The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan cover image
The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan cover image

The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan

by Katarina Cermelj
Publication date: October 8, 2024
Hardcover
Regular price $35.99 USD
Sale price $35.99 USD Regular price
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"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.

The Elements of Baking is the definitive guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan. 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.

With an abundance of mouth-watering recipes together with actual quantitative rules that you can use to convert any recipe into whatever version you fancy, The Elements of Baking will transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake.

"Kat is the master of free-from recipes!" Matt Adlard, author of Bake it Better

"This is so much more than a cookbook, it's a baking science bible!" Tessa Arias, creator of Handle the Heat

"Katarina's recipes are delicious, foolproof and you'd simply not know that they're 'without' in any way." Mark Diacono, author of Spice: A Cook's Companion

"A deliciously authoritative guide to creating the gluten-free, dairy-free, egg-free, and vegan baked treats of our dreams." Zoe Francois, author of Zoe Bakes Cookies and host of Zoe Bakes

"The Elements of Baking practically and beautifully shares a wonderful message - baking is truly for everyone."
Erin Jeanne McDowell, author of The Book on Pie and host of Happy Baking

"Brilliantly smart and poised to become the essential baking guide for folk who want to learn or love to bake." Nik Sharma, James Beard finalist, author of Veg-Table

Physical Info: 3.53 cms H x 26.67 cms L x 20.35 cms W (1.89 kgs) 496 pages

WINNER OF THE IACP AWARD IN HEALTH & WELLNESS

FINALIST FOR THE 2025 JAMES BEARD FOUNDATION BOOK AWARD - BAKING AND DESSERTS

'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

An enthusiastically nerdy guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan, with over 140 scientifically-grounded, mouthwatering recipes.

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. With an abundance of mouth-watering recipes together with quantitative modification rules that you can use to convert any recipe into whatever version you fancy,The Elements of Bakingwill transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake.

Just like the recipes of her popular baking blogThe Loopy Whisk, the recipes Katarina shares in her latest book are always approachable, reliable and incredibly delicious, ranging from savoury dishes like Gluten-free Cheesy Garlic Pull-apart Bread and Vegan Veggie & Hummus Galette to sweet delicacies like Dairy-free Apple Pie Cupcakes and Egg-free Lemon Swirl Cheesecake Bars. And the gluten-free vegan chapter will delight anyone who has to avoid gluten, eggs and dairy, with recipes such as Gluten-free Vegan Cinnamon Rolls and Guten-free Vegan Lemon Meringue Cake.

With a completely novel approach to baking and modifying recipes,The Elements of Baking will demystify allergy-friendly baking once and for all.

Katarina Cermelj is a food writer, photographer and creator of the popular baking blog, The Loopy Whisk, where she shares her sumptuous allergy-friendly recipes. She has a PhD in Inorganic Chemistry from the University of Oxford. Her scientific background, a love of research and a good deal of stubbornness allowed her to develop mouth-watering recipes suitable for a wide range of dietary restrictions, including gluten-, dairy- and egg-free. Originally from Slovenia, Katarina now lives near Oxford. She is the author of Baked to Perfection, which was the winner of the Fortnum and Mason Food and Drink Awards 2022 and winner of the Guild of Food Writer's Specialist Subject Award 2022.