Welcome to the Beyond Celiac gluten-free baking section! Here you will find helpful resources: informational videos, delicious recipes, a guide to gluten-free flours, and some tips and tricks for successful gluten-free baking. Remember, it may be a challenge, but you can bake delicious gluten-free food!
Meet Chef Coppedge
At the Culinary Institute of America, I have the pleasure of teaching culinary students, pastry chefs and enthusiasts alike in my baking lab. My goal is to ensure that people with celiac disease can “break bread” with their loved ones and be part of their community.
I don’t want them to compromise on something as fundamentally human as eating baked goods with those they love.
Gluten-free baking can seem daunting, but with the right flour blends, high quality ingredients and a little passion for the task, you can make wonderful cakes, breads and pastries that are virtually indistinguishable from their gluten-containing counterparts.
I have perfected my own set of flour blends for a variety of purposes that I describe in my book, Gluten-Free Baking. But there are plenty of wonderful one-to-one blends readily available at most supermarkets. In some ways, gluten-free baking is easier and quicker than traditional baking. There is no chance of overworking your dough, for example. And you can reuse pie crust and cookie scraps multiple times.
I welcome you to this new section, where Beyond Celiac does a great job of bringing you tips and recipes from a variety of pastry chefs, bloggers and home bakers. You will find much inspiration as you explore, experiment and excite those around you with the mouth-watering smell of freshly baked goodies.
Chef Richard J. Coppedge, Jr., CMB
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