Rich J Coppedge, Jr 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. He also helped develop and provide content for the CIA's bread baking instructional video series.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers course for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Acknowledgements

Preface

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

Appendices

The Math Behind It All

Reading and Resources

Glossary 

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