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)

Review by Bageshree Blasius

This book and gluten-free resource from the reputable culinary school teaches the reader the fundamentals of baking and offers many tips and techniques for baking gluten-free, like Chef Coppedge’s 10 guidelines for making gluten-free bread. Included in an introductory chapter is a complete “shopping list” of items needed to make the recipes in the book. Recipes include savory baked goods, such as pretzels, bagels and yeasted breads, and plenty of cakes, cookies and brownies to satisfy even the sweetest gluten-free tooth. We loved the taste and texture of the crunchy, salty-sweet Peanut Butter Cookies.
Recipe Excerpt:

Peanut Butter Cookies

There is no shortage of flavor in this recipe for peanut butter cookies. Peanut butter itself lends the characteristically full, sweet, nutty taste while the addition of chopped, raw peanuts gives these sugary cookies a hint of salty, authentic crunch. (Recipe excerpted from Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College by Richard J. Coppedge Jr.; Adams Media, 2008.)

Yield: 16 cookies

1/2 cup (4 oz.) Butter
1/2 cup - 1 tablespoon (3.3 oz.) Brown sugar, packed
1/3 cup (2.7 oz) Sugar
1/2 tablespoon Salt
1/2 tablespoon Baking soda
1/2 cup (5 oz.) Peanut butter
1 ea. Egg
1/2 cup + 1 tablespoon (3.4 oz.) Flour Blend #1 (see below)
1/2 cup (3 oz.) Flour Blend #3 (see below)
1/3 cup (1.66 oz.) Peanuts, raw, roughly chopped

1. Preheat oven to 350ºF.
2. Cream butter, sugars, salt, and baking soda together until smooth.
3. Blend in the peanut butter.
4. Blend in the egg.
5. Sift together the flour blends and add to the mixture until just combined.
6. Add the chopped peanuts.
7. Line a cookie sheet with parchment paper. Portion into 1 oz. balls and place on the prepared pan.
8. Bake for 13 minutes or until golden brown.

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Chef Coppedge’s Gluten-Free Flour Blends Ingredients
Each flour blend recipe will fit into a two-quart container.

Flour Blend #1
(weakest strength; most carbohydrates)
Ingredients Volume U.S. Weight
White rice flour 1 3/4 cups 9.5 oz.
Potato starch 2 cups 7.25 oz.
Tapioca starch 1 1/2 cups 7.25 oz.
TOTAL 5 1/4 cups 1.5 lb

Flour Blend #3
(moderately strong; carbohydrate/protein combination)
Ingredients Volume U.S. Weight
White rice flour 3/4 cup 5.25 oz.
Potato starch 4 cups 14.25 oz.
Guar gum 5 tablespoons 1.25 oz.
Albumen (dried egg whites) 1/2 cup 3.38 oz.
TOTAL 5 1/2 cups 1.5 lb