50+ recipes with no eggs, no dairy, no butter, no gluten — written by a pastry chef, not a health blogger.
If you bake without eggs, dairy or gluten, you know exactly how these go.
None of that is your baking. It's the recipe — written by someone working around a restriction instead of solving it.
Six base recipes rebuild all of it. Learn those, and the other fifty open up — plus a full substitution guide explaining why each swap works, so you can adapt recipes that aren't in the book.
Most gluten-free, dairy-free dessert books are written by people who started baking after a diagnosis. This one was written the other way around.
Gunita Queen trained in classical European patisserie and spent over a decade in professional kitchens before she ever removed an ingredient. That order matters. Structure, emulsion, aeration, crumb — she learned how a dessert holds together first, then rebuilt each formula without the eggs, butter, dairy and gluten that were doing the work.
The result isn't a lighter version of a dessert. It's a dessert that happens to be free from all of it.
Tarts, mousse cakes, layer cakes, cookies, muffins and sponges. Every one baked and re-baked before it went in.
The doughs, creams and sponges the book keeps returning to. Master these and you're not following recipes anymore.
What actually replaces an egg, and when. What butter was doing that oil doesn't. How to sweeten without refined sugar and keep the texture.
Calories, macros and key nutrients in standard FDA format for every recipe, so you're never guessing.
The methods from a working pastry kitchen, written for a home oven and a hand mixer.
Cups, tablespoons and °F. No grams to convert mid-recipe.
Chapter openers from inside the book.
Photographed by Gunita. Every recipe in the book is her own.
One page. What actually replaces eggs, butter and dairy in a dessert, and why each swap works. It's the part of the book readers write to me about most. Take it and use it on recipes that aren't mine.
A short email every week or two about baking without eggs, dairy or gluten. Unsubscribe in one click.
A child with a dairy or egg allergy, celiac disease in the family, a guest you don't want to hand a fruit plate.
And you're tired of dessert being the part of the menu where the standards drop.
You want the technique, not a beginner's workaround. This is written to be taken seriously.
Latvian pastry chef, classically trained, over a decade in professional kitchens.
She teaches pastry to working bakers and home bakers, and develops every recipe under her own name. Nothing here is adapted from somewhere else — she wrote it, baked it, and photographed it.
Daily work on Instagram: @gunitaqueen
Same book. Pick the one that suits how you cook.
All 149 pages, delivered by email the moment you pay. Search it, keep it on your phone at the counter, print only the pages you're using.
The one to give as a gift, and the one that survives a working kitchen.
50+ recipes, six base formulas, and the substitution guide behind all of it. 149 pages, $29, in your inbox in under a minute.
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