Baking shouldn't have limitations. Whether you're avoiding gluten, dairy, eggs, or following a fully vegan lifestyle, The Elements of Baking empowers you to transform your favorite recipes without compromising on taste or texture.
What makes this book truly special is Dr. Katarina Cermelj's unique approach. With a PhD in Inorganic Chemistry, she demystifies the science behind baking ingredients and how they interact. This isn't just another recipe collection—it's a comprehensive guide that teaches you the "why" behind baking, giving you the confidence to modify any recipe to suit your dietary needs.
Gone are the days of guessing and experimenting. The book provides clear, quantitative rules for converting recipes. Whether you need to make something gluten-free, dairy-free, egg-free, or completely vegan, you'll find precise substitution methods that actually work. The author's chemistry background ensures that these modifications maintain the structural integrity and delicious taste you expect from great baked goods.
From savory delights like Gluten-free Cheesy Garlic Pull-apart Bread and Vegan Veggie & Hummus Galette to sweet treats like Dairy-free Apple Pie Cupcakes and Egg-free Lemon Swirl Cheesecake Bars, this book has something for everyone. The dedicated gluten-free vegan chapter offers crowd-pleasers like Gluten-free Vegan Cinnamon Rolls and Gluten-free Vegan Lemon Meringue Cake that will amaze even skeptical eaters.
Like Katarina's popular blog The Loopy Whisk, all recipes are approachable, reliable, and incredibly delicious. This isn't a book you'll use once and forget—it's the reference guide you'll turn to every time you bake. Whether you're a seasoned baker or just starting out, The Elements of Baking will transform how you think about ingredients and open up a world of delicious possibilities.
