Food and Things

The NY Daily News ran a story Friday on a gluten-free baking class that’s given at the Culinary Institute of America in Hyde Park. Yes, it’s a schlep, but if you have someone in your family with a gluten allergy or celiac disease, learning how to make goodies that won’t make them ill may make the trip worthwhile.

Here’s the Daily News’ description of the class. (It will be repeated December 13. For information, call the CIA’s Continuing Education offices at (800) 888-7850, or visit www.ciachef.edu/enthusiasts.)

At first glance, the carb fest looked like any other dieter’s nightmare/nirvana: crusty homemade bagels, muffins, waffles, cookies and seriously addictive chocolate-glazed doughnuts.

But this feast, thanks to a little culinary sleight of hand by chef Richard Coppedge, was different in one way: the amazing treats contained not a speck of gluten. And for the students in Coppedge’s recent all-day class at the renowned Culinary Institute of America in Hyde Park, learning to make the foods was a step on the road to more freedom in a highly restricted diet. Click here for more:

Related posts:

1. Thanksgiving Recipe: Dairy Free & Gluten Free Pumpkin Pie
2. Chelsea: Gluten-free Yucca-Cheese Roll from Big Booty Bread Company Satisfies
3. West Village: Baking Book on the Program at James Beard House

November 18th, 2008 | Tags: Baking, baking classes, celiac disease, Culinary Institute of America, gluten-free | Category: Baking, Hudson Valley, classes, gluten-free |  Print This Post | Subscribe to comments | Leave a comment | Trackback URL