The Elements of Baking

NOMINATED FOR THE 2025 JAMES BEARD FOUNDATION BOOK AWARD – BAKING AND DESSERTS

"As soon as I read The Elements of Baking, I knew it would have a permanent spot on my kitchen bookshelf." — Dorie Greenspan, New York Times bestselling author of Baking with Dorie

In The Elements of Baking, Katarina Cermelj—a scientist with a PhD in Inorganic Chemistry—blends the precision of science with the creativity of baking to revolutionize how you understand and adapt recipes. By breaking down the chemistry behind baking ingredients and methods, she empowers home bakers to customize recipes to fit any diet or lifestyle—without compromising on flavor or texture.

Building on the success of her popular blog The Loopy Whisk, Katarina presents a scientific yet accessible guide to baking that’s both innovative and delicious. The book includes quantitative modification rules for substituting ingredients, plus a wealth of mouth-watering recipes that cover every craving—from savory to sweet, and gluten-free to vegan.

Inside, you’ll find:

• The science of baking explained simply and clearly
• Practical formulae to adapt recipes for gluten-free, dairy-free, or vegan diets
• Foolproof, tested recipes for all occasions
• Guidance on creating your own allergy-friendly variations

Featured recipes include:

• Gluten-Free Cheesy Garlic Pull-Apart Bread
• Vegan Veggie & Hummus Galette
• Dairy-Free Apple Pie Cupcakes
• Egg-Free Lemon Swirl Cheesecake Bars
• Gluten-Free Vegan Cinnamon Rolls
• Gluten-Free Vegan Lemon Meringue Cake

The Elements of Baking is the ultimate guide for curious bakers—those who want to understand the “why” behind every ingredient and master the art of adapting any recipe with confidence. Smart, inspiring, and deliciously practical, it’s a must-have reference for every modern kitchen.

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