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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:
"Some recipes are flawed in this book not sure if I would recommend "
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 - 12:47pm

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

Anonymous

03/03/2010 - 3:01pm

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 - 5:27pm

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

Anonymous

04/29/2013 - 6:04pm



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