three-time James Beard Award nominee as well as Editor in Residence at America’s Test Kitchen.

Seattle readers can celebrate the launch in person: Goyoaga will present The Art of Gluten-Free Bread at the Fremont Abbey Arts Center on Sept. 23 at 7 p.m. in conversation with fellow cookbook author J. Kenji López-Alt. The event is presented by Book Larder, where tickets are available.

Book Larder shared its excitement for the release: “It’s difficult to overstate just how excited we are about this book, both as booksellers and as home bakers ourselves. We truly believe this is one that will set a new standard not just in terms of gluten-free baking, but for the entire cohort of bread-baking books… It is, at its heart, an incredibly exciting new bread book that also happens to be gluten-free.”