Baked to Perfection: Delicious Gluten-Free Recipes with a Pinch of Science by Cermelj, Katarina
VALUE
Books

Baked to Perfection: Delicious Gluten-Free Recipes with a Pinch of Science -- Katarina Cermelj - Hardcover


In Stock, Ready to Ship!

The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time.

From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie - everything that once seemed impossible to make gluten-free can now be baked by you.

Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection.

Recipes include classic bakes like super-moist chocolate cake, caramel apple pie and chocolate chip cookies, the softest, chewiest bread, including crusty artisan loaves, baguettes, brioche burger buns and soda bread, and mouth-watering showstoppers like toasted marshmallow brownies, coffee cream puffs and strawberries + cream tart.

Author: Katarina Cermelj
Publisher: Bloomsbury Publishing
Published: 08/17/2021
Pages: 384
Binding Type: Hardcover
Weight: 3.04lbs
Size: 9.98h x 7.78w x 1.32d
ISBN: 9781526613486

Review Citation(s):
Publishers Weekly 03/15/2021
Booklist 07/01/2021 pg. 10

About the Author
Katarina Cermelj is undertaking 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.