avg_rating: 4.59
name: Katarina Cermelj
about: Katarina Cermelj is a recipe developer, food writer and photographer. She is the founder of the popular baking blog, The Loopy Whisk, where she shares delicious allergy-friendly recipes, including gluten-, dairy- and egg-free. She also has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same University. Her scientific background and love of research have helped her develop a thorough understanding of the science of baking and provide a crucial insight into the importance of various ingredients, their ratios and their interactions. Her first cookbook, Baked to Perfection, published by Bloomsbury, debuts in March 2021 (UK, Australia) and May 2021 (USA, Canada). Katarina Cermelj is a recipe developer, food writer and photographer. She is the founder of the popular baking blog, The Loopy Whisk, where she shares delicious allergy-friendly recipes, including gluten-, dairy- and egg-free. She also has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same University. Her scientific background and love of research have helped her develop a thorough understanding of the science of baking and provide a crucial insight into the importance of various ingredients, their ratios and their interactions. Her first cookbook, Baked to Perfection, published by Bloomsbury, debuts in March 2021 (UK, Australia) and May 2021 (USA, Canada). Described as "the only gluten-free baking book you'll ever need", Baked to Perfection contains over 100 mouth-watering gluten-free recipes, as well as expert tips and simple scientific explanations. By including not only reliable gluten-free recipes that work, but also the explanations of why they work, this ground-breaking gluten-free cookbook promises to make you a more confident and successful gluten-free baker. ...more