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54 Pastry & Baking
North America
Sweet Spectrum
Publisher’s Note:
After more than eight years
atThe Culinary Institute ofAmerica teaching students
the art of making hearth breads and other “gluten-
dependant” bread and rolls, Professor Richard
Coppedge, Jr., C.M.B. was thrown a curve ball.An
alteration in the college’s curriculum forced him to
leave gluten behind to teach a new class based on
nutritional and dietary restrictions due to allergies
and food intolerance. He was faced with a new
challenge – develop gluten-free bakery products.
A growing number of people are being diagnosed with celiac disease,
gluten intolerance, and wheat allergy. They might have thought they
would never be able to enjoy another moist cake, tender muffin, or chewy
brownie again. But by using Chef Coppedge’s formulas, special ingredients,
and specific approaches (all developed with both the home baker and
professional in mind) – along with the preferred equipment – people
can now learn to bake safe yet delicious versions of these baked goods.
Professional pastry chefs and bakers should take the necessary steps to
insure that the bakeshop is gluten-free. For example, the product should
not be made in an area where gluten products have been made unless
a thorough cleaning has been done.
Let Chef Coppedge take you through the process of making lean bread
dough that you can use in a variety of products.
Makes 2 loaves or 12–15 rolls
5-quart stand mixer with paddle attachment
Rubber spatula
Gluten-free pan spray
Two 9” x 5” loaf pans (may also use large bundt pan
or 15 four-ounce baking cups)
Medium size bowl of cold water
Cooling rack
Note: Ideally product should be baked in a steam-
injected oven
10 ounces White Rice flour
9 ounces Potato Starch
4 ounces Soy Flour
4 ounces Tapioca Starch
ounces Whey Powder
2 ounces Powdered Egg Whites
46 grams Guar Gum
20 grams Instant Yeast
28 ounces Sparkling Water
6 Egg Whites
Preheat oven to 375
Thoroughly combine all dry ingredients in mixer bowl.
Thoroughly combine all wet ingredients and add to mixer
Mix using paddle for 4 minutes on low speed or until smooth.
Scoop the mixture into greased loaf pans or baking cups,
filling about two-thirds full.
Proof product until approximately 25% increased in volume.
Bake in a steam-injected oven with enough moisture to
saturate the surface for the first 5 minutes. If steam injection
is not available, consider heating up a pan of water as the
oven is preheating. Continue to maintain water in the
steaming pan, for the first 5 minutes of baking. Or, carefully
spray the floor of the oven with misting cold water for the
first minute of baking. After the volume and desired surface
color is achieved, lower the oven temperature to 350
F. If
“venting” of the oven can be done, vent the excess
moisture out during the last 5 minutes of baking.
Bake until internal temperature is 210
Remove from oven and unmold onto cooling racks.
Photography by Keith Ferris