Aran Goyoaga
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 29 | Founded | 2 years ago | Last Issue | 6 days ago |
| Active | |||||
Read this Newsletter
arangoyoaga.substack.comLatest Issues
One Condiment, Five Meals: The Magic of Giulia Scarpaleggia’s Onion and Tomato Stew
Friggione (Tomato & Onion Stew) from Vegetables The Italian Way by Giulia Scarpaleggia
Few writers capture the spirit of Italian home cooking as thoughtfully as Giulia Scarpaleggia. Born and raised in Tuscany, Giulia has spent more than a...
The Making of a Gluten-Free Strawberry Galette
The Decisions Behind a Flaky Crust and Juicy Filling
If you’ve ever been intimidated by making a tart, a galette is the perfect place to start. Unlike a traditional tart, which requires fitting dough into a pan and achieving perfectly crim...
What's In My DMs This Week
GF Salted Miso Sourdough Baguettes from The Art of Gluten-Free Bread
Welcome back to another issue of What’s In My DMs This Week where I answer all the burning questions that pop in my Subscriber Chat.
I bet you will find answers to many...
Easy Soft & Chewy Gluten-Free Breadsticks Worth Turning the Oven On For
A summer-friendly bread recipe paired with a savory olive dip
In last week’s GF Oat and Buckwheat Sourdough Bread, I leaned into long fermentation, a high proportion of whole-grain flours, plenty of chew, and a crackling crust. This week’s...
A Pavlova Roll and A Love Letter to Summer Cream Desserts
That English Cream
When I was twelve, I spent a summer in London studying English. I remember being fascinated by the way cream appeared with nearly every dessert we ate. In the Basque Country, where I grew up, heavy cream was not part o...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Aran Goyoaga.
| Subscribers | Engagement | 84 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
Chart Rankings
How this newsletter ranks in the official Substack charts.
| #193 | |
| #123 |
Authors
The writers behind this newsletter.
Hi, I’m Aran — a gluten-free cookbook author, recipe developer, and photographer from the Basque Country, now living in Seattle. I’ve written four cookbooks celebrating gluten-free baking and everyday food.
Frequently Asked Questions
How can I access the email archive for Aran Goyoaga?
You can find recent issues that have been published by Aran Goyoaga on Reletter by scrolling up to where it says Latest Issues. Tap on the link for any of the most recent emails or hit More Issues to see older ones.
How many subscribers does Aran Goyoaga have?
To see how many people subscribe to Aran Goyoaga, simply upgrade your Reletter account. We provide readership numbers and lots of other stats for this newsletter so you can decide if it's worth reaching out to.
How can I advertise in Aran Goyoaga?
Newsletter advertising can be extremely effective when it's done right. Before you pitch Aran Goyoaga as a potential sponsor or partner, make sure that you've done your research and checked its newsletter stats with Reletter.
Then, personalize one of our winning pitching templates and send it to the right person using the contact info provided.
How much does it cost to sponsor a publication like Aran Goyoaga?
Newsletter ad rates (or CPM) vary depending on many factors, including industry, number of subscribers, open rate, ad placement and more.
To find out how much an ad will cost, contact Aran Goyoaga using the contact information provided and ask for a copy of their media kit.
How can I find newsletters related to Aran Goyoaga?
Scroll up to where it says Related Newsletters to see other publications like Aran Goyoaga. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact Aran Goyoaga?
Reletter provides this newsletter's website URL above, where you will often find their contact information. We also provide links to associated social media accounts and pitching templates so you can reach out fast.