WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022
WINNER OF THE GUILD OF FOOD WRITERS SPECIALIST SUBJECT AWARD 2022
FINALIST IN THE IACP AWARDS 2022
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'I have nothing against gluten, but this book is just full of recipes I long to make' Nigella Lawson
The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every single 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.
Winner of the Fortnum & Mason Food and Drink Awards 2022
IACP Award finalist in Baking Sweet & Savory, Confections and Desserts
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.
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.
