Baked to Perfection: Delicious Gluten-Free Recipes with a Pinch of Science

by Katarina Cermelj

The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time.

From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie – everything that once seemed impossible to make gluten-free can now be baked by you.

Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection.

Recipes include classic bakes like super-moist chocolate cake, caramel apple pie and chocolate chip cookies, the softest, chewiest bread, including crusty artisan loaves, baguettes, brioche burger buns and soda bread, and mouth-watering showstoppers like toasted marshmallow brownies, coffee cream puffs and strawberries + cream tart .

Genres: Cookbooks, Cooking, Food, Nonfiction, How To, Reference

384 pages, Hardcover

Published August 17, 2021

About the author

Katarina Cermelj (Kat for short) is an award-winning cookbook author, food writer, photographer and creator of the popular free-from baking blog, The Loopy Whisk. She has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same University. Being a science nerd, she loves to use a very scientific, analytical approach in her recipe development – and she’s also a big believer in not only providing reliable, fail-proof (and always delicious) recipes, but also the reasons for why they work.

Her latest cookbook, THE ELEMENTS OF BAKING (out in October 2024), is an in-depth (and enthusiastically nerdy) guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan. With an abundance of mouth-watering recipes together with actual quantitative rules that you can use to convert any recipe into whatever version you fancy, THE ELEMENTS OF BAKING will transform the way you think about ingredients.

Kat's first cookbook, BAKED TO PERFECTION, has been described as "the only gluten-free cookbook you'll ever need" and has won The Guild of Food Writers Specialist Subject Award 2022, the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022 and was a finalist in the IACP Awards 2022.

Reviews

[LaRae☕️ · Rating 5 out of 5]

I have a handful of gluten-free cookbooks, and I am sure this will quickly become my favorite. The layout is simply gorgeous. I love that all of the recipes include a picture of the final product.

I personally really enjoyed the scientific explanation of what works and why.

Since this baker is in the UK, I recommend getting a digital scale and making sure you have correct ingredients on hand before jumping in to make anything.

The instructions are laid out very well, and, although I am an experienced baker, I think even someone new to baking would be able to follow them pretty easily. I highly recommend this one.

[Sarah · Rating 5 out of 5]

4,5* Ik ben zo blij met dit boek! Toen ik ontdekte niet zo goed tegen gluten te kunnen, ontdekte ik ook al snel dat glutenvrije baksels helaas vaak niet te eten zijn. Op wat uitzonderingen na is het toch vaak droge, smaakloze hap. Zo zonde!

Gelukkig kwam ik dit fantastische boek tegen. Normaal voeg ik bakboeken niet toe op Goodreads en Storytell, maar dit boek bestaat niet alleen uit recepten. Ieder hoofdstuk bevat namelijk ook hele stukken theorie, waarbij KC gebruikmaakt van scheikunde en wiskunde om het glutenvrije bakken uit te leggen. Door dat wetenschappelijke stuk erbij is dit boek wat anders dan andere bakboeken, maar het is zo handig om op die manier beter te begrijpen hoe je je brood lekker knapperig kunt maken, ed. Plus de recepten zijn heerlijk! Ik heb er al meerdere dingen uit gemaakt en tot zover is niks van het glutenbevattende origineel te onderscheiden.

Het enige nadeel is dat je voor een deel van de recepten een hele waslijst aan bloemsoorten nodig hebt, die ook wat duurder en niet altijd even makkelijk te vinden zijn. Vooral bij de broden en hartige baksels is dit wel een uitdaging met een aardig prijskaartje.

[Clara · Rating 5 out of 5]

I think this is one of the best gluten free cook books that I have ever read. I really enjoyed the different recipes and had two very happy food testers to try out a few on. I really liked that there were a few sciencey pages at the beginning. It was all fascinating.

Now on to the recipes I tried out.

Apple pie muffins

Cinnamon rolls

And the gingerbread chocolate chip skillet cookie.

The cinnamon rolls were a big hit as they are a favourite in our house and this recipe is a particularly tasty one.

[Miss Clark · Rating 4 out of 5]

Extra attention is paid to explaining the equipment and precision needed to achieve the desired results.

The author's background in Chemistry and Inorganic Chemistry gives her the scientific knowledge to develop recipes that work and taste delectable. The point isn't to have an alternative-but-inferior option for those who are gluten-free but rather a dessert that is simply good. Not as good as. Good.

Super-Moist Chocolate Cake
Carrot Cake
Lemon Drizzle Cake
Whole Orange + Chocolate Marbled Bundt Cake
Raspberry Traybake*
Chocolate Lave Cake
Triple Chocolate Cupcakes
Peanut Butter Cupcakes
Coffee Coffee Coffee Cupcakes
Carrot Cake Cupcakes
Lemon Poppyseed Cupcakes
Brown Butter Banana Nut Muffins
Shiny Top Brownies
White Chocolate Brownies
Salted Caramel-Stuffed Brownies
Chocolate Chip Cookies
Shortbread Biscuits
Chocolate Crinkle Cookies
Gingerbread Cookies
Salted-Caramel-Stuffed Chocolate Chip Cookie Bars
Flaky All-Butter Pie Crust
Apple + Marzipan Galette
Roasted Butternut Squash + Cheddar Flaky Pastries
Strawberry Lemonade Tartlets
Raspberry Frangipane Tarte*
Strawberry + Cream Tart*
Burger Buns
The Perfect Pizza
Cinnamon Rolls
Fluffy American Pancakes
Classic Pound Cake

[Deb · Rating 5 out of 5]

Wow, you will not need another Gluten Free cookbook on your shelves, besides Katarina's 'Baked to Perfection'. With mouthwatering photography, that makes your tummy rumble at the sight of it. you just know you are just going to experiment.
Katarina does explain the science bit behind the gluten free baking, in a way that's easy to understand but also very interesting. There are lots of trendy diagrams too.
The book is broken up into sections, but a lot of the ingredients you will have in your store cupboards, perhaps one or two like the gluten free blended flour you may need to buy, and specific things for that recipe such as cream for an eclair filling etc, But I'm sure you can pick them up in most supermarkets or online no problem.
You will be no doubt spoilt for choice with what to make first.
The recipes are easy to follow, many of then have lovely step by step pictures which is great for beginners, and you also know what its meant to look like at different stages, if you haven't done gluten free before.
I reckon this is the sort of book that will have earned its place on the kitchen book shelf for eternity....

It has everything, sweet things, cake, sweet pies, savory pies, breads, pastries, what's not to love? Besides gluten, but now you have now excuse, with thanks to Katarina.

Now I'm off to eat a chocolate brownie..... (GF off course!)

[Georgia · Rating 5 out of 5]

The best gluten free baking I've ever eaten. Tried, tested and approved by gluten eaters.

[Guerry Sisters · Rating 5 out of 5]

Thank you to #partner Bloomsbury Publishing for our copy of Baked to Perfection.

👉 This book is available now!

Rating: 4.5 ⭐️
Genre: Nonfiction/Cookbook/Gluten-free 📖

Thoughts: I mean this book is just GORGEOUS 😍 I cannot get over how beautiful the book and the pictures are. I literally can just stare at it forever. 🤩That being said I thought this was a really well done cookbook. I enjoyed the science behind the gluten-free baking and the tips that are given! Also, the recipes are *chef's kiss*. I mean the carrot cake 🤤

Fair warning, I would say that this doesn't contain the easiest recipes. This might be a gluten-free cookbook to grow into or one if you are someone that has done a lot of baking. I would also recommend a kitchen scale for this cookbook, as many of the ingredient measurements are in grams.

If you enjoy baking and want to learn more about gluten-free baking, then I would recommend this cookbook! 👏

[Rachel · Rating 5 out of 5]

My favorite book for gluten free baking (that doesn’t even taste gluten free!!) I tell everyone to buy it. Informative, easy to follow, so smart, and has beautiful pictures of every single recipe! (Sometimes even step-by-step pictures for more complicated dishes).

[Michelle Fournier · Rating 5 out of 5]

the recipes we have tried have been excellent.

[Helya · Rating 5 out of 5]

To be fair, I haven’t tried any of the recipes yet, but I’m amazed.

[Kirsten · Rating 5 out of 5]

This is a cookbook I’d like to have on my shelf.
You wouldn’t even believe the recipes are gluten free.
The fluffiness! The flakiness!
The author has certainly mastered the science of gluten free baking.

[Leslie Eisenberg · Rating 5 out of 5]

The Bible. The end.

After 20+ years of GF baking, I finally have recipes that not only work, but taste like the real thing or better. Being able to make bread as good as sourdough at Fisherman's What? Put a fork in me, I'm done!

Do you know what it's like to not be able to enjoy something as simple as a great loaf of fresh bread? Then, 20 years later to finally experience it is priceless!

The author is a chemist, and her years of experimenting paid off. She discovered all kinds of ways to make GF bread act like gluten. It's science, b*%ch!

This is the only GF baking guide you will need. The science is fully explained, the techniques are very detailed with pictures, and easy to understand. You will need to buy a few tools, and a few very interesting ingredients. Do it.

I've already made the artisan loaves 3x, and my daughter, who introduced me to this book, has made several recipes from it. You can also find the author on IG, with a a link to many free recipes on her blog, both entitled The Loopy Whisk. Whether or not you follow, buy the book, as it is important to understand the techniques.

[Andreia Pereira · Rating 4 out of 5]

I rate this book 4.5 stars:

Katarina's book was my first introduction to an easier and effective approach to gluten-free cooking, especially bread and pastries. For the first time I could make decent GF bread (which later I adapted to a sourdough version), tasty pizza base (goodbye supermarket cardboard pizzas - although the one on her blog is quite tasty as well!) and choux pastry (I missed éclairs sooooo much!). I haven't tried them all (some of the recipes I'm not very interested in), but I have probably done almost half of them and only one or two I didn't like the final result.

Why not 5 stars? Although I like the explanation, sometimes it can be very extensive and not easy to find if I want a clarification. Also I find that there are not many substitutions for some of the flours/sugars (like she proposes on her blog). The sweet desserts are usually extremely sweet and I need to reduce it quite considerably (with the risk of changing the texture). But this is a personal choice (I'm the type of person who now prefers a >80% dark chocolate and wild milk chocolate sickly sweet).

Final note I: I read some of the lower star reviews and despite agreeing with some of the points raised (more sweet recipes and, for me again, excessively sweet), I don't think the fact that the measurements being in ºC or being weighted (which they should when it comes to baking) are an issue. The author lives in Europe and so she used the measurements used here. The same happens when I read books/blogs that were written/targeted for Canada or the USA. Everything comes in cups, spoons, ounces, ºF... (especially when it comes to butter! Spoons, blocks?!?). I just feel it is lazy. Google it. And if the recipe is good, make notes on the side for the next time. Like the old family heirloom's cookbooks.

Final note II: The issue regarding measurements is more related to the Publisher for the different countries. They simply don't bother converting (or ask the translator to do that when changing languages), probably due to cost saving. Easier to add a conversion table.

[Samantha · Rating 4 out of 5]

This cookery book provides recipes that gluten free but are also decedent and indulgent. If you want a healthy gluten free baking book or one that includes naturally gluten free recipes, then this is not the one for you!

The introduction includes a list of gluten free flours, the use of binders, substitutions, store cupboard staples, and kitchen tools. The book is then divided into 8 chapters of recipes: Cakes, cupcakes & muffins, brownies, cookies & bars, pies, tarts & pastries, bread, breakfast & teatime treats and around the world

At the beginning of each chapter is an introduction with illustrations and the role on gluten on the particular bake. It includes information such as the difference between a cupcake and muffin, be that how the case is filled or the consistency of the mixture or how to get a crispy top when baking a cookie. The pastry chapter shows step by step photographs when making the different types of pastry and bread, though on the bread because it is over two pages I would have liked each picture to have been numbered to make following the steps easier.

Each recipes includes preparation time, baking time, serving sizes, how long it can be stored for (if you haven't scoffed it all down!)., ingredients in metric and a colour photograph. There is no oven temperature in Fahrenheit nor the gas mark within the recipe instructions though there is a conversion table at the rear of the book. Some of the recipes use a stand mixer and others are done by hand.

Included are classics such as carrot cake, lemon drizzle, chocolate cake, crepes but also savoury such as quiche, cheese twists and breads.

Overall this is a lovely book with many different recipes for those that wish to try non-healthy gluten free baking.

I received this book from Netgalley in return for a honest review.

[Patty Crane · Rating 2 out of 5]

I tried a biscotti recipe from the author's blog and it was so stunningly good that I immediately ordered this book. Unfortunately, I was disappointed and wish I had read some reviews first.

I tried a cracker recipe and to be honest, it was completely inedible and had to be tossed out. I'm a competent baker and I followed the recipe, so I should have had a result at least similar to the author's, which looked delicious from the photo. Kat goes into some detail about this in the opening chapter, describing how these recipes have been tested repeatedly and how confident she is that they will produce a reliable result. But this first attempt was so bad, it makes me reluctant to try any more.

Also, as an American, the metric measurements used throughout the book for EVERYTHING were very inconvenient. There are conversion tables included in the back of the book, and I don't mind weighing dry ingredients, but having to convert everything including pan dimensions, oven temperature, and wet ingredients is a bit too much. How many tablespoons is 30 grams of water? Gotta look it up.

And perhaps that is the real problem for me, does anyone actually weigh water? How do you roll a soft dough to 1-2mm thick? How do you transfer something that thin to a baking sheet? Perhaps my skills are just not up to this level of precision, but this book was not for me.

[Kevin · Rating 5 out of 5]

So far I've baked 6 recipes and they have all turned out amazing. Before learning about my gluten intolerance, I loved baking and how intuitive it felt. Gluten-free baking lost that fun for me until now... how Katarina explains the whys (of ingredients and methods) has me learning new skills, and I love how she wants to set the reader up to go on to make their own version of her recipe.

For example, at the end of the recipe for extremely delicious shortbread biscuits (the best I've ever had, even though I made them myself!) she suggests things you can add to be to your liking (eg. Rosemary) and that reminded me how much I love lavender biscuits.

Equally, the chocolate cakes/brownies/cookies are unreal. The methods were unfamiliar to me, but the instructions were so easy and clear to follow. I would also say that everything has worked for me while my digital scales broke and I had to translate to uk cups, which felt imprecise... but still turned out great results.

This book is honestly demystifying the sometimes bizarre nature of gluten free cooking and is unlocking so many treats and pleasing my non-gluten-free friends and family. Cannot recommend this enough... it is genius!!

[Joslyn · Rating 5 out of 5]

Not to be dramatic but the raspberry traybake and the landyfingers recipe quite literally changed my life. An incredible gluten free baking book, and just an incredible baking book, period. The author explains the science behind gluten free baking and breaks down how all of the ingredients work together in each recipe. Oh yeah, did I mention she has a PhD in Inorganic Chemistry from Oxford? I recommend this cookbook and her recipes (theloopywhisk.com) to anyone else who can no longer consume gluten and misses all their favorite desserts/bread, or for those just looking for insanely good, thoughtful and creative recipes.

Couple notes: UK measurements in grams, so find a scale. May need to adjust oven temp or cooking time based on small differences in pan sizes. Some ingredients may be harder to come by depending on where you live (caster sugar, vanilla bean paste, special flours), but substitutions can be made and are discussed in her book. She also discusses different gluten free flour blends and how you can make your own.

[Emily · Rating 5 out of 5]

A really brilliant cook book. Beautiful photography, great recipes and best of all, some science to explain what you're doing! I've always made a few substitutions where necessary when baking, and when I had to switch to gluten free baking, I suddenly had no idea what would work. Katarina gives all the information you need about different types of flour and what all the ingredients are for, and gave me back that knowledge of what could be switched and what couldn't.

The bread recipes are excellent, and the biscuit recipes I've tried so far are some of the most delicious I've ever made!

Full of recipes to replace all the basics I miss, but also some that are inspiring and make you want to cook them! Most good cook books I use either for inspiration, or as someone I trust when I already know what I want to make. I think this one is the only one I have that does both, and is fast becoming the most used!

[Kim · Rating 4 out of 5]

Katarina Cermelj, author of the successful blog “The Loopy Whisk,” has written a book on science-based gluten free baking. I read this from cover to cover and I have made several of the recipes. She’s thorough and detailed, and provides American adaptations for British terminology and ingredients, but the recipes - IMO - variably satisfy expectations. Eg, the pizza crust completely works, from a functional perspective, but we (we live in NY) did not think the flavor was right. Several recipes I tried had, I thought, too much butter/fat for the GF flour to handle well. OTOH, recipes DO work - so whatever you expect, you will get. Anyway. It is a beautiful book with loads of choices; I will continue to try recipes

[Dorothy Greco · Rating 5 out of 5]

Wonderful book with some terrific recipes and beautiful photography. the author also goes into some of the science about baking which I appreciated. Two small complaints. Everything is in metric. I so wish they had put conversion for those of us in the US in parenthesis. I know I can figure it out but it's a bit of a drag to have to do that every time. Also, because many of us who are GF are also DF, I would have appreciated some input/guidance about which alt. milks and butter substitutes would make good subs.

[Sara-Juliette Hins · Rating 5 out of 5]

Ce livre de recettes est en train de changer ma vie d’intolérante au gluten. C’est d’ailleurs sur un groupe Facebook pour les gens cœliaques et intolérants que j’ai découvert The Loopy Whisk. Formée en science, cette insatiable curieuse a développé des recettes qui goûtent bon, tout simplement, et pas «bon même si… ». Je l’ai lu d’un couvert à l’autre et j’ai bien l’intention de tester un maximum de recettes. Je pourrai difficilement retourner aux pains coûteux et pas très goûteux vendus en épicerie maintenant que je peux cuisiner moi-même de vraies baguettes! Miam!

[Elizabeth Harris · Rating 5 out of 5]

I have been floundering trying to make gluten free bakes until now. This book not only gives you great recipes for the staples a baker likes to have but lots of additional ones as well. It also explains the science behind gluten free baking, what works and why, giving you the ability to go beyond the recipes in this book. If you are like me and finding it hard to make really good gluten free bakes this book is a must have.

[Alfi · Rating 5 out of 5]

1. Thank you for letting me read this.
2. The cover is so pretty, so let's see inside.
3. I was right. The inside is also pretty.
4. There are so many recipes I want to try.
5. Did I mention the pictures in this book are insanely pretty?
6. Can I remake this recipe and make it as beautiful as in the book?
.7. I will find out once I follow the recipe.
8. Thank you again for sharing your recipe in this beautiful book.

[Aasinathena · Rating 5 out of 5]

This book is backed and validated by science🤩! This book got me thinking of switching to gluten free baking. I might be doing more glutenfree baking. I have the ATK's gluten free book 1 at home. This book outshines that! Katrina is based in the UK and I saw some have complained of the measurements:but if you get a scale it won't be a problem. Every established baker has a one🙋‍♀️. This book is gonna take a permanent place in my persimmon library 🙏

[Christine19 · Rating 5 out of 5]

I have owned this cookbook for about a year now and find that I return to it often. The recipes for her pie crust and shortcrust pastry are tried and true recipes in our house that I use frequently with consistently good results! Excellent explanations of the science behind baking that have helped to improve my techniques and the quality of my baked goods. I highly recommend to anyone with an interest in gluten-free baking.

[Kirsty · Rating 5 out of 5]

‘The only gluten-free cookbook you’ll need’ is no overhyped marketing statement, it’s quite frankly a fact. Absolutely everything about gluten free baking is broken down, torn appart and examined. As a coeliac for the past 10years- it’s the book I’ve been looking for for the past decade. I hope Katarina is already working on a follow up!

[Cmw · Rating 4 out of 5]

A very good book but … I special ordered it to North America thinking there would be more savoury and bread recipes. This book is 70% sweet and dessert recipes and 20% in depth explanation of the science and chemical reactions to her method. Really interesting but not being a sweets eater, I wish there were a more balanced proportion of savoury/bread recipes!

[Jessica · Rating 5 out of 5]

HOW is this ALL gluten free?
When you are diagnosed as a coeliac, you realise that you just have to give up some foods.
More so when we were diagnosed a number of years ago, there was not as much value or choice.
A GF business owner said to us recently, 'There is now a need for it' and there certainly is.
Try not to drool and lick the pages with this one.

[Karlee · Rating 5 out of 5]

This is such a great book for understanding the science behind baking gluten free, and so far the handful of recipes I have tried have all turned out great! The recipes are not quick and do take some time and planning, but I love that the instructions are simple yet detailed enough so that you know you will get it right as long as you pay attention!

[Theresa · Rating 5 out of 5]

This beautifully photographed cookbook is an incredible resource. The gluten free recipes are easy to follow and include the science behind successful gluten free bakes as well as step by step photos. The results are scrumptious and not just by “gluten free,” standards. These recipes are fantastic.