Welcome to Cookbook of the Week.
Its not much of a secret that I like to tinker with recipes.
Its industrious laziness, and Ive learned so much because of it.
Its good to have a guide so your brownies and cookies dont turn out like crap.
It is not, however, simply a book with allergen-free recipes.
Make Juniors New York Cheesecake recipe into a dairy-free version.
Turn your great grams Swiss roll into a gluten-free Swiss roll.
Whip up a batch of vegan crepes.
Though, the best part of this book is getting sucked into the science.
See what I mean?
Do not tempt me with a good time.
Cermelj doesnt sugar coat (ha) the truth with free-from recipes.
Substituting major ingredients with others can change the productreducing flexibility, browning, or aeration depending on the swap.
But slightly different baked goods can still be just thatgood.
I really appreciate the thorough case studies and plentiful picture comparisons.
If youre more of a light-level baking nerd, Cermelj has also considered you.
You dont need to know how the sausage is made, just get to your chapter and start baking.
I decided to try both.
Both cookies turned out perfectly.
Still, if I had a friend with egg allergies, I dont think Id hear any complaints.
How to buy it
The Elements of Bakingis available for purchase online as ahardcoveror asan e-book.
Its still relatively new, so youll likely see it on displays in your local bookstore.
