The Bottom Line
If you have searched for a gluten free baking cookbook steeped in the art and science of gluten free baking, with easy to follow recipes for classics like pastry cream-filled Eclairs, delicate Madeleines, 3-2-1 Pie Dough, Fruit Tart, Pâte à Choux alongside familiar favorites like gluten free soft pretzels, bagels and doughnuts, search no more- it's here. Gluten-Free Baking with The Culinary Institute of America is authored by Richard J. Coppedge Jr., Certified Master Baker and Professor of Advanced Baking- a pioneer in promoting culinary awareness of Celiac disease and adapting classic recipes to gluten free baking.
Pros
- Recipes from the Culinary Institute of America Certified Master Baker, Chef Richard Coppedge Jr.
- Collection of classic recipes for breads, pastries, cookies, pies, cakes and savory doughs
- Tips for successful bread, cookie, cake and pie baking
- Tips for casein free baking
- Instructional photos dispersed throughout the book
Cons
- Not all recipes include photographs however, there are 14 full page, full color photos
Description
- 150 chef-inspired gluten free recipes, from classic French pastries to pizza
- Advanced tips and techniques for sucessful gluten free baking
- 5 original gluten free flour blends developed by Chef Coppedge for specific gluten free baking applications
- 23 yeasted bread and pastry recipes including Lean Bread, Sourdough Bread, Egg Bread, bagels and soft pretzels
- 20 quick bread recipes including Strawberry Bread, Scones, Buttermilk Biscuits and Funnel Cake
- 39 cookie, brownie and pastry recipes including 1-2-3- Cookie Dough, Mexican Wedding Cookies, Eclairs and Madeleines
- 28 recipes 28 cake recipes including Pound Cake, Butter Kuchen, Molten Chocolate Cake, Rum Cake, Sponge Cake and Fruit Cake
- 22 pie and tart recipes including 3-2-1 Pie Dough, Banana Cream Pie, Cookie Crumb Crust, Fruit Tart and Linzer Torte
- 20 savory recipes including Pizza Crust, Puff Dough, Pâte à Choux, Cheese Puffs, Quiche Lorraine, Beef Pot Pie and Roux
- Shopping list, suggested reading list and ingredient resources
Guide Review - Review of Gluten-Free Baking with The Culinary Institute of America
Richard J.Coppedge Jr., Certified Master Baker and Professor of Advanced Baking at the Culinary Institute of America in Hyde Park, New York has compiled 150 gluten free recipes from the teaching kitchens of the CIA. Along with a battalion of talented culinary students, Chef Coppedge, with vision, creativity and depth of understanding of the science of baking is taking gluten free baking to new and needed heights.
Learn:
- How to use carbonated water for better bread baking results
- Why high protein flour blends work better in some recipes than others
- Why weighing ingredients instead of measuring produces better baking results
- How to make tart, pie and cookie doughs ahead of time for convenience
- What classic 3-2-1 Pie Dough and 1-2-3 Cookie Dough is and why these recipes are so versatile in gluten free baking
- How to make homemade gluten free baking powder
- How to plate your baked goods like a pro
- How to work with cold and warm foams
- How to make incredible gluten free doughnuts
With Gluten-Free Baking with The Culinary Institute of America, gluten free bakers, both professionals and novice home bakers, gain knowledge and skills to bring a new dimension of enjoyment to the gluten free table.
