The Elements of Baking: Making Any Recipe Gluten-Free, Dairy-Free, Egg-Free or Vegan the Sunday Times Bestseller

I have made a few recipes from The Loopy Whisk and I am always amazed at how well they turn out. This book isn’t just recipes, but the science behind cooking and she gives you a lot of context so you can adapt your own recipes to be gluten free and vegan friendly.

I have LOVED Katarina’s gluten free recipes ever since I stumbled across her instagram @theloopywhisk. I have a gluten allergy and I love baking, so have tried many recipes but hers are hands down the best. So many compliments of “I can’t even tell it’s gluten free!” (When I actually share the item lol). You can really tell she put care and thought and knowledge into developing each recipe. And NOW with this book I can learn about the science of “free-from” baking. plenty of recipes are in here too and broken down in how you can adapt any way you like (including “regular”). As if I couldn’t love this book and Katarina more, in the introduction of this book there is a section titled “This is not a “Healthy Eating” book”. I won’t quote the whole section but will just say as a registered dietitian I CLAPPED. Most people who choose gluten free or vegan or egg free are not doing so for a few months because of whatever “healthy” eating trend is relevant. katarina makes real free from baked goods and not a health food version.

We love how thorough the explanation are - having chemistry explain ratios and weight truly make us able to make any recipe gluten free. As a celiac with dairy intolerance, its been life changing.