The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER

At last, a cookery book written by a scientist. This is an excellent book for people struggling with allergies. It is a large, heavy, book containing recipes as well as information on what ingredients do, e.g., egg white acts as a glue that holds other ingredients together. There is a lot of information to help you to use different kinds of flours that are free of gluten, and much more. It is a reference book that you will read for years to come if you seriously want to learn the ins and outs of food preparation for your family, whether gluten-free, egg-free or dairy-free.

This is the best book I have ever bought on baking, it explains so clearly how each ingredient works and how you can change recipes to suit different dietary requirements that I was blown away. I have over a hundred cook books and love to read them. This book though is very different, it's not just all recipes though there are a good few beautiful ones, most of the book is taken up with explaining how recipes work and how to change them. She has developed rules which she explains clearly and then there are charts which show all the adaptions for your recipe. As if that wasn't enough she then has pictures of how the changes affect a recipe. I can't recommend this book enough, it's a big book of 494 pages and it's the best money I have ever spent on a baking book, it will save me a fortune in wasting ingredients by winging it trying to change recipes while having no clear idea of what ingredients I could use instead of the ones I wanted to leave out. Excellent, excellent book!!

I’ve waited for months for this to be released, ever since I made Katarinas amazing gluten free focaccia bread recipe and this book has surpassed my expectations. I cannot believe the rigorous scientific work Katarina has put in to creating this so that we can make our favourite home baked recipes but without Gluten, dairy, or eggs - or all three!The first half of the book covers the technical details should you want to adapt you family recipes. The second half is full of recipes under the headings; gluten free, dairy free, egg free, vegan and gluten free vegan. Of course you also now have the ability to adapt any of these actual recipes to whatever you want. for instance, the dairy free Coffee & Walnut cake could easily be made vegan and so on.If you are someone who craves good quality home baked goodies, breads, cakes & pastries but have been limited by your dietary restrictions this is the book you’ve been dreaming that someone would write one day.Thank you so much for creating this book - it’s sure to become The Bible of ‘baking without’

I’ve been devouring the book ever since it arrived and I haven’t even got through the “normal” style recipes yet because I’ve been enjoying learning the science and case studies. Katarina has written the be all and end all for free from baking with these substitution guides. I can see it being great for beginners and advanced bakers

The best and easiest free from baking book you’ll ever find. If you are free from this book is the only book for you if you refuse to have a number of books. This one book does everything you’ll need as a free from eater

The book itself is very informative for all bakers into baking gluten/egg free/regular all in one book well written by the authorUnfortunately when it arrived it was damaged from the corners and the sides it was very poorly packaged I didn’t except that with Amazonusually things are packed really well so was disappointed on this occasion

My son is a coeliac and asked for this book for Xmas. He is really pleased with it. As It's expensive I'd normally wait to buy a used copy but I suspect people who buy these books won't be giving them up in the short term.

Firstly, the book has some great recipes in it - standards that everyone loves - and provides gluten free, egg free and dairy free versions.But more importantly it shows you what it’s going to look like when you do change it up so that you can get an idea on what changes will happen when you can’t use milk, or change the flours. Honestly, I’ve never met a cookbook like it and I’m going to buy copies for all my baking friends