Baked to Perfection

I have nothing against gluten, but this book is just full of recipes I long to make -- Nigella Lawson Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable -- Julie Jones, author of <i>The Pastry School</i> Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement -- Juliet Sear, author of <i>The Cake Decorating Bible</i> Part science lesson (the fun kind, honest) and part home economics, making the process of getting to grips with baking sans gluten approachable to home cooks who don't have a science degree in their back pockets * independent.co.uk * Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all -- Erin Jeanne McDowell, author of <i>The Fearless Baker </i> Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten -- Tessa Huff, author of <i>Layered</i> A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this. * Publishers Weekly *

Katarina Cermelj has a PhD in Inorganic Chemistry from Oxford. After cutting out gluten from her diet, she used her scientific background to experiment with gluten-free baking, and in 2016 set up her hugely popular baking blog, The Loopy Whisk, sharing her sumptuous allergy-friendly recipes. Baked to Perfection is her first cookbook.