In addition to developing all the recipes, writing the book and photographing it, I’ve also illustrated it! You may need to hop online for additional ingredients (like psyllium husk and tapioca starch) for a handful of recipes, but otherwise, everything is easily available in supermarkets! Not only can you find 99% of the products in supermarkets, but in the intro chapter, I explain what each product is and where you can find them – mostly down the free from aisle!

Almost every single recipe in my first book (and now my second book) can be made dairy-free using the tips by the key at the top of the page. The entire book is Coeliac-friendly and wheat-free but nobody would ever know any of it is gluten-free, I promise!We've got a recipe for both shortcrust and rough puff pastry and two mouth watering ways to use them. This may result in small marks to the dustjacket and title page, please also bear in mind that each signature will be a little different from the one we show here.

Cermelj is a scientist by education and training and has a real gift for explaining the science behind what works and what doesn’t in a way that is as entertaining as it is elucidating. We’ve been eating a lot more meat-free meals at home, so tons of the savoury recipes (especially) are a doddle to adapt using plant-based alternatives.

All I’ve ever wanted is for people on a gluten-free diet to feel ‘normal’ – because that’s all I’ve ever wanted for myself too.

How To BAKE Anything Gluten-free’ may only be one word different from the title of my first book, but trust me – this gluten-free baking cookbook is an entirely new galaxy of recipes just waiting to be discovered. First of all, this hardback recipe book is crammed full of 100+ recipes that show you how to recreate the food we CAN’T ordinarily eat on a gluten-free diet. But you lot made my first recipe book such a big success and essentially made my second book possible… so thank you, thank you, thank you!My favourites include an amazing Gluten-Free Pizza (with PROPER pizza dough), Rosemary Focaccia and Caramelised Onion + Cherry Tomato Tartlets.

He used to be 100% dairy-free for around 4-5 years, before we realised he could actually tolerate low-lactose dairy products (like butter, hard cheddar, parmesan and mozzarella etc) with no problems. So here’s the soppy bit: thank you everyone who follows me, visits the blog, tries a recipe, sends me photos of the result (good or bad) and anyone who has generally supported me over the last 7 years of my blogging journey.Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). There’s jaw-dropping celebration cakes, recreations of my favourite supermarket bakes, EPIC desserts you’d never dream of eating, EVEN MORE ‘muggle level’ fresh bread, tons of savoury baking and… a gluten-free Christmas chapter (ready for when you’ll need it most! Author introduction explains her incentive for producing the recipies, which will resonate with many people.