Thanksgiving: Gluten Free Baking

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:

More From foodandthings

• Upper West Side: Charm Thai
• Chelsea: Gluten-free Yucca-Cheese Roll from Big Booty Bread Company Satisfies
• Happy Thanksgiving and Food and Thing’s Redo

Ask foodandthings To Recommend Your Posts

Related posts:

1. Thanksgiving Recipe: Dairy Free & Gluten Free Pumpkin Pie
2. Upper West Side: Gluten-Free Store, G-Free NYC, to Open April 20
3. Chelsea: Gluten-free Yucca-Cheese Roll from Big Booty Bread Company Satisfies