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

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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

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 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.

Just like the recipes of her popular baking blog The 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.

Review

Many of us avoid gluten, dairy or eggs, and most of us know others who do: this brilliant book is the one to reach for when you want to bake considerately. Katarina's recipes are delicious, foolproof and you'd simply not know that they are 'without' in any way. ― Mark Diacono, author of Spice: A Cook's Companion

Kat is the master of free-from recipes! Too often free-from recipes might look appealing but they often turn out to be a fail for bakers at home. Kat's recipes are tried and tested, and as a baker with little experience in this area, I know I can trust her to deliver a great recipe that's easy to follow and looks just as good as the stunning photography! ― Matt Adlard, author of Bake it Better

The Elements of Baking contains everything I love about a good baking book: detailed methods, beautiful photographs, delicious recipes, and just enough of the science behind them to make anyone feel like an expert. The Elements of Baking practically and beautifully shares a wonderful message - baking is truly for everyone. ― Erin Jeanne McDowell, author of The Book of Pie and host of Happy Baking

Kat has achieved the impossible and created the most comprehensive, easy -to-understand, and visual guide to baking with dietary restrictions without sacrificing flavour or texture. Every question you've ever had about converting recipes is answered. This is so much more than a cookbook, it's a baking science bible! ― Tessa Arias, creator of Handle the Heat

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 and author of Veg-Table

Finally, we have a deliciously authoritative guide to creating the gluten-free, dairy-free, egg-free, and vegan baked treats of our dreams. Katarina takes away the guesswork of adapting our favourite recipes and gives every baker confidence in the kitchen. If you've ever needed to substitute an ingredient in a recipe, but weren't sure how, The Elements of Baking will show you the way. ― Zoe Francois, author of Zoe Bakes Cookies and host of Zoe Bakes

Book Description

Learn how to remove gluten, eggs and/or dairy from any recipe with this fun, nerdy cookbook packed full of helpful tips and mouthwatering recipes.

From the Back Cover

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.

"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.

"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

About the Author

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.

Review:

4.9 out of 5

98.46% of customers are satisfied

5.0 out of 5 stars At last I can adapt any baking recipe!

M.G. · 3 October 2024

I’ve waited for months for this to be released, ever since I made Katarinas amazing gluten free focaccia bread recipe and this book has surpassed my expectations. I cannot believe the rigorous scientific work Katarina has put in to creating this so that we can make our favourite home baked recipes but without Gluten, dairy, or eggs - or all three!The first half of the book covers the technical details should you want to adapt you family recipes. The second half is full of recipes under the headings; gluten free, dairy free, egg free, vegan and gluten free vegan. Of course you also now have the ability to adapt any of these actual recipes to whatever you want. for instance, the dairy free Coffee & Walnut cake could easily be made vegan and so on.If you are someone who craves good quality home baked goodies, breads, cakes & pastries but have been limited by your dietary restrictions this is the book you’ve been dreaming that someone would write one day.Thank you so much for creating this book - it’s sure to become The Bible of ‘baking without’

5.0 out of 5 stars Amazing Book

E. · 5 October 2024

If you want to bake free from, you need this book. It has such a wealth of information and so clearly laid out. I can't wait to start baking some of the included recipes and using the information to convert some classics!Edit: I've now tried the gluten free & vegan versions of both the scones and the sugar cookies. Both came out perfectly and better than any other recipes I've tried!

5.0 out of 5 stars Gluten free garlic bread !! You would never know it's GF!!

L.R. · 7 November 2024

This book is such an important addition to baking for those who love to bake and are also gluten free! @loopwhisk this is just amazing ! Proof im the pudding above! Thank you 😊

5.0 out of 5 stars Brilliant book for adapting recipes!

M.H. · 8 October 2024

This is the best book I have ever bought on baking, it explains so clearly how each ingredient works and how you can change recipes to suit different dietary requirements that I was blown away. I have over a hundred cook books and love to read them. This book though is very different, it's not just all recipes though there are a good few beautiful ones, most of the book is taken up with explaining how recipes work and how to change them. She has developed rules which she explains clearly and then there are charts which show all the adaptions for your recipe. As if that wasn't enough she then has pictures of how the changes affect a recipe. I can't recommend this book enough, it's a big book of 494 pages and it's the best money I have ever spent on a baking book, it will save me a fortune in wasting ingredients by winging it trying to change recipes while having no clear idea of what ingredients I could use instead of the ones I wanted to leave out. Excellent, excellent book!!

4.0 out of 5 stars Damaged when arrived

N. · 19 October 2024

The book itself is very informative for all bakers into baking gluten/egg free/regular all in one book well written by the authorUnfortunately when it arrived it was damaged from the corners and the sides it was very poorly packaged I didn’t except that with Bolousually things are packed really well so was disappointed on this occasion

5.0 out of 5 stars Converting standard recipes to free from has never been easier

L. · 4 October 2024

Firstly, the book has some great recipes in it - standards that everyone loves - and provides gluten free, egg free and dairy free versions.But more importantly it shows you what it’s going to look like when you do change it up so that you can get an idea on what changes will happen when you can’t use milk, or change the flours. Honestly, I’ve never met a cookbook like it and I’m going to buy copies for all my baking friends

5.0 out of 5 stars Incredibly useful book

L.H. · 12 October 2024

This isn't really a recipe book.There are recipes in it, but what it actually does is teach you how to bake and adapt recipes for coeliac (gluten free), vegan, dairy free.Many of us are having to relearn how to bake for those in our lives who need different diets. This helps you do it. Helps you adjust their favourite recipes so they can still have them in their lives.I couldn't work out why I couldn't just substitute one for one with gluten free flour. This explains why and what you need to make recipes work.No more dry, weirdly flavoured, overly expensive bread and treats for my coeliac husband.This book is a game changer.

5.0 out of 5 stars Impressive, but maybe a bit complicated.

V.H. · 10 November 2024

Value for the money, all relevant information is there, but feels a bit complicated.

Muito bom

A.F. · 8 November 2024

Recomendo

Really Nice Cookbook for All Baking

M. · 6 November 2024

This cook book is beautiful. Clean Glossy Pages with lots of pictures. I love how this is not just one type of baking. It includes gluten free, egg free, dairy free, vegan, etc... I really like the explanation and the pictures, showing how each type of baking effects the finished quality of the items. She explains so much about how each item effects the finished product. I have watched her on tiktok for a few years and have tried some of her recipes that she shared online and everything has turned out so well.

I'm thrilled with this book!

B. · 9 October 2024

Personally, I am so excited to dive into this book as I have been gluten free for 8 years. I know from experience her recipes are excellent. But beyond the personal, I'm excited to use it in my culinary classes. Her explanations are thorough, easy to understand, and incredibly enlightening to anyone that wants to be able to adapt recipes to their particular dietary needs. Photos are beautiful, and such a wide range of subjects and recipes are covered. I am a 70 year old with not the greatest vision, and I have absolutely no problem with reading the font! I want to make every single one! Thank you, Katarina, for this beautiful labor of love!!

Blown away

A. · 7 November 2024

I am absolutely blown away by this book. I have no idea how Kat even manages to conduct all these experiments and document them so thoroughly, so thoughtfully so everyone can take advantage of her knowledge (and she gives so much for free as well!). One can definitely sense her passion and this book is the epitome of it. I was thinking yesterday with my husband, The book is worth even double the amount it costs now. It’s so high quality, beginning with the cover and paper and colors and of course the content is golden (even the writing is so fun!).She makes gluten-free baking fun again and being able to adapt the recipes even more and understand how to do it, is a huge game changer. Thank you so much Kat, for everything that you do!The pictures, the nerdy stuff, the charts, the detailed but easy to understand whys and hows… truly blown away!

The FREE-baking bible

S.T. · 30 October 2024

Not the usual recipe book. It's well structured even if it requires some time to get use to it.Awesome in combination with the hundreds of recepies on Kate's blog

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

Name: The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER
Brand: Yellow Kite
SKU: K1399712896
Price: 18.29 BHD
Availability: InStock
Rating: 4.5 (13 reviews)

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