Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022

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And because I’m a huge science nerd (with a PhD in Inorganic Chemistry, that’s rather to be expected!), I’ve also included simple scientific explanations for WHY the recipes actually work. I find the science of baking, and especially gluten free baking, endlessly fascinating – and I hope you’ll love those sciency tidbits as much as I loved writing (and illustrating) them. For the flakiest results, do a total of 4-6 letter folds (the more folds you do, the greater the flakiness). If the dough becomes too soft (and the butter pieces in the dough too warm) to handle, chill it in the fridge for 15-30 minutes before proceeding. After the final letter fold, chill the dough in the fridge for another 30 minutes. Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all. It’s of a golden brown colour (if you like it extra caramelised, you can take it all the way to a deep golden brown).

Hi, I’m Rena! I am here to help you prepare delicious, light, fresh meals that your whole family will love! Eating healthy doesn't have to be boring! There are numerous ways to crimp and decorate the edge of a pie crust. The one described in this recipe is my favourite, and I use it in the majority of my pies.Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." -- Juliet Sear, author of The Cake Decorating Bible

Made this tonight. Doubled the reciped. My parents loved it! I thought it was pretty good. I went a tad under for the cumin and didn’t add the chipotle powder. I did keep the chili powder the same. Most tamale pies don’t have enchilada sauce on top of chili powder and cumin, so I thought I’d go a smidge less. After 20+ years of GF baking, I finally have recipes that not only work, but taste like the real thing or better. Being able to make bread as good as sourdough at Fisherman's What? Put a fork in me, I'm done! Transfer it into the pie dish and make sure that the pie crust is snug against the bottom and sides of the dish. Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." -- Erin Jeanne McDowell, author of The Fearless BakerFinish the Beef Tamale Casserole:Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top. Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings and you’re done! Not to be dramatic but the raspberry traybake and the landyfingers recipe quite literally changed my life. An incredible gluten free baking book, and just an incredible baking book, period. The author explains the science behind gluten free baking and breaks down how all of the ingredients work together in each recipe. Oh yeah, did I mention she has a PhD in Inorganic Chemistry from Oxford? I recommend this cookbook and her recipes (theloopywhisk.com) to anyone else who can no longer consume gluten and misses all their favorite desserts/bread, or for those just looking for insanely good, thoughtful and creative recipes.