
Secrets of Gluten-Free Baking
Richard Coppedge Jr.
- In-depth Instruction; over 143 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A







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 bread 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!
Richard Coppedge Jr.
Richard Coppedge Jr. is a certified master baker, author and baking professor. He has held positions with The Ritz-Carlton Hotel Company, Walt Disney World and the Narragansett Bay Baking Company, and he currently teaches Advanced Baking Principles at the Culinary Institute of America. Richard has won numerous international awards for his bread, including the coveted Sarrazin Trophy, the grand prize of the Société Culinaire Philanthropique’s New York Culinary Salon. He is also the author of Gluten-Free Baking with the Culinary Institute of America.

Bonus materials available after purchase