The Elements of Baking Quotes

“in the presence of fat, aquafaba quickly deflates, especially once it hits the heat of the oven - so it doesn't contribute anything in terms of aeration, and it also doesn't add any flexibility to the sponge.”
― Katarina Cermelj, The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan

“Ideally, use a vegan butter with a high fat content of around 75-80% and also a high saturated fat content of 40% or higher. This composition is as close as it gets to the composition of regular dairy butter, and will give the best results.”
― Katarina Cermelj, The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan

“You don't need any special additional ingredients when it comes to egg-free baking, just your usual pantry staples are enough. There are no flax or chia "eggs" in this book - nor any applesauce nor mashed banana to act as (rather dubious) egg replacements. Read more about avoiding once-size-fits all egg replacements in chapter 2, in the case studies in Chapter 4, and in the egg-free chapter (see page 345).”
― Katarina Cermelj, The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan