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Gluten Free Baking
(but they won't know it unless you tell them!)
Saturday, March 22nd: 1:00-4:00 pm
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Many
people these days are adopting a gluten free diet for a variety of health conditions
including celiac, autism, diabetes, inflammatory bowel diseases, and irritable bowel
syndrome ....to mention only a few! And,
if baking healthfully wasn't hard enough already, gluten-free baking comes with a
whole new set of challenges.
After nearly 2 years of eating completely gluten-free, I have finally grasped what it takes
to bake successfully without gluten....and without all the added sugar and refined
products that often accompany gluten free goods! The greatest compliment to a
gluten-free gal like myself is when someone exclaims, "Really! I would never
know this was gluten-free if you didn't tell me!" after taking a bite of one of
my creations.
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IN THIS WORKSHOP, WE WILL COVER:
- Gluten Free Flours: We will discuss and use
many of the nutrient packed gluten-free whole grains flours including brown
rice, chickpea, millet, tapioca, sorghum, and more. You will learn which flours
work best for gluten-free baking, and what ratios to use them in.
- Gluten Free Baking Aids: These aids put the "glue" back into gluten-free! We will discuss xanthan
gum, guar gum, arrowroot, and more.
- Sweeteners: Our recipes rely on natural, low glycemic sweeteners including maple
syrup, brown rice syrup, agave nectar, and vanilla. You will learn how to
substitute these mineral-rich alternatives in your own favorite recipes too.
- Dairy: In addition, all recipes are casein/dairy free. We will cover a variety
of substitutions for cow's milk, heavy cream, and butter in baking.
YOU WILL LEARN THE FOLLOWING THREE BASICS:
- The PERFECT gluten free pie crust: Many people do not believe that this crust could possibly be gluten free!
Why? It flakes, not crumbles. I swear! You will be able to use this crust for
many of your favorites. I've used it for apple pie, peach pie, veggie quiche,
and mini pecan tarts.
- The nutritious All PURPOSE gluten free
flour blend: Since creating this flour blend, I have been
able to replace the traditional flour in most of my favorite recipes--requiring no
additional recipe substitutions! For me, it has been a lifesaver, making hours
of cooking experiments unnecessary. This blend can be used in cookies,
muffins, and yeast-free breads (i.e. zucchini bread, banana bread).
- The EASIEST way to bake naturally gluten free: These creations are naturally gluten free because they are flourless! This is the easiest way to start your gluten-free baking adventure--no knowledge of gluten-free flours required!
  
banana chocolate chip muffins using the chewy chocolate chip cookies using mini pecan tarts using the gluten free
gluten free all purpose blend the gluten free all purpose blend pie crust
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Our Menu: We will
demonstrate each of the three above basics by making something out of each: The Amazing Gluten Free Apple Pie; Chewy Gluten-Free Chocolate Chip Cookies; and Flourless Chocolate Fudge Cake.You will also receive suggestions (and additional recipes!) for the three basics, as well as handy reference charts to make future baking easier.
Date/Time: Saturday, March 22nd from 1:00- 4:00 pm Cost: This workshop costs $65 per
person--or enroll with a friend for $120 total. Payment must be made in advance. Each
workshop is limited to 10 people on a first-come, first-serve basis.
Clients, this workshop cannot be
substituted for one of your monthly Whole Nourishment cooking classes.
Location: This workshop will be held in Debbie's Home Kitchen in North Boulder. Directions to follow.
To Register: Contact Debbie Sarfati at 303-938-1468 or debbie@wholenourishment.com
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I LOOK FORWARD TO BAKING WITH YOU SOON!
Debbie Sarfati
Whole Nourishment www.wholenourishment.com
Whole Foods ~ Whole Living~Whole Nourishment
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