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

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

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by Richard J. Coppedge Jr., George Chookazian
     
 

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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 readers how to use alternatives to gluten to bake delicious favorites:

  • Maple Pecan

Overview

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 readers 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, readers will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's flour blends, readers will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.

Product Details

ISBN-13:
9781598696134
Publisher:
Adams Media
Publication date:
09/17/2008
Pages:
288
Sales rank:
317,000
Product dimensions:
7.00(w) x 9.00(h) x 0.90(d)

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Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College 4.2 out of 5 based on 0 ratings. 9 reviews.
SaraLI More than 1 year ago
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.
Grules More than 1 year ago
The recipes in here are great! It takes some work to make the blends of flour but the end results are worth it. The recipes match the consistency of wheat based breads to a point you forget you are eating gluten free. No grainy taste.
Anonymous More than 1 year ago
This is my third and favourite GF baking book. Love the bagels, focaccia, pizza dough, pie crust. This book is not for the inexperienced and I can see that it may be a challenge for some to obtain all the ingredients. This is by far the best GF cookbook I own.
10sanyone More than 1 year ago
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.
FrustratedMomRS More than 1 year ago
Finally able to bake without being scared of what is coming out of my oven or wondering if I just wasted an hour of my time on something my kids or I won't eat. Having 2 very picky daughters, both of which are gluten intolerant along with myself, this has been an utter lifesaver!
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