Gluten-Free Baking with The Culinary Institute of America

Master gluten-free baking with 150 delicious recipes from the Culinary Institute of America—perfect for beginners and professionals alike.

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.