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Tonight was a great night! We had CIA’s own chef Coppedge the Gluten Free Baker here discussing techniques for gluten free baking. A great time was had by all. If you missed it here are the talking points that were discussed.
Chef made two different recipes, one was a recent recipe that he developed and the second is from his cookbook Gluten Free Baking with the Culinary Institute of America.
Chef discussed that the when baking gluten free breads adding carbonated water will help bread to rise. Also dough can be frozen, as long as you place the dough in the freezer for one hour prior to wrapping.
Cook breads to an internal temperature of 210 degrees.
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Hi there and welcome! For those who might not know me, my name is Carmela, the chef/owner of Senza Glutine by Carmela. I know this year has been very challenging and stressful for all of us, but hopefully a better and healthier new year will soon be here!