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‘The Elements of Baking’ is the definitive guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan. 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.
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