Baked to Perfection
Winner of the Fortnum & Mason Food and Drink Awards 2022
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- 22,99 €
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- 22,99 €
Publisher Description
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.
PUBLISHERS WEEKLY
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.
