Gluten-Free Baking with The Culinary Institute of America removable handle You can take the blades

You can take the blades apart to sharpen them and it’s even dishwasher safe – woo hoo

built-in potato eyer carves out blemishes without ruining your produce

This oven-to-table bowl makes entertaining at home simple and carefree

scientifically designed filters

The highly polished 18/8 stainless steel spatula makes it right at home at the dinner table or buffet

Gluten-Free Baking with The Culinary Institute of America removable handle You can take the bladesEnjoy these 150 delicious, flavorful gluten free recipes from the worlds premier culinary college. 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 you how to use alternatives to gluten to bake delicious favorites: Maple Pecan Tart Pineapple Upside