An Oxford University-educated Ph.D. in chemistry, Katarina Cermelj brings a fresh approach to gluten-free baking, informed by her knowledge of how ingredients behave and her experiments in how bakers can affect that behavior.
With tips on everything from adjusting pan size and oven temperature, and even whether it's important to chill a dough or batter before it goes in the oven, Cermelj infuses her recipes with abundant know-how that bakers can adapt to recipes they already use.
But there are plenty of attractive recipes in the book which can immediately be put to use: a crusty dark artisan loaf of bread; a lush chocolate babka; carrot cake cupcakes; cheesecake brownies; caramel apple pie, and plenty more.
Hardcover. Color photographs throughout.