Online Class

Secrets of Gluten-Free Baking

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Learn how to make baked goods that are so delicious no one will believe they’'re gluten-free! Create satisfying cookies, pie crusts, quick breads and more.

Skill Level


What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Richard Coppedge Jr.
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.


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!

Lesson Breakdown

1. Gluten Basics
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.
2. Custom Flour Blends
3. Pancakes
4. Cookies
5. Quick Breads
6. Dreaded Doughs: Pies
7. Yeast-Raised Breads

Taught by

Richard Coppedge Jr.
Richard Coppedge Jr.
Richard Coppedge Jr. is a certified master baker, author and baking professor. He has held positions with The Ritz-Carlton Hotel Company, Walt Disney World and the Narragansett Bay Baking Company, and he currently teaches Advanced Baking Principles at the Culinary Institute of America. Richard has won numerous international awards for his bread, including the coveted Sarrazin Trophy, the grand prize of the Société Culinaire Philanthropique’s New York Culinary Salon. He is also the author of Gluten-Free Baking with the Culinary Institute of America.

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