Several years ago, people with gluten sensitivities had to give up their favorite wheat-based treats like gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But thanks to Chef Richard Coppedge of The Culinary Institute of America, that is no longer the case. In Gluten-Free Baking with The Culinary Institute of America, Chef Coppedge shows people with celiac disease and gluten sensitivities—as well as those simply interested in living a gluten-free lifestyle—how they can bake their delicious favorites using alternatives to gluten.
Features of Gluten-Free Baking include Chef Coppedge's four unique gluten-free flour blends, tips on working with and storing gluten-free baked goods, and over 125 mouthwatering recipes easy enough for any home baker to create. Following these techniques and recipes, everyone from the first-time baker to the professional chef will be able to create pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not!
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