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 | Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College by Richard J. Coppedge, Cathy Charles, George Foreword Chookazian, Keith Ferris Paperback, 288 Pages, Published 2008 ISBN-10: 1-59869-613-0 / 1598696130 ISBN-13: 978-1-59869-613-4 / 9781598696134 Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. He shows readers how to use alternatives to gluten to | |