Pre-order my new cookbook!
The Elements
of Baking
The book that will teach you how to make ANY recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan (and still taste spectacular).
Pre-order my new cookbook!
The Elements
of Baking
The book that will teach you how to make ANY recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan (and still taste spectacular).
The most common type of question I get is “how do I make a recipe dairy-free?” or “how do I remove the eggs?” or “how do I make a family favourite gluten-free?”
And there are SO MANY of these questions that I simply can’t answer them all individually (even though I really wish I could) – so I wrote a book about it. The Elements of Baking is my answer to anyone who had their heart set on a particular recipe but couldn’t make it because of a food allergy or intolerance. Well, now you can!!
This book isn’t just about the recipes (even though there are 140 recipes in there and they’re all ridiculously delicious). There are also actual QUANTITATIVE rules that tell you exactly which ingredients you need to add and in what quantities to convert any recipe into whatever free-from version you fancy.
Pre-order your copy here!
Pre-order your copy here!
What you’ll find in this book:
- Rules for adapting ANY recipe: this is the most important (and most useful) part of the book – these are actual quantitative rules that tell you exactly how to convert pretty much any baking recipe into whatever free-from version you fancy; and they cover everything from cakes, muffins and cookies to brownies, pastry, cheesecake and more.
- Super delicious and 100% reliable recipes: these are organised by the free-from variation (so, there’s a gluten-free, a dairy-free, an egg-free, a vegan and a gluten-free vegan chapter) and they’re all SO GOOD, please don’t ask me to pick a favourite, it’s impossible!
- Case studies: these explain the origin of the modification rules and also put them into the context of actual, real-life recipes – here, I take a series of “regular” recipes and explain the process and the science behind removing the gluten, the dairy or the eggs (or a combination of them) from the bakes.
- Plus: mouthwatering photos with every recipe (and also step-by-step photos), both grams AND cups/tablespoon measurements (yes, I heard your complaints about my first book 😉 but please use a kitchen scale if you can!!), and lots of useful tips and science sprinkled throughout.
A little sneak peek into the book!
A little sneak peek into the book!
