The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER
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‘As soon as I read The Elements of Baking, I knew it would have a permanent spot on my kitchen bookshelf.’ Dorie Greenspan, New York Times bestselling author of Baking with Dorie
Armed with a PhD in Inorganic Chemistry, Katarina Cermelj lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular. With an abundance of mouth-watering recipes together with quantitative modification rules that you can use to convert any recipe into whatever version you fancy, The Elements of Baking will transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake.
Just like the recipes of her popular baking blog The Loopy Whisk, the recipes Katarina shares in her latest book are always approachable, reliable and incredibly delicious, ranging from savoury dishes like Gluten-free Cheesy Garlic Pull-apart Bread and Vegan Veggie & Hummus Galette to sweet delicacies like Dairy-free Apple Pie Cupcakes and Egg-free Lemon Swirl Cheesecake Bars. And the gluten-free vegan chapter will delight anyone who has to avoid gluten, eggs and dairy, with recipes such as Gluten-free Vegan Cinnamon Rolls and Guten-free Vegan Lemon Meringue Cake.
With a completely novel approach to baking and modifying recipes, The Elements of Baking will demystify allergy-friendly baking once and for all.
From the Publisher
Publisher : Mobius (October 8, 2024)
Language : English
Hardcover : 496 pages
ISBN-10 : 1399712896
ISBN-13 : 978-1399712897
Item Weight : 2.31 pounds
Dimensions : 8.01 x 1.39 x 10.5 inches
Customers say
Customers find this baking cookbook valuable for its educational content, explaining the science of ingredients and how to adapt recipes for various dietary needs. The book receives praise for its clear directions, beautiful photos, and comprehensive coverage of food allergies. Customers appreciate the variety of recipes and find it worth the price.
AI-generated from the text of customer reviews
13 reviews for The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER
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Original price was: $35.99.$25.28Current price is: $25.28.
Dani_6736 –
Donât miss out on this amazing book!
I have only partially looked through this book and so far I am extremely impressed and happy with it. Katarina Cermelj not only has her own wonderfully crafted recipes but also does a really great job of explaining how to craft your own gluten-free, dairy-free, etc recipes as well as the science behind ingredients. This is definitely worth every penny! Thank you so much for this valuable resource.
BonnyM –
I’m thrilled with this book!
Personally, I am so excited to dive into this book as I have been gluten free for 8 years. I know from experience her recipes are excellent. But beyond the personal, I’m excited to use it in my culinary classes. Her explanations are thorough, easy to understand, and incredibly enlightening to anyone that wants to be able to adapt recipes to their particular dietary needs. Photos are beautiful, and such a wide range of subjects and recipes are covered. I am a 70 year old with not the greatest vision, and I have absolutely no problem with reading the font! I want to make every single one! Thank you, Katarina, for this beautiful labor of love!!
K. Babcock –
Great gift for gluten free baker!
Love this! Great cookbook for those who need to be gluten free! Easy to follow recipes – lots of variety! Great gift!!
Withak –
An Important Addition to any Gluten Free Recipe Collection
If you follow “The Loopy Whisk” on Instagram or elsewhere, you know Katarina’s gluten free recipes are top notch. As someone with celiac disease (6 years now) who loves to cook and bake for myself, and others, I always want to have a great set of gluten free recipes at hand. The goal in my baking isn’t just to make something that’s safe for me to eat, it’s also to make something others, who don’t need to follow a gluten free diet, can really enjoy. If I’ve done my part well, they won’t even know it’s gluten free. What’s great about this book is that it not only contains great recipes, but it teaches you the critical techniques, ingredients, and tools that will make your gluten free baking successful every time. That she created a book with all of the necessary information to convert your favorite non-gluten-free recipes into gluten-free versions, she also covers options for those who are vegan and dairy free. It’s an encyclopedic reference book that anyone can find very useful. I also highly recommend her book “Baked to Perfection”. Be sure to check them both out.
Amazon Customer –
Comprehensive and approachable
Iâve been gluten free for over a decade and Iâve settled into a pretty good rhythm with my own rotation of recipes I adapt well; but a few things have been elusive. Mainly, bread. We used to have cinnamon rolls in my family on Christmas morning, and Iâd been dreaming of figuring it out for years. But there was always a new dietary wildcard to contend with in the family; gluten, then dairy, then eggs. I made the gluten free-vegan cinnamon rolls this year for Christmas morning and they were fabulous. The directions are clear, the photos make an excellent clarifying visual aid. This book is a study guide to better x-baking (similarly, in my opinion, to how Salt, Fat, Acid, Heat is a primer for the basics of good cooking in general). I was expecting a cookbook, but I got so much more! Excited to try out even more of these recipes!!
Josh Q. –
Worth every penny!
Worth every penny and huge! This book is like the Bible of âfree fromâ recipes and the science of it. I was recommended this by a few ppl on a FB group and itâs amazing! She reminds me of if Mayim Balik got excited about baking and how detailed and nerd out mode sheâd go. Love reading the science behind it all, the case studies and how to convert other recipes, absolutely wonderful! I havenât tried the recipes yet but just reading the first 3 chapters, they wonât disappoint! Thank you Katarina! This GF lady is so excited to try recipes thatâll actually succeed!
John L –
Baking Science in very small print.
This is a scientific treatise on baking for restrictive diets. Exceptionally well done for anyone interested in the science. The photographic examples are helpful. Although interesting, for Gluten free recipes I prefer her earlier recipe book. There are some recipes in this book and as well as rules to follow to convert conventional baking recipes for, Gluten free, Daity free, Egg free and Vegan but not so many âreadyâ recipes. My interest is in Gluten free so the rest is somewhat superfluous. I hope that at some time Katarina will publish a new, updated, Gluten free recipe book but in the meanwhile I am using her first book along with updates from her blog. Frankly I donât have the time or inclination to try to convert existing recipes and there are no rules for breads, a primary interest for me.Lastly, print size is very small and anyone with vision problems is likely to battle with that. I think perhaps trying to put too much in one book, with a page limitation.
K cie L Branson –
The best gluten free baking book!
I love love love this book! If you really want to understand the chemistry of the ingredients and how to create your own recipes, this is the book for you. Kat does a phenomenal job of “baking” it down into easily digestible information. The bakes are delicious and fun to experiment with.
Gisela costa –
Este livro veio colmatar as minhas dúvidas enquanto profissional na área e intolerante alimentar ao glúten e lactose. Gratidão! à estupendo e muito completo.
Mariam –
Excellent book with unlimited information on baking. Highly recommended to all bakers out there
Christina Johnson –
En underbar bok för alla med allergier eller annat när det gäller baka, en lärobok för alla, har aldrig sett en sÃ¥ bra bok när det gäller baka , sÃ¥ bra skriven, underbara bilder som bakat för olika allergier helt fantastiskt ð,
elizabeth rae –
At last, a cookery book written by a scientist. This is an excellent book for people struggling with allergies. It is a large, heavy, book containing recipes as well as information on what ingredients do, e.g., egg white acts as a glue that holds other ingredients together. There is a lot of information to help you to use different kinds of flours that are free of gluten, and much more. It is a reference book that you will read for years to come if you seriously want to learn the ins and outs of food preparation for your family, whether gluten-free, egg-free or dairy-free.
Claudia N. –
Me encanto