Gluten-Free Baking


Featuring the expertise of Chef Richard Coppedge, Gluten-Free Baking offers clear and easy-to-follow directions for preparing several items featured in the CIA’s Gluten-Free Baking book.



Employing Chef Coppedge’s five flour blends, you will learn to make delicious baked goods using alternatives to gluten. You’ll also learn to prepare molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. And you will even discover the secret to thickening soups and sauces using gluten-free roux. Features include in-depth explanations of gluten-free flour blends, hands-on demonstrations of selected recipes, and tips on flour-blend handling and storage.

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