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

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

Took your GF Baking course at the CIA Hyde Park Saturday Academy. Fabulous! Want to know if in this online course you go through steps for making your various flour blends. I especially want to learn about the 5th and 6th blends (you gave handouts and dang, I have misplaced them!).

09/09/2015 Flag

The blends here are for the published recipes on this Craftsy site. Blend #6 is a bit different. The five flour blends are for my book, but with some experimentation you can utilize the Craftsy blends in other recipes in my book.

09/10/2015 Flag