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.
Product Details
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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