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Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College Paperback – September 17, 2008


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Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College + Gluten-Free Baking Classics + The How Can It Be Gluten Free Cookbook
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Product Details

  • Paperback: 288 pages
  • Publisher: Adams Media; No Edition Stated edition (September 17, 2008)
  • Language: English
  • ISBN-10: 1598696130
  • ISBN-13: 978-1598696134
  • Product Dimensions: 9.2 x 7.1 x 0.7 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (67 customer reviews)
  • Amazon Best Sellers Rank: #154,691 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

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.

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Customer Reviews

Sugar weighs a little over 7 oz. per cup.
G. Pomeroy
I bought this book because is a baking and pastry chef who took a class with this chef.
Kimberly Herman
The recipes I have tried from this book are great.
cookiepress

Most Helpful Customer Reviews

82 of 83 people found the following review helpful By Lori Peowie on June 15, 2009
Format: Paperback
Got this book last week. I am a '77 graduate of the CIA so had GREAT HOPES for this book. The gluten free information is great. The recipes we have tried so far, however, are pretty bad.

Here's what we think about the specific recipes we have tried so far. Remember, our rating is based upon what we have tried.

We are very frustrated that so far we picked two very bad bread recipes. Did this guy test his recipes? I think not. Celiac sufferers need bread recipes. HELLO, are you listening? Please, if you have a great bread recipe would you please post it in your review of this book? My customers are desperate!

1. Soft Rolls - We made these into loaves just as the recipe indicated we could. They turned out to be more like popovers. They are NOT BREAD although they might be good to use for bread pudding. Rating = 0

2. Lean Bread - This is really another large popover. It has a tremendous puff in the oven. You prop open your oven for 5-7 minutes at the end, then you remove the bread at 200º F. After you do that you stand there and watch it deflate. Heart Breaking! It has no business being called BREAD. Thank goodness that I learned my lesson from the Soft Roll recipe last week and only had to throw out three loaves instead of the seven loaves we threw out of that particular recipe. Rating = 0

3. Shortbread- These are heavy and taste like cornmeal cookies. They are not crunchy like a shortbread should be and there is NO WAY anyone could roll this mushy dough out, even if chilled for two hours as suggested. We had to scoop these cookies out and then pat with a sugared tamp. Please pay attention here: these cookies need to be baked THIN.
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37 of 38 people found the following review helpful By GinaCalifornia on January 6, 2009
Format: Paperback Verified Purchase
I pre-ordered this and received it back in September when it first came out. My fridge is now filled with bins of the 5 different flour mixes and I've made several recipes. I do recommend this book but beware as I've found with most recipes either I love it, or I hate it, so be sure to take notes on what you've tried, what you liked etc.

Recipes I've tried:
Corn muffins (I made cornbread) - very rich and delicious - like Jiffy, made incredible cornbread stuffing and yummy on its own too - this recipe alone was worth my buying the cookbook
Blueberry pie crumble - used a mixture of frozen berries w/ a Whole Foods frozen GF crust - very good but will try with less sugar next time
Pizza Crust - good although a little on the rich side. Piping was a disaster - now I roll the dough between pieces of saran wrap or parchment
Triple chocolate cookies- too rich (and I love chocolate) - won't make again
Pancakes - inedible - way too rich and sweet. Blech. had to throw these out and it takes a lot for me to do that
Sourdough - made good rolls but also very rich - still have a dozen or more in the freezer - when I tried to make a loaf, it expanded and dripped all over the oven - very messy. Also, this did not taste like sourdough at all - just a nice rich bread for sandwiches or jam/peanut butter - sort of reminds me of a very rich Kinickkinick hamburger bun consistency (kind of spongy)
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37 of 40 people found the following review helpful By O'Green on April 28, 2009
Format: Paperback
This book was a huge disappointment. The recipes are based on a byzantine set of five mixes, which are costly to assemble and require a lot of storage space. Proportions for the mixes are given by both volume and weight, but the amounts of various ingredients are often inconsistent between the mixes and the recipes. I am an experienced gluten-free baker and I tried several recipes, but the best I can say is that a few of them were all right, but nothing special. Several of the recipes are clearly impossible using the amounts of the ingredients listed. My advice, get the wonderful book by Annalise Roberts, Gluten-Free Baking Classics, and forget this one.
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18 of 20 people found the following review helpful By adhmork8 on October 26, 2010
Format: Paperback
I've read a lot of reviews of this book that say it lacks decent recipes for bread, pizza dough, etc. And while I do not know these reviewers or their experiences, I can say that from my experience, they must have done something wrong.

I am a seasoned and highly-experienced gluten-free baker. I have tried nearly every GF cook book out there. I have attempted to make my own recipes. I can tell you this book contains hands down the best gluten free baking recipes you will find.

Why? Because the pastry chefs at the CIA have created baking techniques designed to accommodate the lack of gluten and have done the experimenting to create consistent gluten-free four blends that provide the stability of baking's ancient staple: white flour.

I will not say I have not had some of these recipes fail on me. BUT I can say that it was when I did not follow the measurements and technique to the letter using high quality ingredients, that my recipes have failed. Each failed recipe I can trace the fault to be my own, I was sloppy with the wet ingredients, I didn't let the butter cool to the right temperature, I used too much flour to roll it out, I did not proof in a warm humid environment, I used a paddle not a whip attachment, I over mixed, etc. In my years of gluten-free baking, I have had more success with these recipes than ANY other gluten-free book or blog out there. As a seasoned gluten-free baker, I have tried too many poor gluten-free bread recipes to count. Those in Chef Coppedge's book, if well executed, are the best you will find.

But caveat emptor! these recipes are based on technique.
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