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Gluten-Free Baking with The Culinary Institute of America

150 Flavorful Recipes from the World's Premier Culinary College

By: Richard J Coppedge

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Paperback | 17 September 2008

At a Glance

Paperback
288 Pages

Dimensions(cm)
23.5 x 17.78 x 2.03

Paperback

$47.75

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Master gluten-free baking with 150 delicious recipes from the Culinary Institute of America—perfect for beginners and professionals alike.

Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty gluten-free bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. He shows you how to use gluten-free flour blends to bake your favorite treats without gluten, from rich gluten-free desserts to comforting gluten-free pastries, such as:

Maple Pecan Tart
Pineapple Upside-Down Cake
Cream Cheese Rugelach
Molten Chocolate Cake
Ham and Cheese Scones
Potato Leek Quiche
Black Bottom Cake with Cherry Compote

Whether you’re new to gluten-free baking or a seasoned pro, you’ll find the professional baking techniques clear and easy to master. Using a combination of Chef Coppedge’s gluten-free flour blends, you’ll be creating gluten-free pies, cakes, scones, and more—perfect for gluten-sensitive bakers or anyone looking to explore baking without gluten.

Industry Reviews

"The foundation to be a better gluten-free baker."

—Bon Appetit

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