About the Book: The Elements of Baking by Katarina Cermelj combines baking science, food chemistry, and delicious recipes to help home bakers understand how ingredients work and confidently adapt recipes. Drawing on Cermelj’s PhD in Inorganic Chemistry and expertise from The Loopy Whisk, the book offers practical rules for modifying recipes to suit different dietary needs and lifestyles. Featuring gluten-free, vegan, dairy-free, and egg-free baking recipes, it includes breads, cakes, cupcakes, pastries, galettes, and more. An essential guide for mastering allergy-friendly baking, recipe adaptation, baking techniques, and ingredient substitutions.