The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER

Katarina Cermelj, who holds a PhD in Inorganic Chemistry, explains the science behind baking and how ingredients function, enabling readers to adapt recipes to suit various dietary needs while maintaining quality results. The book combines recipes with quantitative modification rules that allow conversion of any recipe into gluten-free, dairy-free, egg-free, or vegan versions. Recipes range from savoury options like Gluten-free Cheesy Garlic Pull-apart Bread and Vegan Veggie & Hummus Galette to sweet treats such as Dairy-free Apple Pie Cupcakes and Egg-free Lemon Swirl Cheesecake Bars. A dedicated gluten-free vegan chapter includes recipes like Gluten-free Vegan Cinnamon Rolls and Gluten-free Vegan Lemon Meringue Cake. The recipes reflect the approach of Cermelj's baking blog The Loopy Whisk, emphasizing approachable, reliable, and delicious results. The book was a Top 10 Sunday Times bestseller in October 2024.