Many customers these days have dietary restrictions, and one of the more traditionally challenging ones to accommodate has been a gluten-free diet. Not anymore! Using the techniques of the CIA’s own Richard Coppedge, you can now create fresh-baked, gluten-free treats that don’t sacrifice flavor or texture. In this course, you will:

• Learn to prepare favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza.
  
• Discover how to create sweet and savory recipes straight from the pages of Gluten-Free Baking.
  
• Discuss and use unique gluten-free flour blends.
  
• Learn tips for working with and storing gluten-free baked goods.
  

Participants will receive a copy of Chef Coppedge’s Gluten-Free Baking.

Please note that the emphasis of this class is gluten-free baking; other dietary needs will not be addressed.