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.
You Might Also Enjoy...
Struggles to get to the clinic? Trying to reduce your exposure to COVID-19, as well as other contagious illnesses, and still need to see your doctor? Telehealth is safe and easy — receive quality care from anywhere.
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!
A simple task like grocery shopping that we never gave another thought to, is now a nerve wracking trip. Will I get Covid-19 while at the grocery store? What do I buy during this time?
This week we are all about cheap meals and using everything in our refrigerator and pantries. We are in a time where we need to make meals stretch. Everyday is a little different and we need to ensure that we are feeding ourselves and our families in...
Hi everyone! I hope everyone is staying safe, sane and healthy during this time. I thought, since we cannot meet in the classroom I will do some videos for everyone.
Chicken sausage is severely underrated in my opinion. This product is lower in fat than its pork sausage counterpart, and is also jam packed with a ton of flavor. On a blustery winter day a sausage spinach and bean soup is one of my go-to dishes.
