Webinar: Gluten-Free Holiday Baking

Join NFCA as they host this webinar dedicated to learning how to navigate the winter holiday months, a time when food is the centerpiece. NFCA community members frequently request information on how to bake gluten-free and they couldn’t think of a better time to deliver these details! Chef Richard Coppedge, Professor of Baking and Pastry Arts at The Culinary Institute of America and author of Gluten-Free Baking with The Culinary Institute of America, will review gluten-free baking ingredients such as flours and starches and discuss how to incorporate them into your holiday baked good recipes. Webinar participants will also benefit from learning about helpful gluten-free baking tips and tried and true gluten-free recipes.

When: Wednesday, November 13, 2013

Where: Your computer

Time: 8:30 p.m. EST/5:30 p.m. PST

You must register here: https://www3.gotomeeting.com/register/876553046


About the Panelist

Richard J. Coppedge, Jr., CMB, Professor - Baking and Pastry Arts, The Culinary Institute of America

Rich Coppedge is a professor of baking and pastry arts at The Culinary Institute of America (CIA). Chef Coppedge currently teaches Advanced Baking Principles to students pursuing their bachelor’s and associate degrees from the CIA. During his tenure at the CIA, he has taught various bread baking courses.

Chef Coppedge is the author of Gluten-Free Baking with The Culinary Institute of America (Adams Media, 2008). He also helped develop and provide content for the CIA’s bread baking instructional video series.

Prior to joining the college’s faculty in 1992, Chef Coppedge held positions in such prestigious properties as The Ritz-Carlton Hotel Company and Walt Disney World. Chef Coppedge was also the bread baker for The Dunes Club in Providence, RI and the Narragansett Bay Baking Company in Newport, RI. For 10 years he was an assistant professor in the baking program at Johnson & Wales University in Providence.

The CIA Faculty Member of the Year for 1994, Chef Coppedge is a member of the Bread Bakers Guild of America and the Retailer’s Bakery Association. He received First Place for Pastry Grand Buffet, and a Silver Medal, Bronze Medal, and Judges Award at the Boston Food Show. Chef Coppedge earned awards for his bread displays at the New York Food Show from 1993 to 1995. He was a member of the CIA faculty team that won the coveted Marc Sarrazin Cup, grand prize of the Société Culinaire Philanthropique’s New York Culinary Salon, in both 1996 and 1997.

Chef Coppedge is a Certified Master Baker (CMB). He holds an associate degree in culinary arts and a Bachelor of Science degree in food service management from Johnson & Wales University. 

Note: The National Foundation for Celiac Awareness (NFCA) provides information on gluten-free events as a service to the community. Please note that NFCA cannot assure the event participant or restaurant patron of the gluten-free practices or knowledge of the restaurants cited if they have not completed NFCA’s GREAT Kitchens program, which provides accredited gluten-free training to restaurants and other foodservice providers. Please call the venue directly to learn more about their preparation processes.

You must register here: https://www3.gotomeeting.com/register/876553046

Join or login to comment.

  • A former member
    A former member

    Hi, only just found this meetup group. Was this session recorded by any chance? Thanks :)

    November 19, 2013

    • Patti S.

      This webinar was a NFCA webinar and you can go to www.celiaccentral.org...­and search for webinars. NFCA archives them and you can have access to slides and listen to webinar.. give them time to put slides and audio on their site. Enjoy the old webinars also...

      November 19, 2013

    • Patti S.

      NFCA www.celiaccentral.org

      November 19, 2013

  • judy z

    I'm new to GF, wondering how I will get thru this first HOL season...

    November 8, 2013

    • Susan

      It is not so bad once you get the hang of it - i am 5 years - the first 2 seemed dificult, but a few simple key things make life easier. Make bread crumbs (take udis or another bread - toast it - crumble it - spice it like italian flavored breadcrumbs). You can then have meatballs, meatloaf, breaded fish or cutlets - and it does not feel depriving.

      November 12, 2013

  • Michael G.

    I have not found decent GF pizza in any of the NYC restaurants that offer it. Now when i want pizza I get a udi's frozen Margherita Pizza for almost one third the price of the restaurant ones and much, much better and consistent. What's your experience?

    1 · November 10, 2013

    • Susan

      pala pizza is costly, but very good. If you have not tried - it may be worth it. If you find the great place - please share :o)

      November 12, 2013

  • Emily S

    I love PIE near Union Square - their pizza is delicious! Also, Risoterria is great, too - off Bleeker & Morton in the W Village - mostly thin crust, but their Sicilian pizzas are similar to deep dish, or non-GF pizza. Best of luck!

    1 · November 10, 2013

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