Gluten-Free Baking with the Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College

Enjoy these 150 delicious, flavorful gluten-free recipes from the world's premier culinary college.

Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French 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 alternatives to gluten to bake delicious favorites:
-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 first-time bakers or professional chefs, you will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's flour blends, you will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.

Author: Richard J. Coppedge
Publisher: Adams Media Corporation
Published: 09/17/2008
Pages: 288
Binding Type: Paperback
Weight: 1.23lbs
Size: 9.18h x 7.12w x 0.73d
ISBN13: 9781598696134
ISBN10: 1598696130
BISAC Categories:
- Cooking | Health & Healing | Allergy
- Cooking | Health & Healing | Low Salt

About the Author
Richard J. Coppedge, Jr, is a professor in Baking and Pastry Arts at The Culinary Institute of America (CIA). Chef Coppedge currently teaches Advanced Baking Principles to students pursuing their bachelor's and associate degrees from the CIA.