Baked to Perfection: Delicious gluten-free recipes with a pinch of science (Hardcover)
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.
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.
“Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable.” —Julie Jones, author of The Pastry School
“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 The Fearless Baker
“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 The Cake Decorating Bible
“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 Layered
“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
“A really lovely book . . . utterly gorgeous photographs . . . an enormously helpful guide to baking in general, frankly, and gluten-free baking in particular.” —Nigella Lawson