| Author/Contributor(s): | Coppedge, Richard J |
| Publisher: | Adams Media |
| Date: | 9/17/2008 |
| Binding: | Paperback |
| Condition: | NEW |
Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty gluten-free 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 you how to use gluten-free flour blends to bake your favorite treats without gluten, from rich gluten-free desserts to comforting gluten-free pastries, such as:
- Maple Pecan Tart
- Pineapple Upside-Down Cake
- Cream Cheese Rugelach
- Molten Chocolate Cake
- Ham and Cheese Scones
- Potato Leek Quiche
- Black Bottom Cake with Cherry Compote
Whether you’re new to gluten-free baking or a seasoned pro, you’ll find the professional baking techniques clear and easy to master. Using a combination of Chef Coppedge’s gluten-free flour blends, you’ll be creating gluten-free pies, cakes, scones, and more—perfect for gluten-sensitive bakers or anyone looking to explore baking without gluten.