At one time, those with celiac disease could not eat sticky buns, muffins, pancakes, or pizza, lest they suffer fatigue, weakness, depression, infertility, osteoporosis, anemia, and a host of other ailments. That's no longer the case! "Gluten-Free Baking" will be their ultimate guide.This guide features information for understanding the requirements of gluten-free baking; with sidebars on gluten-free lifestyle, culinary techniques, preparation tips, and human interest anecdotes about people Chef Coppedge has helped.It also covers quick breads, yeast and flat breads, cookies, pies and tarts, and cakes, each recipe accompanied by preparation and serving information, ingredient lists, and nutritional analyses.

Author Biography

Richard J. Coppedge, Jr., CMB, is a professor of Baking and Pastry Arts at the CIA; he's taught how to bake enticing alternatives for people with celiac disease or wheat allergies for many years. A member of the Bread Bakers Guild of America, Chef Coppedge is the recipient of many baking and bread awards.