Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022

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You can’t find baked goods like ours anywhere else. Our recipes are all original. Over the years, we’ve refined our recipes so that they are better than ever. When you taste one of our products, you’re tasking something that is truly special. Tip 2: The amount of water listed in the recipe works perfectly for a wide range of shop-bought gluten free flour blends, as well as for the DIY blend that you can mix yourself recommended in this recipe. If you use a very different blend (with a very different composition), you might need to adjust the amount of water.

A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this." -- Publishers Weekly

The author is a chemist, and her years of experimenting paid off. She discovered all kinds of ways to make GF bread act like gluten. It's science, b*%ch! Each recipes includes preparation time, baking time, serving sizes, how long it can be stored for (if you haven't scoffed it all down!)., ingredients in metric and a colour photograph. There is no oven temperature in Fahrenheit nor the gas mark within the recipe instructions though there is a conversion table at the rear of the book. Some of the recipes use a stand mixer and others are done by hand. Below, I’ve included all the information and step-by-step photos you’ll need to make the most AMAZING gluten free pie crust – but before we get to that, let me tell you a bit more about my book. Baked to Perfection: delicious gluten free recipes, with a pinch of science Thoughts: I mean this book is just GORGEOUS 😍 I cannot get over how beautiful the book and the pictures are. I literally can just stare at it forever. 🤩That being said I thought this was a really well done cookbook. I enjoyed the science behind the gluten-free baking and the tips that are given! Also, the recipes are *chef's kiss*. I mean the carrot cake 🤤 Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all

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. Wow, you will not need another Gluten Free cookbook on your shelves, besides Katarina's 'Baked to Perfection'. With mouthwatering photography, that makes your tummy rumble at the sight of it. you just know you are just going to experiment. If you look at a range of “regular” pie crust recipes (that is, those made with wheat all-purpose flour), you’ll notice that they often follow a “3-2-1 rule” for the flour:butter:water ratio. However, because gluten free flours absorb more moisture than wheat flour, a gluten free pie crust recipe requires a 3-2-slightly-more-than-1 rule, where you need to add more water than you would in a wheat-based recipe. Yeah I’m tempted to try the recipe and I don’t follow a GF diet! Great one to have up one’s sleeve to take into work etc. or when GF friends visiting! Reply

Create the beef layer: In another large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes, then add the onion, garlic, cumin, chipotle powder, chili powder, salt, pepper and stir. Cook until the onion has softened, another 3 to 5 minutes. Extra attention is paid to explaining the equipment and precision needed to achieve the desired results. Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable." -- Julie Jones, author of The Pastry School After the final letter fold, wrap the dough in cling film and chill it for at least 30 minutes or until needed. (If you chill it for longer than 1 hour before using, soften it for about 15-30 minutes at room temperature, so that it’s pliable.)