Cookbook Club: Baked to Perfection

Zero gluten + a little bit of science = crave worthy recipes for everyone.

Katarina Cermelj began her gluten-free baking journey while studying Chemistry at Oxford University. Her thirst for research and craving for chocolate means that she’s done all the hard work for us in unlocking the science behind delicious desserts that just happen to contain zero gluten.

Kat, also know as the @loopywhisk, fully believes that gluten-free recipes aren’t “just as good” as the “real thing”, but are gooey and decadent and flaky and tender while being gluten-free, not despite of it.

Are you gluten intolerant or know someone that is? Or do you just love incredible bakes? It doesn’t matter- Baked to Perfection is for everyone! Kat provides a pinch of science for those that want to gain valuable knowledge about protein content, water absorption capacity, and more (plus loads of fun illustrations that help explain along the way). If not, take the shortcut to delicious-town and flip straight to her foolproof recipes. From her Lemon Drizzle Cake and Cheesecake Brownies to Brioch…