Baked to Perfection: Delicious Gluten-Free Recipes, with a Pinch of Science by Katarina Cermelj

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    • Categories: Cakes, large; Frostings & fillings; Dessert; Gluten-free
    • Ingredients: dark chocolate; butter; caster sugar; eggs; almond flour; gluten-free flour blend; Dutch-process cocoa powder; xanthan gum; icing sugar
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Gluten-free
    • Ingredients: butter; caster sugar; eggs; almond flour; gluten-free flour blend; xanthan gum; icing sugar; milk chocolate; Dutch-process cocoa powder
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Gluten-free
    • Ingredients: butter; caster sugar; eggs; almond flour; gluten-free flour blend; xanthan gum; icing sugar; white chocolate
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    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Gluten-free
    • Ingredients: gluten-free flour blend; almond flour; caster sugar; xanthan gum; butter; eggs; egg whites; vanilla bean paste
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Gluten-free
    • Ingredients: hazelnuts; gluten-free flour blend; caster sugar; xanthan gum; butter; eggs; milk; vanilla bean paste; icing sugar; milk chocolate; Dutch-process cocoa powder; dark chocolate; double cream
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Gluten-free
    • Ingredients: gluten-free flour blend; light brown sugar; xanthan gum; ground cinnamon; mixed spice (UK); ground ginger; eggs; carrots; walnuts or pecans; double cream; cream cheese; vanilla bean paste
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    • Categories: Cakes, large; Dessert; Gluten-free
    • Ingredients: gluten-free flour blend; almond flour; caster sugar; xanthan gum; butter; lemons; eggs; vanilla bean paste
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    • Categories: Cakes, large; Dessert; Gluten-free
    • Ingredients: gluten-free flour blend; almond flour; caster sugar; xanthan gum; butter; eggs; vanilla bean paste; oranges
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    • Categories: Frostings & fillings; Vegan; Gluten-free
    • Ingredients: lemons; raspberries; icing sugar
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd; Gluten-free
    • Ingredients: oranges; butter; almond flour; caster sugar; eggs; gluten-free flour blend; xanthan gum; yoghurt; dark chocolate; Dutch-process cocoa powder; double cream
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    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking for a crowd; Gluten-free
    • Ingredients: gluten-free flour blend; almond flour; caster sugar; xanthan gum; butter; lemons; eggs; vanilla bean paste; frozen raspberries; double cream; mascarpone cheese
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Gluten-free
    • Ingredients: sunflower oil; eggs; caster sugar; vanilla bean paste; gluten-free flour blend; xanthan gum; raspberries; double cream
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Gluten-free
    • Ingredients: sunflower oil; dark chocolate; eggs; caster sugar; gluten-free flour blend; Dutch-process cocoa powder; xanthan gum; double cream; mascarpone cheese
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    • Categories: Frostings & fillings; Cakes, small; Afternoon tea; Cooking ahead; Gluten-free
    • Ingredients: dark chocolate; double cream; Dutch-process cocoa powder; eggs; gluten-free flour blend; xanthan gum
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    • Categories: Cakes, small; Frostings & fillings; Afternoon tea; Gluten-free
    • Ingredients: dark chocolate; butter; Dutch-process cocoa powder; caster sugar; eggs; gluten-free flour blend; almond flour; xanthan gum; chocolate sprinkles; icing sugar
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    • Categories: Cakes, small; Frostings & fillings; Afternoon tea; Gluten-free
    • Ingredients: dark chocolate; butter; Dutch-process cocoa powder; caster sugar; eggs; gluten-free flour blend; almond flour; xanthan gum; chocolate sprinkles; digestive biscuits; Swiss meringue frosting
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    • Categories: Cakes, small; Frostings & fillings; Afternoon tea; Gluten-free
    • Ingredients: gluten-free flour blend; almond flour; caster sugar; xanthan gum; butter; eggs; egg whites; vanilla bean paste
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    • Categories: Cakes, small; Frostings & fillings; Afternoon tea; Gluten-free
    • Ingredients: gluten-free flour blend; almond flour; light brown sugar; xanthan gum; peanut butter; sunflower oil; eggs; egg whites; raw peanuts; butter; icing sugar; dark chocolate; Dutch-process cocoa powder
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    • Categories: Cakes, small; Frostings & fillings; Afternoon tea; Gluten-free
    • Ingredients: gluten-free flour blend; almond flour; light brown sugar; xanthan gum; peanut butter; sunflower oil; eggs; egg whites; raw peanuts; butter; strawberry jam; freeze-dried strawberries; icing sugar
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    • Categories: Cakes, small; Frostings & fillings; Sauces for desserts; Afternoon tea; Gluten-free
    • Ingredients: instant coffee granules; gluten-free flour blend; almond flour; caster sugar; xanthan gum; butter; eggs; egg whites; double cream; instant cappuccino powder; icing sugar
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    • Categories: Cakes, small; Frostings & fillings; Afternoon tea; Gluten-free
    • Ingredients: gluten-free flour blend; xanthan gum; ground cinnamon; ground ginger; mixed spice (UK); sunflower oil; yoghurt; eggs; carrots; walnuts; double cream; icing sugar; cream cheese; vanilla bean paste
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    • Categories: Cakes, small; Frostings & fillings; Jams, jellies & preserves; Afternoon tea; Gluten-free
    • Ingredients: gluten-free flour blend; almond flour; caster sugar; xanthan gum; poppy seeds; lemons; butter; eggs; vanilla bean paste; egg whites
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    • Categories: Cakes, small; Frostings & fillings; Afternoon tea; Gluten-free
    • Ingredients: gluten-free flour blend; almond flour; caster sugar; xanthan gum; eggs; egg whites; white chocolate; strawberry jam; freeze-dried strawberries; icing sugar; butter
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    • Categories: Cakes, small; Afternoon tea; Gluten-free
    • Ingredients: dark chocolate; butter; gluten-free flour blend; almond flour; Dutch-process cocoa powder; caster sugar; xanthan gum; yoghurt; dark chocolate chips; eggs
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    • Categories: Cakes, small; Quick / easy; Afternoon tea; Gluten-free
    • Ingredients: gluten-free flour blend; almond flour; xanthan gum; lemons; butter; yoghurt; eggs; vanilla bean paste; blueberries
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Notes about this book

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Notes about Recipes in this book

  • Super-moist chocolate cake

    • jenburkholder on September 19, 2021

      This is a very good chocolate cake. I used her baking mix flour combo #1, subbing a millet flour/oat flour blend for the corn flour which is mysteriously out at all the stores right now. Using standard American 8" round pans, and I realized when about to pan up the batter that I think her British pans may be deeper than ours - I quickly decided to make it a 3 layer cake, and glad I did - the pans were full after baking. If you wanted a 2 layer cake I'd do a 9" round instead. Baked for 25 minutes due to the decrease in mass. Rather than her plain chocolate frosting I subbed in the chocolate peanut butter frosting from the cupcakes chapter - made 3/4 of the recipe and it was plenty for the 3 layers. She REALLY likes her some frosting! But it was all very tasty and definitely a repeat. I could tell it was a gluten free cake - there's just no way the texture is exactly the same as a gluten-full cake - but I was also a pastry chef for 20 years. It's still very good.

  • Whole orange + chocolate marbled bundt cake

    • jenburkholder on April 20, 2022

      This was excellent. Followed recipe exactly, using Cooks Illustrated flour blend since I always have it on hand. Skipped the glaze. Held up very nicely for two days, but by day 3 it was noticeably less good so plan to eat/freeze within 2 days.

  • Chocolate Swiss roll

    • jenburkholder on April 20, 2022

      Good cake roll, filled with just whipped cream flavored with a little Cointreau. Not the most unique dessert ever but straightforward and tasty.

  • Peanut butter chocolate cupcakes

    • jenburkholder on September 19, 2021

      Did not make the cupcakes, just the frosting (used for the chocolate cake recipe!). Very nice, very rich, quite easy. Not disgustingly sweet. I made 3/4 of the recipe and used it for a 3 layer 8" round cake. It was just the right amount for us for that. She really likes a lot of frosting but personally the whole batch would have been too much for me.

  • Cheesecake brownies

    • jenburkholder on September 05, 2021

      These are very tasty and quite easy. Only change was in making her flour mix #1, I had no corn flour so subbed millet flour. Baked about 5 minutes less than the recipe specified after adding the cheesecake topping since it was fully set at that time.

  • Chocolate-covered digestives

    • jenburkholder on November 25, 2021

      Made these for the purpose of a cheesecake crust, so just the cookies (no chocolate). Rolled into a log and sliced instead of rolling out and cutting with a cutter - less beautiful since not perfect circles but so easy. I really liked these both in the crumb crust (didn't need much melted butter and added another tablespoon of sugar) as well as the cookies themselves - crumbly/tender, not too sweet, a bit salty, and very much to my taste. We don't really do digestive biscuits in the US so can't speak to if they're like the original gluteny version, but I thought these very enjoyable!

  • Chocolate tahini cookies

    • jenburkholder on May 02, 2022

      Quite tasty, enjoyed by all. Although the dough at first seems too oily, they come together and bake up just fine. Worth noting that we used the America's Test Kitchen gluten-free flour blend (always on hand). They were definitely best the first day, but still tasty on the third. Would repeat.

  • Peanut-butter-stuffed chocolate chunk skillet cookie

    • jenburkholder on May 23, 2022

      Very tasty and very easy. It was thicker than expected (as in taller). We used Cook’s Illustrated GF flour blend and otherwise followed directions. I’d definitely make again - would consider cutting down recipe and baking in a smaller pan as it was bigger than my family probably needs! My oven may have been running hot but I’d also reduce bake time a bit, keep on the short end of things.

  • Burger buns

    • jenburkholder on November 21, 2021

      Agree they were very good. I found them to stay as round balls, so would flatten a bit after shaping to get a more traditional burger bun shape. Also they did not have any oven spring, so keep that in mind when assessing if it's time to bake - I'd probably proof longer next time to see if they'd get a bit larger and fluffier.

    • srahndennis on October 04, 2021

      These are great! probably the best hamburger buns I've made. A bit time consuming but shaping after the first rise was so easy - not a sticky mess. Perfect size for us, too.

  • Pitta breads

    • jenburkholder on July 05, 2022

      So, mine definitely didn't puff and form a pocket. That said, it was a tasty flatbread eaten alongside falafel and dipped into tahini sauce. Would repeat when needing a nice flatbread.

  • Brown butter banana muffins

    • srahndennis on December 06, 2021

      very good! not my favorite banana muffin but my bananas were a bit under ripe, too.

  • Proper boiled + baked bagels

    • srahndennis on December 06, 2021

      dough a bit sticky and hard to shape but i'm no expert. nice and soft with crispy bottoms. would make again!

  • The perfect pizza

    • srahndennis on January 02, 2022

      Really great recipe! Time consuming but completely worth it.

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Reviews about this book

  • Kavey Eats

    In summary, there wasn’t a duff bake from this book. It’s hyper-informative for people who love that stuff but a great everyday cookbook for those that, like Cindi Lauper, just wanna have fun.

    Full review
  • ISBN 10 1526613484
  • ISBN 13 9781526613486
  • Published Mar 04 2021
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

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.