Monday, January 21, 2013

Specialty Baking Principles

    I just finished up a really great class last week, Specialty Baking Principles.This course is taught by Chef Richard Coppedge, CMB. He has been teaching this course for several years and is a genius when it comes to gluten free baking! He has a book out - Gluten Free Baking with the Culinary Institute of America, and I highly suggest it.

    With gluten free trends and food allergies on the rise gluten and vegan foods are more in demand. Learning how to bake with specialty ingredients is necessary if you ever want to open your own business.Whenever people think of food that is vegan, gluten free, sugar free, dairy free, etc.. they normally assume that it isn't very good because it is missing a key baking ingredient. This is not true at all. With the right recipe and ingredients you can make products that are just as good (maybe even better) than the original!

    This class was different than other classes I have been in because instead of working on "fancy" breads and desserts we focused on baked goods that everyone eats on a daily basis.

Check out some of the delicious gluten free items we made in class!














Gluten Free Lean dough, white bread!



















Gluten Free Personal Pizza Slices. Yum!



















Gluten Free Lean Dough Rolls.



















Gluten Free Chocolate Chip Waffles





Gluten Free Onion Bialys









Gluten Free Raspberry Spritz Cookies





                                                        I was a little worried about tasting the final products on vegan day, but was blown away by how delicious everything turned out!











    We made vegan red velvet cupcakes with "buttercream" frosting and you would never have guessed that they were vegan.























Vegan Red Velvet Cupcakes
























Vegan Blueberry Muffins

























Vegan Coffee Cake




 











During the last week of the class, we had a huge project/presentation to focus on. The assignment was to pick a baked item and alter it in 3 different ways. I chose Canelé Bordelais, the french baked custard with a very dark caramelized outside and moist light inside.




    I spent everyday conducting experiments and working on a nutritional analysis to successfully make a gluten free, dairy free, and reduced calorie version! We also had to do a 30 minute presentation to the class, a powerpoint, journal entries, and a tasting.





My project was a success. I learned so much in this class and I can't wait to share what I have learned with my friends and family with food allergies!


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