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Baked to Perfection
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The only gluten-free baking book you'll ever need.

About the Author

Katarina Cermelj has 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.

Reviews

I have nothing against gluten, but this book is just full of recipes I long to make -- Nigella Lawson
Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable -- Julie Jones, author of The Pastry School
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
Part science lesson (the fun kind, honest) and part home economics, making the process of getting to grips with baking sans gluten approachable to home cooks who don't have a science degree in their back pockets * independent.co.uk *
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
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 *

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