Join Certified Master Baker Richard Coppedge Jr., as he shares years of research and expertise in baking mouthwatering gluten-free treats. Get started by learning how to mimic the texture and taste of your favorite gluten-filled goodies. Then, create custom flour mixes, one for tender doughs that won't crumble and one for stronger doughs with the structure you need. You'll even find out how to modify commercial gluten-free flour blends for your own unique uses. Moving on, whip up the ultimate Saturday morning pancakes, and ensure that your cookie jar is always well-stocked with jam-filled spritz, Mexican wedding and shortbread cookies! Favorite quick breads like blueberry muffins, biscuits and Irish soda bread will no longer be out of reach after learning Richard's secrets for mixing and baking. Plus, create the perfect pie crust filled with luscious chocolate cream. Finally, master the holy grail of gluten-free baking light, yeast-raised bread!
Meet your instructor, Culinary Institute of America professor Richard Coppedge Jr., and learn more about the properties of gluten and how it affects the baked goods that you'll be replicating in gluten-free form. Throughout the lessons, Richard will also note where you should be using dedicated equipment to avoid any cross-contamination.
The key to successful gluten-free baking is in the custom flour mixes you'll make with Richard's guidance. His "strong" blend will give your baked goods more structure, while the softer blend will create a lighter crumb and tender dough. In the following lessons you'll use these blends alone and in combination to get the results you desire. Richard also discusses how to modify commercial gluten-free flour blends to suit your needs.
An easy place to start your gluten-free adventure is with crowd-pleasing pancakes. Richard shows how to mix up the batter, prepare your griddle and cook your pancakes to perfection. You'll also see with Richard's syrup test how commercial gluten-free batters measure up against pancakes made from scratch.
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