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

Average Rating 4
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Sort by: Showing all of 3 review with 4 star rating   See All Ratings
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  • Posted February 23, 2010

    Great for Gluten frees who like to cook

    This is a very informative book which explains in detail why some baking is problematic for gluten free flours. It covers a range of baking - types of bread, muffins, cakes, etc - and even has some impressive dinner party stuff like eclairs. There are not many illustrations so it is better for someone who already knows what they want to make but don't have a gluten free version of it. Recipes I have used from it has turned out as expected which is all you can really ask.

    2 out of 2 people found this review helpful.

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  • Posted November 3, 2009

    Worth a look

    I read a review on another web site about this book. It discussed differences between the cup amount vs the ounces. The author discusses the fact that professional bakers use weight measurements instead of cup measurement. I plowed ahead and used the weight measurement (I must say this is much better than counting cups!). I was also intrigued with the use of sparkling water. I made the multigrain bread and boy did it rise! It turned out great and was really airy and not quite as dense as some GF breads.

    At first look this book may look a bit challenging but read all the notes and tips he gives in the beginning of the book and it will clear up some of the questions you have with recipe directions.

    2 out of 3 people found this review helpful.

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  • Anonymous

    Posted October 20, 2009

    No text was provided for this review.

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