The Elements of Baking is the definitive guide to adapting recipes to be gluten-free, vegan, dairy-free, or egg-free (or a combination of those requirements) so that they taste indistinguishably delicious from their 'regular' equivalents.
With encyclopaedic clarity, Kat explains the science behind baking, providing a thorough understanding of individual ingredients and the skills to adapt any recipe; how to make the most mouth-watering Lemon Meringue Tart egg-free, perfectly Buttery Shortbread dairy-free and utterly irresistible Ultra-Fudgy Chocolate Brownie Cookies vegan, and so much more.
The Elements of Baking will transform the way you think about ingredients and approach a recipe. It will be a constant companion in the kitchen, and the book you refer to every time you want to bake.
