The Elements of Baking by Katarina Cermelj is a groundbreaking guide for anyone navigating dietary restrictions without sacrificing flavor or texture.
Blending scientific insight with approachable instructions, Cermelj empowers readers to adapt any recipe to be gluten-free, dairy-free, egg-free, or vegan.
The book stands out with its clear modification rules and delicious recipes—from savory pull-apart bread to indulgent lemon meringue cake.
Backed by her expertise in chemistry and popular blog, The Loopy Whisk, Cermelj turns complex baking science into something intuitive and inspiring.
A must-have for both allergy-conscious bakers and curious home cooks looking to expand their skills.
KEYWORDS:Baking, Gluten-free, Vegan, Dairy-free, Egg-free, Healthy recipes, Ingredient substitutions, Food allergies, Baking science, Home kitchen