She is here to show you that a gluten-free life can be exciting and simple, without having to miss out on your favorite bakes ever again. As I said, I started out as a gluten-free AND dairy-free baker – plus I am low FODMAP myself, so I like to think that I know my stuff! Oh and also, all recipes are all clearly indicated if they’re lactose-free, low in lactose, or how to adapt them, if they aren’t already. From best-selling author Becky Excell, How to Bake Anything Gluten Free is the first cookbook that shows you how turn your kitchen into your own personal gluten-free bakery but nothing tastes or looks 'gluten-free'! Carrot Cake Cupcakes - I love a good carrot cake and there is no fruit in sight and can easily take the nuts out.

The light chocolatey cake, smothered in rich chocolate frosting is ideal for entertaining this season. You might also (hopefully) be a little mind-blown to find out that I haven’t used ANY onion or garlic throughout the entire recipe book. With over 6 million of the world’s best eBooks to choose from, Kobo offers you a whole world of reading. 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. Despite hard cheddar and butter not clearly being labelled as ‘lactose-free’ on the packaging, they’re actually both tolerated well by people who are lactose intolerant due to their incredibly low-lactose content.

Now, its moment has arrived: How to Bake Anything Gluten Free, while a must-have for coeliacs and all the many others who have banished gluten from their diet, is also a boon to those of us who find ourselves cooking for them — which I would think is all of us. How To BAKE Anything Gluten-free’ may only be one word different from the title of my first book, but trust me – this gluten-free baking cookbook is an entirely new galaxy of recipes just waiting to be discovered. There is no way that some random girl who bakes gluten-free cakes in Essex would ever get an opportunity like this without the support of a lot of amazing humans (yes, that’s you! For starters, there’s an ENTIRE CHAPTER dedicated to gluten-free doughnuts – ring, filled, fried, baked, custard, apple, jam and tons more surprises I know you guys will love. Are you avoiding gluten but yearn for fluffy cakes, fresh bread, filled donuts, game-changing pastries and mind-blowing desserts?

Queen of Gluten Free' Becky Excell is a Sunday Times best-selling author, with a following of over 1 million on her social media channels. of the book is also dairy-free, lactose-free/low-lactose and low FODMAP, or instructs you how to adapt a recipe if it isn’t already ? I have had this book in my own personal cookbook corner (a double-stack bookshelf carved out of the corner turn in the staircase and painted hot pink, where all new books are placed on arrival) for some time now, and I’ve been just itching to bring it to you. In addition to giving you the mouth-watering recipes, these blog posts also give an additional insight into the kind of information you can expect to find in Baked to Perfection. In case you’re not certain whether or not this gluten-free cookbook is a good fit for you, I’ve also published two exclusive recipe previews right here on the blog!I wrote this entire book during lockdown when gluten-free flour was rarer than gold dust so I’m sure you can all appreciate the struggle that went into this ?

After all, I actually started out as a 100% gluten-free AND dairy-free baker, so I like to think that I know my stuff! Almost every single recipe in my first book (and now my second book) can be made dairy-free using the tips by the key at the top of the page. The science is actually very simple – no pages-long formulae or complex molecular structures in sight. Not only can you find 99% of the products in supermarkets, but in the intro chapter, I explain what each product is and where you can find them – mostly down the free from aisle! Additionally, many recipes in the bread chapter are “neutral” in terms of their sweetness or savouriness – things like bagels, baguettes and sandwich bread.

Whenever a recipe isn’t dairy-free to start with, I’ve listed exactly how to make it dairy-free (if possible) for each recipe. If you’re dairy-free, veggie, lactose-intolerant or low FODMAP there’s a TON of tips on how to adapt my recipes to be friendly to all of the above, if possible. This book is packed full of everything from fakeaways, epic comfort food, classic cakes/bakes, mind-blowing desserts, ‘muggle-level’ fresh bread, ALL the pastry and tons more.