Coppedge, The Culinary Institute of America (CIA):

Baking for Special Diets, 1st Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Current Health Problems and Dietary Needs: An Abundance of Foods, an Abundance of Health Problems

Chapter 2: What is Nutritional Baking?

Chapter 3: Ingredients for Nutritious Baking

Chapter 4: Reduced and Low Fat Baking

Chapter 5: Baking with Less Sugar

Chapter 6: Gluten-Free

Chapter 7: Non Dairy and Vegan Products

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