Cookbook author Katarina Cermelj has a doctorate in chemistry, so it seems kind of odd that she would take on the task of writing a cookbook. But once you read the name, it might make a little more sense. The Elements of Baking is a great cookbook for folks who like to read up on the science behind how things work in recipes. Cermelj breaks down what some of the components of recipes actually do and how certain ingredients can be substituted for other ones.
Armed with the knowledge of this book, you'll be able to easily adapt your other recipes to be egg-free, gluten-free, dairy-free, and/or vegan. And if you don't know where to start, fear not; the book includes several tasty 'case study' recipes so that you can see how to flawlessly substitute ingredients instead of struggling with trial and error.
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