Average Reviews:
(More customer reviews)Got this book last week.I am a '77 graduate of the CIA so had GREAT HOPES for this book.The gluten free information is great.The recipes we have tried so far, however, are pretty bad.
Here's what we think about the specific recipes we have tried so far. Remember, our rating is based upon what we have tried.
We are very frustrated that so far we picked two very bad bread recipes.Did this guy test his recipes?I think not.Celiac sufferers need bread recipes. HELLO, are you listening? Please, if you have a great bread recipe would you please post it in your review of this book?My customers are desperate!
1.Soft Rolls - We made these into loaves just as the recipe indicated we could.They turned out to be more like popovers.They are NOT BREAD although they might be good to use for bread pudding. Rating = 0
2.Lean Bread - This is really another large popover.It has a tremendous puff in the oven.You prop open your oven for 5-7 minutes at the end, then you remove the bread at 200ยบ F.After you do that you stand there and watch it deflate.Heart Breaking!It has no business being called BREAD.Thank goodness that I learned my lesson from the Soft Roll recipe last week and only had to throw out three loaves instead of the seven loaves we threw out of that particular recipe.Rating = 0
3.Shortbread- These are heavy and taste like cornmeal cookies.They are not crunchy like a shortbread should be and there is NO WAY anyone could roll this mushy dough out, even if chilled for two hours as suggested.We had to scoop these cookies out and then pat with a sugared tamp.Please pay attention here:these cookies need to be baked THIN. Since you can't roll them out you will have to scoop them onto parchment, butter the bottom of a glass, press it in sugar, then tamp the cookie down to about 1/8" thick.Raspberry jam tasted good.Apricot was not that great.We will try these cookies again only next time we will tamp them down THIN, THIN, THIN!Thise have potential.Rating:4
4.Chocolate Pecan Cookies - The first batch had no flavor so we doubled the vanilla.These are the most cookie like of all the cookies we've made out of this book.We may increase the sugar a bit. These have potential.Rating:4
5.Peanut Butter Cookies - WAY too much salt in this recipe.Thank goodness we decided to halve it.We liked the texture of this cookie but feel they needed some vanilla.Could taste more peanut buttery but vanilla may help that.These are close to being 'there.'Rating 4 1/2
6.Spritz Cookies - This cookie has no business being called a spritz cookie.It is more like a pudding pat with a raspberry center. It puffs up in the oven to look like a cream puff.Then it deflats to look like a flat tire with ridges.Please change the name of this poser cookie to Pudding Pat Cookie.Rating:0
7.Macaroons:Okay, FINALLY the author gets an A+.These cookies were great.Bernie put about 5 ounces of melted semisweet chocolate in half the batter.Mmmm mmmmm.We will make these with other flavors, too.We put dried cherries and pecans in the vanilla ones.Very, very good. Rating:5
Score Average is 2 1/2
Buyer Beware!I you buy this book make sure you do not try a recipe for a special occasion without a making a trial batch first.
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Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary CollegeProduct Description: Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. Whether you're afirst-time baker or professional chef, you will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's flour blends, you will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.
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