Reader (and baker) favorite Kat Cermelj returns to celebrate the release of her new book, The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan. 

Join us for this fun, informative virtual event; Kat will be joining us from the UK, with giveaways planned for the audience!

The most common type of question Kat gets 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 she simply can’t answer them all individually (even though she really wishes she could) – so she wrote a book about it. The Elements of Baking is Kat’s 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.

WHAT YOU’LL FIND IN THIS BOOK:

1. 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.
2. 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!
3. 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.
4. 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.

Please register; Zoom links will be sent out before the event.

This program will be held at 6pm EST (Eastern Standard Time), 11 pm UK (United Kingdom).