Katarina Cermelj (Kat for short) is an award-winning cookbook author, food writer, photographer and creator of the popular ‘free-from’ baking blog, The Loopy Whisk. She has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same university. Being a science nerd, she loves to use a very scientific, analytical approach in her recipe development – and she’s also a big believer in not only providing reliable, fail-proof (and always delicious) recipes, but also the reasons for why they work.

Kat’s first cookbook, Baked to Perfection, has been described as "the only gluten-free cookbook you'll ever need" and has won The Guild of Food Writers Specialist Subject Award 2022, the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022 and was a finalist in the IACP Awards 2022.

Her latest cookbook, The Elements of Baking, is an in-depth (and enthusiastically nerdy) guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan – all while ensuring it still tastes spectacular.

theloopywhisk.com
Instagram, Facebook and TikTok: @theloopywhisk

In this episode, we discuss:

How an intolerance for gluten and dairy sparked the launch of The Loopy Whisk
How her PhD in inorganic chemistry paved the way for a career as a recipe developer
Why the formula matters – using GF flour doesn’t guarantee success
What gluten is, and why it causes some people big problems
Tips for making the best GF bread
Why sometimes you have to adjust the amount of flour used in GF recipes on the fly
What her two cookbooks, Baked to Perfection and The Elements of Baking, are all about
The one GF recipe that Kat is most proud of
And much more!

Katarina Cermelj: Cookbook Author, Food ...