Promotional Information

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*