Richard Coppedge Jr. on

Gluten-Free Flour Blend

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Camera Canon Canon EOS 5D Mark II
Exposure Time 1/60
ISO 800

Created in this Craftsy class

Secrets of Gluten-Free Baking taught by 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.

Other projects made as part of this class:

Food & Cooking
Food & Cooking
GF Biscuits
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Here are some details about my project:
Category Food & Cooking
Type Other
Ingredient Grains
Method Other
Richard Coppedge Jr. on

Thank you Richard :) I have all ingredients now, and was about to begin making the bread... I was reviewing your video and class materials, when I noticed the written instructions say to mix the dough on low speed for 4 minutes, yet in your video you advise (9:18) not to mix it for very long - it seemed like 30 seconds... In the past, I've made so many pucks (hockey fan) and bricks and every recipe I used said to mix for 3-4 minutes. I was wondering which one to follow.

09/09/2014 Flag

Darzan. Sorry for the confusion. Shorter mixing time is generally better, as long as the mixture completely combines. Especially since it is gluten-free, time is reduced.

09/13/2014 Flag

Hello! I am very interested in your class - I have one quick question before I sign up for the class. My daughter has a potato allergy. Do you have recipes that offer a substitution to the potato starch? Baked goods seem far out of our reach and I am hoping your class can help. Thanks Mark

09/22/2014 Flag

Mark. You can use a mixture of equal parts cornstarch and tapioca starch together. It will perform close to potato starch, but is more to your daughter's needs.

10/02/2014 Flag

I'm wondering if there is a way to use something other than eggs. I have a dairy allergy?

05/10/2015 Flag

I don't understand your question. Eggs are not 'dairy',. Yes, they are commonly found in the dairy case in a supermarket, due to refrigeration. But eggs are just 'eggs'.

05/13/2015 Flag

I was wondering if professor Coppedge Jr. teaches to use teff flour, sorghum flour, tapioca flour, buckwheat flour? All of them are gluten-free. If yes then I want to enroll to this class.

06/01/2015 Flag

I do use many of the g.f. that you asked about

06/02/2015 Flag