The Elements of Baking by Katerina Cermelj is a game changer for gluten-free and allergen-free diets.
This cookbook is a masterclass in ‘free-from’ baking. Katerina goes in depth to explain substitutions — what works, what doesn’t, and why — which is so important when you’re troubleshooting a recipe.
Her instructions have been instrumental in my quest to create a w/o Lemon Cake, which was proving to be a real challenge until I cracked open this book.
So while this cookbook may be short on straight-up recipes you can easily make without gluten and the top nine food allergens — you can follow Katherine’s guidance and turn nearly every recipe in the cookbook into safe options to suit your individual ‘free-from’ needs.
Recipes with an asterisk * can also be made vegan.
HOMEMADE GLUTEN-FREE FLOUR BLEND pg 24*
HOMEMADE VEGAN BUTTERMILK pg 25*
HOMEMADE CONDENSED COCONUT MILK pg 26*
HOMEMADE VEGAN & COCONUT-FREE CONDENSED MILK pg 27*
DOUBLE CHOCOLATE BANANA BREAD pg 436*
LEMON MERINGUE CAKE pg 439* (use ground sunflower seed, not almond flour)
DOUBLE CHOCOLATE CRINKLE COOKIES pg 446* (use sunflower oil)
CINNAMON ROLLS pg 457*
Full recipes are found in the cookbook (they’re not mine to share), but you can borrow a copy from your local library or purchase your own copy here.
KEEP IN MIND:
These specific recipes have been audited. Your version of the same recipe may not follow Without Options guidelines.
I’ve only audited the main recipes. Author notes, variations, and serving suggestions may contain gluten & the top allergens.
It’s your personal responsibility to source safe ingredients and double check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning). Check out my Food Label Guide to learn how.
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
