Includes index

Introduction -- X-free baking basics -- The Science of ingredients -- The rules -- Case studies -- Gluten-free -- Dairy-free -- Egg-free -- Vegan -- Gluten-free vegan -- Frostings, icing, creams & curds -- Glossary -- UK/US glossary -- Index -- Recipe index -- Acknowledgments -- About the author

Armed with a PhD in Inorganic Chemistry, Katarina Cermelj lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular. With an abundance of mouth-watering recipes together with quantitative modification rules that you can use to convert any recipe into whatever version you fancy, The Elements of Baking will transform the way you think about ingredients.--from back cover