Free PDF , by Glenn Packiam

Free PDF , by Glenn Packiam

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, by Glenn Packiam

Free PDF , by Glenn Packiam

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Product details

Print Length: 224 pages

Publisher: Multnomah (August 20, 2019)

Publication Date: August 20, 2019

Sold by: Random House LLC

Language: English

ASIN: B07KVL3QM4

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Amazon Best Sellers Rank:

#1,519,032 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

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

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

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

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

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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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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:

7 x 0.7 x 9.2 inches

Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review:

3.9 out of 5 stars

90 customer reviews

Amazon Best Sellers Rank:

#98,248 in Books (See Top 100 in Books)

I've had the book for several years and am finally throwing it out, along with the five different flour blends! The concept sounded so good - using a professional approach to gluten-free baking, and I was willing to purchase the ingredients and mix the various blends. Previous results have been frustrating, but I was willing to try again. Today, I really wanted a chocolate cake, so made the Devil's Food Cake from page 160. The batter tasted good, the cake is tender and looks beautiful and consistent throughout, but there is an off flavor left in my mouth that I can only attribute to using 2 teaspoons of baking soda to less than 1/2 cup of flour blend. It seemed like a lot when I was measuring ingredients, but I followed the recipe precisely. Only after tasting the baked product did I start to investigate and compare. Each serving contains 660 mg of sodium according to the nutritional information. This is two to three times as much as other cake recipes that use baking soda/powder for leavening. Chef Coppedge, I ate at CIA restaurants several years ago, and the food was very nice. Please revisit this book, do LOTS of testing so the recipes are clear whether weighing OR measuring ingredients, and then perhaps re-publish. Until then, if anyone is interested in a Gluten Free baking book, please consider Artisanal Gluten-Free Cooking by Kelli and Peter Bronski, and The How can It Be Gluten Free Cookbook by America's Test Kitchen. Both contain clear, tested and delicious recipes that are consistently successful.

So far I've baked the Linzer Cookies, Devil's Food Cake and brownies, with great results that exceeded all other recipes and pre-made box mixes, Except for the Devil's Food cake. The cookies came out tender and delicious and I'd be hard pressed to discern the difference between these and ones made with a gluten recipe. However, the recipe only makes about 10 sandwiches, so must be doubled or quadrupled.I set aside a day and baked 4 different brownie recipes/mixes to compare the results. I baked a box mix from King Arthur Flour, box mix by Hodgson Mill, America Test Kitchen Brownie Recipe from their book "The How Can It Be Gluten Free Cookbook #1", and one from this book. By far the recipe from this book was the best. The brownies held together, had an excellent flavor and texture, and didn't gum up ('too fudgey"). The America's Test Kitchen recipe came in as a close second, and were easier to make because you only have one flour mixture to pre-make, but the flavor and texture weren't as good. The box mixes were both so bad, there is no comparison.]I repeated efforts with the Devils food cake, but this recipe came in 3rd (and the cake size is 6 inches-what's up with that. First place was the Chocolate Layer Cake in America's Test Kitchen book mentioned above. Truly a delicious cake with great texture. 2nd place was a mix by King Arthur, and with frosting this would be an acceptable option (King Arthur Gluten Free Chocolate Cake Mix, 22 Oz)There are 5 flour mixtures in this book to pre-mix, and many recipes use a combination of the flour mixtures for each recipe. For example the brownies used 2 Tble of flour mixture #1 and 1/4C of flour mixture #4 ; the Linzer cookies only used flour mixture 2; the cake used flour mix #3 (1.75 oz) plus 1 Tble of Flour #1 (I substituted because it was used for dusting the pan). So there is an investment in making up the different flour mixtures, but I think it's worth it if I continue to get the results I have thus far. Very pleased.

I am a baker by choice, and suddenly, I was presented with a major lifestyle overhaul when both my son and I were diagnosed with gluten and casein sensitivities. This prompted the purchase of this and other books.I'm not crazy about the five blends of flour needed to produce baked goods (other books I purchased offered very similar resultant products with far less flour blend and ultimately, far lesser cost). For an experienced baker, it presented the need for extreme patience in reading and flour blending. The book does, however, have many recipes worth replicating (my favorite recipe in the entire book is the mock rye, which is now our go-to bread in the house). Just note that if baking gluten free is new to you, there are other choices in Kindle books and online blogs, which you might find far less intimidating for the first time gluten free baker.The book is GREAT for exploring the technical nature of closely replicating baked goods and I learned a lot. However, I think I might have been influenced by it being a CIA selection into thinking it would be friendlier than it is.

I learned a lot from baking with this book, but from a practical standpoint it is dated and there are better references out there.The recipes are hit-and-miss in a big way. Some turn out average (Irish soda bread, cheese balls, bagels). Some take finesse to get good results consistently (peanut butter fudge brownies). And then there are some doozies, such as the sticky cinnamon buns and lean bread, which should be avoided at all cost.If you are looking for a simple cookbook, the recipes do not stand up to ATK’s “The How Can It Be Gluten Free Cookbook”, for example. However, it is not irrelevant from a reference standpoint because I have found the information in this book useful when modifying or creating new recipes.

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