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  • 7 HD video lessons with anytime, anywhere access
  • Class materials, including recipes for gluten-free pancakes, cookies, quick breads, yeast breads and even pie crust
  • Hours of close-up instruction
  • Answers from Richard in our virtual classroom
Food & Cooking
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Secrets of Gluten-Free Baking

with Richard Coppedge Jr.
Learn how to make baked goods that are so delicious no one will believe they’re gluten-free! Create satisfying cookies, pie crusts, quick breads and more.

Join Certified Master Baker Richard Coppedge Jr., as he shares years of research and expertise in baking mouthwatering gluten-free treats. Get started by learning how to mimic the texture and taste of your favorite gluten-filled goodies. Then, create custom flour mixes, one for tender doughs that won’t crumble and one for stronger doughs with the structure you need. You’ll even find out how to modify commercial gluten-free flour blends for your own unique uses. Moving on, whip up the ultimate Saturday morning pancakes, and ensure that your cookie jar is always well-stocked with jam-filled spritz, Mexican wedding and shortbread cookies! Favorite quick breads like blueberry muffins, biscuits and Irish soda bread will no longer be out of reach after learning Richard's secrets for mixing and baking. Plus, create the perfect pie crust filled with luscious chocolate cream. Finally, master the holy grail of gluten-free baking — light, yeast-raised bread!  

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Lesson plan


Lesson 1. Gluten Basics

  • Meet your instructor, Culinary Institute of America professor Richard Coppedge Jr., and learn more about the properties of gluten and how it affects the baked goods that you'll be replicating in gluten-free form. Throughout the lessons, Richard will also note where you should be using dedicated equipment to avoid any cross-contamination.


Lesson 2. Custom Flour Blends


Lesson 3. Pancakes


Lesson 4. Cookies


Lesson 5. Quick Breads


Lesson 6. Dreaded Doughs: Pies


Lesson 7. Yeast-Raised Breads

"I've been buying gluten free products for my husband because I've been intimidated by all of the "strange ingredients" and techniques - but not anymore! I'm going to the store tonight to get everything. I can't wait to start!! I really liked this class. Chief Richard gave lots of tips and took the intimidation out of baking gluten-free. It was so great to learn how to make pie dough because I have not made one pie since my husband had to go gluten free. Now I'm ready to tackle pies, breads and so much more."
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