The Elements of Baking: Making Any Recipe Gluten-Free, Dairy-Free, Egg-Free or Vegan the Sunday Times Bestseller

by Katarina Cermelj

'As soon as I read The Elements of Baking, I knew it would have a permanent spot on my kitchen bookshelf.' Dorie Greenspan, New York Times bestselling author of Baking with Dorie

Armed with a PhD in Inorganic Chemistry, Katarina Cermelj lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular...

• Format: Hardcover
• Language: English
• ISBN: 1399712896
• ISBN13: 9781399712897
• Release Date: October 2024
• Publisher: Mobius
• Length: 496 Pages
• Weight: 4.20 lbs.
• Dimensions: 1.4" x 8.0" x 10.5"

Customer Reviews

Fantastic Reference Cookbook!!

I have made a few recipes from The Loopy Whisk and I am always amazed at how well they turn out. This book isn’t just recipes, but the science behind cooking and she gives you a lot of context so you can adapt your own recipes to be gluten free and vegan friendly.

This book is a dream!

I have LOVED Katarina’s gluten free recipes ever since I stumbled across her instagram @theloopywhisk. I have a gluten allergy and I love baking, so have tried many recipes but hers are hands down the best. So many compliments of “I can’t even tell it’s gluten free!” (When I actually share the item lol). You can really tell she put care and thought and knowledge into developing each recipe. And NOW with this book I can learn about the science of “free-from” baking. plenty of recipes are in here too and broken down in how you can adapt any way you like (including “regular”). As if I couldn’t love this book and Katarina more, in the introduction of this book there is a section titled “This is not a “Healthy Eating” book”. I won’t quote the whole section but will just say as a registered dietitian I CLAPPED. Most people who choose gluten free or vegan or egg free are not doing so for a few months because of whatever “healthy” eating trend is relevant. katarina makes real free from baked goods and not a health food version.

Celiac's Dream Book

We love how thorough the explanation are - having chemistry explain ratios and weight truly make us able to make any recipe gluten free. As a celiac with dairy intolerance, its been life changing.