Baked to perfection Delicious gluten-free recipes with a pinch of science

Katarina Cermelj

Book - 2021

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.

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2nd Floor New Shelf 641.5639311/Cermelj (NEW SHELF) Due Jun 3, 2022
Subjects
Genres
Cookbooks
Recipes
Published
London, UK : Bloomsbury Publishing 2021.
Language
English
Physical Description
384 pages : color illustrations ; 26 cm
Bibliography
Includes index.
ISBN
9781526613486
1526613484
Main Author
Katarina Cermelj (author)
  • Introduction
  • Gluten-free baking basics
  • Cakes
  • Cupcakes + muffins
  • Brownies
  • Cookies + bars
  • Pies, tarts + pastries
  • Bread
  • Breakfast + teatime treats
  • Around the world
  • Conversion tables.
Review by Booklist Reviews

For those who fear that "gluten free" has to mean dry and tasteless, baker and food writer Cermelj (who also has a PhD in Inorganic Chemistry) uncovers the science behind gluten-free baking. With humor and wit, she explains everything readers need to know to make their own successful gluten-free treats. She starts with her own journey to gluten-free baking before breaking down the composition of gluten-free flours, outlining the tools needed, and explaining the science behind the food with tips like how to keep gluten-free cakes moist. Readers will appreciate the way scientific information is broken down with language and illustrations that make it easy to understand. Recipes like hazelnut milk chocolate cake, chocolate Swiss roll, and tiramisu are nicely formatted with tips, assembly instructions, and storage requirements. Helpful tables, charts, and baking notes are found throughout. With intelligent instruction and beautiful visuals, Cermelj shows readers that gluten-free baked goods can be moist, tasty, and satisfying. Copyright 2021 Booklist Reviews.

Review by Publishers Weekly Reviews

The Loopy Whisk blogger Cermelj debuts with a winning guide that draws on her scientific background—she has a PhD in inorganic chemistry—to develop "gluten-free recipes that are simple and give mouth-watering results." She asserts one of the key factors of gluten-free baking is creating an ideal texture by blending starch gluten-free flours (which give baked items a crumbly texture) with protein gluten-free flours (that provide the elasticity that prevents goods from becoming too crumbly). She shares examples of store-bought and DIY flour blends, which are used in sweet recipes, such as hazelnut and milk chocolate cake and raspberry frangipane tart, as well as savory ones, including zucchini and feta muffins and rosemary focaccia. Unfortunately, the supplementary information that precedes each chapter will overwhelm those who aren't scientifically savvy, as with a chart of mathematical formulas used to calculate the scaling of cakes sizes. Thankfully, the recipes are straightforward and loaded with plenty of accessible notes in the margins ("the extra egg whites make the cupcakes especially fluffy," she explains for her vanilla cupcakes). 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. Agent: Tessa David, Peters Fraser + Dunlop Literary. (May) Copyright 2021 Publishers Weekly.

Review by Publishers Weekly Reviews

The Loopy Whisk blogger Cermelj debuts with a winning guide that draws on her scientific background—she has a PhD in inorganic chemistry—to develop "gluten-free recipes that are simple and give mouth-watering results." She asserts one of the key factors of gluten-free baking is creating an ideal texture by blending starch gluten-free flours (which give baked items a crumbly texture) with protein gluten-free flours (that provide the elasticity that prevents goods from becoming too crumbly). She shares examples of store-bought and DIY flour blends, which are used in sweet recipes, such as hazelnut and milk chocolate cake and raspberry frangipane tart, as well as savory ones, including zucchini and feta muffins and rosemary focaccia. Unfortunately, the supplementary information that precedes each chapter will overwhelm those who aren't scientifically savvy, as with a chart of mathematical formulas used to calculate the scaling of cakes sizes. Thankfully, the recipes are straightforward and loaded with plenty of accessible notes in the margins ("the extra egg whites make the cupcakes especially fluffy," she explains for her vanilla cupcakes). 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. Agent: Tessa David, Peters Fraser + Dunlop Literary. (May) Copyright 2021 Publishers Weekly.

Review by Publisher Summary 1

Armed with a chemistry degree and a weakness for cake, the author presents this gluten-free baking book filled with easy-to-follow recipes that work perfectly every time.

Review by Publisher Summary 2

Armed with a chemistry degree and a weakness for cake, the author presents this gluten-free baking book filled with easy-to-follow recipes that work perfectly every time. 25,000 first printing. Illustrations.

Review by Publisher Summary 3

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.

Review by Publisher Summary 4

The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time.