Baked to Perfection is the only gluten-free baking book you’ll ever need.

Baked to Perfection cookbook mockup.

Baked to Perfection is the only gluten-free baking book you’ll ever need.

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.

  • The book includes:
  • over 100 spectacular gluten-free recipes
  • expert tips + useful scientific explanations
  • mouth-watering photos with every recipe
  • helpful step-by-step photography

PUBLICATION DATES

UK: 4th March 2021
US: 4th May 2021

ORDER YOUR COPY NOW!

International

You should also be able to find Baked to Perfection on your country’s Amazon website.

ORDER YOUR COPY NOW!

International

You should also be able to find Baked to Perfection on your country’s Amazon website.

ORDER YOUR COPY NOW!

International

You should also be able to find Baked to Perfection on your country’s Amazon website.

A loaf of gluten free bread in a cast iron skillet.
Decorated strawberries and cream tart on a white ceramic cake stand.

Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement!”

– Juliet Sear, author of The Cake Decorating Bible

“This cookbook has everything I love: delicious recipes, thoughtful illustrations, beautiful photographs, and all the explanations of what’s going on behind the ingredients to help home bakers make their best gluten-free baked goods yet.”

– Erin Jeanne McDowell, author of The Fearless Baker

A piece of apple pie topped with a scoop of ice cream on a white plate.
Choux buns filled with whipped cream on a piece of baking paper.

“Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable.”

– Julie Jones, author of The Pastry School

“Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten.”

– Tessa Huff, author of Layered

Two brownies, stuffed with a layer of salted caramel, stacked on top of each other.

FREQUENTLY ASKED BOOK QUESTIONS

The book is divided into 8 recipe chapters: cakes, cupcakes + muffins, brownies (yes, they got a chapter all of their own!), cookies + bars, pies + tarts, bread, breakfast + teatime treats (including lacy French crepes, fluffy pancakes and buttery scones), and an “around the world” chapter, where I look at popular bakes from other countries – think delicate choux buns, creamy New York-style cheesecake and coconut-covered lamingtons.

The book actually gives you the option to use either: I’ve tested most of the recipes both with popular store-bought blends available in the UK *and* with two custom DIY blends you can mix from individual gluten-free flours.

These blends can be used for all the recipes in the book except bread – there, I list individual flours in the recipes because gluten-free bread requires a very specific flour profile. However, I’ve also included lots of information on flour substitutions because I know that not all the flours are available everywhere, and you might also not be able to eat certain flours (like cornstarch, maize flour, rice flour or potato starch) due to additional food intolerances.

Not at all! The science is actually very simple – no pages-long formulae or complex molecular structures in sight. Plus, it’s the delicious kind of science: the kind that tells you how to make your cake sponges fluffy without having a domed top, how to achieve that coveted shiny top on brownies, and how to make THE BEST gluten-free bread of your life. And to make it more fun, I’ve included helpful illustrations to explain the sciency bits even further.

While the majority of recipes in the book are desserts, there are also recipes that will satisfy your savoury baked cravings. My favourites include an amazing Gluten-Free Pizza (with PROPER pizza dough), Rosemary Focaccia and Caramelised Onion + Cherry Tomato Tartlets.

Additionally, many recipes in the bread chapter are “neutral” in terms of their sweetness or savouriness – things like bagels, baguettes and sandwich bread.

Chocolate chip cookies on white baking paper.

ORDER YOUR COPY NOW!

International

You should also be able to find Baked to Perfection on your country’s Amazon website.

ORDER YOUR COPY NOW!

International

You should also be able to find Baked to Perfection on your country’s Amazon website.

ORDER YOUR COPY NOW!

International

You should also be able to find Baked to Perfection on your country’s Amazon website.