An alternative approach to baking

Baked goods have been a firm favourite for thousands of years, and thanks to TV programmes such as The Great British Bake Off (and more recently Covid lockdowns), this old hobby has experienced a renewed surge in popularity over the last 20 years. But as more and more people switch to allergen-free or plant-based diets, these ancient cooking practices need an urgent update.

Whether baking a traditional recipe, or preparing a ‘free-from’ analogue, understanding the underlying chemistry at work in the mixing bowl is vital to obtain the perfect finished product. But while old favourites such as cakes, breads, and meringues are quick and easy to whip up with standard ingredients, making the switch to gluten-free or vegan recipes is a much greater challenge.