Want to take a gluten-free cooking class at the CIA?
There was an article about celiac disease and the gluten-free diet in yesterday’s Daily News that featured Chef Coppedge, the author of Gluten-Free Baking With The Culinary Institute Of America
Click here to read the article:
Flour Power! Learning To Bake Gluten-Free Breads And Cookies
Here’s an excerpt from the article with info about the baking class:
On a recent Saturday, he held his first gluten-free baking class based upon his new book. (The class will be repeated December 13. For information, call the CIA’s Continuing Education offices at (800) 888-7850, or visit www.ciachef.edu/enthusiasts.
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Test: comments working again.
What is the albumen in their flour mix 3? It says the mix is storable, so that means it can’t be egg white. Do they mean a protein such as a bean flour?
I’m not sure. I’ll have to look into it. I have the cookbook, but haven’t used it yet. I’ve been meaning to interview the chef.
I just took this class over the weekend – it is great! The best thing is that these recipes are put together with a sound foundation in baking science so they work and they are flexible. As far as the question about mix #3 – albumen is powdered egg white. They are dried so they are storable. Buy it in the baking section of your market.
PS – the banana bread is PHENOMENAL! We made it as muffins and they were truly outstanding! The pie crust is great too – you can roll it! And the sugar cookie and spritz cookie doughs are fantastic. The spritz cookies are pipeable and the sugar cookie dough is rollable and cutable and can be used for tart crust.