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Katarina Cermelj has a doctorate in inorganic chemistry from Oxford and runs the baking blog The Loopy Whisk. She uses that training to explain how to make virtually any baking recipe gluten-free, dairy-free, egg-free or vegan.
This is therefore not a collection of adapted recipes but a method for adapting recipes yourself, which makes it an entirely different and considerably more useful book.
One example of how she thinks. An egg does at least three different things in a batter: it binds, it helps the bake rise and it adds liquid and fat. The substitute you choose therefore depends on which of those three jobs the egg was doing in that particular recipe, which is why general-purpose egg replacers so often produce poor results. She applies the same reasoning to gluten, to milk fat and to why gluten-free doughs need to be left to rest and hydrate before baking.
The book also contains around 100 of her own recipes and her own flour blend. For anyone baking for someone with an allergy, this is the one title that actually solves the problem rather than working around it.
Format: Hardback
Number of pages: 496
Language: English
First published: 2024
