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Gluten-Free Cookbook Review: Gluten-Free Baking with The Culinary Institute of America

Gluten-Free Baking with The Culinary Institute of America, Richard J. Coppedge Jr. (Adams Media, 2008)


READER'S COMMENT:
"Have had the book since 2011 and still can't find a source for gluten free soy flour, which is used in two of the flour blends. Bob's Red Mill carries it, but it's not listed among their gluten free products, and the bag clearly states...
COMMENTS POSTEDsort icon

It is really a shame that from all the recipes you handed out a peanut butter cookie recipe. there is much more to it!
everybody can make a peanut butter cookie with or without the gluten.
Gina Mareh

Anonymous

10/13/2009 - 1:47pm

Gina, buy the book, it's only $16 at Barnes and Noble and you get ALL the recipes.

Anonymous

03/03/2010 - 4:01pm

Love this book! I'm looking for a substitute for the Soy flour in the Flour blends #4 and 5. Any suggestions that would work and not have to change all the recipes in the cookbook that call for these flour blends .
Thanks Gina

Anonymous

04/23/2013 - 6:27pm

Some recipes are flawed in this book not sure if I would recommend

Anonymous

04/29/2013 - 7:04pm

Have had the book since 2011 and still can't find a source for gluten free soy flour, which is used in two of the flour blends. Bob's Red Mill carries it, but it's not listed among their gluten free products, and the bag clearly states it's processed in a same facility with wheat. Celiacs know they can't take that chance! I also found a source called Honeyville, but they only carried it in 50-lb. sacks, which is far too much for a home baker to use up before it goes rancid. Today I've emailed both Chef Coppedge and Gluten Free & More magazine with inquiries for the product, so will wait hopefully for a reply.

It seems like a gross oversight for an organization such as the CIA to leave out a source for a major ingredient in one of their cookbooks. So frustrating and disappointing.

--Anonymous

Anonymous

03/03/2016 - 8:51pm



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