gluten-free eats

I've got Katarina Cermelj's Baked to Perfection: Delicious Gluten-Free Recipes with a Pinch of Science out from the library thanks to a recommendation from jesse_the_k. I haven't made anything from it yet, but it's a gorgeous book with beautiful photographs of the finished baked goods, plus process photos for the tricky bits, and friendly illustrations to demonstrate the science behind the recipes. Because it explains WHY you're doing things this way, it's got an America's Test Kitchen vibe, only Kat herself is gluten-free and has a degree in chemistry, so it feels a bit more personal than ATK. I'm looking forward to trying the sandwich bread.

You can find Kat online at her blog The Loopy Whisk.