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.
Buy Gluten-Free Baking with the Culinary Institute of America book by Richard J. Coppedge from Australia's Online Independent Bookstore, Boomerang Books.
(237mm x 178mm x 19mm)
Adams Media Corporation
Publisher: Adams Media Corporation
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Author Biography - Richard J. Coppedge
Richard J. Coppedge, Jr., CMB, is a professor of Baking and Pastry Arts at the CIA; he's taught how to bake enticing alternatives for people with celiac disease or wheat allergies for many years. A member of the Bread Bakers Guild of America, Chef Coppedge is the recipient of many baking and bread awards.