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Gluten-free baked goods have a reputation of not being as good as a recipe that includes gluten. But after she was diagnosed with gluten intolerance, baker Aran Goyoaga has dedicated herself to elevating gluten-alternative baking. The result of her research and recipe testing is a new book, The Art of Gluten-Free Bread (https://bookshop.org/p/books/the-art-of-gluten-free-bread-groundbreaking-recipes-for-artisanal-breads-and-pastries-aran-goyoaga/f01f09b84bbd8fc8) . Goyoaga discusses her story and listeners share their questions about gluten-free baking.