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

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.