Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College [Paperback]

Richard J. Coppedge Jr. (Author)

Book Description

Publication Date: September 17, 2008

Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. He shows readers how to use alternatives to gluten to bake delicious favorites: Maple Pecan Tart; Pineapple Upside-Down Cake; Cream Cheese Rugelach; Molten Chocolate Cake; Ham and Cheese Scones; Potato Leek Quiche; and Black Bottom Cake with Cherry Compote. Whether first-time bakers or professional chefs, readers will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge?s flour blends, readers will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.

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.

Product Details

• Paperback: 288 pages
• Publisher: Adams Media (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: 3.2 out of 5 stars  See all reviews (41 customer reviews)
• Amazon Best Sellers Rank: #134,713 in Books (See Top 100 in Books)
  • #18 in Books > Cookbooks, Food & Wine > Special Diet > Low Salt

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

51 of 52 people found the following review helpful:

2.0 out of 5 stars Useful information but lacking in the one thing we all want: decent bread recipes!, June 15, 2009

By 

Lori Peowie "Bakequery" (Southeastern Pa) - See all my reviews

This review is from: Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College (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. Since you can't roll them out you will have to scoop them onto parchment, butter the bottom of a glass, press it in sugar, then tamp the cookie down to about 1/8" thick. Raspberry jam tasted good. Apricot was not that great. We will try these cookies again only next time we will tamp them down THIN, THIN, THIN! Thise have potential. Rating: 4

4. Chocolate Pecan Cookies - The first batch had no flavor so we doubled the vanilla. These are the most cookie like of all the cookies we've made out of this book. We may increase the sugar a bit. These have potential. Rating: 4

5. Peanut Butter Cookies - WAY too much salt in this recipe. Thank goodness we decided to halve it. We liked the texture of this cookie but feel they needed some vanilla. Could taste more peanut buttery but vanilla may help that. These are close to being 'there.' Rating 4 1/2

6. Spritz Cookies - This cookie has no business being called a spritz cookie. It is more like a pudding pat with a raspberry center. It puffs up in the oven to look like a cream puff. Then it deflats to look like a flat tire with ridges. Please change the name of this poser cookie to Pudding Pat Cookie. Rating: 0

7. Macaroons: Okay, FINALLY the author gets an A+. These cookies were great. Bernie put about 5 ounces of melted semisweet chocolate in half the batter. Mmmm mmmmm. We will make these with other flavors, too. We put dried cherries and pecans in the vanilla ones. Very, very good. Rating: 5

Score Average is 2 1/2

Buyer Beware! I you buy this book make sure you do not try a recipe for a special occasion without a making a trial batch first.

28 of 29 people found the following review helpful:

4.0 out of 5 stars Some amazing recipes, some not so great, January 6, 2009

By 

GinaCalifornia (SUNNYVALE, CA United States) - See all my reviews

Amazon Verified Purchase

This review is from: Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College (Paperback)

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)

26 of 27 people found the following review helpful:

1.0 out of 5 stars Many errors and inconsistencies, April 28, 2009

By 

O'Green (Madison, WI United States) - See all my reviews

This review is from: Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College (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.